Ch. 52: Not Your Classic Chocolate Chip Cookies


I’ve eaten a lot of chocolate chip cookies in my day- with everyone and their mom (literally) swearing that theirs is the best. Many of them have been great, some not so much. It’s always surprising to me just how varied CCC’s can be (I’m one for abbreviations, sue me). Some like ‘em thick, some like ’em thin, some go for chewy, while others stan crunchy. Hell, I have about six or seven recipes saved into my personal recipe list with one covering just about every variation there is. Still, I’m always on the search for really great CCC’s, and so when I saw Buttermilk Pantry’s video on what she calls, “Not Your Classic Chocolate Chip Cookie”, I needed to give it a try. Sara has once again wooed me with the quality of her video, as well as the ingredients which honestly made me ask myself, “why didn’t I think of that???” Interestingly enough, her recipe resembles my go-to recipe. So I had pretty high expectations going into this. 

Probably the biggest secret weapon for amazing chocolate chip cookies is brown butter. I’ve talked about it tenfold on the blog, but really it deserves even more praise. Sara starts out by melting the unsalted butter in a saucepan. She then adds in milk powder which was honestly a huge light bulb in my head. Browning butter essentially evaporates the excess liquid and caramelizes the milk solids in the butter, so adding in milk powder means there’s even more brown and toasty bits at the bottom of this liquid gold. Once browned, we stir in our next secret ingredient, miso paste. I’ve learned from Chris’ Morocco’s cookies that miso and brown butter make a fantastic pair, with the miso adding that nice savory element to balance out the sweetness. Let that sit for a bit while we work on the rest of our ingredients. In a small bowl, whisk together the flour, baking soda and baking powder. Then, add the light brown and granulated sugar to a bowl, followed by the miso butter mix. Stir it together before adding in the cold egg and the vanilla. Once that’s nice and cohesive, add in the flour and mix until mostly combined. Now you can chop up your chocolate, but be sure to leave them in large chunks. It goes without saying that using bar chocolate versus chocolate chips will automatically make your CCC’s better– trust me. Add in the chocolate and give it a mix until combined. Then, scoop out your dough onto a dish and let it chill in the fridge for a half hour. Once the dough has firmed up, transfer six onto a parchment-lined baking sheet and sprinkle on some flakey or coarse salt before baking at 355 for 8 minutes. After which you remove the pan and give it a few raps against your counter (no- I don’t mean dropping a verse). This banging technique actually creates little ripples and allows the cookies to flatten a bit. Return to the oven and let them finish baking another 2 minutes before giving them a few more raps (lots of rapping today) and letting them cool. 

These cookies looked SO GOOD coming out of the oven that I grabbed my phone, ready to take videos of them. The pan-banging method gave the edges some nice ripples and redistributed the chocolate, leaving it puddling and shiny as it cooled. I picked one up and did a nice cookie pull for Instagram, seeing all that gooey chocolate just waiting to be eaten. The flavor of these is incredible– with the obvious hit of bittersweet flavor from the chocolate coming on strong. The 70% addition was great because a pure 56% recipe would have been too sweet. The sprinkling of salt and the added miso,  gives a nice savoriness which is complemented by the almost toffee flavor of the brown sugar and brown butter combo. You can make an argument that there is too much chocolate- if that’s the hill you want to die on. Now you can reduce the amount, but cookies are supposed to be indulgent, so why would you? My only note is I’d probably bake these for a few minutes longer to firm up that middle just a tad. As is, they were nearly raw which is exactly what Sara was going for. I’ve never been much of a cookie dough person, so a firmer, yet still soft middle is my preferred type of cookie. All in all, this recipe is a winner, and certainly something I’d make again.

Full Recipe | Write Up on Buttermilk Pantry:

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