BEST CHOCOLATE CHIP COOKIES

Forget about store bought cookies, make these instead. This recipe takes homemade to a whole other level and you’ll feel extra fancy after making them. These are the Best Chocolate Chip Cookies ever! Made with brown butter and semi-sweet chocolate chips, these cookies are all about crispy edges and a gooey centre, look no further your search ends here.

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The Best Chocolate Chip Cookies

Chocolate chip cookies in its simplest form are absolutely delicious, combine this with brown butter and now you have elevated cookies. The nutty flavour brown butter gives is like no other and it also allows for an extra soft and gooey cookie. I’ve made many recipes before and have gone through so many batches, this is by far my favourite recipe and it will be yours too.

What Is Brown Butter?

Brown butter is the transformation of regular butter into a beautifuly aromatic and flavourful sauce. The process is quite easy and only takes a matter of minutes. Melting butter past its melting point will enhance its flavours, evaporate any moisture and brown the milk solids.

How To Make Brown Butter?

Browning butter sounds super fancy but is extremely easy to make. All you need it butter, a pan, and a whisk (or any other kitchen mixing tool).

1. Start by melting butter in a pan over medium heat – DO NOT WALK AWAY! This is very important, you want to have full control over the cooking process. The butter can go from brown to burnt rather quickly so keep a close eye on it.
2. Whisk your butter frequently to ensure it cooks evenly. Once your butter melts it will begin to foam and start changing colour. The milk solids will darken and sink to the bottom of the pan and the butter will go from a golden yellow to a golden brown.
3. You know your butter is done once the foam begins to clear up and starts to emit a nutty aroma.
4. Remove from the heat and let it cool. Make sure it’s fully cooled before using it in your recipe.

Cookie Dough

• Brown Butter – You can use either salted or unsalted. I like using unsalted butter as it gives you full control over the amount of salt you add to your recipe. With that being said, there have been times where I’ve used salted butter, I just make sure to reduce the amount of salt I use for the recipe.

• Sugar – I use both white and brown sugar for these cookies. Brown sugar definitely holds more flavour and moisture. Make sure to pack your brown sugar in order to press out all the tiny air pockets stuck in between the large sugar crystals. This allows you to maximize the amount of sugar used. 

• Eggs – Large or extra large room temperature eggs are ideal for this recipe

• Salt – The main purpose of salt it to bring all the flavours together, enhance them and balance the sweetness. Remember to reduce the amount of salt if you are using salted butter

• Vanilla – honestly, real extract or artificial, they both work very well in this recipe.

• Chocolate Chips – I used a semi-sweet chocolate bar for this recipe and chopped it into little chips and chunks. Traditional chocolate chips that come prepackaged can also be used.

• Flour – I have always been very loyal to all purpose flour and it has always been loyal to me. Remember not to pack your flour when measuring it out. Packing it will only increase the amount of flour in your recipe causing your cookies to be thick and cakey. No one likes those. There’s a lot of information out there with respect to flour and the different types, if you would like to learn more just click here. 

How To Store The Best Chocolate Chip Cookies

I always make 2 batches of cookies at a time. I bake the first batch of cookie dough and freeze the second. To freeze cookie dough, using a 1 oz cookie scoop, scoop cookie dough on to a baking sheet lined with parchment paper. Place cookie sheet into the refrigerator for 30 minutes or so, until the cookie dough has hardened. Once the cookie dough has hardened, place cookie dough into a freezer safe bag and freeze them.

Cookie dough can be frozen for up to 6 months. When you are ready to bake, remove from the freezer and follow the same baking instructions. No need to thaw. I like this method because you can bake cookies on demand, sometimes I just bake 4 at a time.

To store cookies after baking, place cookies in an airtight container and store them at room temperature for up to 4 days. You can freeze baked cookies in an airtight freezer safe container for up to 3 months. With that being said, my recommendation is to freeze the cookie dough and bake on demand as these cookies taste best fresh out of the oven.

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Let’s Make The Best Chocolate Chip Cookies!