Crunchy on the outside, soft and chewy on the inside. Nothing beats a chocolate chip cookie.
This week, food blogger and cookbook author Dzung Lewis, known to followers as head of Honeysuckle, shows us how to make the perfect chocolate chip cookies to turn any occasion into a celebration. With large, dark chocolate chips and browned butter, these cookies are incredibly decadent, perfect for splitting in half for an ooey-gooey Instagram story.
The brown butter in this cookie adds the perfect nutty taste to counterbalance the sweetness of the batter and the chocolate chips. Lewis uses both white and brown sugar, which she says is key for fans of crispy edges with chewy middles.
Her biggest tip, though, is that this batter is still adaptable to your cookie texture preferences. Do you like crispier edges? Bake the cookie dough right away. Are you a fan of the rounder, chewier cookies? Let the dough cool in the fridge for five to 10 minutes before putting them in the oven. This will allow the butter to harden a bit and hold its shape in the oven.
Another handy trick Lewis adds in her recipe is the addition of baking soda. She says that adding it directly onto the pool of vanilla will activate the baking soda, allowing for that perfectly gooey chew.