A Chocolate Chip Cookie Pastiche

Yesterday was the rainiest day in OKC so naturally, I was bored. For some subconscious reason that more than likely traces back to nostalgia, rainy days make me want a warm chocolate chip cookie. If I was cooped up in the house on a rainy day as a kid, grandma would turn to chocolate chip cookies often because it kept us busy and ultimately, shut us up. I went to pull some butter out of the refrigerator to come to room temp, but then I realized I wanted something beyond the standard chocolate chip cookie. And with it being a torrential downpour outside, there was no better day to experiment.

I’ve had my eye on two chocolate chip cookie recipes to try: America’s Test Kitchen’s Classic Chocolate Chip Cookie, and Milk Bar goddess¬†Christina Tosi’s Cookie Dough Cookie. ATK’s recipe technique sounded more delicious since it uses browned butter, but Tosi’s baking technique sounded like it would produce a gooey, chewy cookie.

Why not combine the best of both worlds to produce an unbeatable, delicious chocolate chip cookie? 

First, I made the cookie dough courtesy of America’s Test Kitchen. The only thing I did differently from this recipe was use mini chocolate chips instead of regular, because I believe that mini chips get you more chocolate per bite:


  • 1-3/4 cups unbleached all-purpose flour
  • 1/2 teaspoon baking soda
  • 14 tablespoons unsalted butter
  • 1/2 cup granulated sugar
  • 3/4 cups packed dark brown sugar
  • 1 teaspoon table salt
  • 2 teaspoons vanilla extract
  • 1 large egg
  • 1 large egg yolk
  • 1-1/4 cups mini semisweet chocolate chips


  1. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.
  2. Heat 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted.
  3. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips, giving dough final stir to ensure no flour pockets remain.

The Baking Process

To make Christina Tosi’s cookie dough cookies, you’ll need to preheat your oven to 500 degrees or as high as your oven will allow. I pressed 1/4 cup of the dough into disk shapes on my prepared cookie sheets and baked them for 5 minutes. In the YouTube video of this recipe, Tosi says to place these cookies directly into the freezer after they bake. After doing some digging in the YouTube comments I found that many people skipped this step and opted to let them continue baking on the cookie sheet:

I have made these. hands down THE BEST COOKIES I HAVE EVER EATEN. Trust me I have tried all the recipes. For a standard oven cook at 480F/250C or ur highest temp for 5 mins exactly! don’t put them in a freezer after just leave them out. They will carry on cooking and be perfect to eat 5 mins after you’ve let them cool. – Mason M.

I allowed the cookies to continue baking out of the oven on the cookie sheet for 10 minutes, then I transferred them to cool directly on a cooling rack. The result? A mile-high plate of chewy, gooey chocolate chip cookies.

chocolate chip cookies main image

What I Would Do Differently Next Time

I would drop 1/8 cup of dough onto the sheet instead of 1/4. While I love giant cookies, making them this way only made 11. Using less would still make a quite large cookie since they spread in the oven, but it would yield more cookies to enjoy. Of course, if you’d prefer a smaller batch of pancake-sized cookies, I’m not stopping you from using 1/4 cup to drop. I may even encourage it. Live your best life.

Other than that? Absolutely nothing. These were perfect. The browned butter, being the all-star that it is, did so much for the flavor of the cookie. The baking technique created a slightly crispy layer on the outside with a gooey cookie-dough center on the inside.

Merriam-Webster defines pastiche as a literary, artistic, musical, or architectural work that imitates the style of previous work. Well, I think cookies that combine two techniques can be a pastiche, don’t you? After all, doesn’t this look like a work of art?

chocolate chip cookie 2

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