As I have mentioned before, I am always on the lookout for a new chocolate chip cookie. I love all types of chocolate chip cookies. The big soft ones, the crispy ones, the chewy ones. Any of them. This recipe, however, has remained our very favorite for years and years, no matter how many others I try.
This is a pretty simple, straightforward recipe. It has 2 little tweaks though that are responsible for these getting the number one cookie spot in our house. One is the browned butter. Browned butter is sooo delicious and it adds a caramel toffee like flavor to baked goods. The other tweak is that the sugars are mixed with the melted butter and eggs and whisked repeatedly over a 10 minute time frame. This allows the sugar to dissolve and gives the cookies crispy caramelized edges, but a chewy centers. That is pretty much perfection in my book.
If you haven’t made browned butter before, here are some tips. It works best if you use a non coated pan made of a lighter color material so that you can see when the butter starts to brown. I use a stainless steel pot. You put the butter over medium heat and let it melt. It will start to foam and bubble and you swirl it once in a while. Keep a close eye on it as burned butter doesn’t not taste good. Eventually you will see brown flecks start to appear in the bottom of the pan. There is also a distinct aroma at the point of browning which you will notice if you make brown butter repeatedly.
These cookies take little time to make and are divine! Check out some other cookie recipes here.
Chocolate Chip Cookies (Our Favorite Recipe)
- 14 tbsp unsalted butter
- 3/4 cup dark brown sugar packed
- 1/2 cup sugar
- 1/2 tsp baking soda
- 1 tsp salt
- 2 tsp vanilla extract
- 1 large egg
- 1 egg yolk
- 1 3/4 cups AP flour
- 2 cups chocolate chips I prefer ghirardelli milk chocolate chips for this
- Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.
- Heat 10 tablespoons butter in a sauce pan 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 from heat and transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted.
- 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.
- Divide dough into 16 portions, each about 3 tablespoons (or use cookie scoop). Arrange 2 inches apart on prepared baking sheets and bake for about 8 minutes or until dark golden on the edges and just barely set in the middle but puffed up. Rotate sheets 1/2 way through. Baking time is hugely dependent on your oven, so check early and adjust baking time accordingly.