Whether you like crispy, chewy, or cakey cookies, one should always have their go-to recipe!
Finding the RIGHT chocolate chip cookie recipe can take many tries, for me, from the time I began to bake about four years ago, I only now have found my perfect cookie recipe!
I used to follow the recipes on the back of the morsels chocolate chip bags, and while they are not bad, they certainly aren’t the best. But again, it all depends upon your taste in cookies!
My favorite type of cookie is crispy around the edges and chewy in the middle. After countless attempts, and many packages of butter later, I think I found the perfect cookie recipe.
It’s a salted browned butter chocolate chip cookie!
The browned butter gives these cookies a nutty and caramel flavor. For the chocolate, I only use 60% cacao. I find the semi-sweet too sweet.
Also, I ALWAYS chop my chocolate, even if they are chips. For this recipe, for example, I used Ghirardelli 60% bittersweet morsels and chopped them. Chopping the chocolate allows them to melt into the cookie evenly, giving you more chocolate per cookie and you won’t have whole unmelted chips in the cookies (the worst).
After you give these a try, Im sure they will become a go to!
2 cups all-purpose flour
1 teaspoon baking soda
¾ teaspoon kosher salt
1 cup unsalted butter
1 cup dark brown sugar
⅓ cup granulated sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
1½ cups bittersweet chocolate, chopped
Flaky sea salt
In a saucepan, melt the butter stirring the pan occasionally, allow the butter to foam, until it browns, about 5 -7 minutes. Pour into a bowl, and allow it to cool.
In an electric mixer, pour the browned butter into the mixer bowl with the two sugars. Beat them together until all combined.
Beat in the eggs and vanilla.
In a separate bowl, mix the flour, baking soda, and salt together. Reduce speed, beat in the flour mixture until all combined.
Fold in the chopped chocolate.
Chill for at least a half hour, overnight preferably.
Preheat to 375 degrees.
Using a cookie scoop, scoop them onto a lined baking tray. Bake until edges are golden brown, around 10-12 minutes. 6 minutes in, or until they begin to puff up, bang the cookie tray and again when the cookies are done to create a crinkle effect.
Finish them with flaky sea salt.