This chocolate chip cookie is just about the best I’ve ever had. It is that perfect blend of crispy on the outside, chewy on the inside, salty, and chocolatey with caramel overtones. If you are looking for the perfect chocolate chip cookie recipe, look no further!
It’s all in the chips…
I challenge you to make a better chocolate chip than these. My mother-in-law actually makes an incredible chocolate chip cookie so I borrowed one of her little tricks; using Ghirardelli semi-sweet AND bittersweet chocolate chips. Its roughly a 2:1 ratio semi-sweet to bittersweet and Ghirardelli chocolate chips are by far the best chips out there. They tend to be pricey but do go on sale quite frequently so stock up when you can.
The Absolute Best Cookie Dough Ever
A little secret about the butter…
The chocolate chips are important but what really sets this recipe apart from all others is its use of browned butter. Not just any butter, either. Kerry Gold unsalted butter changes the entire game. Seriously. I will never bake with another butter again. Kerry Gold has ruined me for all other butters. Browning the butter in a stainless steel pan not only adds a beautiful caramelized depth that other recipes lack, it makes your house smell heavenly. Other than those little tricks, this is an easy and straightforward recipe.
If you are looking for some HEALTHIER chocolatey treats, check these out:
Paleo 90-Second Chocolate Mug Cake
Perfect Paleo Brownies from 40 Aprons
Pre-heat oven to 375 degrees F and line 2 baking sheets with parchment paper. Melt 10 tbsp of butter in a stainless steel pan over medium heat, swirling frequently until butter is a golden brown and has a nutty aroma (about 3 minutes). Transfer browned butter to large bowl of stand mixer and add remaining 4 tbsp of butter. Stir until melted. Add brown sugar, granulated sugar, salt and vanilla to butter and whisk until fully incorporated. In a medium bowl whisk flour and baking soda together. Set aside. Add egg and extra yolk to sugar/butter mixture and whisk until smooth, about 30 seconds. Let stand 3 minutes. Whisk for another 30 seconds. Repeat resting for 3 minutes and whisking for 30 seconds two more times until mixture is smooth and shiny. Release mixing bowl from stand mixer and fold in flour mixture using a spatula until the mixture is just combined. Fold in chocolate chips until evenly distributed. Working with about 1-2 tbsp of dough, space each dough ball about 2-3 inches from each other so that you have 3 rows or 4. Bake one sheet at a time and cook for 10-14 minutes, depending on your oven. Half way through, turn the baking sheet in the oven. Transfer cookies to a cut and flattened paper bag or wire rack to cool to room temperature. If you are like me and like a salty sweet cookie, add a sprinkle of sea salt to the top of each cookie when you turn the cookies in between baking (about 5-6 minutes into the bake).Literally the Best Chocolate Chip Cookies Ever
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