My absolute favorite chocolate chip cookies can be found in Cannon Beach, Ore., at a bakery/cafe called Waves of Grain. Every time I’m near Cannon Beach I need to stop there for a cookie (and let’s face it, a macaroon, too). So after a weekend on the coast, I brought an extra cookie in to work and shared it with my coworker, Cody, who agreed — these are the best cookies ever. Period.
When Cody challenged me to replicate the cookie, I admitted I’ve never been able to find a great chocolate chip cookie recipe and set out to find one that’s not only great but comparable to the best chocolate chip cookie I’ve ever had. I think I found a winner.
- 1 c. (2 sticks) butter, browned
- 1 ½ c. dark brown sugar, packed
- 2 eggs
- 1 tsp. vanilla extract
- 1 tsp. salt
- 1 tsp. baking soda
- 1 T. baking powder
- 2 ½ c. flour
- 3 c. chocolate chips
- Preheat oven to 375 degrees. In a small bowl, stir together flour, baking soda, salt and baking powder. Set aside. In a medium-size pan, heat butter over medium-low heat, swirling the butter in the pan over the heat.
- Cook the butter continuing to swirl the butter around in the pan. The butter will foam and then slowly settle. The butter should be turning a golden color and you’ll see specks of brown forming. Remove from the heat and allow to cool.
- In a stand mixer, cream together the melted butter and sugar. Beat in egg and vanilla. Gradually blend in the dry ingredients. Add chocolate chips. Roll into rounded balls (about one inch) and place onto cookie sheets. You should be able to fit at least 12 cookies on each baking sheet.
- Bake 8 minutes in the preheated oven. Let stand on cookie sheets two minutes before removing to cool on wire racks.
Thanks to the brown butter and brown sugar combo, these cookies have an almost butterscotch-y taste.