We decided to do something different this week and dedicated this entire week to YouTube food channels. For today's recipe, we share Claire Saffitz Chocolate Chip Cookies.
This particular cookie requires a few steps along the way — browning some of the butter, using both milk and dark chocolate disks (not chips), and resting the dough in the refrigerator to improve both flavor and texture — but it's still eminently makeable (no mixer required!). The hardest part is letting the dough chill before baking.
226 g (2 sticks) unsalted butter
28 g (2 tablespoons) heavy cream, half-and-half, or whole milk
260 g (2 cups) all-purpose flour
6 g (2 teaspoons) Diamond Crystal kosher salt
6 g (1 teaspoon) baking soda
150 g (¾ cup packed) dark brown sugar
150 g (¾ cup) granulated sugar
100 g (2 large) eggs, cold from the refrigerator
15 g (1 tablespoon) vanilla extract
142 g (5 ounces) bittersweet chocolate disks, half coarsely chopped
142 g (5 ounces) milk chocolate disks, half coarsely chopped