Your New Go-To Chocolate Chip Cookie Recipe
Is there anything better than a warm, fresh out of the oven #chocolatechipcookie? Adding a cold glass of milk makes that scene perfection. I can’t think of anything I love more in the kitchen, honestly.
Chocolate chip cookies are a favorite of so many people. They are delicious, nostalgic, and a classic. With so many recipes floating around, it might be hard to decide on just one. We have tried a bunch (more than we should admit) and have a few we go back to again and again.
If you are looking for a fantastic chocolate chip cookie recipe that you, your family, your friends, and complete strangers will love, look no further. If you want an amazing cookie and don’t feel like baking one yourself, stop by Sweetbriar Rose. We always have cookies to satisfy any sweet tooth.
Now that we have learned how the basic ingredients in chocolate chip cookies affect the outcome of the cookie, let’s look at a recipe we love to make. While this is might not be the holy grail of chocolate chip cookie recipes, we feel it’s pretty close.
The BEST Chocolate Chip Cookie Recipe
8 oz (225 g) unsalted butter
1 ice cube
2 cups (280 g) all-purpose flour
¾ tsp baking soda
2 tsp salt
¾ cup (140 g) sugar
2 tsp vanilla
½ cup + 2 tbsp (140 g) packed brown sugar
8 oz (225 g) chocolate, either chips or chopped bars
In a hot saucepan, melt butter over medium-high heat. Stir butter constantly. You are looking for a golden brown color and nutty smell, around 5 minutes. Remove from heat and place in another bowl. Stir in ice cube and allow to cool completely.
Combine flour, baking soda, and salt in a large bowl. In a large bowl or bowl of a stand mixer, whisk sugar, eggs, and vanilla for about 5 minutes.
Using paddle attachment, add cooled browned butter mixture and brown sugar to egg mixture. Mix until combined. Slowly and carefully add flour mixture on low speed, ensuring you don’t overmix dough. Stop when a small amount of dry flour is visible.
Add chocolate and mix until just combined. Store dough in an airtight container for up to 3 days in the fridge.
When you are ready to make the cookies, preheat oven to 325℉. Scoop balls of dough about the size of a ping pong ball onto the cookie sheets. If you like craggly cookies, rip each ball in half and reattach the smooth sides of the cookie to each other.
Bake for 12-17 minutes ensuring you rotate the pans from top to bottom and in a circular motion halfway through baking.
For an added kick, sprinkle cookies with coarse sea salt after removing from oven and lightly press into cookies. Transfer cookies to a wire rack to finish cooling.
Repeat steps as many times as necessary.
We promise, you won’t regret trying these. We won’t be offended if they’re not your favorite, everyone has their own preferences.
We also promise you are sure to find something you love if you stop by Sweetbriar Rose Thursday through Sunday. We always have some type of cookie in stock. Our incredible chef also takes special orders and will have as many cookies as you want ready if you call ahead.
We hope to see you soon!