Next Level Chocolate Chip Cookies
These aren’t your mama’s chocolate chip cookies. If you’re into not too sweet desserts, you’ll love these! Only a few easy tweaks from the standard recipe that take your average chocolate chip cookie to the next level.
Next Level Chocolate Chip Cookies
Ingredients
- 1 c (2 sticks) unsalted butter
- 2 c all purpose flour
- 1 t baking soda
- 3/4 t salt
- 1 c brown sugar
- 1/3 c sugar
- 2 eggs, room temp
- 2 t vanilla extract or paste
- 296 g bittersweet and semi-sweet chocolate*
- Flaky sea salt for topping
Instructions
- Set out your 2 eggs!!
- Brown your butter in a small pot over medium low heat until it becomes a deep caramel color (5-8 minutes). Scrape into a bowl, let cool enough to re-solidify on your counter (~30 minutes)
- During this time, chop up your chocolate
- In a medium bowl, whisk together flour, baking soda, and salt.
- Add the sugars to the brown butter and beat until lightened and fluffy (3-5 minutes). Add your eggs and vanilla to this, and beat in until you can't see discernible bits of egg, it'll thicken slightly.
- Slowly beat in dry ingredients until just combined. Fold in the chopped chocolate, then let the dough rest at room temp for 30 minutes*
- Preheat your oven to 375 with the rack in the middle. Scoop the dough (with a 1" cookie scoop) onto a parchment lined cookie sheet, spaced about 3 inches apart, do not flatten. You'll only be able to fit about 6 cookies per cookie sheet, so I like doing two cookie sheets and alternate them in the oven until I get through all of the dough!
- Bake for 8-11 minutes, top with flaky sea salt when fresh out of the oven
Notes
- I like to buy baker's chocolate for this, so I buy two semi-sweet and one bittersweet bar, use one of each, and 2/3 of the second semi-sweet bar
- You can even make the dough the day before and let it rest in the fridge overnight!
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I 100% got sucked into the brown butter train, so that makes an appearance here. If you’re not a fan of that nutty flavor, you can easily swap this step out with 2 sticks of softened butter! You’ll still get the not too sweet and a little salty goodness that is this recipe.
If you’re down for the extra bit of time, the brown butter really enhances this cookie. I just love the nuttiness it adds (without any actual nuts - keep your nuts out of my damn chocolate chip cookies!) and the depth really helps this cookie stand out above the rest.
The other key factor here is the chocolate. As I’ve gotten older, my sweets palette has changed to wanting desserts that don’t give me a toothache. The mix of semi-sweet and bittersweet chocolate is perfect for this, and is not too bitter for those who aren’t a huge fan of dark chocolate like I am.
All in all, this cookie recipe is a must-try, and soon you’ll be asked to make these for every get together, pot luck, or work event!