Someone, please, take these out of my house… right now.
In general, almost every baker strives to discover the perfect chocolate chip cookie recipe. It seems like such a easy thing, yet, as any baker can attest, finding the perfect recipe is no simple feat.
I searched all over trying to find the best chocolate chip cookie recipe. Along the way, I found plenty of delicious recipes that were readily eaten and enjoyed. However, none of these recipes qualified as “the recipe”.
My idea of the perfect chocolate chip cookie is one that is chewy and soft, but still has a slight ‘crunchiness’.
These cookies are insane and the best I ever made.
They take a little bit longer than the average chocolate chip cookie, but they are 100% worth the time.
Don’t make them if you are home by yourself, there is a good chance you will eat them all by yourself. Consider yourself forewarned.
Browned Butter Chocolate Chip Cookies
recipe from Eat, Live, Run
yields 16 to 22 cookies
1¾ cups all-purpose flour
½ tsp. baking soda
14 tbsp. unsalted butter (1¾ sticks)
½ cup white sugar
¾ cup packed brown sugar
1 tsp. salt
2 tsp. vanilla
1 large egg + 1 large egg yolk (at room temperature)
1 ¼ cup chocolate chips (a little over half the bag)*
Preheat oven to 375 degrees. Line two cookie sheets with parchment paper or silicone baking mats. Whisk together baking soda and flour in medium size bowl, then set aside.
Cut up 4 tablespoons of butter and put in large, heatsafe mixing bowl. Melt the remaining 10 tablespoons of butter in medium skillet over medium-high heat for two minutes, swirling it allowing it to brown. Constantly swirl the butter to prevent the butter from burning. It should take about 3 minutes for the butter to brown, it smells nutty and develops a dark golden brown color. Remove pan from heat and transfer it to the bowl with the remaining 4 tablespoons of butter. Gently stir together until all the butter is melted.
Add the white sugar, brown sugar, vanilla and salt to the butter and whisk the ingredients together. Add the egg and egg yolk and whisk again until mixture is smooth, 30 seconds. Allow the batter to rest for 3 minutes, then whisk for 30 seconds more. Do this two more times; the end result should be thick and shiny.
Add the flour mixture and stir until just combined, about 1 minute. Gently stir in chocolate chips and nuts, if using. The batter will be soft.
Form each cookie with roughly 2 tbsp of dough. Place cookies 2 inches apart on the prepared baking sheets and bake one tray at a time, 10 to 14 minutes, on the middle rack of your oven. Rotate baking sheet after 5 minutes and check the cookies at 10; you want them to be golden brown and set around the edges, but puffy in the middle. (My oven yielded perfect cookies at 12 minutes.)
Allow to cool on the pan for 1 to 2 minutes, then transfer to a wire rack to cool completely.
*Use the best chocolate available if possible, it really does make a difference. I used Gharadelli semi-sweet chocolate chips.