You know what’s a good time? Cookies.
Is there anything more delightful, more soul-satisfying than a freshly baked cookie? IS THERE? Because if there is, I want to hear about it. My cookie habit is getting out of control.
I spent a very enjoyable afternoon the other day researching cookie science. And since then I have baked no less than three test batches of cookies. If you’re as fascinated by this stuff as I am, may I recommend this article by Serious Eats, this one by Baker Bettie, this one from NPR for the gifs alone, and of course this one from the NY Times.
Cookie research is my idea of academic bliss. I dream of one day starting a Cookie University. In fact, I think I already made Cindy the Dean – she has the cookie skillz to pay the billz.
After my long, delicious research session was over, this was the recipe that I landed on as my ultimate. It’s The One. Is it the world’s greatest cookie? Well, I haven’t met every cookie in the world. But is it my dream cookie? Yes, friends. Yes it is.
It’s crisp on the edges and chewy in the middle. It’s got crunch from hazelnuts, and rich, bitter notes from two kinds of chocolate. The brown butter lends everything a toasty note, and brings out a butterscotch baseline in the dough. Top it all off with a sprinkle of flaky sea salt, and I’m in love. This is my cookie boyfriend.
What’s your perfect cookie like? Same as this guy? Or TOTALLY different? I know a lot of people like a crispy cookie, but I have to have the chew. A warm, chewy cookie is my nirvana.
I would go out on a limb and say that a freshly baked, still warm cookie is possibly my favourite baked good of all time. Imagine if someone served that up for dessert after dinner! Marriage proposals for sure.
xx Sarah.
- 8 oz (225g) salted butter
- 5 oz (140g) caster sugar
- 2 eggs
- 1 tsp vanilla bean paste
- salt
- 5 oz (140g) brown sugar
- 10 oz (285g) plain flour
- ¾ tsp baking powder
- 4 oz (110g) milk chocolate
- 4 oz (110g) dark chocolate
- 4 oz (110g) skinned hazelnuts, toasted and chopped
- First, brown the butter. Place the butter into a wide and deep pan and place over a medium heat, swirling the pan regularly. Once the butter begins to smell nutty and turns a golden brown colour (about 5 minutes) remove it from the heat and immediately pour into a small bowl. Place in the fridge to chill for 10 minutes
- Place the caster sugar, eggs and vanilla paste into a freestanding mixer fitted with the whisk attachment and whip for about 4 minutes, or until pale and forming thick ribbons.
- Switch to the paddle attachment and add the now cooled butter (it should be cold to the touch, but still liquid) and the brown sugar and mix until just combined.
- Add a big pinch of salt, and then sift the flour and baking powder. Mix for a short burst, until almost combined, but with some flour still visible.
- Add the chocolates and nuts, and mix for another short burst or until everything is just combined.
- Refrigerate the dough at least overnight, and up to 72 hours.
- When you're ready to bake, preheat the oven to 350F/170C, and line a pan with baking paper.
- Scoop out 3tbsp sized balls of dough onto the pan, with plenty of space in between and sprinkle them generously with sea salt.
- Bake for 13 minutes, or until golden brown around the edges.
- Leave them to cool on the tray for about 3 minutes, and then transfer them to a cooling rack, or just eat them all warm, standing up in the kitchen. Your call!
Adapted, very lightly, from J. Kenji Lopez-Alt’s AMAZING recipe.
Two things. One, I have insomnia right now and just caught up on your blog, and I fear I might wake up my husband because I am just giggling to myself. Two, these cookies look like heeeaven. I, too, am a cookie science lover, and I have been wanting to try Kenji’s new chocolate chip cookie recipe! But I might have to make your adaptations. Because hazelnutsinmymouth.
This makes me remember that time when i was so obsessed with Macaroons that i spent so many hours making research comparing, reading ans watching all the macaroons recipe in the internet to have a perfect Macaroon… Well that was a total FLOP, i haven’t achieve that hit yet. However your cookies looks AMAZIING… It’s a winner combination i mean, soft, chewy, crunchy, nutty, sweet, salty and tiny chocolate chips. heaven!
The answer is: NO. There is nothing better than a cookie! ESPECIALLY these cookies!!!! I cannot wait to attempt theeeeese (and omg isn’t baker bettie amazing? she’s so smart!) They’re gorgeous and have like everything i could ever want in a cookie!!
What a great multi-taste cookie!
Ermegerd are these the cookies from instagram that smooshed together? Because those looked delicious but these look even BETTER! I just tried that serious eats recipe a week or so ago and can totally back you up on the fact that it is a freaking phenomenal cookie. I still haven’t made the NY Times cookie yet, but I’m glad to hear you think this recipe is the ultimate!
These cookies look so freaking good! Yum!
OH. My. GAH. These sound like the best cookies ever. I may have to borrow your cookie boyfriend. :3
Serious Eats is ALWAYS my go-to for learning about cooking techniques / ingredients!
Would you be willing to share your boyfriend? because these cookies look out of this world good.
this cookie is like a trifecta of my favorite things: brown butter, chocolate, and hazelnuts! I’d date this cookie for real…and totally dean it up at Cookie U.
Those are absolutely gorgeous!! How I love hazelnuts and chocolate together, and browned butter just makes them blissful. :-)
Get right out of here with these. Ughhh I want them in my faaaace.
AHHHH this recipy is TO Delish to handle :) love your blog and im following now.
Check out my blog today…my all time fav. lasagna recipy :)
Have a fab week dear
LOVE Maria at inredningsvis – inredning it’s, Swedish for decor :)