Everyone should have one…a go to cookie recipe. But not just ANY cookie – a chocolate chip cookie. Who doesn’t love chocolate chip cookies? Who doesn’t have some childhood fondness for the taste of the dough, the warm chocolate stuck to your fingers from the just out of the oven first bite?
Chocolate chip cookies are already one of Seven’s favorite foods, and I hope one of these days he’ll look back on these days, when I taught him to make them, allowing him to measure out the sugar and flour. I hope he’ll share the same experience with his own children, and I hope that maybe it’s this recipe he will use.
So, why is this particular recipe the one I call my go to? First off, it’s never let me down. The results are always fabulous, no matter what little adjustments I make to it. I’ll change out the sweetness of the chocolate chips, I’ll often switch up the sugars. Sometimes I’ll add bourbon in place of the vanilla, or throw some walnuts in. But it is this basic recipe that I use as my base, and it stands on it’s own as one incredible cookie recipe. A little bit chewy, a whole lot gooey, and not one bit cakey.
Just the way I like ‘em.
My Best Chocolate Chip Cookies
makes 20 extra large cookies
- 12 Tablespoons Browned Butter (salted butter)
- 1/3 cup Dark Brown Sugar
- 1/2 cup Light Brown sugar
- 2/3 cup Sugar
- 2 large eggs
- 2 teaspoons Vanilla
- 2 cups plus 2 Tablespoons All Purpose Flour
- 1/2 teaspoon Baking Soda
- 9 ounces chopped chocolate bars (I mix Milk & Semi-sweet Scharffen-Berger)
- sea salt or fleur de sel for topping
Once butter is browned and slightly cooled, add butter to sugars and mix well. Add the eggs and vanilla to the batter and mix thoroughly. Combine the dry ingredients in a separate bowl, then add to batter, beating only until combined.
Add chocolates to batter, then place mixing bowl in refrigerator for 15 minutes to cool a bit. Preheat oven to 325 while dough chills.
Place balls of dough on prepared cookie sheet (I highly recommend a SilPat for this), leaving tops quite jagged so that cookies get nice surfaces. Sprinkle with sea salt or fleur de sel. Bake for 15 minutes, or until just golden brown, for best results.
Questions you may have…
Why brown the butter? Believe me, until you try it, you won’t understand it. Browned butter adds such a richness that can’t be achieved without browning it. You notice the nutty aroma while it is cooking, and once you try it, I doubt you’ll go back to your old microwave method!
Why use chopped chocolate versus chips? Don’t get me wrong, chips are great. But chopping up your own chocolate bar gives you multiple sizes of chocolate within your cookie, from slivers that melt right in to the cookie, to large chunks that get gooey and pop into a burst of goodness when you take a bite. I like having the variation!
Do YOU have a go-to recipe? I’d love to hear about it! Leave me a link here and I will definitely check it out! Until then, check back here every day this week – I’ll be having a couple of giveaways – one of which I guarantee you won’t want to miss!! Stay tuned!