Trying Tasty's "Perfect Chocolate Chip Cookie"

As I have mentioned in one of my blog posts, I love to bake! I enjoy trying new recipes but also sticking to some of my favorites. Drew sent me a video he found on Facebook from the page "Tasty". If you don't follow them, you definitely should! They post so many yummy recipes. The video was of someone making different chocolate chip cookies with different variables until they got the "perfect" chocolate chip cookies! And as much as I love to bake, I couldn't remember a time where I had made homemade chocolate chip cookies! So that night Drew and I headed to Walmart to get just a couple things that we didn't have at home. We had almost everything except- bread flour, dark brown sugar & a bar of dark chocolate! So here is how it went.....

Step 1: Measure out all of your ingredients beforehand

I know this can be an easy step to skip over, but trust me it makes the rest of the process so much easier!

Step 2: Mix together dry ingredients

• 1 Cup of bread flour

• 3/4 Cup of all-purpose flour

• 1 1/2 TSP of salt (I only had salted butter so I only added about 1/2 teaspoon of salt)

• 1 TSP of baking soda

Then, you should sift all of these together. I did not have a sifter, so I just used my hand mixer with a whisk attachment for about 30-40 seconds.

Step 3: Brown the butter

• 1 cup + 2 TBS of butter

Brown the butter??? What? I had never heard of doing this before, so I was lost a first. But it's very easy and really enhances the flavor in the cookie! I started by heating up a medium saucepan on medium heat and then adding in my butter. I stirred my butter continuously for about 10 minutes. When the butter turns a nice "nutty" brown color it is time to remove it. Then, you should pour it into a glass cup to stop the cooking. I put mine in the freezer for around 20 minutes to get it cooled down. Just make sure your butter remains a liquid!

Step 4: Mix sugars, espresso powder, vanilla extract & butter together

• 1 cup of dark brown sugar

• 1/2 cup of white sugar

• 1 TSP of espresso powder

• 2 TSP of vanilla

• 1 egg & 1 egg yolk

I used a hand mixer to beat together sugars, vanilla, espresso powder & cooled brown butter until well incorporated. It took me about two minutes. Then I added in the one egg and one egg yolk and beat for about 30 seconds.

Step 5: Mix in the flour mixture

Take your flour mixture from before and use your hand mixer to incorporate it with the wet ingredients. I added the flour in by thirds, so that it did not throw flour all over the kitchen. Tasty also said to leave some of the flour unincorporated at the end, and finish mixing it during the next step.

Step 6: Fold in the chocolate

• 5 oz of dark chocolate chopped

• 1/2 cup of semi-sweet chocolate chips

I could only find a 4oz bar of dark chocolate at Walmart, so I used 3/4 cup of semi-sweet chocolate chips instead. More chocolate is better right? I used a spatula to fold in the chocolate chips and finish incorporating the rest of the flour.

Now... I could have just been done right here and eaten all of the dough. Because this was seriously the BEST cookie dough I have ever tasted.

Step 7: Scoop out the dough

Most people tend to use an ice cream scooper for this step, but for some reason, we do not have one at our new house. So I improvised and used 3 tablespoons of dough stacked on top of each other for one cookie. And it honestly looked like I used an ice cream scooper for this part.

Step 8: Let them chill

I let my cookies chill overnight, but at least let them chill for an hour! I usually am too impatient to let my cookies chill at all. The main reason I let them chill this long is that I did not need them baked until the next day anyways. But at least an hour should allow the fats in the cookies to harden back up so that the cookie does not spread as much while it is baking.

Step 9: Preheat your oven to 350 & cook your cookies for 8-10 minutes

The recipe called for baking the cookies for 12-14 minutes, but I slightly over-baked my first batch by cooking them too long. I found that 8-10 minutes was the perfect amount to let the outsides be crispy and keep the yummy gooey center! If you like more crispy cookies, then let them bake a few minutes longer. Just keep in mind that they will continue to bake on the sheet when you take them out of the oven!

Step 10: Let them cool & ENJOY!!!!

This is by far the best chocolate chip cookie I have ever had! The espresso powder, in my opinion, is what really makes the cookies top notch. It pairs so well with the chocolate and brown sugar in the cookie. The browned butter also brings out such a great flavor. Tasty's team did a great job by finding the perfect chocolate chip cookie recipe! I don't think I will ever use a different recipe. Go get the ingredients and make this recipe ASAP.

***All credit for this recipe goes to Tasty & check out their video and full recipe here: https://tasty.co/recipe/tasty-101-ultimate-brown-butter-chocolate-chip-cookies