{Ridiculously Simple & Stress-Free} The BEST Chocolate Chip Cookies
This Ridiculously Simple & Stress-free Chocolate Chip Cookie packs the rich flavour and nutty aromas of browned butter while creating a chewy yet perfectly crisp chocolate chip cookie! It requires less than 10 minutes to make and can be frozen to give you the ultimate chocolate chip cookie on the go - whenever you need it!
Ingredients
- 1/2 cup (115g) Unsalted Butter
- 3/4 cup (150g) Light Brown Sugar
- 1/4 cup (50g) Granulated Sugar
- 1 tbsp Heavy Cream or your milk of choice! (ideally with a high fat content)
- 1 Egg large
- 2 tsp Vanilla Extract
- 1 1/4 cup (150g) All-purpose Flour
- 1 tsp Baking Soda
- 1/2 tsp Salt + extra pinch for tops of finished cookies!
- 1 cup (145g) Mixture of Semi-sweet and Milk Chocolate roughly chopped
Instructions
- Line a baking sheet with parchment paper. Set aside.
- In a small saucepan over medium-low heat, melt butter. Swirl pan every 30 seconds until butter begins to sizzle. Reduce heat to low. Continue swirling for ~3 minutes or until melted butter becomes foamy, makes popping sounds, and begins to take on a nutty aroma! Mixture will begin to turn golden brown and have brown flakes interspersed. Using a wooden spoon or spatula stir butter, lift browned butter bits from the bottom of the pan. Remove from heat and allow to cool. In the meantime, move onto step 3.
- In a small bowl, whisk together flour, baking soda, and salt. (This process aerates and sifts dry ingredients!) Set aside.
- Using a large bowl with an electric mixer or the bowl of a stand mixer, beat sugars (brown and granulated) with melted brown butter and heavy cream for 1 min. Add in egg and vanilla extract. Stir until combined and scrape sides of bowl once more to incorporate all the batter.
- Slowly add flour mixture to the wet butter/sugar/egg mixture, beating on low speed until just combined. Add roughly chopped chocolate pieces to the batter. Stir until combined.
- Scoop dough into 2 tbsp portions and set on flat plate/baking sheet.
- Refrigerate dough for at least 1h (this step allows all of the beautiful cookie flavours to combine and form a perfectly spread cookie!)
- Preheat oven to 350F (325F if using convection bake).
- Once dough is chilled, remove from fridge and place cookies onto baking sheet, spaced 2" apart.
- Bake cookies at 350F for 12-14 min or until the edges are golden brown (mine were perfect after 13 min at 325F convection bake).
- Sprinkle each cookie with flaked salt upon removing from the oven!
- Enjoy!!
Notes
Sofia’s Tips:
- Savour that warm, nutty brown butter aroma and don't forget to scrape all those flavourful, brown, flaky butter bits into your batter!
- To measure flour correctly: Use a spoon to scoop flour into your measuring cup! This ensures you don't add too much flour to these cookies and end up with dry cookies
- The cookies will continue to crack as they cool!
- A sprinkle of salt on top of these cookies brings all of the flavours together and makes for the perfect cookie!! Don't forget this step!
- After scooping, these cookies can be put into a freezer safe bag and stored in the freezer for up to 6 months!! Perfect for your late night ooey gooey chocolate chip cookie snacking needs :)
Tried this recipe?Let us know how it was!