Brown Butter Vanilla Cake with Chocolate Frosting

Shani
-
6
Brown Butter Vanilla Cake with Chocolate Frosting

BBs, I was born in the 70s, grew up in the 80s, and came of age in the 90s. And there was one through line that existed at every birthday party during those years: Vanilla Cake with Chocolate Frosting. Like, there might or might not be a piñata. There might or might not be Red Rover. There might or might not be a trampoline. And the birthday party itself might or might not be at a local McDonalds. These were all variables. One thing never varied, however, and that thing was VANILLA CAKE WITH CHOCOLATE FROSTING. And after the interminable present-opening festivities, where the birthday kid ripped through every gift with fervor whilst their parents oohed and aahed at every gift (which was so annoying), that chocolate-wrapped cake was the gift that we could all enjoy.

Fast forward to 2024: my good friend Britney gently reminded me that I own a whole baking website, and I lacked a basic birthday cake (mon dieu!). Immediately after she said that, the only cake that came to mind was – you guessed it – Vanilla Cake with Chocolate Frosting. But it had to be a BwB cake, so I added a few fun touches to make it truly sing. And sing it does. BB, the brown butter gives the very special vanilla cake a nutty, caramel flavor that is impossible to ignore. Then, there’s the perfectly chocolatey, rich frosting that pulls it together. And, for the ultimate rich auntie effect, there’s an optional chocolate ganache drip around the sides.

And sprinkles for whimsy. 😊

In this Post:

Ingredients in this Brown Butter Vanilla Cake

All-purpose flour: All-purpose flour provides structure and texture to the cake, thanks to its higher level of protein. We’re using all-purpose flour instead of cake flour in this special cake to achieve the tender, dense, moist texture of a classic yellow cake. Cake flour has a lower protein content, which would result in a delicate, tender crumb, but we want the slightly heartier texture of a traditional yellow cake. All-purpose flour delivers just that, while still providing a tender and fine-grained crumb.

Cornstarch: This sneaky addition is a master of moisture control, absorbing excess liquid and ensuring our cake stays tender, not soggy. It’s like a tiny sponge, soaking up the extra wetness and keeping things just right! Additionally, cornstarch helps to reduce gluten formation just enough, so that we can still get those delicate moist crumbs on with each beautiful bite.

Baking soda: This cake uses buttermilk, so baking soda is the appropriate leavening. (Want to know more about leavening? Check out this BwB article!)

Kosher Salt: Salt is very important in any dessert; it balances the sugar and keeps the dessert from becoming cloyingly sweet. If using table salt for this recipe, cut the amount in half. Using salt in this recipe is particularly important, as the salt cuts the richness of all of the chocolate as well!

Brown butter: Brown butter sounds like an impossible ingredient but it’s not! Brown butter is simply what happens when butter meets sustained heat, transforming into a rich, aromatic delight with beautifully caramelized milk solids at the bottom. Don’t worry; I’ll tell you how to make it and use it in this recipe!

Granulated sugar: Granulated sugar gives our cake the sweetness that it needs, but did you know that granulated sugar is also responsible for caramelization too? In this cake, the granulated sugar actually enhances the brown butter effect, creating a deep, rich flavor profile. As the sugar caramelizes, it develops a golden-brown color and a nutty, toasted flavor that perfectly complements the brown butter in the finished cake. The caramelized sugar and brown butter truly create an unforgettable taste experience!

Eggs: The protein in the eggs adds structure to the cake, while the fatty yolk adds delicious flavor. This recipe calls for four eggs, which might seem like a lot. Trust me, it’s perfection.

Pure vanilla extract: The vanilla part of our vanilla cake! I tested both vanilla beans and pure vanilla extract, and landed on pure vanilla extract. Pure vanilla extract much more accessible than vanilla beans, and I felt that using vanilla extract would be more true to the classic dessert. If you want to take it up a notch, scrunch a vanilla bean in with your sugar and cream it with your brown butter! It’s heaven.

Buttermilk: This tangy, creamy dream adds moisture, tenderness, and a hint of acidity – all while reacting with our baking soda and creating a tender crumb! Make sure to use room temperature buttermilk, as this allows it to mix seamlessly with the other ingredients and creates a smooth, even batter. Cold buttermilk can lead to a dense or lumpy texture, so take the time to let it come to room temperature before using!

About Brown Butter

In this cake, we do a special process with the butter. We create brown butter. Then, we refrigerate it to allow it to re-solidify, and we allow it to come to room temperature again with our buttermilk and eggs to make an incredible dessert.

But let’s address the “what” and “why” of brown butter.

Brown butter is simply butter, heated over medium heat for an extended period of time. During the heating period, the butter will go through phases. First, the butter will melt and become the silky smooth butter that’s perfect for popcorn (yum). Next, as the milk solids in the butter start to separate from the water, you’ll see lots and lots of bubbles. This is when you want to start stirring and don’t stop.

As you continue to gently stir while the butter is working over medium heat, you’ll notice that the bubbles begin to reduce. This, Friend, is where brown butter can become very tricky. Because as soon as the milk solids caramelize (turn brown), that’s when you want to stop. You can expect the brown milk solids before the bubbles are completely eliminated. But, as you continue to gently stir, you’ll see them: beautiful brown bits in the bottom of your stainless steel pan.

Why do you want to use brown butter? Well, brown butter adds a deep, irreplaceable flavor to anything it touches. It’s nutty and caramel-y and rich. And that only comes with this special ingredient. While using it can be a touch tricky at times, it is always worth the effort.

How to Brown Butter: A Photo Tutorial

The process of browning butter is actually quite simple. You just need to remember to go slowly and stir once the butter has melted.

First, you’ll place the amount of butter that you need in a small saucepan. Use the best butter that you can source for this adventure!

Place the saucepan on a stovetop over medium heat. Leave it alone for a few minutes while it melts. You don’t have to stir at this point; you’d only be stirring solid butter anyway. 😂

Once the butter melts completely, you’ll need to start stirring. You do want to stir regularly, but you don’t have to stir constantly. The reason for stirring is this: the milk solids that are part of the butter will separate from the water and fat in the butter and those milk solids will go to the bottom of the pot and stay there (and burn!) if they’re not stirred on a regular basis. If that happens, the milk solids will burn before the rest of the butter gets to be a gorgeous amber color.

As it cooks (and you’re stirring), the brown butter will change color; it will go from light yellow (melted) to golden, to an amber hue with the butter solids at the bottom. During this process, you’ll also notice that the top of the butter gets very bubbly!

The bubbles can actually make it difficult to see what’s going on underneath. Pro tip: I look at the milk solids on the side of my pot, because those will loosely inform me when the milk solids underneath are done!

