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.
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.
- 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
- 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.
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.