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.
Enjoy with vanilla ice cream, a glass of milk, or just all by themselves!