Touted as Perfect Chocolate Chip Cookies, these cookies live up to their name. They stay so soft and chewy for days. Browned butter here makes all the difference, creating a toffee-like depth that makes your taste buds oh-so-happy.
Perfect Chocolate Chip Cookies
Happy almost-weekend, All 🙂 I’m so ready for it, after this whirlwind of a week.
That includes today’s incessant barking from Sam Dog. The goofy bulldog woke me up this morning with constant loud barking. This alerted me to the guys who were putzing around on our roof, fixing us up with rain gutters.
But then the workers left and Sam Dog did not stop barking. Because the new gutters didn’t go home with the men in the truck. The pup continued to bark for hours…at the gutters.
Thanks for fending off the gutter monsters, Dog.
He does so many goofball things, he should get his own YouTube channel. I’m just waiting for the neighbors to come knocking on my door. When they do, I’ll beg forgiveness for my silly pooch and give them cookies.
Recently, I serendipitously found these Perfect Chocolate Chip Cookies among my Cook’s Illustrated collection. And of course the recipe was put to the test…
Verdict: these really are Perfect Chocolate Chip Cookies.
I’m really into all our chocolate chip cookies, including cookie bars, and none of us can pick just one favorite (though we keep taste testing, just to make sure.)
That said, there’s something noticeably special about these Cook’s Illustrated chocolate chip cookies – the browned butter piece is key to this recipe, as it’s all about that nutty-caramelish browned butter in this particular chocolate chip cookie recipe. We kept as close to the original recipe as possible; after making them countless times, we’ve only made adaptions to streamline the instructions without affecting outcome.
Once you taste the amazing combination of rich browned butter and dark brown sugar, chances are extremely high you’ll agree these are the perfect chocolate chip cookies.
The best chocolate chip cookies are chewy, buttery, and worth every single bite
We’re talking (eating) rich, complex, deep flavors of chocolate, butter, and toffee notes. Married with a wonderfully soft, ultra-chewy texture that stays that way for days.
You can make a big batch, share with friends, and know your cookies will stay good ‘n chewy until they’re devoured.
Or you can keep some in the freezer for emergencies. Like when your dog barks their tail off and neighbors come knocking. Like I always say, cookie emergencies are a thing.
These chocolate chip cookies freeze beautifully
This chocolate chip cookie dough can be frozen airtight for up to 2 months. The baked cookie themselves can be frozen airtight for 2 weeks. Possibly longer, but we’ve never been able to keep cookies around very long because… well, cookie emergencies.
Just say yes ↑↑↑ 😋Print
Touted as Perfect Chocolate Chip Cookies, these cookies lived up to their name. They’re soft and chewy and stay that way for days. Browned butter here makes all the difference, creating a toffee-like depth that makes your taste buds oh-so-happy.
- 14 tablespoons unsalted butter (1 3/4 sticks)
- 1 ¾ cups unbleached all-purpose flour (8 3/4 ounces)
- ½ teaspoon baking soda
- ½ cup granulated sugar (3 1/2 ounces)
- ¾ cups packed dark brown sugar (5 1/4 ounces, see note)
- 1 teaspoon table salt
- 2 teaspoons vanilla extract
- 1 large egg, room temp
- 1 large egg yolk, room temp
- 1 ¼ cups semisweet chocolate chips
- Heat 10 tablespoons butter in a large heavy pan on medium-high heat until melted, about 2 minutes. Constantly stir until butter is dark golden brown and has nutty aroma, about 2 min. Remove pan from heat; transfer browned butter to large bowl. Stir remaining 4 tablespoons butter into the hot butter until completely melted; set aside and let cool to room temp.
- Preheat oven to 350F, with rack on lower middle position. Line 2 large baking sheets with parchment paper or silicone baking mats.
- In a separate bowl, whisk flour and baking soda together; set aside.
- In bowl of stand mixer fitted with paddle attachment, add both sugars, salt, vanilla, and melted butter; blend on medium-high until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 1-2 min. Mixture should end up thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips. At this point, dough can be wrapped airtight and placed in fridge until ready to bake, or you can proceed to bake immediately.
- Scoop the dough into balls of about 1.5 tablespoon each. Place on lined baking sheet, 2 inches apart. Bake 8 minutes or until edges and bottoms are browned; the cookies will be puffy and quite soft, but cookies will set as they cool. Be sure to bake only 1 pan at a time.
Do not use nonstick pan to brown the butter, as you won’t be able to tell when it’s appropriately colored.
Use fresh, moist dark brown sugar instead of hardened brown sugar, which will make the cookies dry. Using dark brown in lieu of light brown creates a much fuller, deeper toffee/butterscotch flavor.
You’ll get the best results by weighing ingredients. If you cannot weigh the dry ingredients, use the scoop/scrape method to measure flour. A dry measuring cup meant for measuring flour is much more accurate than a liquid measuring cup. Glass Pyrex type measuring cups with extra space on top are meant for liquids.
Dough can be wrapped airtight and frozen for up to 2 months. Baked cookies can be wrapped and stored at moderate room temp for about 2 weeks.
Keywords: chocolate chip cookies
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