You’ll know you’re done with this step when you smell positively gorgeous nutty, caramel-y scent in your kitchen. Once you’re done, remove the brown butter from your heat immediately to a heat proof container.

Allow the brown butter to cool to room temperature, then place it in the refrigerator until an hour before baking. In this recipe, we’ll be creaming brown butter with sugar to make the most delicious base for our vanilla cake! So the brown butter needs to be cooled and brought to room temperature for baking. 😊

Congratulations! You’ve made brown butter! Now you can use it in literally everything, because it is truly the best butter ever.

Beginners Start Here

If you’re new to baking, or if you want to learn how to do some of the more tricky baking techniques, here are a couple of super helpful articles from the BwB site that will help you get set up for success with this amazing Brown Butter Vanilla Cake.

These resources are super helpful to help you build consistency and confidence on your baking journey, and specifically with this special cake. Happy Reading!

Important Tools Used in this Brown Butter Vanilla Cake

I am so happy to announce that Begin with Butter has its own Amazon Storefront, where you can find all of the amazing equipment that I used in this Brown Butter Vanilla Cake! Want even more specific links? Check out the recommendations, below.

I do get paid a commission when you purchase, but these are the tools that I use all the time in my own kitchen.

If you have these tools already, great! Think of this as a checklist to help you build the confidence that you’ll need to execute this recipe!

I do love this take on the classic cake, BB. I hope you enjoy making it, and that it becomes a favorite in your household like it has in mine. And don’t forget to tag me on Instagram @beginwithbutter so that I can shout out your success!

Easy and Delicious Quiche (Fully Customizable!)

Shani
-
0
Easy and Delicious Quiche (Fully Customizable!)

Though quiche has a rep for being difficult, that is WRONG. That is all the way wrong. Quiche sounds like something high brow and fancy, and it absolutely can be, but it can also be a beautifully rustic, delicious family meal that can be enjoyed any time of day, whether it’s breakfast, brunch or dinner. And whether it’s rustic or entirely refined, quiche is incredibly simple to make.

So let’s get to this, my favorite quiche recipe.

About this Quiche Recipe

Quiche is the quintessential brunch dish! A perfectly baked quiche can elevate any gathering, from a casual breakfast to a fancy dinner party. But what makes a quiche truly special? It all starts with the crust – a flaky, tender, and deliciously buttery crust that’s the perfect base for a rich and creamy filling.

Quiche reminds us to not get too serious with our food. Take time to enjoy the process, and also to enjoy the outcome. It will take practice, but that practice will more than pay off in the end.

In this post, I’ll share my favorite quiche recipe, featuring a step-by-step guide to crafting the perfect all-butter pie crust. We’ll also dive into the secrets for creating a silky smooth filling, packed with flavor and perfectly balanced.

The Anatomy of a Quiche

Before we dive into the recipe, let’s break down the components of a quiche:

  • Crust: The foundation of a quiche, made with all-purpose flour, cold butter, and ice-cold water. The crust provides a flaky, tender base for the filling.
  • Filling: Alright, let’s talk about the magic that is the egg mixture! Picture this – whisking together those glorious eggs, half and half, and a sprinkle of salt and pepper creates a creamy, dreamy base for your quiche. And here’s the best part – the egg mixture totally customizable! You can jazz it up with your favorite cheeses, meats, and veggies to create a quiche that’s uniquely yours. So go ahead, get whisking and unleash your creativity with this egg-citing mixture! Your taste buds will thank you.

Quiche Filling Ingredients: A World of Possibilities

Here are the ingredients that make up the basic filling. Each has its own unique personality, and they work together to make an amazing quiche base.

  • Eggs: The ultimate team players, eggs bring creaminess, richness, and a hint of sweetness to the quiche. They’re the glue that holds everything together! Every recipe developer has their favorite ratio of eggs to dairy in their quiche, and I prefer my quiche to have a bit more egg flavor. 
  • Half and Half: This luxurious liquid is the quiche’s best friend, adding a silky smoothness and a touch of sweetness. It’s like a warm hug for your taste buds! With its high fat content, half and half makes the quiche feel like a decadent treat. If you don’t have access to half and half, use half whole milk and half heavy cream instead!
  • Kosher Salt: The salty sweetheart of the quiche world, kosher salt brings out the best in every ingredient. It’s like a flavor enhancer and a quiche therapist all in one! Sprinkle it on, and watch your quiche transform into a masterpiece.
  • Black Pepper: The sassy spice that adds a kick to the quiche, black pepper is not afraid to speak its mind. With its sharp, peppery flavor, it cuts through the richness and keeps things real. Freshly ground black pepper is like a wake-up call for your taste buds!
  • Cheese Options (these are my faves, but by no means are they the only options!):
    • Sharp Cheddar: The charming chameleon of cheeses, cheddar can be sharp, smooth, or somewhere in between. It adds a tangy flavor and a creamy texture that’ll make you swoon! You can use sharp or mild, and cheddar is always a crowd-pleaser.
    • Parmesan: This sophisticated Italian cheese is is nutty, salty, and utterly irresistible. With its crumbly texture and umami flavor, it adds depth and complexity to the quiche. Sprinkle it on, and you’ll be transported to the Tuscan countryside!
    • Feta: This feisty Greek cheese, is tangy, salty, a little bit sassy, and crazy delicious. With its crumbly texture and creamy interior, it adds a delightful contrast to the quiche!

Vegetable and Meat Add-in Ideas (again, you’re limited only by your imagination!):

  • Spinach: Adds a burst of nutrients and flavor, with a soft, wilted texture.
  • Mushrooms: Earthy and savory, with a meaty texture that pairs well with cheese.
  • Broccolini: Crunchy and delicious, with a subtle bitterness that balances the richness.
  • Onions or Shallots: Sweet and caramelized, adding a depth of flavor and crunchy texture.
  • Tomatoes: Fresh and tangy, with a burst of juicy flavor.
  • Pork or Turkey Breakfast Sausage: Spicy and meaty, with a crumbly texture that adds a nice contrast.
  • Crispy Pork Bacon: Smoky and indulgent, with a crunchy texture that adds a satisfying bite.
  • Green Onions:Green onions add a pungent flavor and crunchy texture to the quiche, balancing the richness of the eggs, cream, and cheese. They also provide a pop of color, making the dish more visually appealing. Fresh and flavorful green onions are essential for creating a delicious and well-rounded quiche.
  • Asparagus: Asparagus brings a delicate, earthy flavor and tender texture to the quiche, complementing the savory eggs and cheese. Its subtle bitterness cuts through the richness of the cream, creating a beautifully balanced flavor profile. Fresh asparagus is essential for achieving the right texture and flavor, so choose thick, tender spears for the best results.

Crafting the Perfect Quiche Crust: A Photo Tutorial (you can also check out my photo tutorial for my Easy All-Butter Pie Crust for even more tips!)

