I'm so now when I go to bakeries and get a cookie because everything is judged against this one and like I've written about this cookie I've written articles about this cookie I dream about this cookie I've woken myself up because I and I start biting the air really embarrassing but that's that's a sign that I'm hungry and I'm probably dreaming about something really delicious so yeah this is the ultimate chocolate-chip cookie it will ruin you for all other cookies every time I make this for any friends it becomes their go-to cookie this is legitimately my
favorite cookie on this earth it has all of my favorite flavors it's got brown butter dark brown sugar toffee dark chocolate the chocolate never seems to actually harden up it's just in this perennial state of goo which I love I cannot wait to eat this cookie so let's get started so this cookie is a little bit different than most this one we're actually starting with brown butter this does a couple of things the first thing is it adds incredible flavor because we're browning the the butter and we're not whipping it it's going to lay a
little bit flatter it's the edges of the cookie you're gonna crisp up you're gonna get a nice lacy hard texture on the outside of the cookie but the inside is gonna stay really moist and and the chocolates just gonna get really gooey alright so the first thing I'm going to do is turn on this pan I'm gonna drop two sticks of unsalted butter in there you just want to basically swirl that'll help get the butter to melt more quickly so the thing about the brown butter is it happens really quickly so you can see the
outside edges of the pan the butter is already starting to brown and stick to the sides as soon as you see it get slightly golden go ahead and transfer it to a heatproof bullet and you watch it's going to continue to brown even as it sits and uh it smells so good so this is super hot I'm gonna scrape it into my stand mixer it needs to cool down if I put my raw eggs in this right now you're gonna get brown butter scrambled eggs and that might sound good but it's really not so I'm
gonna let that sit and cool and I'm gonna mix the dry ingredients salt definitely important for baked goods by using baking soda you're gonna promote some both the spread of the cookie but also the other brownie I'm gonna give this a little whisk this step is really important because you want to make sure that you've thoroughly incorporated all of the dry ingredients together and now toffee I actually prefer having the toffee in the the cookie so I'm going to refrain from starting to eat this I'm gonna mix the sugars into the butter the butter is
still pretty hot but it's not gonna matter for the sugar nothing's gonna happen other than the it's gonna cool down a little bit more and all we're really doing here is we're just mixing to combine and to also pull it off it smells so good this is 72% cacao chocolate wafers wafers tend to melt more evenly and smoothly than chips do I also find that whenever you buy wafers they didn't to be better quality chocolate than your average chip so I've got the Sun low I'm gonna add the vanilla I'm adding to room temp eggs
all right I'm gonna increase to medium it's turning color it's a little bit lighter it takes between about 30 seconds and a minute to get this consistency you really want to get this sort of light and creamy texture otherwise your cookies just gonna spread and you're gonna get these like really thin cookies now we are going to add the dry I'm gonna pulse this to make sure that I don't splatter flour everywhere almost looks like it's come together chocolate so I'm gonna go ahead and just pulse it again just to mix and now take this
out now I'm going to make sure you get all of these little shavings as well because those are gonna melt in and just add a lot more flavor just really get in there scrape the sides and the bottom of the bowl this dough is gonna seem really loose and that's fine because of the brown butter you really need to let this sit for at least 30 minutes all right that looks really good I want to stick my finger in there and eat it it was so bad and I think I'm going to quality control I'm
gonna leave that put it out of arms reach and let it sit for 30 minutes to harden up and then we'll make cookies so the dough is rested and by the way can I just say that every single member of this crew got a spoon and eat cookie dough too so it wasn't just me so this dough has been resting so you can see it comes together this is what you're looking for they should be firm dough balls when you put them on the sheet tray otherwise they're just gonna spread and you're not gonna get
the texture that you should get this cookie I typically use an ice cream scoop when I do cookies this shape is perfect for forgetting like beautiful cookies I usually do nine just to get an idea of how much they're gonna spread and then all the subsequent trays I will then add either more or keep it the same depending on the spread there is salt in the cookie dough I deliberately did not put a lot of salt if I was going to not top it with flaky sea salt I would have upped the salt in the
dough I really love the hit of salt on the top visually it looks pretty but the other thing that it does it gives you one more added bit of crunch on the outside crisps Morocco actually was around when I was developing and testing this recipe and he and I would literally just take a sheet tray fill it up with the the cookie balls and stick it in the freezer and in case of emergency we would just pull out like four or five balls of cookie dough throw them in the oven you've got fresh hot cookies
just salt them right before they go in the oven don't put the salt on top and then freeze them because it'll melt and you'll just get a really salty weird edge all right so I'm going to throw these in a hot oven you want this 375 so if you really wanted to do two sheets at a time go for it the reason why I did it is because there are certain cookies that benefit from being in the center of the oven so it's getting the optimal heating from the bottom and from the top yes look
at that so beautiful as much as I want to tear into these they're super hot if I try to pull them off the pan they would just sort of disintegrate and melt so I'm going to leave them on the tray to crisp up the bottom a little bit for about ten minutes if you try and pull these off before ten minutes they're just going to be way too soft and especially if you're using the wafer chocolate they'll just sort of disintegrate and chocolate will go everywhere all right so these are gonna sit for another 15
minutes or so I might cut into one you in flow one now okay yeah that's fine well that's pretty intense alright as much as I want to eat these all to myself I'm gonna invite Alex and so come on Billy any let's uh you've had these before I have an ear con man because you run the risk of me eating all of yours well really I want you to pull me a shot of espresso okay so we're trading we're trading one yeah yeah I remember good told the brown-butter member in the toffee in assault whoa
dude thank you like I'm making my afternoon right now any time you know there anytime and you I'm holding you to that tomorrow I'm gonna be like Rick where's the cookies I mean you know I'll make more still waiting for my coffee but um just gonna keep eating cookies cuz they're really good I'm actually really upset because I don't have a swap of the cookies that's fine I'm gonna power through because I love this cookie so much
