Ultimate Chocolate Chip Cookies

These are the ultimate chocolate chip cookies, browned butter gives them a warm and delicious flavor. Of course browning the butter isn’t necessary but recommended if you want extra-amazing cookies. It only takes a bit more time, but I promise it’s worth it. Just be sure to let your browned butter cool before using, we wouldn’t want to dissolve the sugar and cook our eggs!

You know your browned butter is ready once it smells fragrant and changes color, I like browning mine quite a bit - but you don’t need to toast it that much if you don’t want to. A nice golden colored browned butter is amazing too!

Be sure to whip up the butter and sugar mixture until it is light in color and fluffy!

I like mixing my flour, baking soda, and salt in a separate bowl so it can incorporate into the dough evenly. Just be sure not to make too much of a mess when combining with the butter and sugar mixture!

3 chocolate bars, means 12 oz of chocolate! I like using chocolate bars for a unique looking cookie, however chocolate chips work just as well. Use whatever your heart desires or what you have on hand.

You can make normal sized cookies by rolling the dough into tablespoon sized balls or you can make big cookies by doubling them in size! Just be sure to give these cookies enough room to spread, since we bang them on the counter to flatten them out, they spread quite a bit. Be sure to let the cool before taking a bite, and enjoy!

Ingredients

• 1 cup unsalted butter
• 3/4 cup brown sugar
• 1/2 cup granulated sugar
• 2 eggs, room temperature
• 1 1/2 tsp vanilla extract
• 2 cups flour
• 1 tsp baking soda
• 1/4 tsp salt
• 1 1/2 cups chocolate chips or chunks, chocolate bar chopped (12 oz of chocolate)

Instructions

1. Start by browning the butter, we do this by adding butter to a pan and heating on medium heat until golden in color and fragrant. Be sure to stir and watch closely so the butter doesn’t bubble over or burn.
2. Set browned butter aside and let cool.
3. Add browned butter, brown sugar, and granulated sugar to the bowl of a stand mixer. Cream together until fluffy and light in color
4. Now mix in the eggs, once incorporated add in the vanilla extract and mix.
5. In a separate bowl mix together flour, baking soda, and salt.
6. Slowly add flour mixture to the butter and sugar mixture on low speed while mixer is running.
7. Chop up your chocolate and fold into the dough. Once evenly incorporated scoop dough into tablespoon sized balls (or even a little bigger for big cookies) and place on a parchment lined tray. Make sure there is enough room for them to spread, I give them about 3 inches around.
8. Bake at 350 F for 10 minutes then remove from the oven and bang the tray on the counter so cookies flatten - I know this may sound odd but it’s how you get them to spread and thin crispy cookies! - bake for another 5 minutes then take out and bang on the counter again. Baking for another final 5 minutes, totaling to 20 minutes of baking time.
9. Let the cookies cool for 2 minutes on the baking tray a bit before placing onto a cooling rack. Enjoy!