How to Make the Absolute Best Chocolate Chip Cookies!

I like to add white chocolate chunks and walnuts in addition to semisweet chocolate chips, I also brown half the butter...the results...a cookie worthy of it's calories!

1.9k Views 166 Likes
How to Make the Absolute Best Chocolate Chip Cookies! Recipe
21 Steps
Ingredients
Embed
1
Melt half the butter ( 1/2 cup or 1 stick ) over medium high heat

Melt half the butter ( 1/2 cup or 1 stick ) over medium high heat

2
Allow it to brown and bubble up

Allow it to brown and bubble up

Recommended For You
3
Skim off the foam, turn off the heat and allow it to cool down to room temperature.

Skim off the foam, turn off the heat and allow it to cool down to room temperature.

4
Place the remaining 1/2 cup butter (1 stick) in a mixing bowl or a mixer with a paddle attachement. Make sure the butter is softened.

Place the remaining 1/2 cup butter (1 stick) in a mixing bowl or a mixer with a paddle attachement. Make sure the butter is softened.

5
Beat until creamy and light. Use a medium speed setting and scrape down the sides of the bowl every now and then.

Beat until creamy and light. Use a medium speed setting and scrape down the sides of the bowl every now and then.

6
Add the sugars

Add the sugars

7
Add the COOLED brown butter

Add the COOLED brown butter

8
Add the egg, beat untill incorporated, then add the egg yolk...scrape the sides of the bowl every now and then.

Add the egg, beat untill incorporated, then add the egg yolk...scrape the sides of the bowl every now and then.

9
Add the vanilla extract

Add the vanilla extract

10
Mix the flour with the salt and baking soda

Mix the flour with the salt and baking soda

11
Dump it in while the mixer is off, then turn on the mixer at low speed.

Dump it in while the mixer is off, then turn on the mixer at low speed.

12
Add the white chocolate chunks

Add the white chocolate chunks

13
Add the semi sweet chocolate

Add the semi sweet chocolate

14
Add the toasted walnuts (or pecans)

Add the toasted walnuts (or pecans)

15
Fold in with a spatula or wooden spoon. Cover with plastic and refrigerate for 30 minutes to firm it up a bit or else the cookies will just melt into a flat disk in the oven

Fold in with a spatula or wooden spoon. Cover with plastic and refrigerate for 30 minutes to firm it up a bit or else the cookies will just melt into a flat disk in the oven

16
Line 2 baking sheets with parchement paper of silpats, pre heat oven on 350 F or 180 C

Line 2 baking sheets with parchement paper of silpats, pre heat oven on 350 F or 180 C

17
Use a medium ice cream scoop ( 1.5 oz) to scoop out the dough

Use a medium ice cream scoop ( 1.5 oz) to scoop out the dough

18
Space cookies 2 inches apart.

Space cookies 2 inches apart.

19
Flatten down slightly and bake for 12-14 minutes. Then cool in the pan for 5 minutes before transfering into a wire rack to cool down completely, although I have to say, I like them warm

Flatten down slightly and bake for 12-14 minutes. Then cool in the pan for 5 minutes before transfering into a wire rack to cool down completely, although I have to say, I like them warm

20
Crisp around the edges, soft and chewy inside...drool mode on!

Crisp around the edges, soft and chewy inside...drool mode on!

21
They vanish very quickly!

They vanish very quickly!

keyboard shortcuts:     previous step     next step
Comments
0 COMMENTS
View More Comments