"Jack Bricker Cookies" aka the best chocolate chip cookies
I mean that. The best cookies.
This recipe is not mine, but it is truly the best recipe for chocolate chip cookies I’ve ever come across. Though I’ve tweaked it a fair bit from the original. To make you understand just how spectacular it is, here are some testimonials I found in my messages:
The recipe was developed by one of my family friends, Jack Bricker. He spent around a year working on it after high school. My family and anyone who ever uses this recipe only calls it “Jack Bricker cookies,” which I appreciate because with a recipe this divine, he should always be attributed.
During the pandemic, I went a bit insane and was always cooking or working out in some way. I made these for my family a lot, and have since memorized the recipe. I think when I die, if my brain were to be studied for science, they would find that in place of an actual brain, it would just be this recipe over and over.
I feel a bit nervous about posting this for two reasons. The first is that it is not my own recipe, and I only post my own work here. The second reason is that for the longest time, my recipes and sharing them was a symbol of closeness with people in my life. Trusting someone with access to these was like giving them access to pieces of me. Even though this recipe is not my own, I wouldn’t share it with everyone I know.
I think this is broader and speaks for all of my recipes, by putting these online, where anyone can see it is exciting — being able to reach so many people with my passion. But this reservation I feel is because I don’t want to lose the significance of sharing these parts of myself with the people I love. It used to be a joke that you were ‘locked in’ in my friendship when I shared my recipe Google Doc with you. With this recipe, it was like an inside joke I was always a part of. It was a testament to someone’s impact on my life, or my cooking, and that’s a bit different now. I may not have that many subscribers, but this relationship has still changed.
With that being said, I will still be sharing my recipes, but I’m mourning the way that I would use food to share my love with people too far away to cook for.
Jack Bricker cookies
Ingredients:
1.5 sticks (170 grams) butter
1 tbsp coffee grounds (optional)
2 eggs
240 grams of brown sugar
180 grams of white sugar
300 grams of chocolate chips or chopped bar
10 grams of salt
6 grams of baking soda
1 gram of baking powder
1 tsp vanilla extract (optional)
1 tbsp cocoa powder (optional)
320 grams of AP flour
Recipe in customary measurements:
These conversions are never going to be exact, but I've done it before and still yielded great cookies.
1.5 sticks butter
2 eggs
1.2 cups brown sugar
⅞ cup of white sugar
1 bag of chocolate chips (I like to use less, maybe ¾ of a bag)
1 ¾ tsp salt
1.7 tsp baking soda
¼ tsp baking powder
1 tsp vanilla (optional)
2 ½ cups flour
Optional: 2 tsp coffee grounds
Optional: 1 tbsp cocoa powder
Instructions:
Make brown butter by melting your butter, stirring consistently, and letting it get foamy. Once the foam dies down, you will see the milk solids at the bottom have browned, and it will smell nutty. (I usually put one or two ice cubes in the butter (once it’s not piping hot) to replace the lost water and cool it down quicker).
Add in both sugars and mix, then add in the vanilla and eggs. Mix until fully combined; it should have a slightly gloopy texture and should smell amazing. Add chocolate (I like big chunks, but whatever), salt, baking soda, and baking powder. Add AP flour (the original recipe called for half bread and half AP, but I haven't used bread flour in forever, and idk which I prefer). Mix it up very gently, and bake large cookies at 325°F for 15-20 mins (depending on size). Sprinkle with flaky salt after the oven.
Enjoy!
Sometimes I like to mix in a bit of coffee grounds with the flour and ripple in a tiny bit of cocoa powder before I scoop them (the slight coffee flavor goes so well with both brown butter and chocolate).
If you have Earl Grey, putting a tea bag of it in the cookie dough, putting it in butter right after it browns is like crazy good, you can just steep the bag or cut it open (I just do this cause it’s easier)
Miso Tahini Cookies
This one, I did most of the developing. And for anyone wondering how I type out recipes for my friends, here you go…
1.5 sticks butter
1 tbsp miso paste
2 eggs
1.2 cups brown sugar
⅞ cup of white sugar
1 bag of chocolate chips OR 1 bar of dark chocolate, 1 bar of white chocolate (chop the dark chocolate into medium chunks and chop the white chocolate extra fine)
1.35 tsp baking soda
⅛ tsp baking powder
¼ cup tahini
1 tsp vanilla (optional)
2 ½ cups flour
2 tsp coffee grounds
Optional: 1 tbsp cocoa powder
Brown the butter in a saucepan until it is all toasty and sexy. Then, while it’s still warm, throw in the coffee and mix it up (the coffee is very fat soluble so this is the best step for it) then stir in the miso paste, I find using a fork or a whisk works best but if there are a few lumps it’s chill. Add in the sugars and give it a lil mix and pour in the vanilla. Mix in the eggs and half of the tahini. I do not want to be held responsible if you get sick, but it is at this point that I taste to see if it is salty enough and needs more miso. Add in the flour, baking powder, and baking soda. Stir until half of the flour is combined, and then add in all of the chocolate. Stir in the remaining tahini and add in the cocoa powder if using; you can fully mix these in or partially mix them for a cool swirl moment, just make sure the flour is fully combined. After this, I taste the dough again to see if it needs more tahini or miso. I'm impatient, so I always just bake them right away, BUT if you have time, letting these sit in the fridge for a couple of hours or overnight is crazy, like they are so flavorful. If you want, they are nice if you put nuts or a sprinkle of sesame seeds on before baking, but it is totally optional. Form the dough into large balls and space out on a sheet tray. Bake them for around 15-20 minutes at 325, but don’t quote me on the time. I never use a timer, I operate solely off vibes. Just check until they look cooked and have spread out and gotten a bit puffy and golden, but not too brown, they will carry over cook. When you take them out, if you are worried you did too much baking powder and they look cakey, give the baking tray a little tap on the counter and let them cool. I like to finish them off with a lil sprinkle of finishing salt. Enjoy!
Need!!! 🤤