Sol Orwell Chocolate Chip Cookie Recipe

I’ve always loved chocolate chip cookies since I was a kid. Once pandemic hit and we started staying at home, I spent months perfecting my cookie recipe.

I do recommend reading my notes at the bottom. Otherwise, hark:

  • Lightly mix until combined:
    • 1 cup packed brown sugar
    • ½ cup sugar
    • 1 ½ tsp. vanilla extract
    • 3 egg yolks
    • 2-3 solid spoons of cottage cheese
  • Browned unsalted butter 12 tbsp (180g) (key)
    • Pour directly into bowl from pan [I’m lazy – see notes below]
  • Mix on medium for ~2 minutes
  • Mix on low-medium:
    • Combine:
      • 2 ¼ cups (~282 grams) good all-purpose flour
      • 1 tsp. baking soda (I do 1.5 for more lift)
      • 1 tsp salt (I do 1.5-2 for saltiness)
    • Add 1/3rd at a time until mixed
    • Do not overmix – just go until almost fully mixed
  • Add -2.5 cups of chocolate mix (key – see notes below):
    • Semi-sweet chocolate chips
    • Chocolate bar(s) cut up into chunks
    • Cacoa nibs
  • Refrigerate for ~30m
  • Scoop/shape into balls. 
    • Dough may become a bit crumbly. That is OK.
    • Let sit in fridge in overnight (can skip due to insane hunger that will arise)
  • Bake:
    • 325F for 18 m – for chewier cookie
    • 380 for 12m – for more crispy outside, more fudgy inside

A few things to note:

  • Cottage cheese is used to re-hydrate the butter (browning it dehydrates it)
  • When properly browning butter you are supposed to cool it. I’m lazy and just dump it in. But you gotta start mixing asap or it will cook the eggs!
  • The mixture of chocolate is key (see picture below)
  • I usually put the dough into a rectangular pan, let it chill, then cut it up into chunks. I then put the cut-up squares into the freezer so I can have a single serving of cookie whenever I want it:

A few testimonials of love: