To-Die-For Chocolate Chip Cookies
These cookies are a mixture of my favorite recipes in order to create the best chocolate chip cookies ever. You can really add any of your favorite extra ingredients--hazelnuts, peanut butter chips, M&Ms, macadamia nuts, the list of possibilities is truly endless.
Chocolate Chip Cookies
Total Time: 2 hours & 30 minutes
1 cup unsalted butter
1 cup dark brown sugar
1/2 cup white sugar
1 tbsp of vanilla
1 3/4 cups flour
1 tsp sea salt
1 tsp baking soda
4 oz chocolate chips (my preference is semisweet)
4 oz chocolate shreds using a chocolate bar (my preference is dark chocolate)
Optional 1 tsp of espresso powder and/or 1/4 cup of anything you'd like
Cut butter into cubes and bring to a boil in a medium sized sauce pan. Leave boiling for a few minutes while continuously stirring. Butter is done when it is golden brown. Pour butter in a liquid measuring cup and set aside to cool. Add water until butter reaches the one cup mark.
In a large bowl, add the flour, salt and baking soda. Set aside.
In the bowl of your stand mixer, add both of the sugars, vanilla, espresso powder, eggs, and the melted browned butter on top. (Make sure the butter has cooled down and is not hot to the touch. If you add it while it is still hot it will liquify the dough and be super sticky!) Whisk to combine.
Add the flour mixture in gradually. Cut up your chocolate bar and fold in your chocolate chips & chunks. If the dough is still too runny at this point you can pop it in the fridge for a few minutes.
When the dough is the correct consistency, form the dough into balls. Put the dough in the fridge for at least 1 hour or overnight.
Preheat oven to 350°. Line a baking sheet with parchment paper and bake about 6 at a time (depending on how large you want your cookies). Bake for 14 minutes or until crispy. Let cool and enjoy with a glass of milk!