These Chocolate Chip Cookies are seriously the best!! Thick, chewy, and perfectly golden brown, once you try them, your search for the perfect chocolate chip cookie will be over. Guaranteed!
Have you ever gone on a search for the perfect chocolate chip cookie? I feel like I’ve been on one for years! Not even kidding. Because if there’s one thing that can win people over, and put smiles on faces, and make everything better….it’s a really good chocolate chip cookie.
My first experience of winning people over with cookies? Way back when I was in 6th grade. I made cookies for my birthday party….and they turned out amazing. Which was especially important because this wasn’t just any birthday party. It was a birthday sleepover, and all the “popular” girls (who I had just become friends with) were there.
I asked my mom if we could get special snacks and drinks and do a fashion show and stay up all night. And other than staying up all night, I’m pretty sure my mom said yes to all of it. Probably because she knew how nervous I was, and how important it felt, and how much I wanted everything to be “just right”. Well, everything was just right….especially the cookies. And I was one happy 6th grader.
But here’s the thing. I have never since that oh-so-important birthday party been able to recreate those perfect chocolate chip cookies. That is, until now. These cookies are exactly like the ones that won over the popular crowd….except better. Because they’re made with browned butter! And browned butter makes ALL the difference.
They’re crispy on the outside, chewy on the inside, thick, buttery, and packed with delicious flavor. In other words, they’re the BEST chocolate cookies ever!!! Perfect for winning people over, putting smiles on faces, and making everything better.
The BEST Chocolate Chip Cookies
These Chocolate Chip Cookies are seriously the best!! Thick, chewy, and perfectly golden brown, once you try them, your search for the perfect chocolate chip cookie will be over. Guaranteed!
Ingredients
- 2 c. all purpose flour
- 1/2 tsp. baking soda
- 14 Tbsp. unsalted butter
- 1/2 c. granulated sugar
- 3/4 c. packed light brown sugar
- 1 tsp. salt
- 1 tsp. vanilla
- 1 large egg
- 1 large egg yolk
- 1 1/2 c. semisweet chocolate chips
Instructions
- Preheat oven to 375 degrees.
- In a medium mixing bowl, combine flour and baking soda. Set aside.
- Heat 10 Tbsp. butter in a large skillet over medium-high heat until melted. Continue cooking, stirring constantly, until butter is golden brown.
- Remove from heat and transfer to a heatproof bowl.
- Stir remaining 4 Tbsp. butter into browned butter until completely melted. Add sugars, salt, and vanilla and mix well.
- Add egg and yolk; mix thoroughly. Let stand 3 minutes and stir again; repeat once more until mixture is thick and smooth.
- Add flour mixture and stir until just combined.
- Stir in chocolate chips.
- Refrigerate dough for 30 minutes.
- Using a small cookie scoop, drop by rounded scoops 2 inches apart on parchment-lined baking sheet.
- Bake until cookies are golden brown and puffy, about 9-11 minutes.
- Transfer cookie sheet to a wire rack to cool.
Nutrition Information:
Yield:
36Serving Size:
1Amount Per Serving: Calories: 130Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 27mgSodium: 89mgCarbohydrates: 16gFiber: 1gSugar: 10gProtein: 1g
averie @ averie cooks says
(Re)Creating chocolate chip cookies based on a special memory is the best feeling! Sounds like you nailed these!
Amanda | The Chunky Chef says
I love a great chocolate chip cookie, and these really do look perfect!!
Kay L McLain says
Never made cookies with butter in a skillet but they sound like the chewy kind. Gonna try.
JLP says
The best chocolate chip cookies are made with real chocolate. Buy some good quality bitter or semi sweet chocolate and chop it up. Use two kinds for an even better result. The smallest bits infuse the cookies and the bigger pieces are puddles of chocolate goodness. Vary the size of the pieces and use more than you’d think reasonable if you love chocolate.
Let the dough sit overnight in your fridge, make cookie size balls, bake some and freeze the rest in balled up dough form. Whenever you want a few cookies bake them. You only need to add a couple of minutes to the baking time.
Jen says
I need to surprise my boys with these waiting for them when they get home from school tomorrow! They look fantastic and I know will make for a fun afternoon.
Kimberly @ The Daring Gourmet says
Those look like absolute perfection!
Catalina @ Peas & Peonies says
I need to give them a try! Look really the best! 🙂
Michelle Goth says
I am all about chocolate chip cookies. These look like magazine cookies!
eat good 4 life says
These are what I need right now. I have not make cookies in forever. I need to make some soon. What a great recipe!
Ken Berry says
Alas, mine were a total bust. I’m not sure how I messed up. I thought I carefully measured all the ingredients, but the execution was woefully wanting. I knew when I got to the adding the chocolate chips stage that I was in trouble, as most melted before I finished folding and before refrigeration i don’t know what the texture of the dough was supposed to end up like, but mine, even after more than 30 minutes in the fridge, was more a better the finished product just spread across the cookie sheet and didn’t bother even trying to rise. I’m not as proficient a baker as I’d like to be, so I’m sure that explains it. I’m not rating this recipe, as I’m sure I didn’t give it a decent chance. Good luck to others.
Kay says
Hi! One of my relatives is newly diagnosed with Celiac disease.
Have you tried baking with “Cup for Cup” gluten free flower? Wondering if there is a difference in the texture or any other distinction. Since you bake so much, would love to know what you think.
Cathy Trochelman says
I haven’t tried these with gluten free flour….sorry!
Roxy says
Do you recommend baking these in a confection oven? I like to do three pans at a time.
Christine says
I loved your recipe, but how do I convert your measurements to grams? Thank you