Step 1: Combine Dry Ingredients
Combine 264g of all-purpose flour and 1/4 tsp of fine sea salt in a large mixing bowl. Stir with a fork to combine.

Step 2: Add Cold Butter
Add 182g of cold butter to the flour mixture.

Step 3: Cover Butter with Flour
Stir the flour and butter together in order to coat the cold butter with flour. This will help prevent it from sticking to the pastry cutter as much (though it will still stick a bit!).

Step 4: Cut Butter into Flour
Use a pastry cutter to break the butter into smaller pieces, working gently to avoid overworking the dough.

Step 5: Add Ice-Cold Water
Pour the ice-cold water evenly over the flour-butter mixture. Stir very gently to combine with a fork, being mindful of the dough’s consistency. The dough is done when it is ever-so-slightly tacky; it should not be the consistency of a wet bread dough or a cake batter. If needed, add an additional 2-3 tablespoons of water to achieve the right balance – but be cautious not to add too much. Perfecting this stage takes practice, so don’t be discouraged if your first attempts aren’t perfect; keep trying, and you’ll soon develop your baker’s touch!

Step 6: Shape and Chill
Shape the dough into a single fat disc, cover with plastic wrap, and refrigerate for at least two hours or overnight. This crucial step allows the butter to re-solidify, which is essential for creating a flaky crust. As the butter relaxes and firms up, it will create layers within the dough, leading to a tender, flaky, and utterly delicious crust. Be patient and let the dough chill – it’s worth the wait!

Step 7: Roll Out

Place the chilled dough disc on a well-floured pastry mat, flouring the top of the dough and your rolling pin as well. Gently tap the rolling pin on the dough to test its readiness; if it makes small indentations, you’re ready to roll. Roll the dough to 1/4” thickness, taking care not to overwork it. If the dough breaks or cracks, allow it to rest for 2-3 minutes before trying again – this can happen when the butter is still too cold.

As you roll, add flour as needed and occasionally turn the dough over to prevent sticking. Don’t worry about over-flouring at this stage.

To achieve the perfect flakiness, repeat the following process three times:

  • Fold the dough in half twice (see photo tutorial for guidance)
  • Roll the dough to 1/4” thickness
  • Repeat the folding and rolling process two more times

This process is referred to lamination, and it’s the procedure that really helps your dough become the flakiest that you’ve ever made. As you do this process over and over again, you’ll also see the dough become even more cohesive and a more pliable. Don’t do this too many times, however, as you’ll get a rubbery, tough dough. Three times is more than enough!

Step 8: Place Dough in Pie Plate

Carefully lift the rolled-out dough and place it into the pie plate, gently lifting and tucking the dough into the corners of the plate. Avoid stretching the dough, as this can cause it to thin and lose its flaky texture. Instead, lift and place the dough, allowing it to settle into the plate naturally.

Note: This all-butter pie crust holds its shape exceptionally well, but if you’re looking for a crust that will maintain a very detailed shape or design, you may want to consider using shortening (this amazing Quiche Florentine recipe from Britney Breaks Bread is positively amazing!) . Shortening can help the crust hold its shape even more precisely, but keep in mind it will affect the flavor and texture slightly.

Once the dough is in place, trim the edges to 1” outside the plate. If desired, crimp or flute the crust to create a decorative border.

Finally, place the pie plate in the refrigerator, turn on your oven to 375°F, and allow your pie crust to chill the crust for at least 45 minutes before baking. This will help the crust hold its shape and prevent shrinkage during the bake.

Step 9: Blind Bake

Line the pie crust with parchment paper, leaving some overhang for easy removal. Fill the parchment-lined crust with pie weights or dried beans.

Bake the crust at 375°F (190°C) for 15 minutes. Remove the parchment paper and pie weights or beans. Use a fork to gently poke holes into the bottom and sides of the pie crust.

Continue baking the crust for an additional 10 minutes, or until it is ever-so-slightly golden.

Remove the crust from the oven, let it cool for about 5-10 minutes, and then brush the egg wash (beaten egg mixed with a splash of water) evenly over the crust. This will help give the crust a golden brown finish and also helps prevent a soggy bottom crust!

Step 10: Prepare the Filling

While the crust is baking, prepare the quiche filling. In a large mixing bowl, whisk together:

  • 5 large eggs
  •  250 g (1 c) half and half
  • 1/2 tsp kosher salt, plus more to taste
  • 1/2 tsp freshly ground black pepper, plus more to taste

Scramble the ingredients thoroughly, then stir in the shredded cheese.

Step 11: Assemble and Bake the Quiche

Remove the baked crust from the oven and pour in the prepared filling. Smooth the top with a spatula and bake for an additional 25-30 minutes, or until the filling is set and the edges are set and golden brown. The center should have a lil’ jiggle when it’s done!

Step 12: Serve and Enjoy!

Remove the quiche from the oven and let it cool for a few minutes. Once the center is set, you can serve it immediately, or you can allow it to chill in the fridge and serve cold.

Tips and Variations:

  • Use a variety of cheeses, such as Gruyère, Cheddar, and Parmesan, for a rich and complex flavor profile.
  • Add diced vegetables, such as bell peppers or mushrooms, to the filling for added flavor and nutrition. Make sure to cook down watery veggies like spinach and mushrooms until the water has evaporated, so that that additional water doesn’t go into your quiche filling.
  • Use cooked sausage or bacon for a meaty twist on the classic quiche.

Conclusion

With these simple techniques, you’ll be well on your way to crafting the perfect quiche – a dish that’s sure to impress your friends and family. Remember to take your time, practice makes perfect, and don’t be afraid to experiment and try new things. Happy baking!

Easy Cherry Pie (From Scratch!)

Shani
-
0
Easy Cherry Pie (From Scratch!)

I don’t really have any cutesy stories about cherry pie, but I will share with you that my love for this delightful confection started at a young age. You see, on the rare occasion that there were pies around our house, they were prioritized in this order: Apple, Chocolate Creme, [every other kind of pie on the planet], and then Cherry.

It was a shame, really. But since I had a very strong older brother (who had very strong and hungry friends), the only pie I could safely depend on was that good ole’ cherry pie. I could take my time and actually savor it, since nobody else really wanted to eat it…they would tolerate it once everything else was consumed.

Joke’s on them because I’ve now created an easy, homemade cherry pie to rival any apple pie on the planet. 😂 (Please don’t tell them that though.)

About this Cherry Pie

There is nothing quite like a great homemade cherry pie. I can close my eyes and see thee perfect one, too: a filling that contains a mixture of dark and red cherries (I like mine whole, please), the perfect all-butter pie crust, and the almost beautiful irony of putting the most luscious, rich texture of this filling with a pie crust that just…shatters. And for some reason, I always imagine the perfect cherry pie having a lattice top crust.

