Chocolate Chip Cookies
Makes about 2 dozen cookies
Prepare chocolate chips. On a cutting board, chop up chocolate chips into smaller pieces, leaving some whole. Set aside.
In a small sauce pan, melt the butter over medium heat. Continue to cook, stirring consistently, until browned but not burnt (a light amber color), about 8 minutes. Add butter to a large mixing bowl or bowl of a standing mixer. Let cool slightly, about 3-5 minutes. DO NOT skip this step! It makes the cookies!
Pre-heat oven to 350, and line 2 baking sheets with parchment paper.
Add sugars to the butter, and mix at a medium speed.
Add eggs and vanilla and continue to mix until creamy. The mixture should resemble caramel as some of the sugar will begin to dissolve in the warm butter.
In a separate bowl, whisk together flour, baking soda and salt.
Slowly incorporate dry ingredients with the butter and sugar mixture, at a low speed, until dough just comes together.
Using a wooden spoon or other mixing spoon, fold in chocolate chips.
Scoop tablespoon sized balls of dough (I use a small icecream scoop!) and place on parchment lined baking sheets about 3 inches apart from each other.
Bake for 7-8 minutes until edges are golden and centers appear just baked or slightly under baked. Let cookies rest on baking sheets for 5 minutes, then move cookies to cooling racks. Repeat until all cookies are baked.
While chocolate is still melted, sprinkle each cookie with a small pinch of flakey sea salt. Enjoy!
**Note: Cookies are best stored in an air-tight container on the counter.
1 c. butter (2 sticks)
1 c. light brown sugar
1/3 c. white sugar
2 1/2 tsp. vanilla extract
2 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 c. dark chocolate chips
1 c. milk chocolate chips
Flakey sea salt (such as Maldon) for serving
Mixing bowls + whisk
Standing mixer or hand held mixer
Small ice-cream scooper (or Tbsp. sized scoop!)
Baking sheets + parchment paper
10 minute prep
15 minute active cook time
15 minute inactive cook time
After YEARS of experimenting with different cookie recipes, proportions, and techniques, I can finally say this is my absolute favorite way to make chocolate chip cookies. The brown butter, two types of chocolate, and sea salt create the perfect flavor profile. The short bake time makes these cookies deliciously soft yet crisp around the edges. I bring these everywhere with me, and I never have any left over. If you plan to bring them to an event, make extras. You can’t have just one, they’re too good!
If you’re feeling ambitious, you can experiment with adding nuts to these as well. Just cut about 1/2 c. of the chocolate chips, and add 3/4 - 1 whole cup chopped nuts (I chopped and toasted almonds, walnuts or pecans would work beautifully!). DO NOT skip the brown butter part of this recipe. Keep a close eye on it too — it can burn quick! But we do want it slightly burnt. It’s what gives these cookies a caramel-y flavor! I know there are raw eggs in the dough, but honestly, it’s impossible not to snack on it while you work. It’s so silky and tastes like pure caramel, and it’s incredible. If I had to marry a cookie, it would be this one. I think all of my friends would choose this one, too.