5 16 Published Feb 09, 2024, Updated Nov 11, 2024 These cookies aren’t your typical EBF dessert… they’re made with all-purpose flour, butter, brown sugar and white sugar. Sometimes ya girl just needs a real deal cookie, am I right? These cookies took a ton of testing. I think we tested over 20 batches before landing on the recipe I’m sharing today. I wanted them to be PERFECT before sharing with you and now they truly are. The idea for this cookie came to me after having the chocolate chip cookie from Tandem Coffee in Portland, Maine. It’s huuuggeee…. crisp, a little chewy and has the perfect chocolate to cookie ratio. After having this cookie multiple times on trips to Portland I was determined to come up with a similar cookie recipe that I could make on special occasions for my family. You know moms that have their signature dessert that everyone loves? These cookies are mine and I know I will be making them for years to come.
Ingredients Needed
You only need 9 simple pantry staple ingredients to make these cookies. I bet you already have everything in your kitchen right now!
butter – we’re using two sticks of unsalted butter in this recipe. One stick gets browned, which provides that rich, nutty flavor. The second stick needs to be softened and will get mixed in with the wet ingredients. Browning only one stick of butter prevents the cookies from becoming too greasy. Trust me on this one! sugar – we’re doing a half-and-half ratio of light brown sugar and granulated white sugar. The brown sugar adds a nice molasses flavor and helps to keep these cookies nice and chewy in the middle, while still allowing them to get crisp around the edges. eggs – we’re using two eggs in this recipe. Make sure they are room temperature before mixing them into the wet ingredients. If you don’t take your eggs out of the fridge with enough time to come to room temperature you can place them in a bowl with warm water and let them sit for a few minutes. This will quickly bring your eggs up to room temp. all-purpose flour – we’re using good ol’ all-purpose flour for these cookies. I don’t recommend swapping it with another flour as the results will be different. pure vanilla extract – the perfect flavor enhancer. baking soda – helps the cookies rise and become light and fluffy. salt – to balance all the flavors out. chocolate – can’t have chocolate chip cookies without the chocolate! I tested these cookies with both chocolate chips and chopped baking chocolate and I preferred the chopped chocolate. It made them feel more like bakery-style cookies, which I love. I used Ghirardelli 60% Bittersweet Chocolate Baking Bar, but feel free to use your favorite brand of chocolate. flaky sea salt – for topping after baking, which adds a gourmet touch! I love Maldon sea salt flakes.
How to Brown Butter
The process of browning butter may seem intimidating at first if you’ve never done it, but it’s pretty straightforward and when done correctly it adds an incredibly rich and nutty flavor to your recipes. Here’s how to easily brown butter:
How to Make Browned Butter Chocolate Chip Cookies
Step 1: Start by adding one stick of butter to a saucepan over medium heat. Whisk constantly until butter starts to brown. Set browned butter aside to cool. In a large mixing bowl mix together the softened butter, cooled and browned butter, granulated sugar and brown sugar with a hand mixer or stand mixer until the mixture is combined and smooth. Beat in the eggs one at a time, then add the vanilla. Step 2: In a separate medium mixing bowl, mix together the flour, baking soda and salt. Set aside. Step 3: Using a hand mixer or stand mixer on low speed gradually add the dry ingredients to the wet ingredients and mix until just combined. Step 4: Add the the chopped chocolate to the batter and stir to incorporate. Cover the bowl and place in the fridge to chill for at least 2 hours or overnight. Step 5: When ready to bake, preheat the oven to 375°F and line two baking pans with parchment paper. Using a medium cookie scoop, scoop about 2-3 Tablespoons of dough onto the prepared baking sheet. Use your hands to roll dough into balls, but don’t press them down! Bake for 10-12 minutes until golden brown around the edges. Sprinkle with sea salt immediately after pulling the cookies from the oven. Let the cookies cool on the baking sheet for a few minutes, then transfer to a cooling rack rack to cool completely.
Can I Freeze These Cookies?
Absolutely! The great thing about these cookies is that you can freeze the dough and bake later or you can freeze the baked cookies.
To freeze the dough: After your cookie dough chills in the fridge scoop the dough into balls and place them on a parchment-lined cookie sheet. Place the baking sheet in the freezer and let the dough harden in the freezer for about 30 minutes. Once hardened, you can transfer the cookie dough balls to a freezer-safe container and store for up to 3 months. Once ready to bake, place frozen dough balls onto a baking sheet and bake as directed. You might need to add a few extra minutes to the bake time. To freeze the cookies: After baking, let the cookies cool completely and store in a freezer-safe container. You can eat these cookies straight from the freezer or let them thaw at room temperature or in the fridge before enjoying.
More Cookie Recipes
3-Ingredient Peanut Butter Cookies Birthday Cake Cookies Healthy Oatmeal Chocolate Chip Cookies Almond Flour Chocolate Chip Cookies Molasses Cookies
Be sure to check out all of my cookie recipes as well as the full collection of dessert recipes on EBF!
