With the rich flavors of caramelized butter and brown sugar, these crispy chocolate chip cookies are better than any classic you can buy at the grocery store.
My Cookie Obsession Confession
I’m here today to admit that I may be addicted to these Better Than Classic Chocolate Chip Cookies. I feel like I have perfected this recipe after many, many iterations. I am very generously sharing the secrets of this recipe with you today. Don’t you feel lucky? Are you wondering what makes these cookies so special? Well I’ll tell you: Browned butter, extra dark brown sugar, almost too many chocolate chips, and a nice rest in the fridge overnight. Trust me, its so very good.
Techniques Used For Better Than Classic Chocolate Chip Cookies
For this recipe you will need to brown your butter. Browned butter has a caramel, toasty, almost nutty flavor profile that makes this recipe so special. To brown you butter you will need to place the butter in a saucepan over medium heat. Frequently swirl the butter in the pan so it browns evenly. You will know its ready when its a golden brown and smells like a nutty caramel. Don’t forget to scrape all the brown bits from pan, that’s where all the flavor is!
The recipe is slightly more complicated to mix than a usual chocolate chip cookie recipe. Usually, cookies are made with the creaming method where you whip up the butter and sugar together until fluffy. These cookies don’t use the creaming method. I’m not sure if this even has a name, maybe I can call it a slap around the bowl method? You mix the sugar, butter, and eggs together by hand, alternating between mixing and resting to get a thick and shiny emulsion.
Mise en place!
Mise en place is French for, ‘everything in its place.’ This means having every ingredient measured and ready to go before even turning on the heat. Read through the recipe to see what ingredients can go into the same bowl to save on dishes. Except for eggs, raw eggs get goopy and stiff when allowed to sit with sugar.
You will need to have the baking pan prepared. Its also a good idea to have all cooking utensils out and within reach. Always check the tools and equipment list above the recipe so you know what you’ll need ahead of time.
Baking is a science and in science it is important to be accurate to get consistent results. To help you with this I have provided the ingredient amounts by weight in grams or in teaspoons for small amounts. All you need to measure ingredients is a kitchen scale and some measuring spoons. This is the fastest and easiest way to measure ingredients.
Converting recipes to larger or smaller amounts, according to your needs is simpler to calculate. Shopping for ingredients is much easier as well. Its hard to know how many cups there are in a bag of flour, but its very simple to see how many grams there are right on the package.
Required Tools and Equipment
- Kitchen Scale
- Small Saucepan
- Large Mixing Bowl
- Rubber spatula
- Cookie Sheets, preferably two
- Measuring spoons
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Store baked cookies in an airtight container to keep fresh for up to a week.
The cookie dough can be stored tightly wrapped in the fridge for two days or up to a month in the freezer. I like to store the dough already formed into balls so I can easily take them out and bake a few cookies whenever I want.
Store baked cookies in an airtight container to keep fresh for up to a week. The cookie dough can be stored tightly wrapped in the fridge for two days or up to a month in the freezer. I like to store the dough already formed into balls so I can easily take them out and bake a few cookies whenever I want.
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