Okay so I NEVER thought the day would come that I came up with a better chocolate chip cookie recipe than the one I’ve been using for the better part of the last decade, but it happened. These are the perfect, melt-in-your-mouth, straight-out-of-the-bakery chocolate chip cookies. The secret? Brown butter and chocolate chunks.
And I know what you’re thinking: “But, Izzy aren’t these harder to make than your other chocolate chip cookies??” NO!! I promise I would never give you all a complicated recipe. Yes, this recipe takes a bit longer to make because of the brown butter, but it’s still super simple. I’ll walk you through the steps below like always, and you can even use any chocolate you want. I made these for the first time with leftover Hershey bars from a bonfire. So just trust me, you will LOVE these, and they’re a guaranteed crowd pleaser.
Yield: 12 Large Bakery-Style Cookies Time: 45 Minutes
Ingredients:
- 1 Cup Butter
- 1 Cup Brown Sugar
- 1/2 Cup Granulated Sugar
- 1 Tbs Vanilla
- 2 Eggs
- 2 1/4 Cups Flour
- 1 Tsp Baking Soda
- 1 Tsp Salt
- 10 Oz Chopped Chocolate
Directions:
- Preheat oven to 375F
- Place the butter in a cold saucepan (yes, cold), and then turn on to medium heat
- Let the butter cook for about 5 minutes, stirring occasionally with a wooden spoon
- While your butter is cooking, add the sugar to a large bowl
- After about 5 minutes, the butter will begin turn brown and foamy, and smell nutty and sweet (If it smells burnt, just dump it and start over, you can’t salvage burnt butter)
- Once your butter looks like the picture, remove from the heat and pour over the sugar
- (Sometimes, if you let your butter cook a bit too long some of the milk deposits will burn – its okay! Just strain your butter over the sugar if that happens)
- Next, add the rest of your wet ingredients to the bowl and stir until combined
- In a separate bowl, whisk together the dry ingredients and then add them to your wet ingredients and mix until combined
- Take your chocolate and chop it up into chunks – about the size of your fingernail is a good rule of thumb, but you can really make them as big or small as you want
- Set some of your chocolate aside to top the cookies before they go in the oven, then fold in the rest to your dough
- Place the dough in the fridge for 15-30 minutes
- Using a spoon or ice cream scoop (my utensil of choice), place 6 evenly spaced cookies on your sheet pan (no need to spray or put parchment down, they won’t stick)
- Using the chocolate chunks you set aside earlier, place a few on the top of each cookie
- Bake the cookies for 9-11 minutes, or until golden brown on the edges
- Allow to cool and then ENJOY!
