One Extra Step Makes the Best Chocolate Chip Cookies You've Ever Had

By Bigger Bolder Baking · 60 min

Ingredients

Instructions

1. Add the butter to an uncoated, light-coloured 8-inch (20 cm) frying pan over medium-low heat.
2. Once melted, keep stirring constantly until the butter is deep golden brown and smells nutty, about 5 minutes.
3. Pour the browned butter at once into a large heatproof bowl to stop the cooking.
4. Let it cool completely to room temperature, about 30 minutes.
5. In a medium bowl, combine the flour and baking soda and set aside.
6. Whisk the egg, dark brown sugar, granulated sugar, vanilla and salt into the brown butter.
7. Fold in the flour mixture until just incorporated, then mix in the chopped bittersweet chocolate.
8. Cover and refrigerate the dough for 30 minutes.
9. Preheat the oven to 350°F (180°C) fan-assisted and line two large baking sheets with parchment.
10. Scoop the dough into 2-tablespoon portions (about 1½ oz/40 g each) and space half on each sheet evenly.
11. Bake 8–10 minutes, until the edges are golden brown and the centres are just set.
12. Move the cookies to a wire rack so they stop cooking and the centres stay gooey.

Summarized from Bigger Bolder Baking's video. Watch it for the details.

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