Delicious toffee flavor and chewy crumb…
Classic Chocolate Chip Cookies
The emperor of all cookie memories, who doesn’t love this cherished biscuit baked by the homemade gods? It’s so engraved into our society that we even stand for the store brand abominations! I don’t think Ruth Wakefield expected such gross capitalization when she invented this cookie by accident at her Toll House Inn in Whitman, Massachussetts back in the 1930s.
I grew up mainly on the take & bake Toll House cookie dough sheets from the grocery store and although they were good, I was a very unsatisfied thirteen year old eager to not admit that boxed everything was better. Instant bakes traumatized me over the course of a decade into seeking out a delectable homemade chocolate chip cookie recipe. Without using instant pudding.
The result? This guy right below! For the best results, use burnt butter, but this recipe is just as delicious with regular butter. Just make sure the butter quality in general is good.
2 Sticks (226g) Butter or 2 ½ Sticks (284g) to make Burnt Butter
1 ¼ Cup (240g) Firmly Packed Dark Brown Sugar
½ Cup (100g) Granulated Sugar
2 Teaspoons (10g) Vanilla Extract
2 Large Eggs
2 1/3 Cups (250g) All-Purpose Flour
1 Teaspoon (5g) Baking Soda
1 Teaspoon (5g) Salt
1 ½ Cups (370g) Bittersweet Chocolate Chips
If making Burnt Butter version, put 2 ½ sticks of butter into a medium sauce pan and brown the butter until it has a toffee-like aroma. Take butter off the heat and let solidify in the freezer. Bring butter back to room temperature before using in recipe.
In a large mixing bowl, cream the butter and sugar until light and fluffy. Beat in the eggs and vanilla until fully incorporated.
Whisk together the flour, baking soda, and salt and mix into the sugar and butter mixture until fully incorporated. Do not over-mix to prevent dough from becoming bread-like and chewy.
Fold in the chocolate chips. Cover the bowl with plastic wrap and chill in the refrigerator for at least 1 hour, preferably 4 hours. For the best results, chill overnight.
Preheat oven to 375°F/190°C.
In heaping tablespoons, drop cookie dough onto a parchment lined cookie sheet, giving each cookie at least four inches of space between each other.
Bake cookies in the middle of the oven for 12 to 15 minutes or until edges are lightly browned. Cookies are ready when the center still looks a little raw. Cookie will continue to bake as it cools.
- You can easily substitute the chocolate chips with M&Ms or Unreal Chocolate Gems.
- Seriously, don't skip the chilling time. This stabilizes the dough and prevents a flat, lifeless cookie.