It’s not a dessert, BB. It’s an experience.

This is an overhead photo of a cherry pie.

Cherry Pie Ingredients

All-Butter Pie Crust: Friends, my Easy All-Butter Pie Crust is a must for this amazing Cherry Pie. The way the flavors meld together to make just the perfect taste is positively delightful. And the textures…so amazing. To eliminate the intimidation factor that many find with pie crust, I created a photo tutorial to walk you through the process in detail. This is a big baking skill, BB, and with any big baking skill, the key is practice and patience. But I guarantee that your first attempts at this all butter pie crust will taste better than any store-bought pre-made pie crust. And then, we move onto the cherry pie filling to end all cherry pie fillings…

Sweet Cherries: Listen, if you want to know how to make the absolute best cherry pie on the planet, hear this: use black and red sweet cherries. The finished cherry pie filling will be dark, to be sure, but you cannot beat the taste of this cherry pie. Of course, as with everything, the cherries that you use are dependent on your taste as a baker. I love a 60/40 mixture of dark-to-red, but you might prefer something different.

Also, there’s no shame in using frozen cherries for this pie. I love them, since I don’t have to pit cherries and I can get peak season cherries any time of the year.

This is an overhead photo of a cherry pie with a ramekin of cherries.

Granulated Sugar: Remember what I said about peak season cherries? Well, because those peak season cherries are so sweet, we don’t need much sugar. The sugar makes the pie sweet, of course, but it also assists with overall caramelization in the filling.

Light Brown Sugar: The molasses in the light brown sugar gives this filling an ever-so-slight caramel note. Because it’s light brown sugar, that caramel note is just a whisper. It’s the je ne sais quois that nobody will be able to place in your cherry pie. For me, it’s the ingredient that I use to bring all of my friends over to the cherry pie side.

This, Friends, is the ingredient that makes their eyes pop open wide at the first bite.

Fine Sea Salt: Between the fruit, two sugars, and the mango juice, we need a powerhouse to tamp down the sweetness. Enter fine sea salt, which does a beautiful job of helping to create balance in this dessert. Without it, this cherry pie could become (dare I say) “too rich”, and we definitely don’t want that.

Mango Juice (or Lemon Juice): Listen, that fine sea salt needs an assist in this pie filling. The acidity of the mango juice (you can also use lemon juice) does an amazing job of cutting through the richness of the cherry filling, preventing it from becoming overwhelming and unbalanced. Additionally, I love mango juice for this filling, because it enhances the eye widening effect (see Light Brown Sugar, above).

Because people love the special little touches that they cannot trace.

This is an side view photo of a cherry pie.

All-Purpose Flour (for the pie filling): The flour in the pie filling acts as a thickener. Fruit pies are notorious for being runny without some kind of thickener, so this is very important!

Cherry Liqueur: This is an optional ingredient, but you can use it in your pie filling to enhance the cherry notes even more, and also to enhance the smooth texture of the filling.

Beginners Start Here

Pie is something that can strike fear in the heart of the most experienced bakers. That is because pie really forces us to hone in and develop our baker’s feel: that intangible sense that lets you know when you have enough water, when your laminated dough is ready to put into your pie plate, when your pie filling has reached the proper consistency…I could go on.

Fear not, Dear BB! In this section, I’m going to walk you through the techniques that I use in this pie, to give you a FAQ tutorial to make this amazing pie (and all of the pies in your future). Remember, the absolute best cherry pie will come with practice, practice, practice. So that leads to the first tip:

This is an photo of a slice of cherry pie.
This is an overhead photo of a cherry pie.
This is an overhead photo of a cherry pie.
Tip #1: Don’t expect to master pie crust the first time.

We hear it everywhere: “Mindset is key”. Nowhere in the baking world is that more true than when working with pastry. Because pastry is as much about feel as it is about skill. And the learning process can be incredibly frustrating. But it’s incredibly rewarding when it “clicks”, so the best advice I can give you? Indulge your curiosity, take your time, and go into your first pie crust attempts with a beginner’s mind.

Tip #2: Chill your tools.

One of the best ways to ensure great pie crust is to keep all of your crust ingredients very cold. But, did you know that if you keep your tools cold, you actually increase your chances of great, flaky crust?

When preparing to make pie crust, I recommend chilling your (stainless steel) mixing bowl, your pastry cutter, your rolling pin, and even the little fork that you’ll use to stir ingredients together. This initial chilling helps make sure that your butter doesn’t melt as you work with it, and that’s vitally important to helping you achieve the flaky crust of your dreams.

And if the butter starts to melt, don’t panic, refer back to Tip #1, and get it into a refrigerator as quickly as possible.

Tip #3: Make sure that your filling is completely cooled before using

This cherry pie uses a cooked filling, and you need to make sure that that cooked filling is fully cooled before using. Placing hot filling on top of cold dough is a way to make the butter in your dough melt prematurely, and once again, when the butter in your dough melts too quickly, you will lose the beautiful flaky layers that you’re trying to create.

Tip #4: Your refrigerator is as important as your oven!

I get it. When we think of “baking” we think of using our oven to heat things to a certain temperature. And while that is correct, it is also correct that another appliance is equally important for this cherry pie: your refrigerator.

First, you’ll need to refrigerate/freeze your ingredients and tools to help everything stay nice and cold. Some recipes even call for the use of frozen butter, and while this recipe does not require that, I have much respect for those who do use it.

Second, you’ll need to halve the completed pie dough, create thick discs with each half, cover them in plastic wrap, and, you guessed it, refrigerate those discs for at least two hours before using.

Third, you’ll need to make and refrigerate your cherry filling. Like chill it to the center. When you stir your cherry filling, it should be uniformly cool throughout. So, once again, the refrigerator is the MVP.

Fourth, as you build the pie, you’ll need to use your refrigerator to keep the bottom crust in place while you roll out the top crust.

And finally, you’ll need your refrigerator to hold the completed pie while your oven does a long preheat. You don’t want to skip this final refrigeration, since this helps keep your pie from shrinking!

So yes. Give the refrigerator a participation trophy because it is an extremely important participant in the all-butter pie crust world. 😊

Tip #5: Slow and steady baking wins the race!

There are two schools of thought when it comes to baking pie: either start at a high temperature and reduce to a lower temperature, or bake at a steady temperature for the entire baking time.

I have a strong preference for the latter. In my experience, starting at a higher temperature (425°F) and then reducing to a lower temperature (375°F) leads to overbaked, dry external crusts and inconsistently baked crust underneath. A steady-state bake brings this cherry pie to its best deliciousness, with consistent crust all around.

Tip #6: The cherry pie needs to cool completely.

