Cookie Science Camp “Best of” recipe

Below is a mix from the best cookie recipes the campers came up with and from the variations we tested!

You can play around with it by browning the butter first, using it softened and creaming with sugars, then adding egg, doing all brown sugar… different chocolate chips…

Variation of best cookie recipe from camp:

Ingredients

• 1 1/3 cups (170g) all purpose flour, spooned and leveled

• 1/2 tsp baking soda

• 1/2 tsp baking powder

• 1/2tsp salt (if you love salt like me, you can always add some larger sea salt flakes on top before or after baking)

• 1/2 cup (112g) unsalted butter, melted and cooled

• 1/2 cup (100g) light brown sugar, packed

• 1/3 cup (70g) granulated sugar

• 2 tsp vanilla extract

• 1 large egg

• 1 cup (170 g) semi-sweet chocolate chips

Directions

1.Preheat the oven to 350F and line a large baking sheet with parchment paper.

1. In a medium sized bowl, whisk together the flour (spoon and level or use a scale), baking soda, baking powder, and salt. Set aside.

2. In a large mixing bowl, add the melted and cooled butter, brown sugar, and sugar. It’s important that the butter is not hot, but it can be slightly warm. Whisk vigorously for 1-2 minutes until it turns into a paste-like consistency (see picture in post for reference).

3. Whisk in the egg and vanilla until smooth.

4. Pour in the dry ingredients and use a rubber spatula to fold to combine. Leave a few streaks of flour and pour in the chocolate chips. Continue to fold the dough until the chocolate chips are dispersed and the flour is completely blended in. Do not over mix.

5. A large 2oz cookie scoop (or 1/4 measuring cup) is preferred for this recipe. Scoop 5 cookies onto the baking sheet and bake for 12-15 minutes (12 for a more gooey cookie, 15 more a more well done cookie). If you do not have a large scoop or prefer regular-sized cookies, scoop 6 cookies onto the baking sheet and bake for 10-12 minutes.

6. The cookies are ready when they have a golden ring around the edge but are pale and puffed in the center (see the photo above of the cookies inside the oven for reference). And if your cookies spread too much, use a fork to nudge in the sides immediately after the cookies are pulled from the oven.  

7. Cool: Allow the cookies to cool on the baking sheet for 2 minutes, then transfer them to a wire rack to cool completely.