This is the best chocolate chip cookie you will ever make.
It’s not that anyone who says his/her own recipe is ‘the best’ is lying… that person just hasn’t been enlightened yet.
This recipe for Browned Butter Chocolate Chip Cookies has been flying around the internet for a while, and for good reason- it’s the best. I mean, I love me some thin-and-crispy Tate’s Bake Shop chocolate chip cookies, and they are perfect in Chocolate-Mocha Icebox Cake. But these are chewier, chocolate-chippier, and brown-butterier than any cookie I’ve ever tasted.
And if you know me, you know I’ve eaten a lot of cookies.
These are no more complex than any other basic cookie recipe except for the fact that you have to brown the butter, low and slow, till it reaches golden perfection. I’m not going to lie, it takes about 15-20 minutes to obtain the perfect hue, but that’s 20 minutes well spent. Perfectly browned butter is just like butter, but better.
And how many things can you name that are better than butter?
These are so moist and chewy, so full of chips, and so deliciously flavored with browned butter. And let’s not even get started on the cookie dough. I dare even the most die-hard member of the ‘I don’t eat raw cookie dough’ club to resist it. It’s just not possible.
Of course, if you’re a member of that club to begin with, you’re already missing the fun gene, and you can be friends with Oscar the Grouch. I’ll hang with Cookie Monster and we’ll go crazy.
Make these. Stat. Your friends/children/dog/trainer will love you for it. (OK, maybe not your trainer. And maybe not your dog, who shouldn’t have chocolate. The Doberhound counter-surfed and ate three, though. But really, these are so good, can you blame her?)
|Don’t hate me because I’m beautiful.|
- 2¼ c bread flour
- 1 t kosher salt
- 1 t baking soda
- 1 c (2 sticks) unsalted butter
- ¼ c sugar
- 1¼ c dark brown sugar, packed
- 1 T half and half
- 1 T lemon juice, freshly-squeezed
- 1½ t pure vanilla
- 1 large egg
- 1 large egg yolk
- 2 c chocolate chips
- Sift together flour, salt and baking soda. Set aside.
- Melt butter in a medium saucepan over low heat. Continue to cook on low heat, stirring often, until butter is browned (about 15-20 minutes). Turn off heat and stir in white and brown sugars.
- Scrape into the bowl of a standing mixer and cream the butter and sugars together. Add half and half, lemon juice, vanilla, egg, and egg yolk. Mix until well-combined. Add half of the flour mixture and incorporate into the batter. Add the rest and mix until thoroughly combined. Stir in the chocolate chips. The cookie dough will be very soft and buttery. Cover the bowl with plastic wrap and chill until firm (about 1-2 hours).
- Preheat oven to 375 degrees F. Line baking sheets with parchment paper. Scoop up heaping tablespoonfuls of cookie dough and roll into balls. Place 8-12 balls on each sheet, keeping about an inch and a half between each ball. Bake 10-12 minutes until lightly golden.