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Claire Saffitz chocolate chip cookies recipe is easy to follow, includes all ingredients and measurements, and makes 10 very big cookies which are soft yet chewy. These cookies are inherently healthier than your grandmother’s classic chocolate chip cookie and taste amazing!
Do you love chocolate cookies? I do, and these are my favorite! They have the ultimate combination of chocolate, buttery goodness and rich, dark-chocolate flavor. The latter is achieved by using dark chocolate with a high cocoa content which is then paired with an even higher percentage of butter. The result is a cookie rich in taste and texture!
What are chocolate chip cookies?
Chocolate chip cookies are a delicious treat that can be made with any kind of cookie dough. They’re made from a mix of flour, baking soda, and salt. The dough is then rolled out into thin sheets and cut into small triangles or squares. Once they’ve been baked, the cookies get smothered in melted chocolate chips and topped off with sprinkles!
These cookies are very popular in American culture, but they’re also eaten all over the world! In fact, chocolate chip cookies were originally developed in Santa Barbara, California. They were invented by Ruth Graves Wakefield in 1930 when she was working as a cook at Toll House restaurant.
She wanted to make some new desserts that would appeal to her customers, so she created this recipe: three simple ingredients (flour, sugar and shortening) but which combined to create something magical. Her daughter later took over the business after her death and renamed it “Toll House” because nobody knew what “chocolate chip cookie” meant until then!
Ingredients
- 2 sticks of unsalted butter (Cut down to 2 tablespoons)
- 2 cups all-purpose flour
- 2 tablespoons heavy cream
- 2 teaspoons Diamond Crystal kosher salt
- 1 teaspoon baking soda
- ¾ cup brown sugar
- ¾ cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 10 ounces semi-sweet chocolate bits
Instructions
Watch the youtube video at the end of this post for more accuracy
- Brown 1 stick of butter in a pan over medium heat.
- Put browned butter in a big bowl.
- Add the last stick of butter after letting it cool for a short while till the mixture is completely smooth. Then mix the cream into it also.
- Whisk in both sugars until a smooth consistency is achieved.
- Then add the eggs and vanilla and stir again!
- Sift the flour and baking soda into a separate bowl, then add the 2 teaspoons of salt.
- After thoroughly combining the dry ingredients, carefully add them to the wet ones.
- After mixing the flour combination, whisk the batter until all flour is gone.
- Add in chocolate chips.
- For 15 to 20 minutes, chill the dough.
- Next, take the dough out of the fridge and divide it into portions for further chilling.
- Scoop the dough with an ice cream scooper; one scoop makes one cookie.
- Place on a baking sheet with baking paper.
- For 12 to 24 hours, place in the refrigerator.
- When it’s time to bake, get out another baking sheet and put four to six cookies on it.
- Bake for 12 minutes at 350 degrees until brown.
- Take out of the oven, then let cool.
Tips
It’s time to make your chocolate chip cookies much better!
- Don’t add too much chocolate. You can always add more, but if you add too much, your chocolate chip cookies will taste bitter.
- Make sure your butter is at room temperature before adding it to the cookie dough. If not, your dough will be very hard and your cookies won’t spread out well.
- If you don’t have a mixer or don’t want to use one, just use a wooden spoon instead of a mixer attachment on your stand mixer (or hand mixer). This will help make sure everything gets mixed up evenly and doesn’t get overworked—which could ruin it!
- There are many different types of spoons available in stores today: flat-bottomed spoons that have straight sides and rounded corners, as well as slanted spoons with straight sides and rounded corners; these are great for making uniform shapes when you’re baking cookies because they give them a distinctive look when they’re done cooking from all angles!
Storage
Chocolate chip cookies are great, but they’re also delicious. And when you’re trying to eat them all before they go stale, keeping them fresh is a priority.
One of the best ways to keep chocolate chip cookies fresh is to store them in an airtight container with a lid. That way, the moisture won’t escape and they’ll stay fresh longer.
You can also store them in the freezer. When you want to enjoy one later, just pop it in the microwave for a few seconds and enjoy!
Health Benefits
You might be surprised to find out that chocolate chip cookies have some pretty incredible health benefits.
Chocolate is a source of antioxidants, which are compounds that help fight disease and support the immune system. Antioxidants can help prevent cancer and heart disease, as well as reduce inflammation. They also help with digestion because they enhance blood flow to the digestive tract.
Chocolate contains magnesium, which helps improve sleep quality by calming your body down. It’s also a good source of potassium, which helps maintain muscle function and bone density.
A single serving of chocolate chip cookies contains about 200 milligrams (mg) of sodium—about half the daily recommended limit for adults under age 50—which is not only bad for your diet but can lead to high blood pressure over time! If you’re on a low-sodium diet or want to reduce your sodium intake, consider replacing half of this cookie with another serving of whole wheat flour instead of white flour (which does not contain much sodium).
Nutrition Facts
- Calories: 497
- Sodium: 200 mg
- Carbs: 46 g
- Protein: 16 g
- Fat: 25 g
FAQ
What makes cookies chewy instead of crispy?
Cookies are usually made with an egg yolk or a combination of both egg yolks and whole eggs. The amount of fat in these ingredients is what makes cookies chewy instead of crispy.
A cookie made with only egg whites will be dry and crispy, while a cookie made with a mixture of egg whites and whole eggs will be moist and chewy.
Are chocolate chip cookies better with butter or shortening?
Chocolate chip cookies are better with butter.
Butter makes for a more tender, flaky texture. Shortening doesn’t have enough moisture to make a cookie that’s as soft on the inside as it is crispy on the outside. A good chocolate chip cookie is supposed to have both soft and crispy spots, so you want to use butter instead of shortening in order to get that great flakiness in your cookie.
Conclusion
I would definitely recommend that you give this recipe a try! It is straightforward, easy to follow, and extremely tasty. You will love the combination of flavors and I am sure that you will enjoy the texture of your homemade claire saffitz chocolate chip cookies. Be sure to try this recipe out yourself because they are amazing!
More Cookie Recipes:
Ingredients
- 2 sticks of unsalted butter (Cut down to 2 tablespoons)
- 2 cups all-purpose flour
- 2 tablespoons heavy cream
- 2 teaspoons Diamond Crystal kosher salt
- 1 teaspoon baking soda
- ¾ cup brown sugar
- ¾ cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 10 ounces semi-sweet chocolate bits
Instructions
- Brown 1 stick of butter in a pan over medium heat.
- Put browned butter in a big bowl.
- Add the last stick of butter after letting it cool for a short while till the mixture is completely smooth. Then mix the cream into it also.
- Whisk in both sugars until a smooth consistency is achieved.
- Then add the eggs and vanilla and stir again!
- Sift the flour and baking soda into a separate bowl, then add the 2 teaspoons of salt.
- After thoroughly combining the dry ingredients, carefully add them to the wet ones.
- After mixing the flour combination, whisk the batter until all flour is gone.
- Add in chocolate chips.
- For 15 to 20 minutes, chill the dough.
- Next, take the dough out of the fridge and divide it into portions for further chilling.
- Scoop the dough with an ice cream scooper; one scoop makes one cookie.
- Place on a baking sheet with baking paper.
- For 12 to 24 hours, place in the refrigerator.
- When it's time to bake, get out another baking sheet and put four to six cookies on it.
- Bake for 12 minutes at 350 degrees until brown.
- Take out of the oven, then let cool.
