These very well might be the perfect chocolate chip cookie. That is the name of the recipe after all. You can trust me because I’ve made a lot of chocolate chip cookies. The secret? Browning the butter. Yes, I know, it’s also the secret to this ridiculously delicious banana chocolate chip cake. From now on, always answer brown butter if I ask what the secret to a recipe is. Or bacon. It will always be one or the other.
So while technically not a secret anymore, it’s a technique I suggest you learn. It really takes baked good to a whole different level. These cookies are crunchy on the outside, chewy on the inside with the perfect amount of chocolate chips. According to my husband, these are the best cookie he’s ever had. You see, my husband is smart and sweet!
Browning the butter gives the cookie an almost caramel like quality. I go heavy on the vanilla simply because that’s how I roll. The dough is insane. Insanely good that is. In fact, it’s so good that every time I make them, I’m tempted to forgo the cookies and just eat balls of cookie dough.I get a belly ache every time and yet cant stop myself.Consider yourself warned.
Happy Baking!
The perfect chocolate chip cookie. Brown butter and a heavy hand of vanilla extract are the secrets. Crispy on the outside and chewy on the inside.
Ingredients
- 1 3/4 cups flour
- scant 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 14 tablespoons butter
- 1/2 cup minus 1 tablespoon granulated sugar
- 3/4 cup minus 1 tablespoon packed brown sugar
- 1 tablespoon vanilla extract
- 1 large egg
- 1 large egg yolk
- 1 cup semi sweet chocolate chips
Instructions
- Heat oven to 375F degrees.
- Whisk flour, baking soda and salt together in bowl; set aside.
- Heat the butter in a nonstick skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling the pan constantly until butter is dark golden brown and has a nutty aroma, 1 to 3 minutes.
- Remove the skillet from heat and transfer butter to large heatproof bowl.
- Add both sugars and vanilla to bowl. Whisk until fully incorporated. Add egg and egg yolk and whisk until mixture is smooth and no lumps remain.
- Using a spatula, stir in flour mixture until just combined.
- Stir in chocolate chips and give the dough a final stir to ensure every thing is well mixed.
- Drop dough by the spoonful on a baking sheet lined with parchment paper 2 inches apart.
- Bake cookies 10-11 minutes until cookies are still puffy and golden brown.
- Transfer cookies to cooling rack and cool completely.
- Devour.
Notes
This recipe was adapted from a Cooks Illustrated recipe for high altitude. If you don't need to adjust, increase baking soda to 1/2 teaspoon, and add a tablespoon both of brown and the granulated sugar.
Welcome to my kitchen! I'm a personal chef, wife and mama of two young boys. I Love butter, snowboarding and laughing out loud.
I love a good chocolate chip cookie. These look incredible!
The ultimate compliment coming from the cookie queen herself! Thanks.
Glad to know the secret, thanks! I’ll let myself make them on Saturday if I”m good all week!
They are delicious and so worth it so be good all week and be rewarded this weekend!
Did you make any adjustments for baking at altitude? I am at 4500′ so need to know–thanx
I live close to 7000 feet and followed the recipe as listed. You should be good to go!
That is awesome. Thanks for the tips. I should really make those things.
This is a simple and easy recipe. Thanks for sharing this one. I am sure that my kids will love your cookies.
It’s a kid pleaser for sure!!
According to my son, “These are the most very delicious cookies ever!” My husband and I agree 100% – and we make A LOT of cookies.
Holy moly Kelley!!!! These are amazing and amazingly easy! Chocolate chip cookies are a big deal in our house, and my Mom & I have used the same recipe for 20+ years…I think we have a new recipe now! Thank you for sharing!
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Does the cookie dough have to be refrigerated? I heard it makes the cookie have a rich taste if it is refrigerated for 2 days.
Refrigerating is part of the process. I let it chill at least 24 hours. Enjoy!!
I am making these right now and the dough seems really soft. Is the amount of flour correct? Most cookie recipes I’ve seen have more.
Thanks!
The dough does seem soft at first but it’s the right amount!
Thanks! They worked out great. I don’t know if I will ever understand this high altitude cooking. Some people say more flour, some say less . . . gah! Anyhow, thanks for the recipe. My family enjoyed them and they looked much better than my last attempt!
Should the butter be unsalted or salted?
Some people are particular what kind of butter they use, I am not. I’ve used both and I they are both wonderful!