Best Ever Chocolate Chip Cookies
I know what you’re thinking, this isn’t just another chocolate chip cookie recipe. These are the Best Ever Chocolate Chip Cookies. First of all, these aren’t your average chocolate chip cookies because of their taste and size! These suckers are huuuuge! 6 oz of deliciousness in every bite. Now, what’s the secret? Browned butter, a soft center, and not just chocolate chips, but chunks. I can’t get all the secrets out in the first paragraph so keep reading.
It just happens to be National Chocolate Chip Cookie Day and let me tell you, these are exactly what your night needs! They are super easy, quick, and perfect for chilling out and watching Netflix for the night.
what makes these cookies so special?
Like I mentioned earlier, there are couple different secrets that make these chocolate chip cookies better than ever.
- Browned butter – The browned butter adds this nutty almost toffee like taste to the cookies. Seriously the best!
- Chill time – Even though it seems like a hassle, giving the cookie dough a little bit of chill time will make the edges nice and crisp while the center is soft and gooey.
- Chocolate chunks – The name says these are chocolate chip cookies, but let’s face it, we’re not skimping on the chocolate here, we added big chocolate chunks.
- Huge size – If the cookies look big in the picture, don’t worry, you’re seeing it right. Each cookie is 6 oz, which is about 1/2 cup of dough each!
- Flaky sea salt – The final star of the show here that pulls everything together is a little sea salt. It adds a sweet and salty combo that is unbeatable.
To be honest, I’m normally not a big chocolate fan, but this week I’ve been craving more chocolate and occasionally peanut butter of all things, so these cookies hit the nail on the head. When I want a quick dessert I don’t want to wait, but if it’s something special it’s worth putting in that 110% of work.
tips for making the cookies
These cookies are fairly simple to make, but there are just a few extra tips that will help them to turn out perfectly every time.
- Using room temp eggs. I never used to think that was really important for a dough, but it is! If your eggs are still cold, they could make the butter and sugar harder and thick. This will cause the cookies not to easily spread in the oven.
- Make sure the browned butter is chilled enough but not rock hard. The consistency to look for here is spreadable like room temp butter. This will help the sugar and butter to cream the best.
- Don’t over mix the dough. This is an easy step to over do, but as soon as all the ingredients are mixed, stop! If you continue to mix too long, it might prevent the cookies from spreading in the oven.
- Make sure the dough chills long enough. For this recipe, it’s best for the cookies to chill for at least 2 hours, but up to overnight works. If the cookie dough balls are too soft, they will flatten in the oven and not be thick and gooey lole normal.
best ingredients to use
The process may be important for the cookies, but what about the ingredients? 100%! The best flavor comes from what is inside. There is nothing extremely fancy or special in here, but a couple of ingredients that will make these a step above the rest.
Combination of semi-sweet chocolate and dark chocolate – For these cookies I chopped 2 dark chocolate bars for the cookies as well as semi-sweet chocolate chunks. Specifically, I used Lindt dark chocolate bars and Ghirardelli melting chips.
Irish or European salted butter will make these cookies extra rich and delicious.
For that perfect salt sweet combo, I finished my cookies with a gracious sprinkle of Jacobsen sea salt.
browning your butter
In my opinion, the browned butter is really what sets these cookies apart from everything else. That nutty, salty, and then sweet taste is just amazing. You could of course skip this step, but I’m just telling you, you’d be missing out.
Like most cookies, you cream the butter and sugar before adding the rest of the ingredients, but before we do this, brown the butter in a saucepan over heat, then chill in the fridge to slight harden.
- Start by melting the butter on the stove in a medium pot over medium heat. Continue stirring with a spatula the whole time.
- The butter will begin to simmer around the sides for a few minutes. Continue stirring. Then, the butter will begin to foam on top. As soon as this happens, you are very close to being done. Give it a few more stirs and then you’ll be able smell the nutty toffee like scent. There will be a darker brown color and little flecks towards the bottom of the pan.
- Pour the browned butter into a container and chill in the fridge until hardened. This will take about 45 minutes – 1 hour. You can also place it in the freezer for a shorter period of time. You want the butter to be hard, but spreadable like room temperature butter. You will then cream this with sugar like normal.
freezing & storing your cookies/dough
If you choose to make the dough but want to freeze it, ball it up and slightly flatten it. Next, wrap it in cling wrap and then place in an airtight plastic bag. Then freeze the dough for up to 3 months. This will keep the dough the freshest for a long period of time. When you are ready to bake them, let them thaw for a couple of hours. You still want them hard, but not rocks. Then bake with normal directions.
If you want to freeze your cookies once they are baked, do the same process and freeze. When you’re ready to eat the cookies, let them thaw and warm as desired.
Love cookies as much as me? Check out my other favorites:
- Peanut Butter Fluff Cookies
- Chocolate Chunk Toffee Cookies
- Perfect Soft & Chewy Sugar Cookies
- Ginger Molasses Cookies
Did you make this recipe? Let me know below or on Instagram @tuesday.treats or use #tuesdaytreats2016. I love seeing your creations! I hope you enjoy these warm gooey cookies as much as me. I see you, time to watch some movies and indulge!
Best Ever Chocolate Chip CookiesCourse: Cookies, FavoritesCuisine: DessertDifficulty: Easy
It may be summer but if you’re chillaxing watching movies like me, you need these warm and gooey best ever chocolate chip cookies. Just a couple secret ingredients away from perfection!
2 1/2 cups flour
1 1/2 tsp cornstarch
1/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/4 cup sugar
3/4 cup dark brown sugar *Notes
1 egg + 1 egg yolk, room temp
2 tsp vanilla extract
1 cup salted butter
1 cup dark chocolate, chopped (I used 2 Lindt bars)
3/4 cup chocolate wafers (I used Ghirardelli melting chunks)
- Browned Butter
- Start by melting your butter in a medium pot over medium heat. Continue stirring the whole time. The butter will begin to simmer on the sides and bubble.
- After another 2-3 minutes the butter will begin to foam on top, this means you’re almost done. The butter will have a nutty toffee scent and little brown flakes at the bottom of the pan. Once you get to this point, it’s done. The whole process is about 5-7 minutes.
- Pour the butter into a heat safe container and chill in the fridge or freezer for 30-45 minutes until hardened. It should be like spreadable butter that’s room temp.
- Pre-heat the oven to 350 F. Line 2 large cookie sheets with parchment and set aside.
- Once your butter is hardened and cooled, add it to a large bowl and cream it together with the sugars. The creaming process should be 5 minutes in order to get it right.
- Next, add in your vanilla extract and eggs. Continue beating until smooth and pale.
- Pour your dry ingredients into the wet including your flour, salt, baking powder, and baking soda. Mix until just combined, but don’t over mix for several minutes.
- Fold in the chopped chocolate chunks and wafers with a spatula.
- Measure the dough into 6 oz balls. I used a kitchen scale for this. Place on a cutting board and chill until hardened for at least 2 hours but up until overnight.
- Place 3 dough balls on each cookie sheet leaving plenty of space and add more chocolate chunks on top if desired. Bake for 15-17 minutes until the edges are golden and fully baked. It’s ok if the center is still soft (that’s the yummy part).
- Once baked, remove from the oven and give the pan a few taps to level out the sides of the cookies. Sprinkle the warm cookies with sea salt and let sit for 5-10 minutes to cool. Enjoy!
- It’s very important your eggs are room temp, otherwise it’ll seize the butter and sugar and they won’t flatten in the oven.
- If your cookies are too hard after taking them out of the fridge, let them sit at room temp for 30 minutes.
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