Ingredients For The Best Chocolate Chip Cookies

• Unsalted Butter: Using unsalted butter allows you to fully control the amount of salt going into your cookies.

• Brown & Granulated Sugar: Chocolate chip cookies should always use brown and white sugar. This recipe uses a combination of both sugars to ensure a soft, chewy and crunchy cookies.

• Eggs: Eggs will bind your cookies together. A single egg and an egg yolk will give these cookies are soft, chewy, but not too cakey texture.

• Vanilla Extract: Will give the cookies are depth of flavor.

• All Purpose Flour: The all purpose flour is perfect for these cookies it creates a tender cookie.

• Cornstarch: Cornstarch complements the flour in absorbing the liquids. Leading to a soft centre and creating a chewy cookie.

• Baking soda: It’s a leavening agent.

• Salt: Any baked goods need salt. Salt is used to balance out the sweetness of any dessert.

• Chocolate: The type of chocolate used makes a huge difference in the final outcome of your baked goods, so make sure to use high quality chocolate whether that’s chocolate chips, chunks or a chocolate bar.

What is brown butter?

Brown butter is butter that has been melted and cooked until the milk solids turn brown. As the butter heats up, the water in the butter evaporates, and the milk solids begin to caramelize. It happens by just cooking the butter a tiny bit pas the melting stage. By doing this, it creates a nutty flavor and aroma.

How To Make Brown Butter?

So now that we know what brown butter is and what it does……let’s make it. To make brown butter:

1. Start by melting unsalted butter in a small saucepan over medium low heat.

2. Mix the butter constantly while it melts. As it melts, It will start to foam bubble.

3. Observe the butter. It will start transitioning from its yellow color to a light brown color very quickly. DO NOT walk away. You’ll be able to tell it’s done once It will start to have a nutty aroma. Once the butter is browned, It’s important to take it off the heat as it’s very easy to go from brown to burnt very quickly.

4. Remove from heat to stop the cooking process. Transfer to a bowl to allow it to cool before using in your baked goods.

Do You Need To Chill The Cookie Dough Balls Before Baking?

Yes and No. I highly recommend chilling the dough for at least 30 minutes. Allowing the dough to rest will give time for the flour to absorb the flavors and let them settle in, and the cornstarch to complements the flour in absorbing the liquids. This will create a supper, soft, chewy and gooey center while having a crispy exterior. If you bake the cookies off without chilling them, they will still taste delicious, however the cookies will spread out more and you will get less of a complex flavor in the cookies.

Can You Freeze The Cookie Dough?

Of course you can! You can freeze the baked cookies or the cookie dough balls.

1. Freezing the cookie dough balls: This is such a great way for if you want cookies on the go. To freeze the cookie dough balls all you have to do is prepare the cookie dough as directed scoop into balls and freeze in a plastic bag. When ready to enjoy, remove the cookie dough balls from the freezer and allow it come to room temperature before baking according to directions.

2. Freezing baked cookies: This is another great way to prep in advance. To freeze the baked cookies all you have to do is bake the cookies as directions and allow them to fully cool before freezing. To freeze, place them in a plastic bag in the freezer until ready to enjoy.

Secrets For The Best Chocolate Chip Cookies

• Brown Butter gives the cookies a nutty flavor and enhances so many flavors.

• Cornstarch helps create a thick and chewy cookie.

• Adding an extra egg yolk increases the chewiness of the cookie while adding a tenderness and softness.

• Using more brown sugar then granulated sugar increases in a moister, and softer cookie

• Chilling the dough results in a thicker cookie as the flour absorbs the flavors and let them settle in

How To Store Chocolate Chip Cookies?

These chocolate chip cookies taste best freshly made. The best way to store these chocolate chip cookies is in an airtight container for up to 7 days in the fridge or 5 days at room temperature. You can always heat the cookies up in the microwave for about 15 to 30 seconds, when you want them warm.

Another good idea is make the cookie dough in advance and freeze them in cookie dough balls or bake the cookies and freeze them for later. This is such a great way if you’d like to prep in advance.

Serving size

• Around 8 to 10 cookies

Ingredients

• 3/4 cup butter

• 2/3 cup brown sugar

• 1/3 cup granulated sugar

• 1 egg + 1 egg yolk

• 1 tbsp vanilla extract

• 1 1/4 cup All-purpose flour

• 1 tbsp cornstarch

• 3/4 tsp baking soda

• 1/2 tsp salt

• 1 cup semi sweet chocolate chips/chopped chocolate

Instructions

Step 1

• Place the butter in a small saucepan and set over medium low heat. Allow it to melt and then stir with a silicone spatula as it starts to bubble. Stir the butter every 10 to 15 seconds. At first, the butter will melt and foam, then with time the foam bubbles will get smaller and the butter will start to get a warm nutty aroma. Take off heat, and allow to cool.

Step 2

• In a large mixing bowl, combine the browned butter, brown sugar and granulated sugar. Mix until combined (about 2 minutes). Add the egg, egg yolk and vanilla extract and mix until a smooth consistency.

Step 3

• In a separate bowl, mix the flour, baking soda, cornstarch and salt. Mix half the dry ingredients into the wet mixing with a silicone spatula. Add the remaining flour and mixing. Fold in the chocolate into the dough until just combined. Do not over mx.

Step 4

• Line a baking pan with parchment paper and use a 1,5 ounce cookie scoop. Scoop balls close together on a parchment paper lined tray. Refrigerate dough for at least 30 minutes, or overnight.

Step 5

• When ready to bake the cookies, preheat oven to 350°F (177C). Place 5 or 6 cookie dough balls (depending on how big your pan is) 2 inches apart on the parchment paper lined tray. Let them sit out for 5 to 10 minutes before baking. Bake for 11 to 12 minutes, or until the edges are slightly golden and the center has puffed up, but is still gooey.

Step 6

• Allow cookies to cool for about 10 to 15 minutes before eating. They’re best when they’re still warm and the chocolate melts. Enjoy!