You haven’t had a chocolate chip cookie until you’ve had these. These are truly the best I’ve ever tasted, and I’ve tasted a lot of chocolate chip cookies. I spent a significant amount of time doing research and testing different recipes before falling on this one. This recipe produces a crunchy-on-the-outside, soft-on-the-inside, melt-in-your-mouth, incredibly flavorful–I could go on, but you get the picture–cookie. So what’s the secret? Browned butter.
In this recipe, I brown half of the butter used, while keeping the other half at room temperature. There are a few reasons why I do this. First, I found that only browning half the butter still gives the cookies an stand-out browned butter flavor. Second, browning only half the butter saves time in a number of ways. The browned butter, once placed in the fridge, takes less time to become solid again–about 15 minutes. Meanwhile, you can cream the room temperature butter, sugar and brown sugar.
I also use dark brown sugar in this recipe to give the cookies an even deeper toffee flavor. You can substitute the dark brown sugar with light brown sugar if necessary. Recipes that I’ve tried in the past call for more vanilla than I use in this recipe (1 teaspoon); I prefer when the flavor of the browned butter is what comes through the most, with a hint of vanilla to enhance the taste, instead of biting into a hunk of overpowering vanilla with each bite.
Try to chill the dough overnight if possible. This allows time for all of the ingredients to really come together and greatly enhances the flavor of the final product. If you don’t have time to do this, at least chill the dough for a couple of hours before baking. If you do not chill the dough, the browned butter will likely cause the cookies to spread much more than they should.
So, there you go! My secrets for the perfect chocolate chip cookies. Now, here’s the recipe.
- 1/2 cup browned butter
- 1/2 cup unsalted butter (at room temperature)
- 1 cup dark brown sugar
- 1/2 cup granulated sugar
- 1 egg (at room temperature)
- 1 tsp vanilla
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup semi-sweet chocolate chips
- Place 1/2 cup of unsalted butter in a pan and heat it over medium heat. Continuously stir the butter until it turns a light brown color. Once it turns brown, immediately remove from the heat and pour into a bowl. Place the bowl in the fridge so the butter can become solid again.
- Cream the other 1/2 cup of butter, dark brown sugar and granulated sugar together with a stand mixer fitted with a paddle attachment until well combined and light brown in color.
- Once solidified, remove the browned butter from the fridge and add to the stand mixer. Cream in the browned butter to the sugars and butter.
- Add in the egg and vanilla and mix until combined.
- In a separate bowl, combine the flour, baking soda and salt.
- Slowly add the dry ingredients to the wet ingredients with the mixer on low speed. Mix until the dough just comes together and there is no more flour visible.
- Fold in the chocolate chips with a rubber spatula or wooden spoon.
- Cover with plastic wrap and chill the dough for at least 2 hours (overnight is preferred).
- When ready to bake, preheat the oven to 350 degrees and line two cookie sheets with parchment paper.
- Scoop and roll about 2 tablespoons of dough into balls and place on the lined cookie sheets.
- Bake for 13-15 minutes, or until the cookies are lightly browned on top.
- Remove from oven and allow to cool for 10 minutes before transferring them to a wire rack to cool completely.
Enjoy with vanilla ice cream, a glass of milk, or just all by themselves!
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