This one is difficult, BB. You see, that all-purpose flour in your filling needs time after the baking process to finish its work. While the pie is cooling, the filling is completing its gelling process. If you are a patient baker and wait until the pie is completely cooled and chilled in the refrigerator (~2 hours after it’s finished baking, and then in the fridge again overnight, if possible), you’ll be able to cut it into beautiful, picture-perfect slices with filling that remains intact.

Tip #7: Use sweet cherries for this pie.

There is a whole universe of baking that revolves around sour cherries. However, this pie is specifically tailored for use with the sweeter version of this summer fruit. Want a sour cherry pie recipe? No worries! I have a friend who’s a crack baker who has an AMAZING Sour Cherry Pie with Almond Crumble Topping that you should try! I don’t recommend subbing sour cherries in this pie, as the sugar amounts really depend on the cherries themselves having some sweetness. Using sour cherries, without changing anything else, might lead to an unreasonably tart cherry pie.

This pie is absolutely worth the effort. It’s the best cherry pie I’ve ever made (or eaten), and it’s one that’s been specifically requested by people who are decidedly not in the “I love cherry pie” camp. Want a perfect accompaniment? Try my No-Churn Vanilla Bean Ice Cream!

Let’s get onto the recipe, shall we?

Easy All-Butter Pie Crust

Shani
-
0
Easy All-Butter Pie Crust

There are a few tasks in the kitchen that make even experienced bakers a lil’ nervous. That’s because they are a true test of baker’s feel. And baker’s feel is the mark of a true baker. And BBs, an all-butter pie crust is one of those nerve-wracking things.

I’ve heard all of the objections, Friends:

“Pie crust is too difficult to make from scratch.” FALSE. It takes literally five minutes to make. The hardest part is waiting while it refrigerates.

“It’s impossible to get all-butter pie crust to be as flaky as a shortening pie crust.” FALSITY FALSE FALSE FALSE FALSE! With good technique, this all-butter pie crust can be as flaky as any other.

“My pie crust is always underbaked.” A Pyrex pie plate and good technique will help you avoid this. Because the payoff is so worth it.

“I don’t have all day to work on pie.” This one is actually kinda valid. 😂 If you don’t have enough time to make a good pie, then you should definitely leave this dessert for another day. #TimeIsAnIngredient.

All-butter pie dough is in your reach. I’m going to ensure it today. ♥️

About this All-Butter Pie Crust

This all-butter pie dough is a classic all-butter dough that can be used for many different types of pie. Whether you make Classic Peach Pie, Cherry Pie, or even hand pies, this dough caramelizes beautifully, is incredibly flaky, and tastes incredible. While the ingredients are consistent with (literally) thousands of other pie dough recipes, it is the instructions and the ratios of this particular recipe that make it so wonderful.

All-Butter Pie Crust Ingredients

All-Purpose Flour: Okay BBs, here’s the thing. The type of flour that you use for this pie crust depends entirely on your comfort level with making pie. While I recommend all-purpose flour because of the higher protein content (leading to a lessened likelihood that the pie crust will fall apart in your hands when you’re working with it), I actually use White Lily All-Purpose Flour for my pie crust. It leads to positively crust shattering results. White Lily All-Purpose has a lower protein content (9%) than Gold Medal All-Purpose (10.5%), King Arthur All-Purpose (11.7%), and Bob’s Red Mill All-Purpose (10-12%) flours. So, White Lily flour, combined with the laminating technique that I use, leads to incredible pie crust results.

Fine Sea Salt: A small touch of fine sea salt in the crust gives this pie crust delicious flavor.

Granulated Sugar (optional, I use it for sweet pies): A couple of tablespoons of granulated sugar give this pie crust a nice sweetness, and also helps with caramelization. The granulated sugar in the pie filling enhances the sweetness of a sweet filling. If you’re making a savory pie (like a chicken pot pie or leftover roast beef hand pies), then you can omit the sugar.

Cold Butter: This pie crust uses the grandaddy of all pie crust fats: BUTTER. Butter, in my humble opinion, gives pie crust the absolute best taste. The laminating process (which we’ll talk about a little further down) helps ensure that this crust shatters all over your clothes like the best croissant. You’re welcome. 😊

Water: This ingredient is the bane of the existence of many a pie maker. Too little and you get a positively dry pie crust. Too much and you get a pie crust that never reaches its flaky potential. Oh, and every pie crust has a magic amount of water that only it knows before you start. There are so many variables that impact how much water a specific pie crust needs, and BB, you can only figure this out with practice.

Now that you know what goes into your dough, let’s get into the whys and hows of perfect pie dough. And how to transform that perfect pie dough into perfect pie crust.

How to Make All-Butter Pie Dough: A Step-by-Step Tutorial

Before You Start Making Your Dough

Tools: Make sure your stainless steel bowl, your pastry cutter (also called a pastry blender), and your fork are ice cold. I mean it! Put these tools in the freezer about 30 minutes before you’re ready to begin. That cold will buy you valuable time when you’re making your pie dough.

Ingredients: Place your cold butter, cut into tablespoon-sized chunks, into the freezer right next to your cold tools. Like those tools, you also want your butter to be ice cold for at least 30 minutes. Some people like to grate frozen butter into their pie dough, but I prefer this method.

Water: You need two containers for water. One large container that holds ice water, and a smaller, empty container into which you’ll pour the water amount for your recipe. Put a pin in this for now. Just go on and fill that big container with ice water and let’s go on to our next steps. 😊

So, now that your tools, butter, and water prepped to go, let’s move on to the make:

Step 1: measure your flour with a digital kitchen scale.

This technique gets a whole step devoted to it because it is that important. You see, pie is crazy fickle about its water/flour ratio. We want to have as much control as possible in this circumstance, so making sure that we begin with an accurately-measured flour amount is key. As humans, we have a tendency to put too much flour in a bowl when we use a measuring cup. That, friends, is enough to ensure that your pie crust doesn’t succeed. So, a digital kitchen scale is key to getting set up for success.

Step 2: place flour, salt, and sugar (for sweet pie preparations) into the stainless steel mixing bowl.

That’s right, it’s time to take the stainless steel mixing bowl and the fork out of the fridge. Leave the pastry cutter for a couple more minutes; we will get to it, I promise! Use that fork to mix your dry ingredients thoroughly. There’s no tell-tale way to know when this mixture is ready to go, so I just give it about twenty turns in my bowl and call it a day. Hasn’t failed me yet.

This is a photo of dry ingredients for pie crust.

Step 3: place the tablespoons of butter into the flour/sugar/salt mixture.

Put that pastry cutter down. 😂 Before you even look towards that freezer to retrieve your pastry cutter, you need to coat the tablespoons of butter with the flour mixture. Because while the butter is going to get stuck in the pastry cutter (and that can’t be avoided), we want to minimize sticking. Having the flour coat the butter helps us achieve that.

