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.
Yield: 36 1x
Do not use nonstick pan to brown the butter, as you won’t be able to tell when it’s appropriately colored.
Check that your brown sugar is fresh and still contains its original moisture. Brown sugar that has become dry will result in dry cookies. Dark brown in lieu of light brown creates a much fuller, deeper toffee/butterscotch flavor.
You’ll get the best results when 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 spout on top are designed 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 a week, or frozen 1-2 months.
Keywords: chocolate chip cookies