Heres’s what I wrote when I made these cookies back in 2012:
So close yet so far away in finding the perfect chocolate cookie recipe. Sigh.
These cookies turned out a bit too flat (and spread out) for my liking. But I’m sure that could easily be remedied by adding a bit more flour. But the taste? Oh the taste. Caramel-y, soft and chewy. They melt in your mouth especially when you eat them right out of the oven.
Keeping my 2012 comments in mind, I set out to make a more perfect chocolate chip cookie and I have to say I think I found a winner. I tweaked the recipe slightly by adding more flour (you want the dough to be sturdy, not light or whipped) and I decided to let the butter cool until it was firm but still soft. If you’ve ever made cookies with melted brown butter then you know the texture is slightly off from your normal cookie texture. You can avoid that by firming up the brown butter.
These cookies are big and soft, not too thick, and pretty darn perfect.
- 6 1/2 c. flour
- 1 T. salt
- 2 heaping tsp. baking soda
- 2 heaping T. baking powder
- 1 c. butter
- 1/2 c. margarine, room temperature
- 1/2 c. vegetable shortening (like Crisco)
- 4 c. brown sugar, packed
- 4 eggs, room temperature
- 1 T. vanilla extract
- 18 oz semi-sweet chocolate chips
- 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 and firm up.
- In a stand mixer cream margarine and shortening. Add brown butter and beat until light and fluffy. Mix in brown sugar until completely incorporated, scraping down the sides. Add eggs and vanilla and mix. Stir in dry ingredients. Mix in chips.
- Scoop onto cookie sheets using ice cream scoop (approximately 6 to 8 cookies per cookie sheet – you want them about the size of hockey pucks). Dot with additional chocolate chips to yield a picture-worthy cookie.
- Bake at 350 degrees for 12 to 14 minutes. Makes approximately 24 monstrous cookies.