Instead, I’m posting my favorite chewy chocolate chip cookie recipe. Buttery, crisp on the edges, and very chewy- what more could you ask for? I won’t go as far as to label it the best, but it’s a definite contender. The browned butter really takes it over the top. Honestly, I’m pretty convinced BB makes everything better. Definitely.
Not into the whole salty/sweet thing? Number one, I don’t understand you. Number two, just skip the salt sprinkling step at the end. If you are using the salt (good choice), don’t use iodized table salt. Use sea salt, kosher salt, or some other “fancier” type. My personal favorite is Pink Himalayan Salt from Trader Joe’s (mainly because it’s pink).
Also, these are great without the chocolate chips, but with a hefty scoop of homemade vanilla stracciatella ice cream in the middle. Perfect for summer parties!
Browned Butter Chocolate Chip Cookies
2 cups unbleached all-purpose flour
1/2 tsp baking soda
1/2 tsp kosher salt
12 tbsp unsalted butter
1 cup (7 oz) packed brown sugar (light or dark)
1/2 cup (3.5 oz) white sugar
1 large egg + 1 egg yolk
2 tsp vanilla extract
1 cup semisweet chocolate chips
Salt for sprinkling on top
1) Brown the Butter: Melt the butter in a sauce pan (preferably a lighter colored). Continue cooking until you see brown particles at the bottom and it has a nutty aroma. Remove from heat, and cool until warm.
2) Whisk the flour, baking soda, and salt together in a bowl.
3) Thoroughly mix the cooled butter and sugars together by hand, or using an electric mixer. Beat in the egg + yolk and vanilla until combined. Mix in the dry ingrediants until just combined. Stir in the chocolate chips. *Dough should not be dry. Make sure you don’t pack the flour into the measuring cup during your prep. Instead, use a spoon to scoop the flour into the measuring cup, and level it off with a knife.
4) Wrap the dough in plastic wrap, and refrigerate for a few hours (overnight is preferable). You can skip this step if you need to, but it improves the flavor.
5) Preheat the oven to 325 degrees. Line two baking sheets with parchment or a silicone baking mat (silpat).
6) Scoop a generous tbsp of dough, and roll it into a ball. Pull the ball half, and then smash the halves together again, with the rough sides facing up. You should end up with one ball of dough. Place the balls rough sides up on the baking sheets 2 inches apart. Sprinkle with a bit of salt.
7) Bake until the cookies are golden with slightly darker edges, 12-15 minutes. Cool on the baking sheets for five minutes. Then, move to a wire wrack to finish cooling.
Adapted from Baking Illustrated‘s Thick and Chewy Chocolate Chip Cookies