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Blog Worthy Chocolate Chip Cookies

A few weeks ago, I was sent an article detailing different methods to make the best chocolate chip cookies, and was informally challenged to try making some of the recipes listed to see how the scientifically proven best chocolate chip cookies stacked up against other recipes.

The finished cookies... I'd say these were a success.

The finished cookies… I’d say these were a success.

Before I had a chance to bake any cookies using the tips in the NY Times article, the friend who had originally sent it to me made a batch using a recipe that had been fine tuned by another baker/blogger and shared his findings here.

After trying my friend’s cookies I then baked a batch of the “scientifically proven best cookies,” and wasn’t super impressed with the final result. The cookies were tasty, but despite following the recipe’s instructions precisely as they were written, my cookies were very flat and the texture was off.

Determined to find a recipe for the “perfect” chocolate chip cookies, I decided to borrow some elements from this one and add them to the recipe my older sister Melanie uses.

I named that batch Version 2.0.  The addition of browning the butter, using chocolate chunks (in addition to chips), and topping the warm cookies with sea salt made for a more flavorful cookie, but an error on my part in the mixing process resulted in a chocolate chip cookie with a mostly chocolate dough as a base.

Knowing I could do better, I tried again last night and was extra careful in the final steps of adding the chocolate to the rest of the dough.

Cookie Dough Ready to be Chilled

Dough that is ready to be chilled… sorry for the sideways pictures here.

Version 3.0 looked beautiful after being mixed together, and spent the night in the fridge so I could bake them first thing in the morning.

I won’t say they are truly the “perfect” chocolate chip cookie, but Version 3.0 was definitely my favorite and will be the recipe I use from now on.

The texture of being just a little crunchy on the edges, but soft inside, with melt in your mouth chocolate pieces bursting out of the cookie made these my perfect and favorite cookie.

Below is the recipe I used this time:



Chocolate Chip Cookies Version 3.0 (aka Mel’s Chocolate Chips with Some Modifications)


2 eggs

3/4 cup brown sugar (I used dark brown sugar)

3/4 cup white sugar

2 sticks butter

1 Tbsp vanilla*

1 tsp baking soda

1/4 tsp salt

2 3/4 cups flour (I used unbleached all-purpose)

1 bag chocolate chips (I used Hershey’s Special Dark)

2 bars Ghirardelli semi-sweet chocolate that have been chopped/broken into chunks (8 oz. each)

1 ice-cube (more on this part later)

Sea salt

Step 1

Place the butter into a small saucepan and over medium to medium-high whisk the butter until it changes color and is browned. This take anywhere between 5-10 minutes and you will want to stir the butter continuously to prevent it from burning).

Step 2

Transfer butter into a small bowl and add one ice cube. This helps cool down the butter while adding moisture that has been lost during the browning process. Place bowl in the freezer or fridge for a few minutes while you assemble the rest of the cookie dough.

Step 3

Mix eggs and sugars together. (I use my stand mixer for this part and let them blend for about a minute or two.)

Step 4

Add vanilla to the sugar/egg mixture.  (*For this recipe I used vanilla that I had made by infusing some leftover vodka with fresh vanilla beans. This isn’t necessary, but I like using that vanilla when possible.)

Step 5

Add in the butter. It should still be melted and in liquid form.

Step 6

Add in the dry ingredients.

Step 7

Mix in the chocolate chips and chunks by hand (using an electric mixer breaks the chunks into too small of pieces and will result in a chocolate dough with chocolate chips).

Step 8

Cover dough and place in the refrigerator overnight (or in the freezer for about an hour or two if you need to make them sooner).

Step 9

Preheat oven to 375 degrees Fahrenheit, and then scoop dough onto cookie sheets. (I scoop out about 1 Tbsp of dough and shape it into a ball.)

Step 10

Bake cookies for 8 minutes, and then remove from oven– Immediately sprinkle with sea salt. If the cookies look undercooked, you can put them back in for 1-2 minutes to finish baking, but watch them very closely.

Step 11

Resist the urge to eat all of the cookies you’ve just baked… Or don’t resist and pour yourself a glass of milk for cookie dunking. 🙂

They’re a lot more work than just buying pre-made dough or even the recipe on the back of the chocolate chips bag, but trust me they are worth the time and energy.




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