The way someone defines a perfect chocolate chip cookie can vary greatly from person to person. Before I tell you about my secrets to making perfect chocolate chip cookies, I should tell you how I define the perfect chocolate chip. A soft cookie that is slightly under cooked in the middle and has a crisp edge on the outside. The cookie has gooey chocolate, a little saltiness and nutty brown butter undertones. Mmmm. Cookie perfection.
How to Brown Butter
I first tried adding brown butter to my cookie recipe about a year ago and it was love at first taste! Once you taste a cookie with brown butter you won’t want it any other way. It is totally worth the extra step of browning the butter. Promise. Browning butter is a simple process that only takes a few minutes. The most important thing is to watch it closely.
Start by cutting unsalted butter into small even pieces. Add them to a small saucepan over medium heat. Be sure to use a pan that is light in color, so you are able to see the changing color of the butter. Once the butter is melted stir or swirl the pan constantly. The butter will start to gently bubble but be sure to lower the heat if it starts to boil. When the butter is ready it will turn to a golden-brown color and have a nutty aroma! Remove from the heat immediately and transfer to a heat proof bowl to cool. That’s it! Easy right?
What makes cookies light and fluffy?
The secret to achieving a light and fluffy cookie is to cream the butter and sugar for 3 to 5 minutes. You want to beat the butter and sugar on medium high speed until it is light in color and has a creamy consistency.
Carbon dioxide released by baking soda causes cookies to be light and airy. Our recipe uses only baking soda. Some cookie recipes call for both soda and powder. Baking powder acts as a leavening agent and creates a fluffier cookie. So, if light and fluffy cookies are your goal then cream the butter and sugar for 3 to 5 minutes and opt for a recipe that uses baking soda.
More Tips for Perfect Chocolate Chip Cookies
Extra vanilla is a non-negotiable flavor adding ingredient which is why I use one tablespoon in my recipe!
When the cookie dough is done being mixed refrigerate the dough for 30 minutes before baking. This helps cookies hold their shape while baking and results in a cookie with a crispier edge and softer center.
The chocolate used in the cookie makes a huge a difference. I love to have chunks of melty chocolate on top of the cookie and also want to taste chocolate in every bite! To achieve this, I chop 4 oz of bittersweet chocolate as well as add mini chocolate chips to the batter. I also like to press a few chocolate chips into each cookie once they are scooped on to the pan before baking.
When the cookies are done baking, I always sprinkle them with some flaky sea salt. I love the flavor this adds to the cookie!
My final tip for the perfect chocolate chip cookies is underbake them. Take them out when they are light in color except for a slight golden color around the edge and almost look on the edge of doughy. This will result in the perfectly soft cookie with a slight crunch on the edge!
Craving a chocolate chip cookie yet? Stir up a batch and enjoy!
Perfect Chocolate Chip Cookies
Ingredients
- 1 cup shortening
- 1 cup butter unsalted and browned
- 1.5 cups white sugar
- 1.5 cups light brown sugar
- 3 eggs room temperature
- 1 tbsp vanilla
- 4.5 cups flour
- 1.5 tsp baking soda
- 1.5 tsp salt
- 4 oz bittersweet chocolate chopped
- 1.5 cups mini semi-sweet chocolate chips
- flaky sea salt for garnish
Instructions
- Cut each stick of butter into 8 pieces and add to saucepan over medium heat. Stir and watch closely as the butter will get foamy. Once the butter has a nutty aroma and changes to a light brown color remove from heat and pour into heat proof bowl.
- Preheat the oven to 375 and line baking sheets with parchment paper.
- Once the brown butter has cooled cream shortening, sugars and butter together for 3-5 minutes until light and fluffy.Add eggs and vanilla and mix well.
- Stir dry ingredients together in separate bowl and slowly mix into the wet ingredients.
- Chop chocolate and stir chopped chocolate and chocolate chips into cookie dough.
- Chill dough in the fridge for 30 minutes.
- Scoop dough onto baking sheets and bake for 8-10 minutes. Sprinkle with flaky sea salt.
