So yesterday was National Chocolate Chip Cookie Day, and I was so envious of all of the delicious chocolatey treats everyone was eating! I have really missed baking lately, so a couple of weeks ago I decided to make a tasty treat for my bible study, and settled on the crowd favorite chocolate chip cookie!
Who doesn’t love chocolate chip cookies? Let’s be real, there isn’t much I won’t do for a good, gooey, warm, chocolate chip cookie. There are so many amazing recipes floating around, but none has proven to be the ULTIMATE combination…until now!
I decided to play around with a few different things – increasing the ratio of brown sugar, using brown butter, and my secret ingredient: REAL vanilla bean. To boot, I let the dough rest in the fridge for 6+hours, giving the flavors a chance to meld. The rest time pretty much just ups the flavor ante and the results are INSANE! Go make these right now…just try not to eat all of the dough before baking!
Store cookies at room temperature in an airtight container for up to 4 days (if there are any left after 4 days, I will be shocked). Unbaked dough balls can also be frozen for up to three months. Just add 1-2 minutes to the baking time when making from frozen.
Ultimate Brown Butter Chocolate Chip CookiesPrint Recipe
- 1 cup (2 sticks) unsalted butter
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup tightly packed light brown sugar
- 1/4 cup granulated sugar
- 2 large eggs at room temperature, whisked
- 1/4 tsp fresh vanilla bean
- 2 cups semisweet chocolate chips or a combination of chunks and chips
To brown the butter, add to medium saucepan over medium/medium-high heat. Bring to a boil, and stir constantly until the butter is no longer white and foamy. Keep stirring. It will start to turn a beautiful deep honey brown color and have little brown specs (browned milk solids) at the bottom. It will also smell very nutty. That's when you know it is done! Remove from heat and transfer to another dish to stop the cooking. Allow butter to cool for 20 minutes.
Line two large cookie sheets with parchment paper and set aside.
In a medium bowl, combine flour, baking soda and salt.
In a large bowl, beat together the brown sugar, granulated sugar, eggs, and vanilla bean until light and fluffy, about 1-2 minutes. Mix in the cooled brown butter until well combined.
Add the dry mixture to the wet in 2 parts, combining well after each part.
Stir in the chocolate chips/chunks.
Drop rounded teaspoons of dough onto one of the prepared baking sheets. It's okay to line the dough balls up right next to each other because they are all going in the refrigerator to rest for 6hrs (or more! See Note).
When ready to bake, pre-heat oven to 350 degrees.
Working in batches, remove enough dough balls to fill your other cookie sheet, leaving about 1-2 inches between each one.
Bake for 10-12 minutes, or until the edges are golden brown and the center of the cookie has "puffed". Allow cookies to cool on the pan before transferring to a wire rack.
Repeat steps 9 and 10 until all of the dough has been baked
You could totally let this dough rest in the fridge overnight, or for 2-3 days if you wanted. The beauty of the resting time is you could make the dough, and bake fresh cookies closer to when you needed them. The longer the dough rests, the more the flavors will have a chance to blend.