Ashley DiMatteo's Perfect Chocolate Chip Cookies
Ashley DiMatteo's Perfect Chocolate Chip Cookies
Ingredients
- 1 cup unsalted butter, (2 sticks), high quality, such as Kerrygold
- 3/4 cup granulated sugar
- 1 1/4 cups light brown sugar, packed
- 2 large eggs, room temperature
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 1 teaspoon vanilla bean paste
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups chocolate disks, high quality, such as Valrhona or Ghirardelli
Instructions
- 1
Brown the butter: In a light-colored saucepan, melt the unsalted butter over medium heat. Continue to cook, stirring occasionally, until the butter foams, then subsides, and golden-brown bits appear at the bottom of the pan and it smells nutty. Immediately remove from heat and pour into a heatproof bowl. Let it cool completely to room temperature, then cover and refrigerate for at least 4 hours, or preferably overnight, to allow it to age and solidify. Once aged, let it sit at room temperature for about 30 minutes to soften slightly before using, or gently re-warm it until it's just softened but not melted.
⏱️ 250 min
- 2
In a large bowl, combine the softened brown butter with the granulated sugar and light brown sugar. Beat with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
⏱️ 5 min
- 3
Add the eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed. Beat in the heavy cream, vanilla extract, and vanilla bean paste until just combined.
⏱️ 3 min
- 4
In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
⏱️ 1 min
- 5
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until about 80% of the flour is incorporated and there are still some streaks of flour visible. Add the chocolate disks and mix just until the flour streaks disappear and the chocolate is evenly distributed. Be careful not to overmix.
⏱️ 3 min
- 6
Cover the dough tightly with plastic wrap and refrigerate for at least 30 minutes. This initial chill helps the flavors meld and makes the dough easier to scoop.
⏱️ 30 min
- 7
Preheat your oven to 375°F. Line two light-colored baking sheets with parchment paper.
⏱️ 5 min•🌡️ 375 - 8
Scoop the chilled dough using a 2-ounce cookie scoop (about 3 tablespoons) and place them about 2 inches apart on the prepared baking sheets. Return the scooped dough on the baking sheets to the refrigerator for another 10-15 minutes. This second chill helps prevent spreading and promotes a chewier texture.
⏱️ 15 min
- 9
Bake one sheet at a time for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft. At the 7-minute mark, open the oven and gently lift the baking sheet a few inches and let it drop onto the oven rack (this is the 'pan bang'). This helps create crinkles and pushes air out.
⏱️ 12 min•🌡️ 375
- 10
Remove the baking sheet from the oven. Immediately lift the baking sheet a few inches and drop it again onto a heatproof surface (another 'pan bang'). While the cookies are still hot, use a large round cookie cutter or the back of a spatula to gently scoot around the edges of each cookie, shaping them into perfect circles.
⏱️ 2 min
- 11
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Ashley DiMatteo's Perfect Chocolate Chip Cookies
- 1 cup unsalted butter, (2 sticks), high quality, such as Kerrygold
- 3/4 cup granulated sugar
- 1 1/4 cups light brown sugar, packed
- 2 large eggs, room temperature
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 1 teaspoon vanilla bean paste
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups chocolate disks, high quality, such as Valrhona or Ghirardelli
Instructions
- 1
Brown the butter: In a light-colored saucepan, melt the unsalted butter over medium heat. Continue to cook, stirring occasionally, until the butter foams, then subsides, and golden-brown bits appear at the bottom of the pan and it smells nutty. Immediately remove from heat and pour into a heatproof bowl. Let it cool completely to room temperature, then cover and refrigerate for at least 4 hours, or preferably overnight, to allow it to age and solidify. Once aged, let it sit at room temperature for about 30 minutes to soften slightly before using, or gently re-warm it until it's just softened but not melted.
⏱️ 250 min - 2
In a large bowl, combine the softened brown butter with the granulated sugar and light brown sugar. Beat with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
⏱️ 5 min - 3
Add the eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed. Beat in the heavy cream, vanilla extract, and vanilla bean paste until just combined.
⏱️ 3 min - 4
In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
⏱️ 1 min - 5
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until about 80% of the flour is incorporated and there are still some streaks of flour visible. Add the chocolate disks and mix just until the flour streaks disappear and the chocolate is evenly distributed. Be careful not to overmix.
⏱️ 3 min - 6
Cover the dough tightly with plastic wrap and refrigerate for at least 30 minutes. This initial chill helps the flavors meld and makes the dough easier to scoop.
⏱️ 30 min - 7
Preheat your oven to 375°F. Line two light-colored baking sheets with parchment paper.
⏱️ 5 min•🌡️ 375 - 8
Scoop the chilled dough using a 2-ounce cookie scoop (about 3 tablespoons) and place them about 2 inches apart on the prepared baking sheets. Return the scooped dough on the baking sheets to the refrigerator for another 10-15 minutes. This second chill helps prevent spreading and promotes a chewier texture.
⏱️ 15 min - 9
Bake one sheet at a time for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft. At the 7-minute mark, open the oven and gently lift the baking sheet a few inches and let it drop onto the oven rack (this is the 'pan bang'). This helps create crinkles and pushes air out.
⏱️ 12 min•🌡️ 375 - 10
Remove the baking sheet from the oven. Immediately lift the baking sheet a few inches and drop it again onto a heatproof surface (another 'pan bang'). While the cookies are still hot, use a large round cookie cutter or the back of a spatula to gently scoot around the edges of each cookie, shaping them into perfect circles.
⏱️ 2 min - 11
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 5 min