So, for this step, we need to place the tablespoons of butter into the flour/sugar/salt mixture that is in your stainless steel bowl. And use that fork to toss the butter in the flour for a few seconds.

So, start here:

This is a photo of dry ingredients and butter for pie crust.

And coat:

This is a photo of dry ingredients and butter for pie crust. The butter is covered in the dry ingredients.

before you move to the next step.

Step 4: use the pastry cutter to break the butter into uneven pieces.

That’s right. Uneven. Pieces. You want some pieces to be the size of pecans (or “pi-kahns” as my family says) and others to be the size of green peas. (If you hate green peas, this is the point where you make the retching noise, so go on ahead and get that out of the way 😂). We are not aiming for evenly-sized pieces. And we don’t want tiny, dirt-sized pieces either. We want some larger pieces because, as that butter melts in the oven, it creates steam. And, in pie crust, steam means layer upon layer of pie crust goodness. But you cannot get a proper crust if the butter has been completely obliterated into tiny pieces.

This is a photo of dry ingredients and butter for pie crust. The butter is broken into smaller pieces.

Remember what I said before: some of the butter will get caught in your pastry cutter. This is where that fork comes in handy yet again. I just use my fork to free the butter from the pastry cutter and continue on my pastry cutting way.

This whole step takes about 45-60 seconds.

Step 5: toss everything with a fork to create a fairly even layer of flour/salt/sugar/butter in your bowl.

This part is important, because water is next and we don’t want one part of the flour/butter mixture taking on a disproportionate amount of water and getting soaked. So, either use your fork to even things out as much as possible, or give your bowl a shimmy shake. Either way, the result will be the same. Just don’t shimmy shake too hard or you’ll have flour all over your kitchen.

This is a photo of dry ingredients and butter for pie crust. The butter is broken into smaller pieces. A tablespoon of water is about to be added to the mixture.

Maybe start with the fork…

Step 6: pour 125 grams (1/2 c) of water from your large water container into your small water container.

Notice I said water. Do everything in your power to eliminate the ice from the equation. Also, I strongly urge you to once again measure your water with your digital kitchen scale. Remember, water is the ingredient that usually causes the most problems with pie dough, so accurate measurement here is critical.

If you do accidentally pour some ice in the second container, you can just use a spoon to get it out. But it’s important to remove it!

Step 7: pour the water over the flour/butter mixture evenly, making sure not to concentrate too much water on one spot.

Take the water and pour in a circular motion over the flour, taking care not to moisten (🙉) one spot too much.

This is a photo of dry ingredients and butter for pie crust. The butter is broken into smaller pieces. Water has been added to the mixture.

Remember: do. not. dump. Do the chef-y thing where you pour with a flourish. That’s actually a perfect move here.

Use your fork to gently stir the moistened (🙉) mixture, trying to expose as much of the flour to the water as possible. The goal is not to create a batter-like mixture. The other goal is not to mix too much, because that will cause too much gluten development (and too much gluten development causes chewy, dense crust). The goal of a perfectly mixed pie dough is to make it look like this:

This is a photo of dry ingredients and butter for pie crust. The butter is broken into smaller pieces. Water has been added and the pie crust has been combined.

When you’ve reached this stage, you’ll notice that the dough looks crazy shaggy, it feels ever-so-slightly tacky to the touch, and the dough will stick together when you gently press a bit of it in between your fingers. This is the point where you stop adding liquid and split it into two halves. Like this!

This is a photo of an all-butter pie crust in dough form. The dough has been split into two rough halves.

Note: the halves won’t be exactly equal and that is okay! You’ll use the visibly larger half for the bottom crust in a double crust preparation. If you’re doing a single crust pie, you don’t need to split the dough.

Step 8: form each half into a thick disc and place in plastic wrap.

Use your hands to form each half of your dough into a thick disc.

Wrap each disc tightly in plastic wrap and place into a refrigerator for at least two hours. Don’t skip this step, thinking you’ll save time. The butter needs time to firm back up in the refrigerator before you roll it out. Skipping this step = melted butter and unimpressive, flat pie crust that is decidedly not flaky.

This is a photo of a disc of pie dough, before it becomes pie crust.
This is a photo of a disc of pie dough, before it becomes pie crust.

Step 9: put your rolling pin in the freezer and prep your rolling area for maximum chill.

While your dough does its thing in the refrigerator, you should place your rolling pin in the freezer so that it’s nice and cold when it’s time to roll out your dough. Remember, every time you work with cold tools, you give the butter more time to stay in its solid state, even while you’re rolling it. This is good!

There are two kinds of rolling pins that I recommend: this traditional, classic one that is the one that I use most in my kitchen, and this metal one that I use sometimes for pie dough, but mostly for other laminated pastry doughs. They both work like an absolute charm!

As a new pie maker, this next tip is essential: fill a gallon-sized zip top bag with 1/3 ice and 2/3 cold tap water. Seal the bag tightly, then put the first bag into another gallon-sized zip top bag (to help prevent leaks). Place this bag directly on the rolling surface and…leave it there for the last 20-30 minutes that the pie discs are in the fridge (or longer for extra credit). This gives your countertop a great chill and allows you additional time to work with dough and still end up with the flakiest pie crust.

I say this one is for new pie makers, but I also use this tip a whole lot.

Step 10: place a pastry mat on your counter and cover the pastry mat and your rolling pin generously with flour.

Seriously. Generously.

Step 11: place one dough disc onto the floured pastry mat…and cover the dough disc generously with flour.

This is a photo of a disc of pie dough, covered in flour, before it becomes pie crust.

Step 12: roll out the dough to about 14″. I say about 14″ inches because this first roll out will be rough.

The dough could be a little larger or a little shorter. The telltale sign that it’s rolled out properly is when it starts to retract (shrink) a bit with each roll.

This is a photo of a rolled out pie dough, before it becomes pie crust.

If this was my current dough, I’d be very happy with it at this point. 😍

Listen, I said it would be a rough circle. 😂 You’ll also notice that, on this first roll out, the dough still looks pretty piecemeal. It’s not fully cohesive, and that’s exactly how I want it. During this first roll out, you’ll also notice that the butter starts to look stretchy. Again, this is a wonderful sign.

During the first roll out (and, really, for the entire procedure), you’ll want to add generous amounts of flour to the top and bottom of your dough on a constant basis, to avoid your rolling pin and pastry mat sticking to your dough. I turn my dough over as needed to make sure that each side gets an even flour-ing during the rolling out process.

Step 13: fold the dough in half, then fold each side into the middle (the “letter fold”). This is the magic of lamination.

This is a photo of a folded pie dough, before it becomes pie crust.
This is a photo of a folded pie dough, before it becomes pie crust.
This is a photo of a folded pie dough, before it becomes pie crust.

