Designer Appliances Signature Chocolate Chip Cookie Recipe

DA Signature Chocolate Chip Cookies 

There’s truly nothing better than the smell of chocolate chip cookies baking to perfection. It’s not often you come across an entirely bad chocolate chip cookie. On that same token, it’s equally difficult, if not moreso, to find the perfect chocolate chip cookie! In the Designer Appliances showrooms, we’ve been testing out chocolate chip cookie recipes in a variety of our top-line ovens for months. What has been a deliciously exhaustive process has finally led us to what we believe is the best possible chocolate chip cookie recipe, made better only by the incredibly consistent and reliable performance of our Thermador oven.  Take our word for it, or better yet, stop by one of our showrooms to test taste for yourself!

Chef’s Note: These cookies call for refrigerating for at least 4 hours or overnight. If you absolutely can’t wait (and we don’t blame you), you can bake the cookies right from step 9: skip to step 11 and reduce the baking time to 9-10 minutes.


14 Tbsp unsalted butter

1 ⅔ cups all-purpose flour

½ tsp baking soda

¾ cup dark brown sugar

½ cup granulated sugar

2 tsp vanilla extract

1 tsp kosher salt

1 egg, plus 1 egg yolk

⅔ cup semi-sweet chocolate chips or chunks

⅔ cup bittersweet chocolate chips

⅔ cup milk chocolate chips

Flakey sea salt, like Maldon, for topping

  1. Preheat the oven to 375F with convection or 400F without convection.
  2. Cut 6 Tbsp unsalted butter into pieces and add to a medium heat-proof bowl. Set aside.
  3. In a small bowl, whisk together the flour and baking soda. Set aside.
  4. Line a baking sheet with parchment paper. Set aside.
  5. Add 8 Tbsp unsalted butter to a medium pan over medium heat. Swirl and stir the butter until browned and nutty-smelling, about 3 minutes
  6. Transfer the browned butter to the medium bowl with the cold butter and whisk until combined.
  7. Add the brown sugar, granulated sugar, vanilla extract, and salt. Whisk well to combine.
  8. Add the eggs and whisk until lighter in color, about 1 minute. Allow the mixture to sit for 5 minutes.
  9. Whisk mixture for 1 minute until lighter in color and smooth. It should have the color and consistency of natural peanut butter.
  10. Gently fold in the flour mixture and all three kinds of chocolate, being careful not to over mix the dough.
  11. Using a 1.5-inch disher (size #50), scoop 6 cookies onto the parchment-lined baking sheet. Arrange cookie dough balls at least 2 inches apart. (Each cookie will be about 1.5 Tbsp of dough; substitute using 1.5 Tbsp scoops and roll into balls if  you don’t have a disher).
  12. Bake the trays, one at a time until the edges are golden and the centers are set, about 10-12 minutes.
  13. Once removed from the oven, immediately sprinkle the cookies with flakey sea salt before allowing them to cool on the pan for 2-3 minutes.
  14. Transfer to a cooling rack to finish cooling the rest of the way.
  15. Once completely cooled, store in an airtight container for up to 1 week (if they make it that long!).

Check out the perfect oven for this recipe!

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