"When it comes to quality, European style butter trumps run-of-the-mill grocery store butter every time. Unlike American butter that requires a minimum of 80% butterfat, according to the USDA, European regulations require a minimum of 82% butterfat. That higher percentage means a richer, more buttery flavor. It also helps give cookies that crisp, crinkly exterior and soft, chewy interior. Considering we're talking chocolate chip cookies, however, ensuring that the ingredient in the name is top notch is also a bit of a no-brainer."
"The chocolate is there to deliver an intense punch of deep, rich, and slightly bitter cocoa flavor against that sweet, buttery cookie base. To achieve this, go for a semi-sweet chocolate with 60% to 70% cacao. If you're shooting for textural consistency, opt for a bag of chocolate chips. For a more interesting texture in each bite, get your chocolate in bar form, and chop it into chunks."
High-quality ingredients—European-style butter, semi-sweet chocolate with 60–70% cacao, and flaky sea salt—produce superior chocolate chip cookies. European butter’s higher minimum butterfat (82%) yields a richer, more buttery flavor and promotes a crisp, crinkly exterior with a soft, chewy interior. Semi-sweet chocolate provides deep, slightly bitter cocoa contrast to the sweet dough; chocolate chips give consistent texture while chopped bar chocolate creates varied, interesting bites. A sprinkle of flaky sea salt right after baking balances and enhances the chocolate while adding delicate crunch and visual appeal. Browning the butter intensifies flavor for an even richer cookie profile.
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