Naturally, everyone has their own idea of what the perfect chocolate chip cookie is. I will say, however, this recipe has been somewhat of an obsession for me. Quite often, if time allows, my mind wanders to attempting yet again to make the best chocolate chip cookie yet. This recipe is the closest I’ve come to being satisfied with a recipe, on numerous levels. Additionally, numerous friends and family have given the thumbs-up on this one too.
This recipe uses browned butter, which adds a caramel flavor to the cookie as well as making them gooey in the center. A bit of cinnamon is added in because it lifts the chocolate flavor and adds complexity to the flavor profile. Darker chocolate chips are used to contrast the sweetness of the brown sugar.
- 3/4 cup (1.5 sticks) unsalted butter, browned
- 3/4 cup dark brown sugar
- 1/4 cup granulated sugar
- 1 large egg, at room temperature
- 2 teaspoons vanilla extract
- 1/4 teaspoon cinnamon
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 and 1/4 cup bitter-sweet (60% cocoa) chocolate chips
Part of why this recipe is oh-so tasty starts with the browned butter. Browned butter is made on the stove, when butter reduces and starts to become caramelized.
Browning butter happens in four stages. The pictures depict melting, foaming, reducing, and browning.
Once the butter has reached the last stage, it is ready to be combined with the other ingredients.
- In a standing mixer, combine the butter with the sugars
- Mix on medium speed, adding the vanilla and the cinnamon
- Let mixture sit until it cools down, that way you don’t scramble your egg!
- Add egg to mixture
- In a separate bowl, mix together flour, baking powder, and salt
- Mix dry ingredients into wet
- Add chocolate chips
As a general rule of thumb, cookie dough is better when it is chilled prior to baking. Chilling the dough allows the butter to harden a bit (which is important especially because the butter in this recipe is melted on the stove) and thus improves the texture.
So go ahead and scoop out your cookie dough balls, but don’t pop them in the oven yet!
I find it easier to pre-scoop the dough before chilling, that way you aren’t trying to scoop hard dough into balls when baking time comes.
Chill the dough balls for approximately 30-60 minutes. Preheat oven to 350 degrees.
After chilling is done, pop them in the oven for 17-20 minutes, or until golden brown.
Once golden brown, take them out of the oven…. and enjoy! MMM mmm MMM.