Chris Morocco who, if you have never watched any of Bon Appétit’s YouTube videos, is the man everyone turns to for advice and help and is the creator of this amazing recipe. When it came out, I knew I had to get in the kitchen and try them out!
I’ll start with this: chopped bittersweet chocolate versus chocolate chips. Both are great and the chips are the classic look, but the chopped up chocolate gives you chocolate in literally every bite and makes the cookie much more gooey, oozing with chocolate. Morocco is great and instructs that you can use chocolate chips, giving you all the options and measurements for both routes.
Another thing I like about this recipe is that you brown the majority of the butter, heating it in a saucepan and letting it bubble and, well, brown! Typically recipes call for room temp butter, but melting the butter gave it a really smooth texture right from the start. Along with the melted butter Chris Morocco calls for a lot of dark brown sugar compared to white sugar giving the batter a great, rich dark color. As you add the egg and egg yolks, the color softens and mellows out giving you that classic brown color.
If you are familiar with the BA Test Kitchen then you probably know that these chefs love their salt. Like the “pinch of salt” they use is like a mountain on my computer screen (even though it probably isn’t that much salt), so with that said when I saw this chocolate chip cookie recipe called for three quarters teaspoons of kosher salt (not your typical table salt folks) I was a little…😳. But y’all that salt in the end adds such a nice saltiness to the cookies that pairs perfectly with the sweetness and ratio of the chocolate. It really isn’t too much and I’m sure Chris Morocco spent time figuring out the perfect amount of salt for this recipe.
When it came to baking I usually start with the least amount of baking time to see how they do, how my oven is affecting them, etc. At the eight minute mark they were still a little too under-baked so I gave it nine minutes and thirty seconds. I think that ended up being a great time for the cookies…not over cooking them, but still giving you that gooey center. In the end I also got 27 cookies 🤷🏻♀️ some I made the big bakery style cookies that Morocco has been posting on his Instagram and others I did a more classic, smaller size hence the odd number. In any event, he says you get 16 cookies, but there is definitely enough batter to make much more than that! The cookies really expanded and grew out so that also helped with the size, getting bigger cookies!
This really is one of the perfect recipes (I am still biased towards the classic Hershey recipe) and this is definitely going to become a staple, go to recipe. Chris Morocco is a saint and I love Bon Appétit and all the chefs, but Morocco has my heart because of this fantastic cookie recipe. Go and try it out and enjoy the gooey goodness that Chris Morocco has graced us with.