There are thousands of chocolate chip cookie recipes out there that claim to be "the best" chocolate chip cookie ever. Now everyone has their favorite "go-to" recipe, but what makes a chocolate chip cookie perfect? Well everyone has a different definition, but for me, the perfect chocolate chip cookie is not too thick, but not too thin, not too hard and crunchy, not too dry but not too greasy, but not too soft and cakey. Most importantly, it has to be easy enough to make with the ingredients in my kitchen and not be overly complicated. After trying and tweaking about a zillion different recipe variations I have finally found my perfect chocolate chip cookie recipe and I hope they become your go-to favorite chocolate chip cookie too!
While everyone raves and raves about the NY Times Chocolate Chip Cookie, I wanted to develop a recipe doesn't require multiple types of flour, special ingredients or days of resting the dough before I could enjoy a cookie***
My perfect chocolate chip cookie recipe ties all of my requirements for perfection together to create a rich, buttery, caramel-y and flavorful cookie, with crisp edges and chewy center, that can be made on a whim without complicated ingredients or directions... Perfection. The browned butter adds an incredible toffee/butterscotch flavor, while the higher ratio of brown sugar to white adds that perfect caramely chew. Letting the dough "rest" in the fridge hydrates the dough and brings out all of the flavors. Lastly, by baking at a lower temperature, rather than the traditional 375 degrees F, the sugar has a chance to caramelize and create a soft chewy center with crisp buttery edges. I usually double the recipe and freeze the extra dough so I can pop a few in the oven any time a craving hits. To me, these are perfection... give them a try and let me know what you think!
