Chocolate Chip Cookies. Is there anything better? Mostly the answer is no, but there is a way to take them from delicious to mind-blowingly delicious. That is by browning the butter! It brings out the caramely flavor of the cookies and somehow makes the perfect cookie even more perfect!
I have to tell you, after dieting for weeks one time I made these cookies for a little weekend getaway my family took to a destination wedding that was about 2 hours away. As we were driving through the canyon to get to the beautiful lake for the wedding I ate one of these cookies. There were several expletives that came out of my mouth as I marveled over how amazing the combination of the flavorful brown butter, sugar, and chocolate chips were. It was as though I was eating a chocolate chip cookie for the first time in my life.
Now, you don’t need to brown the butter to make this recipe. This is my normal chocolate chip cookie recipe which people rave about regularly. This really is the perfect chocolate chip cookie recipe.
- 1 cup granulated sugar
- 1 cup brown sugar (or 1 cup granulated sugar and 1 1/2 tablespoons molasses)
- 1 cup butter or 1 cup margarine, softened or browned
- 2 eggs
- 1 1⁄2 teaspoons vanilla
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 cups all-purpose flour
- 12 ounces semi-sweet chocolate chips
- 1 Tablespoon water (optional)
- Preheat oven to 375 degrees. Line 2 baking sheets with parchment paper.
- Optional Step: Brown the butter. Let cool and solidify until the texture of softened butter.
- Cream sugars and butter together until light and fluffy. Add eggs, vanilla, and water (if you've browned the butter) and continue mixing. Scrape the sides once halfway through mixing and then again once everything is well combined.
- Sift together baking soda, salt, and flour. Gradually add the flour mixture to the sugar mixture.
- Mix in chocolate chips, mixing for 15 seconds.
- Using a spring loaded melon baller, drop spoonfuls of dough onto baking sheets, about 2 inches apart. Bake for 8 to 10 minutes, longer if you prefer crunchy cookies.
- Let the cookies rest for 1 minute after removing from oven, then remove them and cool on wire racks. Allow the baking sheets to cool about 2 minutes before using them for the next batch.
Step by Step guide to browning butter-
- Cut butter into pats and put in large sauce pan with wide base and put over medium heat.
- Begin melting the butter.
- Continue melting butter until it starts foaming slightly. Stir with either a heat resistant rubber scraper or wire whisk or continually swirl the pan so that the milk solids don’t burn.
- The foaming will start to die down a little. Be sure to carefully watch at this point because it can go from a perfect beurre noisette to burned and separated butter very quickly!
- You’ll start seeing a little bit of color. That is the milk solids beginning to toast.
- Beautiful color and amazingly fragrant browned butter. So amazingly delicious!