I taste tested Broma Bakery’s BEST Chocolate Chip Cookies recipe and I mean, just look at this tastebuds 🤎 I couldn’t resist mimicking the cookie pull… how gorgeous?
*If you really want to enjoy the BEST chocolate cookie recipe then make sure to use the BEST quality chocolate you can find. I grabbed Callebaut 54.5% dark chocolate chips from a local supplier here in Cape Town.
Check out the quick video below the recipes to see what you’ll be making!
Ingredients
- ¾ cup 168 g unsalted butter
- 1 cup 200 g brown sugar, packed
- ¼ 50 g cup granulated sugar
- 1 egg + 1 egg yolk room temperature
- 1 tablespoon pure vanilla extract
- 1 ¾ cup 220 g all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt + coarse seat salt for sprinkling
- 2 cups semi-sweet chocolate chopped
Instructions
- Brown the butter over medium heat, stirring constantly until the butter begins to foam and turns a golden brown, emitting a nutty aroma. Make sure you only brown the butter lightly. When butter browns the liquid evaporates off which can dry out your dough. As soon as the butter starts to turn brown and smell nutty, take it off the heat to prevent any more liquid from escaping. Take butter off the heat and allow to cool.
- In a large mixing bowl combine the cooled brown butter, brown sugar, and white sugar. Beat until mixed together. Add in the egg, egg yolk, and vanilla extract. Mix well.
- Add the flour, salt and baking soda into the wet until everything comes together. Fold in the chocolate. Do not over mix.
- When you are ready to bake the cookies, preheat the oven to 350°F/175°C and line a cookie sheet with parchment paper. Use a 1.5 or 2 ounce cookie scoop to scoop the cookie dough out into balls, placing them 2 inches apart on the prepared sheet. Bake for 11 minutes*, or until the edges are just golden brown and the centers have puffed up but are still gooey.
- Allow to cool before eating!