Get the good vanilla and the flaky sea salt. Don’t you dare forget the salt and the vanilla: These two ingredients make or break a cookie.There are a million tips for the best chocolate chunk cookies, but these three will pretty much make or break your cookie, so start taking notes. The Three Don’ts of Chocolate Chip Cookie Baking Take it off the heat and transfer to a bowl to allow it to cool before using in your recipe.It can very quickly go from this light brown to burnt, so make sure you take it off the heat as soon as it makes the turn. You’ll know it’s done by the smell: a toasted, nutty, intoxicating scent. As it transitions from it’s usual yellow color to a deeper golden hue and at last to a beautiful light brown. This is the sweet point between boiling the butter (NOT what you want) and not hot enough. As it melts the butter will start to foam. Whisk the butter constantly as it melts to ensure it’s evenly heated.Start by melting your butter over medium heat in a small sauce pan.Browning your butter gives it an amazing complexity that enhances so many recipes. If you haven’t had brown butter yet, you MUST try it. Salt adds that perfectly nuanced salty-sweet flavor that pushes a baked good from good to great. Whatever you choose, use 2 cups of it and load up your cookie dough for big, melty pools of chocolate throughout your cookie. Go for a good bar, chocolate disks, or a high quality chunk. Splurge on a high quality semi sweet or dark chocolate. Chocolate Chips: When it comes to chocolate chip cookies, your chocolate can make or break your cookie.See the directions for more guidance on this! Browned butter evaporates as it browns, meaning that the amount of butter can vary depending on how long you browned it for which can lead to less liquid in your cookie dough. We recommend adding the first cup in and then adding the remaining 3/4 cup a little at a time. Make sure when you are measuring your flour you measure it carefully using a spoon to aerate the flour. Flour: All purpose flour is our flour of choice for these chewy cookies.Vanilla Extract: Do NOT leave out the vanilla.

A single egg and one egg yolk will gives these cookies their soft, chewy, not too cakey texture.

Eggs: Eggs will bind your cookies together.

Sugar: Chocolate chip cookies should always be made with a mixture of brown and white sugar.

You’ll brown the butter for a nutty, toasty deep flavor as the base for your cookies!

Unsalted Butter: Using unsalted butter means that you can fully control the amount of salt going into your cookies and also ensures that it browns evenly.

We recommend you splurge for all of the ingredients below to ensure you get a gourmet chocolate chip cookie. Ingredients for perfect chocolate chip cookies. So without further adieu, I present the best chocolate chip cookie recipe you’ll ever make. And when you create something that perfect, it would be a true crime to not share it with the world. They’re soft, chewy, crunchy on the edges, perfectly salty-sweet, loaded with juuuust the right amount of chocolate. This recipe is literally 10 years in the making. We’re about to get into what I would equate to my life’s thesis: the best chocolate chip cookie recipe ever.

Looking for more chocolate chip cookies? Check out my s’mores cookies or my espresso chocolate chip cookies for a little pick me up!Īlright bbs. Pair one of these bad boys with a glass of cold milk for the best cookies and milk of your life! This chewy chocolate chip cookie recipe is made with browned butter and huge chunks of chocolate for the perfect, crunchy on the outside, gooey in the middle cookie of your dreams. Your search for the best chocolate chip cookies ends here.

Homemade best cookie recipes