While we were visiting family for Christmas, some girls brought my brother cookies. They were so good that I begged my brother to get the recipe from them. They were the best chocolate chip cookies I have ever had. Come to find out, it was store-bought cookie dough.
At first I was embarrassed that I even asked, and I was ashamed that I loved a store-bought cookie dough SO much. I usually prefer making things from scratch. I may or may not have even gone out with my mom to buy a five pound bucket of said cookie dough.
Ever since I ate those cookies it has become my life's mission to find a homemade chocolate chip cookie that tasted exactly like them. I've had way too many chocolate chip cookies in the meantime, but I am proud to say that I have found the cookie. The secret is browned butter. If you don't know how to brown butter, I have included a link in the recipe below. These cookies do not disappoint.
Brown Butter Chocolate Chip Cookies
Recipe Source: about.com
1 cup (2 cubes) salted butter, browned and cooled to room temperature
1 cup packed light brown sugar
1/3 cup granulated sugar
1 large egg
1 large egg yolk
2 tablespoons milk
2 teaspoons vanilla
2 1/4 cup all purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups semi-sweet chocolate chips
In a large mixing bowl using an electric hand mixer, beat the browned butter and sugars together until light and fluffy. Add egg, egg yolk, milk, and vanilla. Beat on low speed until well blended.
In a separate bowl combine dry ingredients (flour, baking soda, and salt) together with wire whisk. Gradually add these dry ingredients to the wet ingredients until a soft dough forms. Scrape the bowl a few times. Stir in the chocolate chips. Cover and chill for 1 hour--- if it chills for longer it will have to thaw a bit before it is soft enough to be scooped but still firm.
Heat oven to 375°F. Line a cookie sheet with parchment paper. Using a cookie scoop, drop rounded tablespoons of cookie dough two inches apart on prepared cookie sheet. Bake for 6-10 minutes or until golden brown. Let cool on cookie sheet for 2 minutes. Remove to a cooling rack. Devour, or store in an air tight container.
TIP: Scoop cookie dough balls onto a parchment paper lined cookie sheet and freeze for 1-2 hours. Remove from cookie sheet and store in a gallon size ziploc bag in the freezer. Frozen cookie dough will need 9-10 minutes to bake in a 375°F oven.
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