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