Sometimes a simple chocolate chip cookie is all I need to make everything right in the world again. There is something so warm and inviting about fresh, homemade chocolate chip cookies. I love the taste, the chew, and how intoxicating my home smells when I make cookies. Every step of the baking process (including the eating part!) is completely comforting to me, like being wrapped in a warm blanket fresh from the dryer. I will make these cookies, specifically this recipe, until the day I die.
The thing I’ve learned through baking batch after batch of cookies, is that every cookie spawns from the same basis recipe. If you mix sugar, butter, flour, leaveners (etc.) you end up with some type of cookie. Some recipes I’ve tried result in puffy cookies, others are crispy, and some are just plain… well, plain.
Personally I love a chewier, golden cookie and I’ve found the perfect ingredient to make that happen every.single.time – melted, brown butter. I’ve had the best luck achieving this by using melted butter and if you let the butter brown, your cookies will taste as if you added caramel to them. Sooooooo yummy! I think this cookie recipe is pretty darn perfect but I’m always open to other learning differen baking tips. Share some of your own cookie tips in the comments below!
Preheat the oven to 360°F. Line 2 rimmed baking sheets with parchment paper.
Melt the butter in a light-colored saucepan over the lowest heat possible. Swirl the pan occasionally to ensure the butter is cooking evenly. The butter should begin to foam. The butter will progress from a light yellow-brown color to golden-tan then a dark, deep nutty brown. When you smell a nutty aroma, your butter is browned. Set aside.
In a bowl, combine flour, baking powder, baking soda, and salt with a whisk. Set aside. Pour the melted butter into a large bowl and whisk in the sugars until all lumps are gone. Add the eggs, one at a time, whisking until just combined. Stir in the vanilla. Use a wooden spoon or silicone spatula to stir in the dry ingredients until barely blended (do not over mix or you will have tough cookies!) Gently stir in the chocolate chunks.
Refrigerate the dough for 5 minutes and then roll into 1 heaping tablespoon rounded discs and gently press each cookie into a bit of flaky sea salt (or you can lightly sprinkle sea salt on top and press the salt into the dough). You wont need much salt to make an impact. Arrange on the prepared pans leaving 3 inches between each cookie. Bake until the tops are cracked and lightly golden, 10-12 minutes, rotating the pan halfway through baking. Cool on the pan for 2 minutes, the move to a wire rack to cool completely.