About the Recipe
Girl, when I tell you there’s nothing quite like a batch of homemade chocolate chip cookies fresh out of the oven. I get in to these modes of wanting warm chocolate chip cookies with milk or ice cream and this recipe gives you cookies that are soft in the center, lightly crisp around the edges, and packed with melty chocolate chips. Chilling the dough and browning your butter is the secret—it deepens the flavor and helps the cookies bake up thick and chewy. Its giving treat yo self energy.
Ingredients
1/2 cup unsalted butter, melted
1/3 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups all-purpose flour
1 1/2 cups chocolate chips (semi-sweet or milk)
Preparation
Mix the wet ingredients:
In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer, that's what I use friend), combine browned butter, granulated sugar, and brown sugar. Mix on low until smooth. Add the egg and vanilla extract, then mix on medium speed until combined.
Add the dry ingredients:
Mix in baking soda and salt. Gradually add flour and mix just until the dough comes together. Scrape down the sides of the bowl as needed. Stir in chocolate chips.
Chill the dough:
Line a baking sheet with parchment paper or a silicone mat. Scoop dough into 2-tablespoon balls and place them on the sheet (spacing doesn’t matter yet). Cover with plastic wrap and chill for at least 2 hours.
Bake the cookies:
Preheat oven to 350°F. Line a fresh baking sheet with parchment or a silicone mat. Arrange chilled cookie dough balls 2 inches apart. Bake for 11–15 minutes, until the edges are lightly golden and the tops are no longer glossy.
Cool & enjoy:
Let cookies cool on the baking sheet for at least 10 minutes before removing.