#BEST CHOCOLATE CHIP COOKIE RECIPE HOW TO#

Don’t worry though, light brown sugar also works. Normally I choose dark brown sugar because it has a tiny bit more molasses in the flavoring, which again, helps to achieve an out of this world cookie. The brown sugar helps to keep the cookies softer and chewier in the middle, yet still allows for crispy, delicious edges. The high DARK brown sugar ratio. Instead of doing a half and half ratio of regular granulated white sugar and brown sugar, I do mostly brown sugar.Also, be sure to scrape every bit of brown butter from your pan. I usually set it aside to cool for 10-15 minutes before making the recipe. Tip: make sure your brown butter is cool enough to touch before using.

If you aren’t sure how to brown butter, you can refer to my tutorial here. The flavor profile is nutty, sweet, toasty and reminiscent of a caramel hazelnut flavor. The brown butter is what really makes them so unique. Ingredients + tips for making the best brown butter chocolate chip cookies So basically what I’m saying is that I know you’ll love my go-to chocolate chip cookie too. If you look back through the old post, you’ll see that these cookies receive rave reviews. Several of my friends have baked them time and time again, only to tell me that they’ll never make another chocolate chip cookie recipe simply because this one is the best. These cookies aren’t just epic, but also life-changing. The Best Brown Butter Chocolate Chip Cookies You’ll EVER Eat! What they are is a special treat you can feel good about baking.Īnd so finally, here we are. Especially if you want to get a little wild and stuff them with nutella.Īnd heck, who cares if they aren’t healthy. Well it’s been nearly 7 years since I created these brown butter chocolate chip cookies, and I figured that a video tutorial was due on the blog (with the addition of a reminder to bake these cookies as soon as you can!). You feel me? Cookie perfection ain’t easy, people. However, I also desired a slightly crispy edge that would hold together well upon dunking into a big glass of milk. What I wanted was a chewy in the middle, delectable, melt-in-your-mouth center that sent me to heaven in just one bite.

I was tired of making homemade chocolate chip cookies that were overly crispy and flat, like the Tollhouse version that’s boring as hell. It took me months and months to find an accurate and delicious ratio between butter (it had to be browned), brown sugar (a higher ratio than white sugar) and of course, chocolate (two types of chips!). at the time and my entire world outside of work included baking my heart out. Let’s flash back to around 2012 when I was off trying to perfect the absolute best chocolate chip cookie. Welcome to Ambitious Kitchen’s annual #AKCookieWeek! Prepare yourself because for the next week, it’s all about cookies!

#BEST CHOCOLATE CHIP COOKIE RECIPE HOW TO#

Best chocolate chip cookie recipe