If there is one recipe every baker needs it is chocolate chip cookies. I have made countless… and I mean COUNTLESS batches of chocolate chip cookies in my life. I developed this recipe some time ago and it’s among the many I have yet to share here. And then the inevitable happened. I went to make some with my kids and COULD NOT FIND THE RECIPE!
I made them to the best of my memory but they weren’t quite as good. Then I found the original recipe (my daughter had used it for an art project!) and there was much rejoicing. They are my ultimate hands down best chocolate chip cookies I’ve ever made or eaten!
A few notes on why these cookies work so well.
Adding extra egg yolks increases the fat making them more tender and rich. It also assists in that perfect chewy texture.
I played around with using more or less of white sugar vs brown sugar but half of each seemed just right. I made some with less butter and while they were less buttery… they were less buttery. And not quite right. They were more puffy and cakey. (If that’s your preference just reduce the butter to 1 cup)
Adding a little bit of cornstarch helps with a more tender cookie but it also seems to make a difference in how fast you can bake. With the added cornstarch I saw no difference between baking immediately and chilling the dough. And who wants to wait for cookies?!
If you make them without browning the butter they will still be amazing cookies. Occasionally I do that when I don’t want to wait for the butter to cool down. And they are still amazing, delicious cookie perfection.
Browning the butter will add that little something. It gives an almost toffee like flavor with some nuttiness. See those brown flecks? That’s flavor!
Now go forth and make cookies with or for someone you love!
Browned Butter Chocolate Chip Cookies
Ingredients
- 1 1/2 cups unsalted butter
- 213 grams (1 cup packed) brown sugar
- 198 grams (1 cup) sugar
- 2 whole eggs
- 2 egg yolks
- 2 Tablespoons vanilla extract
- 420 grams (3 1/2 cups) all purpose flour
- 28 grams (1/4 cup) cornstarch
- 2 teaspoons kosher salt
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 2 1/2 cups chocolate chips (or chopped chocolate)
Instructions
- In a skillet over medium high heat melt the butter and continue to cook until there are browned flecks.
- Set aside to cool to room temperature.
- Preheat oven to 350 degrees.
- Cream the butter, brown sugar, and sugar together until well combined. (Using a paddle attachment if using a stand mixer, or by hand with a wooden spoon.)
- Add the eggs and yolks one at a time until well combined.
- Add vanilla and mix in.
- Add remaining ingredients except chocolate chips. Mix until combined.
- Add chocolate and mix just until combined.
- If cooking immediately scoop by generous Tablespoons onto silicone or parchment lined baking sheets and bake for 8-10 minutes or until still pale. For larger cookies scoop 1/4 cupfuls and bake 12 -14 minutes.
To cook at a later time scoop cookies onto a tray and flash freeze. When frozen put in airtight containers and bake straight from the freezer when desired. Will take an extra minute or so to bake.
