A great chocolate chip cookie does not need to be complicated. Brown butter adds depth, a generous amount of chocolate keeps things interesting, and resting the dough overnight makes all the difference. These are the cookies everyone asks about.
Ingredients
- 2¼ cups unbleached all purpose flour
- 1 cup (2 sticks) unsalted butter, browned and cooled
- ¾ cup light brown cane sugar
- ½ cup cane sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 tsp baking soda
- 1 tsp Redmond Real Salt
- 2 cups semi sweet chocolate chips
*Bolded ingredients are products we typically carry at Tare Bulk Foods.
Directions
- Brown the butter in a saucepan over medium heat, swirling occasionally, until it smells nutty and turns golden amber. Pour into a large bowl and let cool for 10 minutes.
- Whisk the brown sugar and cane sugar into the butter until smooth. Add the eggs one at a time, then the vanilla.
- In a separate bowl, whisk together the flour, baking soda, and salt. Add to the wet ingredients and stir until just combined.
- Gently stir in the chocolate chips. Cover the dough and refrigerate for at least 1 hour or overnight.
- Preheat oven to 375°F. Scoop rounded tablespoons of dough onto lined baking sheets, spacing them 2 inches apart.
- Bake for 10 to 12 minutes until the edges are golden but the centers still look slightly underdone.
- Cool on the pan for 5 minutes before transferring to a wire rack.
Notes
- Resting the dough overnight deepens the flavor and gives you thicker cookies.
- Swap in bitter sweet chocolate chips for a less sweet, more intense chocolate flavor.
- Sprinkle flaky sea salt on top right before baking.
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