These thick and chewy chocolate chip cookies are given a robust nutty flavor with browned butter and sprinkled with sea salt.
*Update-I’ve updated this recipe to make the cookies a bit smaller for everyday consumption 🙂
Often times as I scroll through Pinterest I see recipes that are a little over the top. “Peanut butter cup stuffed brownie cookies with a salted caramel cream sauce, chocolate drizzle and a cherry on top.” Ok, that does actually sound really delicious. But let’s take it back to the basics: Chocolate chip cookies. No, no. These aren’t boring- these are browned butter chocolate chip cookies. You don’t need to over complicate something as timeless and wonderful as a chocolate chip cookie. Nope, you just need to do it right. In the words of the beloved Julia Child, “cooking is like love; it should be entered into with abandon or not at all.” So let’s all get our hands dirty and make the best darn chocolate chip cookies you’ll ever sink your teeth into.
Now here’s the thing. These aren’t a throw it together, done in 15 minute type cookie. Sorry. Not to say that these are difficult. They aren’t. But there are a few extra steps that will really put some pizzazz into your chocolate chip cookie.
- The first “extra” step is browning the butter. You can skip this step and the cookies will still turn out but the browned butter is pretty vital to the flavor of this particular recipe. Simply place the butter in the saucepan and swirl it around. You don’t want to actually whisk the butter or it will never brown. You just want to keep it moving and ensure it doesn’t burn to the bottom. You’ll know when it’s done because it will turn a nice, pretty amber color and start to smell nutty. MMMmm
- I like to sift the flour, cornstarch, and baking soda together to make the cookies extra fluffy. I just use a mesh strainer. It’s tons faster than a sifter and super easy. You can also use cake flour instead of all purpose flour and cornstarch to help achieve that nice soft center. I don’t usually keep cake flour around (I’m just too cheap!) but this combo seems to work great
- The dough bakes best when it’s cold. Leaving the dough in the fridge over night really helps all of the flavors come together and brings it to the perfect consistency. When storing it in the fridge make sure that there is no air getting into the dough so it doesn’t dry out. I like to roll my dough into a log and wrap it tightly in plastic wrap. This way you can easily pull it out the next day and cut it into cookie size pieces. Now, if you don’t have 24 hours to make cookies you can throw your cookie sheet in the freezer while you’re preparing the dough and put the freshly made dough on the cold sheet. This will keep the cookies from flattening and achieve the same consistency.
- Sprinkle sea salt on the cookies right after they come out of the oven. Let’s be honest, this only takes you a whole 15 extra seconds and it is sooooo worth it. The flavors of the browned butter and the sea salt go together so perfectly. Don’t skip this step!
- Make the cookies big! These cookies are crispy on the outside and oh so gooey in the middle. I promise, you will have the very best consistency if you make them with 3 tablespoons of dough (or more).