This is how we manually create flaky layers in our pie dough. First, you’ll fold the dough in half. Then, take the left side of your dough and fold it to the center. Finally, fold the right side of your dough and fold it into the center as well.

Then, you’ll roll out the dough the same way that you did the first time. Except this time, your dough will start to look and feel more cohesive. You’ll notice with each rolling out process that that piecemeal quality goes away.

The procedure to roll out the dough this second time is exactly the same as it was the first time. Roll out to about 14″, fold in half and do a letter fold, then roll out for a third time.

Now it’s clear why we want a cold rolling pin and countertop. Because this part takes a few minutes, and warm tools and hands will cause the butter to melt.

On the third roll out, you’ll notice that the dough looks and feels…perfect.

This is a photo of a rolled out pie dough, before it becomes pie crust.
This is a photo of a rolled out pie dough with a pastry brush, before it becomes pie crust.
This is a photo of a rolled out pie dough, before it becomes pie crust.

It’s at this point that you’re ready to brush the excess flour off of your pie crust with a pastry brush and get ready to put it into your pie plate.

(It’s worthwhile to click on the photos to see the beautifully smooth texture of the finished pie dough! This is, in fact, the same pie dough from those first crazy rough looking pictures!)

It’s hard to believe that our piecemeal pie dough became this…but it does!

Step 14: fold the pie dough over the rolling pin and gently “roll” it into the pie plate.

This is a photo of a rolled out pie dough, folded over the rolling pin.
This is a photo of a rolled out pie dough, placed in a pie plate.

When you first place the dough over the pie plate, it won’t go into the deep corners of the pie plate. This is absolutely normal. However, you want to avoid stretching the pie dough with your fingers, as you could tear holes in the dough. Instead, lift the overhanging dough on the sides of the pie plate and gently place it down into the corners. Use your fingers to gently press the dough into place.

Use the “lift and gently press” method to make sure that your pie dough connects with the corners of your pie plate. This will help minimize shrinking when the pie crust bakes.

Step 15: quickly, but carefully, fold and press the outer edge of the pie dough together, then place the pie plate in the refrigerator to allow the butter to solidify once again.

The dough that you’ve just made needs to go back into the refrigerator so that the butter can start to re-solidify. Because, despite your best efforts, rolling and working pie dough will soften and start to melt your butter. This is not a failing! It’s just physics!

The next step needs to be done quickly so that the butter doesn’t melt in your hands. Before refrigerating, use clean kitchen shears to trim the pie dough to about 2″ of excess dough all the way around. Use your fingers to just tuck the excess dough underneath. You’re not looking to finish the dough at this point. You’re just looking to press the sides of the dough together, so that the dough will solidify in the correct shape.

This is a photo of a rolled out pie crust, showing the process of folding the excess crust.
This is a photo of a rolled out pie crust, showing the process of folding the excess crust.
This is a photo of a rolled out pie crust, showing the folded excess crust.

I can’t stress enough…don’t finish the edge at this point! You want to do the final shaping after the butter has had a good opportunity to solidify in the refrigerator again.

Step 16: do it again! (if you’re making a double crust pie)

While the first half of the pie dough relaxes in its pie plate home, you’ll repeat steps 9-15 with the second dough disc, if your pie recipe calls for a top crust (or if you’re making two separate single crust recipes). Once the second pie dough is fully laminated, you’ll place your filling into the bottom of the pie plate, and then top the filling with a cut-up tablespoon of butter. Finally, top your pie with the second dough and finish the edges as desired.

If you’re new to pie baking, then a fork finish is perfect for this job. ❤️

Once you’ve built the pie, put the completed pie back into the refrigerator for 1-2 hours, while your oven preheats. The longer you can stand to keep your pie in the refrigerator at this point, the less shrinkage you’ll get from the pie crust when you bake. I typically leave my built pies in the fridge for two hours, and preheat my oven to a true 375°F for the second hour of that time.

As a bonus, I’ve included my favorite all-butter pie crust recipe with this post just for you!

When you’re ready to practice this easy homemade pie crust recipe, you can check out these pie recipes on the BwB site:

The hand pie recipes utilize another amazing pie crust (coconut oil pie crust), but those recipes also work perfectly with this amazing crust! This pie dough works perfectly with savory pies, so quiches and pot pies: watch out!

This is a photo of a completed pie in a refrigerator before baking.

Frequently Asked Questions About All-Butter Pie Dough

What does the lamination process do?

When you fold and roll pie dough, you are creating more buttery layers in your crust. When the butter heats in the oven, it releases steam, which is the process that creates flaky pie crust!

What do I do if my dough starts melting when I’m working with it?

Your refrigerator is the real MVP during the pie making process, BB. If, at any point, the butter starts to get too melted when you’re working with it, place the dough in the refrigerator for at least 30 minutes before trying again. Also, place your tools in the freezer so that everything will be nice and cold when you’re ready to go again.

How long does my pie dough need to remain in the fridge before baking? And what does that do?

When you’re making a double crust pie, the built pie needs to be placed in the refrigerator for 1-2 hours. I prefer two hours, but one will be sufficient. The additional chill time gives the butter an opportunity to solidify again. We want solid (not melted!) butter in our pie dough because the butter is hugely responsible for creating flaky layers in our finished pie crust.

How do I adjust these instructions for a single crust pie?

When you’re making a single crust pie, you’ll need to refrigerate the pie dough once it’s rolled into the pie plate; this will be the start of the 1-2 hour refrigeration time. You’ll need to preheat your oven for about an hour before baking this pie dough, so you will either: 1) par bake initially, then place your custard filling and complete the bake (think: quiche); 2) fully bake initially, then refrigerate until fully cooled and add your no-bake filling (think: chocolate cream pie); or 3) place your cooled fruit filling into the refrigerated pie crust, add your optional crumble topping, and bake (think: apple crumble). More on this when this post gets updated!

I hope this visual tutorial helps you feel more confident as you begin your pie crust journey! Know this: the more you practice, the easier this will get (and the better your pie crusts will be!). As always, if you have questions, you can email me at bakingbestie@beginwithbutter.com!

Go forth and bake BB! And may all of your pie crusts be flaky.

See you next time!

The Best Chocolate Chip Cookies

Shani
-
5
The Best Chocolate Chip Cookies

My brother and sister and I saw the word “cookie” and nearly came to blows to get to that box.

BBs. My God is an awesome God. And He is an awesome God for many, many reasons. But when I picked up my first Mrs. Fields cookie and took a bite, my little brain positively short-circuited from delight. That cookie was so perfectly chewy that it truly blew my mind. At the same time, the edges…the EDGES were perfectly and delightfully crisp. Even the chocolate itself tasted better. THE CHOCOLATE!

