The Best Chocolate Chip Cookies OTP???

I seriously want to you to let us know, because these cookies may well be the absolute best OTP. So give them a go, and IF NOT … let us know:

A) what wasn’t just exactly perfect about them,

B) what you would do different, and

C) what planet you are from 😉  🙂

Here’s Where The Magic Happens

Although ordinary chocolate chip cookies use melted butter, this recipe takes it a step further and actually browns the butter. This about what this will do to the flavor — increasing the complexity and nuttiness of the taste. Plus, nothing bad has ever come from browned butter, LOL!

Then, double down on flavor by changing the sugar up. Normal CC cookies use a combination of light brown and granulated sugar, but this one goes dark. Instead of the light brown sugar, using the darker variety pulls in notes of butterscotch and toffee, without even trying!

Finally, use a little less flour and add an egg yolk enriches the flavors and adds to the soft texture of the center of the cookie.

You’ll Need:

• 1¾ cups (218.75 g) all-purpose flour
• ½ teaspoon (0.5 teaspoon) baking soda
• 14 tablespoons unsalted butter, divided
• ¾ cup (165 g) dark brown sugar
• ½ cup (100 g) granulated sugar
• 1 teaspoon salt
• 2 teaspoons vanilla extract
• 1 egg
• 1 egg yolk
• 1¼ cups (225 g) semisweet chocolate chips

Instructions

1. Preheat oven to 375 degrees F. Line 2 large (18×12-inch) baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour and baking soda; set aside.
3. Heat 10 tablespoons of the butter in a 10-inch stainless steel or cast iron skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling the pan constantly until the butter is dark golden brown and has a nutty aroma, 1 to 3 minutes. Remove skillet from heat and transfer the browned butter to a large heatproof bowl. Stir the remaining 4 tablespoons butter into the hot browned butter until completely melted. Set aside and let cool to room temperature.
4. Add both sugars, salt, and vanilla to the bowl with the butter and whisk until fully incorporated. Add the egg and egg yolk and whisk until the mixture is smooth with no sugar lumps remaining, about 30 seconds. Let the mixture stand for 3 minutes, then whisk for 30 seconds. Repeat the process of resting and whisking 2 more times until the mixture is thick, smooth, and shiny. Using a rubber spatula or wooden spoon, stir in the flour mixture until just combined, about 1 minute. Stir in the chocolate chips and give the dough a final stir to ensure there are no hidden flour pockets.
5. Scoop the dough into 16 even portions, each about 3 tablespoons, and arrange them 2 inches apart on the prepared baking sheets, 8 dough balls per sheet.
6. Bake the cookies 1 tray at a time until the cookies are golden brown but still puffy, and the edges have begun to set but centers are still soft, 10 to 14 minutes, rotating the baking sheet halfway through baking. Transfer the baking sheet to wire rack and allow cookies to cool completely before serving. Cookies can be stored in an airtight container at room temperature for up to 3 days.

Adapted from America’s Test Kitchen.