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TikTok Chef Eitan Bernath’s Killer Chocolate Chip Cookie Recipe

bernathcookie

(Photo by Mark Weinberg/Alison Ashton)

“My favorite food in the whole world is a chocolate chip cookie!” proclaims young TikTok chief Eitan Bernath of these cookies from his new cookbook Eitan eats the world† “These are your kid’s chocolate chip cookies, all grown up.”

In a world of sometimes sketchy (yet entertaining!) food hacks, Bernath’s recipes and techniques are always solid. That culinary mastery, plus a hefty dose of irresistible enthusiasm, earned Bernath, 20, a social media following of 6 million and that’s what counted him to become the go-to food man. The Drew Barrymore Show.

This recipe is a delicious example of a recipe that is trendy and current when it comes to technique and ingredients:

  • Brown butter seems to be everywhere now, and it’s easy to see why. The extra step of cooking the butter turns it into an umami-packed ingredient. Follow Bernath’s advice to use a light-colored pan and keep a close eye on the butter as it cooks, as it can go from perfection to burnt in a hot second.
  • Traditional chocolate chip cookie recipes use a 1:1 ratio of brown sugar and granulated sugar. Bernath chooses loads of of brown sugar and just a touch of granulated sugar for a deeper flavor.
  • Bourbon is a distinctly mature element here, but it also goes very well with brown butter and brown sugar to add extra flavor to these cookies.
  • It can be tempting to just use chips or chunks instead of chopping the chocolate. do not. Chopping is better to work the chocolate through the cookie in the form of gooey chunks and shards.
  • Bernath offers the option of using a cookie scoop or tablespoon to portion the dough. A first, such as the Vollrath Dish Size 30 ($12, amazon.comis helpful for consistent, professional results.
  • Don’t skip the step of freezing the portioned dough, Bernath says. It keeps the cookies from spreading too much while baking. You can also place the frozen dough balls in a sturdy zip-top plastic bag (it will last up to a year) and bake small batches of cookies however you like.

Next one, Here’s How Drew Barrymore “Discovered” Eitan Bernath

[Reprinted with permission from Eitan Eats the World. Copyright © 2022 by Eitan Bernath. Photography Copyright © 2022 by Mark Weinberg. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House.]

Bourbon Brown Butter Chocolate Chunk Cookies

ingredients

  • lb (2 sticks) unsalted butter
  • 1¼ cups packaged dark brown sugar
  • ¼ cup granulated sugar
  • 1 big egg
  • 1 large egg yolk
  • 1 tbsp bourbon
  • 2 teaspoons vanilla extract
  • 1¾ cups all purpose flower
  • ¾ teaspoon baking powder
  • 1 teaspoon kosher salt
  • 8 Ozu semisweet chocolate, diced
  • Flaky sea salt
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Directions

  1. Place butter in a medium saucepan (preferably with a light colored inside so you can check browning) over medium heat. Melt and cook, turning occasionally, as the butter progresses from lemon yellow to golden brown and then to amber. Once it is amber and you see small brown spots on the bottom of the pan (between 5 and 8 minutes), immediately remove the pan from the heat. Pour butter into a heatproof bowl. Cool 15 minutes.

  2. In the bowl of a stand mixer fitted with a paddle attachment, cream cooled brown butter and granulated sugar on medium speed for 3-4 minutes. Scrape down the sides of the bowl. Add egg, yolk, bourbon, and vanilla; whisk for 1-2 minutes or until ingredients are well creamed.

  3. Scrape down the sides of the bowl. Add flour, baking powder, and kosher salt. Beat on low speed or until a few pieces of flour remain. Stir in the chocolate chips.

  4. Use a 2 tablespoon cookie scoop or spoon to spread the dough onto a parchment-lined baking sheet. Freeze for 20 minutes.

  5. Place the oven racks in the top and bottom thirds of the oven. Preheat oven to 350°F. Line 2 baking pans with parchment paper.

  6. Transfer cold dough balls to prepared sheet pans, 10cm apart or about 6 biscuits per sheet pan. Bake for 12 minutes, flipping pans halfway through. Cool for 2 minutes on baking sheets. Transfer cookies to a cooling rack. Sprinkle with flake salt while still warm. Repeat with the remaining dough.

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Makes 16