This is a photo of a chocolate chip cookie, split into two to show the chocolate, with a stack of oversized chocolate chip cookies in the background.

It’s safe to say that those Mrs. Fields Cookies were squarely in my mind when I was testing this recipe. Because if this chocolate chip cookie doesn’t remind you of the absolute best chocolate cookie you’ve ever eaten, I haven’t done my job.

About these Chocolate Chip Cookies

These chocolate chip cookies rely on some pantry staples, but they also feature one thing that you don’t often associate with chocolate chip cookies: bittersweet chocolate. Like 60% cacao chocolate. Combined with the semi-sweet chocolate that we are accustomed to using for chocolate chip cookies, that bittersweet chocolate creates a deliciously deep and complex chocolate flavor.

This is a picture of an oversized chip cookie, split into two to show the melt of the chocolate.

I realize that I’m talking about a chocolate chip cookie, but yes, complexity of flavor is absolutely possible here.

Aside from sourcing bittersweet bar chocolate (which is easy to do in your local grocer’s baking aisle), these cookies rely solely on pantry staples. Butter. Cream Cheese. Granulated Sugar. Brown Sugar. Eggs. And so on, and so on…

But with great technique and these ingredients used just so, you’ll have the most memorable, chewy/crisp chocolate chip cookie of your entire life.

And did I mention that they’re chewy, crisp, and the size of your palm? That’s right, BBs. This is an oversized cookie. 😊

Chocolate Chip Cookie Ingredients

All-Purpose Flour: All-purpose flour has a protein content of between 11-13% generally, so this makes it perfect for these cookies. The primary function of the flour in this recipe is to create gluten bonds that hold the cookie together. While we want the protein to form strong enough gluten bonds to create that wonderfully chewy/crisp cookie, we don’t want to overwork the flour in this recipe, because that will lead to a crumbly and unpleasant cookie.

Baking Soda and Baking Powder: In this recipe, the leavening works in interesting combination! The primary leavening that is responsible for cookie rise is the baking powder. The baking soda in the recipe, while significant, is there to help with caramelization and cookie texture instead of rise.

This is a picture of an oversized chocolate cookie.
This is a picture of a chocolate chip cookie, showing how bit it is by holding it in the palm of my hand. It covers my entire palm.
This is a photo of a stack of oversized chocolate chip cookies.

Cornstarch: These cookies have the most decadent, light crumb. That is because the cornstarch tenderizes the protein in the flour, and this also helps create a more chewy (and less crumbly) cookie. A big thank-you to cornstarch for understanding this important assignment.

Fine Sea Salt: These chocolate chip cookies really benefit from the use of fine sea salt instead of kosher salt. Because the dry ingredients do not get mixed very much into this recipe, using fine sea salt allows the salt to fully incorporate during the refrigerator rest period.

Unsalted Butter: Butter has a starring role in these cookies! It gives wonderful special flavor, and also the creaming process creates the absolutely necessary air pockets that help these cookies to rise and reach their full potential. Additionally, the fats in the butter are needed to tenderize the powerhouse protein molecules in your all-purpose flour and egg whites, helping the cookies achieve the perfect crumb. This ingredient does a lot of work! Make sure that your butter is room temperature before you begin. I set my butter out for at least 1.5-two hours before baking time.

Cream Cheese: There’s a luxurious mouth feel with these cookies that makes them different from other chocolate chip cookies. It’s because of the cream cheese! That additional fat element helps give your cookies that melt-in-your-mouth quality without sacrificing wonderful flavor. Make sure to use the full-fat block cream cheese for the absolute best results!

Granulated Sugar: You know that sugar adds sweetness to your chocolate chip cookies, but did you know that sugar is largely responsible for the beautiful caramelization (browning) in the cookies? That’s right! Granulated sugar adds both sweetness and caramelization!

This is a photo of an oversized chocolate chip cookie

Dark Brown Sugar: I also added dark brown sugar to these cookies, to give them a luxe, molasses-y taste! The dark brown sugar is also responsible for creating the chewy texture of these chocolate chip cookies. If you want a more crisp cookie, then you can omit the dark brown sugar and simply use granulated sugar.

Pure Vanilla Extract: These cookies call for a tablespoon of pure vanilla extract. Make sure to use the good stuff, like Nielsen-Massey, for this incredible recipe! Whatever brand you use, make sure you use pure vanilla extract. Vanilla flavoring contains preservatives that could impact the final outcome of your cookies.

Extra Large Eggs: The protein in the eggs adds structure to the cake, while the fatty yolk adds delicious flavor. This recipe uses extra large eggs for just a lil’ extra razzle dazzle! It’s absolutely worth the extra effort.

Semi-Sweet Chocolate Bar, cut into chunks: Semi-sweet chocolate is the gold standard for chocolate chip cookies. That is because this chocolate is not overly sweet or overly bitter. Many recipes use only semi-sweet chocolate, and you can absolutely do that here! But, if you want the absolute best chocolate chip cookies that you can make, you’ll want to add a little bit of…

Bittersweet Chocolate Bar, cut into chunks: Bittersweet chocolate, at about 60% cacao, adds a deliciously deep chocolate flavor to these cookies. It’s extremely potent, so you only need a little for the effect, but I absolutely recommend using bittersweet chocolate to really enhance the flavor of these cookies. With both types of chocolate, it is also highly recommended that you cut chocolate bars into chunks. Chocolate chips have less cocoa butter, which means that those chocolate chips are less likely to melt when baked! These chocolate chip cookies are a treat, BB. You want the best chocolate that you can source.

This is a photo of a tray of chocolate chip cookies.

Beginners Start Here

If you’re new to baking, or if you want to learn how to do some of the more tricky baking techniques, here are a couple of super helpful articles from the BwB site that will help you get set up for success with the Best Chocolate Chip Cookies!

While they aren’t mandatory reading, these resources are super helpful to help you build consistency and confidence on your cookie journey. Happy Reading!

Important Tools Used in These Chocolate Chip Cookies

I am so happy to announce that Begin with Butter has its own Amazon Storefront, where you can find all of the amazing equipment that I used in this special pie! Want even more specific links? Check out the recommendations, below.

I do get paid a commission when you purchase, but these are the tools that I use all the time in my own kitchen.

If you have these tools already, great! Think of this as a checklist to help you build the confidence that you’ll need to execute this recipe!

These chocolate chip cookies take me straight back to those December days of my youth, and I can’t wait to for you to try them! May you make many, many amazing batches of these cookies, and may they all be consumed before they leave the cooling rack! ❤️

1...8910...40Page 9 of 40

COPYRIGHT © 2025 | BEGIN WITH BUTTER™ ALL RIGHTS RESERVED | PRIVACY POLICY