This is my go-to chocolate chip cookie recipe! I’ve been perfecting this recipe for years and finally have it exactly how I want it. Tender, soft, chewy cookies, with a huge flavor boost from browning the butter. Oh, and tons of chocolate chips. Duh.
We had a baby! Her name is Valentine!
Isn’t she so cute?? If you don’t think so, don’t tell me. Also, you’re wrong. She’s perfect!!
Charlotte thinks so too. I’ve never seen a kid more obsessed about anything. This is what she looks like pretty much all the time:
Poor Truman developed croup a few days after she was born, so his introduction to being a big brother has consisted of, “Don’t cough on the baby!” “No, it’s NOT okay to put your fingers in her mouth!” Poor kid. He’s being a good sport about it.
All the ups and downs of having a newborn are quickly coming back to us. The baby smell. The crying. The tiny hands and toes. The lack of sleep. The impossible expansion of your heart. There’s really nothing quite like it. We are so lucky!
Also, can I just tell you my favorite part about having a baby: it’s not being pregnant anymore. Can I get an amen.
I could go on forever, but I promise I have a recipe for you today! It’s a classic. I’m embarrassed that it’s not on the blog, because I make these ALL the time. It’s slightly adapted from a recipe which years ago I called My Favorite Chocolate Chip Cookies. But now that’s a lie. This one is my new favorite. I mean how can you argue with browned butter?
This stuff is where the magic happens, guys. It just adds this incredible layer of flavor that you don’t get in normal chocolate chip cookies. It’s not a different flavor; they still taste like buttery chocolate chip cookies. They just taste like the best chocolate chip cookies you’ve ever had. So soft! So tender! So chocolate-y! So, so flavorful.
These are BIG cookies. I use a 1/4 cup measuring cup to shape the dough. I shape the dough as shown above. It’s an oval, not a sphere, meaning they don’t spread quite as much, and you get a perfectly thick and chewy cookie. Chilling the dough also helps them keep their shape in the oven. Since we start the recipe with hot butter, you will have a warm cookie dough. (It’s delicious and I eat the stuff with a spoon. No apologies.) But warm cookie dough can’t go straight into the oven; you have to chill it. You can either throw it in the fridge for a couple hours, or shape the dough and freeze for half an hour. Either way works great.
I almost never bake an entire batch of cookies. I make the dough, bake up a pan to eat right away, then shape the rest of the dough and freeze it in a ziplock. We almost always have frozen cookie dough in the freezer, shaped and ready to go. I don’t even thaw them before I bake, just throw them on the pan completely frozen and add 2-5 minutes to the normal bake time. It’s a dangerous habit, let me tell you. I’m always a 350 degree wait time away from warm chocolate chip cookies.
Let me know if you try these out! I hope you love them as much as I do. I’ll be back later this week with more Thanksgiving recipes! Have a great Monday everyone!
Mint Chocolate Chip Cookies: << these are so perfect for Christmas!
Skinny Oatmeal Chocolate Chip Cookies: << These are perfect for when you need to cut calories but need a chocolate fix!
Texas Cowboy Cookies: << These cookies have been so popular this fall! You will love them!
My Favorite Chocolate Chip Cookies << It’s a lie. Today’s recipe is my new favorite. The two are quite similar, but those few changes make a big difference!
Other chocolate chip cookies recipes to check out!