I’ve been on the hunt for years for the perfect chocolate chip cookie. I’ve made dozens of recipes before finally realizing I’d just have to make my own.
The perfect chocolate chip cookie to me has golden crispy edges, a good crust on the top, but still soft and a little gooey in the center. The cookie base has a rich toffee flavor, semisweet or dark chocolate is a must to contrast the sweet dough, and a pinch a salt to enhance the flavors all around. And that is what you get with this cookie!
If brown butter intimidates you, don’t let it! I promise it is actually super easy. If you have a light colored saucepan, I’d recommend using that so you can see the color of the butter easily. You will want to cut your butter up into chunks and melt them in a small saucepan on low. Stir the butter constantly, the butter will start to get foamy on top and the color will start to darken—this is because the milk fats are starting to toast, giving the butter a rich nutty flavor. For our purposes, the butter should be a deep honey color. Once the butter is browned, remove from heat, and pour into a bowl to cool. We want the butter to be soft but solid—room temperature. I stick mine in the fridge to speed up the process, if your butter gets too hard in the fridge, just let it sit on the counter for a few minutes and it’ll be perfect. You can even brown your butter a few days in advance and store it in the fridge covered until you’re ready to make your cookies. After you’ve browned butter once, you’ll never be afraid to do it again.
- 1 cup of butter + 2 Tablespoons (see notes)
- ¾ cup granulated sugar
- 1 cup firmly packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla
- 2 ¾ cups of flour, measured correctly
- ½ teaspoon of salt
- 2 teaspoons baking soda
- 2 ½ cups semisweet chocolate chips
- Brown 1 cup + 2 tablepoons of butter in a small saucepan, stirring constantly over low heat, until a foamy and a deep honey color. Remove from heat and pour into your mixing bowl. Cool butter in fridge until room temperature consistency, you want your butter to be solid. If you use it when its still liquid your cookies will be flat.
- Preheat oven to 375 degrees Fahrenheit. Grease baking sheets with cooking spray or line with silpat mats.
- Once butter has set up, cream together butter, both sugars, eggs, and vanilla for 2-3 minutes until the mixture is pale and fluffy.
- Add in flour, baking soda, and salt until Just barely combined—over mixing will make the cookies tough. Stir in chocolate chips. Scoop cookies into round balls, slightly press the top of the cookies down, and bake until the top and edges are just barely golden.
- The baking time on your cookies will vary based on the size of your ball, when I used a small 1 3/8” diameter cookie scoop (about 1 oz of dough) the cookies were best 6-8 minutes, when I used a large 2 ¼” diameter cookie scoop (about ¼ cup of dough) the cookies were best 8-10 minutes—for the record I think the larger cookies turn out the best! Cool cookies on baking sheet for 2-3 minutes before moving to a cooling rack.
I used salted butter, so if you use unsalted butter you may want to increase the salt amount from ½ teaspoon to 1 teaspoon.