Officially titled The Best Chocolate Chip Cookie Recipe EVER, these cookies are soft, buttery, and loaded with chocolate chips. The secret? Browned butter.
The chocolate chip cookie. Full transparency, I’m a little perplexed on how to start this post because if you know me at all, you know how seriously I take my cookies. I am literally obsessed with cookies. There are few things in this world better than a warm chocolate chip cookie with a glass of milk.
Given this crazy obsession, one would think that I would have found, experimented, and mastered the “best” chocolate chip cookie recipe years ago. Or that one of my favorite things to make would be cookies.
I found that, no matter what, every single time I baked chocolate chip cookies, they never turned out the same. And they were never that addictively good. That perfect balance between butter and sugar, and ratio between the dough and chocolate chips. Something was always off. I mean, I would still eat the cookies, of course. But I was always left wondering, how do they do it?
So I took to the internet. I mean, I have eaten those super amazing (homemade) chocolate chip cookies before, surely there is a recipe out there somewhere. After extensive research, testing, and eating, I FOUND THE ONE!
The secret? Browning the butter! You guys, you have to brown the butter. And then you need to chill the dough in the refrigerator overnight. This is just a fact if you want the best cookies ever.
Tip- If you love cookie dough as much as me, hide the dough as far back in the refrigerator as possible. Trust me on this one 😉
Best Ever Browned Butter Chocolate Chip Cookies
Prep Time: 30 minutes | Cook Time: 12 minutes
Total Time: approximately 40-45 minutes
Yield: approximately 24 cookies
Recipe lightly adapted from Serious Eats
8 ounces (2 sticks) unsalted butter
1 standard ice cube
about 2 cups all-purpose flour (10 ounces)
3/4 teaspoon baking soda
1 teaspoon salt
approximately 3/4 cup granulated sugar (or 5 ounces)
2 large eggs
2 teaspoons pure vanilla extract
1/2 cup brown sugar, packed
Semi-sweet chocolate, roughly chopped (at least 8 ounces)
- In a saucepan over medium heat gently melt the butter until particles begin to turn golden and brown. To prevent burning, continuously swirl the butter in a circular motion. Remove the butter from the heat and continue to swirl around the pan until the butter is a rich brown and lightly fragrant.
- Immediately transfer melted butter to a medium bowl and add the ice cube. Whisk until melted and transfer the bowl to the refrigerator to cool completely- approximately 15 minutes.
- As the butter cools, whisk together the flour, baking soda, and salt in a medium mixing bowl. Set aside.
- In the bowl of a standing mixer whisk together the granulated sugar, eggs, and vanilla for approximately 4-5 minutes.
- Fit the paddle attachment on to the mixer. When the browned butter has cooled completely, add it to the egg mixture along with the brown sugar. Mix everything together on medium speed just until combined, approximately 15 seconds. Add the flour mixture and mix on low speed just until almost combined (small areas with dry flour are ok). Add the chopped chocolate or chocolate chips and continue to mix on low speed for an additional 15 seconds, or just until the dough comes together.
- Transfer the dough to an airtight container and refrigerate overnight, or up to three days later.
- When ready to bake, preheat oven to 325 degrees F. Position the racks on upper and lower middle positions. Line two baking sheets with parchment paper and use a 1-ounce cookie scoop or spoon (approximately 2-3 tablespoons of dough in total per cookie) to carefully scoop cookie dough on to prepared sheets.
- Transfer baking sheets to the oven and bake for approximately 12-16 minutes, rotating pans halfway through cooking.
- Remove pans from oven and allow cookies to cool for 1-2 minutes before transferring to a wire rack to cool completely. Repeat with any remaining cookie dough.
- Store cookies in an airtight container at room temperature for up to 5 days.