Everyone has their own idea about what makes the perfect chocolate chip cookie. Mine is that it should be thick and super chocolatey with crispy edges and a gooey middle. Oh, and large. They should definitely be large. These cookies check all of those boxes.
One thing about most chocolate chip cookies that bugs me is that I really only want to eat them while they’re still warm from the oven. Once they are even a few hours old I find them to be dry and unappetizing. These are not like that. I mean, they are certainly better while they are still warm and gooey, but they are still amazing the next day.
Of course, if you only like freshly baked cookies, you can always do what I do. I scoop all of the dough onto a wax paper lined baking sheet, cover it and stick it in the fridge, then I only bake a few cookies at a time.
One of the reasons these cookies are so delicious is that the recipe calls for browning the butter. It really takes the flavor to another level. I also use a combination of regular and miniature chocolate chips, and plenty of them, to make sure you get loads of chocolate in every bite.
Perfect Chocolate Chip Cookies
- 1 cup unsalted butter
- 1 cup brown sugar
- 1/2 cup sugar
- 2 eggs plus 1 egg yolk
- 2 tsp vanilla extract
- 2 1/4 cups flour
- 1/2 cup old fashioned oats (ground in food processor)
- 1 tsp salt
- 1 tsp baking soda
- 2 cups semisweet chocolate chips
- 1/2 cup miniature chocolate chips
- Step 1 Brown the butter: In a large saucepan, bring the butter to a boil over medium-high heat. Once it’s boiling, stir constantly until it starts to form small brown bits. Remove from heat and set aside to cool to room temperature.
- Step 2 Make dough: In a small bowl, combine flour, oats, salt, and baking soda. Set aside.
- Step 3 Place the cooled butter and both sugars in a mixing bowl and beat until combined.
- Step 4 Add the eggs, yolk, and vanilla and beat until thick and creamy.
- Step 5 Stir in the dry ingredients, followed by the chocolate chips.
- Step 6 Portion out the dough using a large cookie scoop (mine is 3 Tbsp). Refrigerate for at least an hour or overnight.
- Step 7 Bake: Preheat the oven to 350 degrees.
- Step 8 Bake on parchment lined cookie sheets for about 14 minutes.
- Step 9 Cool the cookies on wire racks and store in an airtight container.