- A chocolate chip cookie is
the best as far as cookies go. With it crispy outer edge, and soft, ooey gooey center, it's
the ultimate treat. Today I'm gonna be sharing
my work contest winning chocolate chip cookies
recipe that I'm sure will be a winner in your house, too. So I'm gonna start my browning my butter, and what that does is
toast up the milk solids, and it gives our cookie
that depth of flavor. You'll notice it very
subtly in the cookies. And if you're wondering, yes, the type of butter does matter. I've made so many chocolate chip cookies, and the best one by
far that I've ever used is this one by Kerrygold,
it's pure Irish butter. This is not sponsored at all,
but I just really recommend using quality ingredients so that you get a really, really delicious cookie. So what I'm gonna do is add
half a cup of unsalted butter, or eight tablespoons of
unsalted butter into my pan, and I'll just let it melt
slowly on medium-low heat. This butter's a really rich yellow color. You'll notice that the
butter's starting to bubble up, and the milk solids are
starting to sink to the bottom. That's when you have to keep
a really close eye on it, as it'll turn into brown
butter very quickly. The butter will start
having smaller bubbles, and you can start seeing through the butter a lot more clearly. So our brown butter is a
beautiful golden hue like this, and it's gonna provide so
much depth in our cookies. And if you the bubbles like
this, it's not a problem at all. I'm just gonna transfer
into our mixing bowl, and let it cool down
for about five minutes before I add in the
rest of our ingredients. If it's too hot, it tends to
create a pretty greasy cookie. For the perfect chocolate chip
cookie with a crispy outside and warm, soft, chewy inside,
I'm gonna be using two sugars. Half a cup of white sugar,
and half a cup of brown sugar. So the white sugar will give
our cookie that delicate crisp, while the brown sugar
with the molasses in it will provide that extra chew. And then with my spatula,
we'll just mix, mix, mix. (upbeat instrumental music) I'm gonna mix it until the
butter is fully incorporated, and the sugars are nice and fluffy. Then I'm gonna add one
egg at room temperature, and mix it again. At this point, your batter should look kinda like slime. (chuckles) With this lava-like consistency. And what I like to do
at this point is add in our vanilla, salt, and baking soda, and mix it thoroughly before adding the flour and chocolate chips. This is so that everything is
fully incorporated and even. I like using coarse kosher salt here. I always aim the baking soda into the pool of vanilla extract
so that it can activate. And again, just give it a really good mix. If you guys want the specific
amount in ingredients, be sure to check in the
description box below where I've written it all out for you. What I love about this recipe is that you don't need
any fancy equipment. I don't need a big mixer, a hand mixer. Just my arm strength and a spatula. Now I'm gonna add our flour and chocolate chips in at the same time. This way it mixes evenly, and I feel like it doesn't create any
unnecessary clumping or mixing. For the chocolate chips, I like
using really dark chocolate. And I like the chocolate
chips to be pretty big, like, these rounds are fairly large. (smooth instrumental music) For me, I like to mix it until I don't see any white flour left in here, meaning that it's fully
incorporated with our batter. Just like that. Now on a baking sheet
that I've already lined with parchment paper, I'm gonna
use my large cookie scoop, some may call this an ice cream scooper, but clearly you guys
see what I use it for. I'm gonna scoop large dollops, six of them, onto this baking sheet. Our cookie dough is
nice, soft, and pliable. And then after each
scoop, I just kinda like to clean up the edges a little bit. I'll space them about two inches apart, since they will flatten
and spread quite a bit. At this point, you have lots of options. For me, I like to sprinkle a little bit of Maldon sea salt, which is fleur de sel. It complements the semisweet
chocolate really well. I'm gonna take a tiny pinch and
press it into my dough ball. Just a few of them. So, I tend to like my
cookies flat and round, because it creates those
beautiful crisp edges, but if you tend to like
chocolate chip cookies that are more like a mound,
not too thick, not too thin, go ahead and pop it in the fridge for about five to 10
minutes so that the butter can cool down and hold its
structure while it bakes. I'm just gonna keep it as
is, and pop it into the oven at 350 degrees, and bake
it for about 12 minutes. (chill instrumental music) (sighs) If only you guys could smell this, it smells incredible. But now, I'm gonna let them sit for five to eight minutes
to finally cool down until we can handle them
and dunk it into some milk. Mm. Mm. That crispy edge. I can't tell which part is my favorite, but dunked in a glass of milk, this combo is just perfection. The center is soft and buttery with those chocolate chip nuggets in
there, it's so decadent. And the outer edges have that slight crisp to it, but not too hard. It's delicate, it's everything
you would want in a cookie. If you guys end up making this recipe, be sure to tag me on
Instagram @honeysuckle. I love seeing your creations
and re-sharing them. Thank you so much for watching. Comment below and let me know how you like your chocolate chip cookies, and if you guys have
ever seen a better one. Thanks for watching, I'll
see you guys next time. Bye.
