Chocolate Chip Cookie Upgrade with Cold Water
These cookies use browned butter for a nutty depth and a trick using cold water to create a soft, crinkly texture. It is a simple one-bowl method that requires no electric mixer, making it approachable for home bakers.
Instructions
4 steps-
Brown the Butter
Cook butter in a medium stainless steel saucepan over medium heat, swirling occasionally. Once the foam subsides, stir constantly to prevent sticking. Continue cooking until light brown bits appear and a nutty aroma is present. Remove from heat and immediately add the cold water. The mixture will sizzle. Transfer to a metal bowl and let cool for 5-10 minutes. -
Mix the Dough
While the bowl is still warm, add brown sugar and regular sugar, then whisk to combine. Add the egg and vanilla extract, whisking vigorously for 1 minute until the mixture lightens and thickens. Whisk in the baking soda and salt for 15 seconds. Add the flour and use a spatula to fold until no dry patches remain. Finally, fold in the chocolate chips. -
Shape and Chill
Scoop dough into balls the size of a golf ball (about 3 tbsp). If the dough is too soft, chill for 30 minutes. Place balls close together on a lined sheet and refrigerate for at least 30 minutes, or up to 48 hours. For freezing, transfer hardened balls to a bag and store for up to 3 months. -
Bake
Preheat the oven to 350°F (175°C) with the rack in the center. Place up to 6 dough balls on a lined tray and sprinkle with flaky salt. Bake for 10-12 minutes until the edges are lightly browned and crinkly, and the centers are puffed. If baking from frozen, add 2-3 minutes. Cool on the tray for 5-10 minutes before moving to a wire rack.
Tips
If dough is too soft to work with, chill for 30 minutes. Use slightly wet hands to help with sticking.
Video
“Chocolate Chip Cookie Upgrade: Crinkly, Chewy, Browned Butter | Easy No-Mixer Recipe” by sheldo's kitchen, watch on YouTube.
About this recipe
Browning the butter before mixing adds a rich, nutty flavor that elevates the classic chocolate chip cookie. The dough is designed to be slightly sticky and soft, resulting in a finished cookie with a crinkly exterior and a chewy, blonde center.
Serve the cookies warm or after they have cooled completely on a wire rack. The dough can be chilled for up to two days before baking, allowing you to prepare the base in advance when you have more time.
