The quest for the perfect chocolate chip cookie

June 2, 2019


We were away on our annual Vegas jaunt and we ate at Wolfgang Puck in MGM. We had a delicious dinner but our dessert was something I keep thinking about. It was fresh baked chocolate chip cookies - sounds ordinary but they were the perfect combination of chewy, yet a slight crispiness and a good chocolate ratio! (Not too much of a cookie lover am I?). I have been looking to recreate this cookie and I found this recipe from Bon Appetit, that claims to be the best chocolate chip cookie. I think it's pretty close. The difference in this recipe is the browned butter that goes into the cookie. It gives it a richer flavor, if that makes sense. I've made them a couple of times (just to be sure) and they really are delicious.


Chocolate Chip cookie


Whisk together in a small bowl and set aside 
1 1/2 c flour
3/4 tsp. salt
3/4 tsp. b.soda


Browned Butter
Cook, in a large saucepan over medium heat
1/2 c. butter
You want to cook this until it foams and then starts to brown - about 5-10 minutes
When it has browned, pour it into a heat proof bowl to cool for about 1 minute (you don't want the butter in the next step to sizzle.
add in (a bit at a time)

1/4 c. butter that has been cut into pieces


Once your butter is melted, add in
1/4 c. sugar
1 c. packed b. sugar (recipe called for dark but I used light and it was fine)
Stir until incorporated, making sure all the lumps are broken up.

Add in and whisk for about 30 seconds

1 large egg
2 large egg yolks

Add in
2 tsp. vanilla


Using a rubber spatula fold in until no dry spots are remaining
flour mixture


Add in chocolate (about 3/4 c. but up to you if you want more)
(I used milk chips, but you could use dark chocolate, semi-sweet - either chunks or chips - whatever your chocolate preference is)


This recipe makes about 16 cookies.


Scoop onto cookie sheet and let rest about 5 minutes for the dough to settle. This dough is quite sticky.


Bake at 350 for about 8 minutes - until nicely golden.








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