Everyone loves a good chocolate chip cookie. I’ve shared quite a few recipes on this blog… oatmeal, thick and chewy, the famous Neiman Marcus recipe, but so far these are my favorite. The secret to this recipe is browned butter. You place the butter in a saucepan and cook it until specks of brown appear and it smells nutty and toasted. Then you cool it slightly and add it to the rest of the ingredients. A teaspoon of cornstarch helps these cookies hold their shape and the brown butter gives them an irresistible richness. They’re dense and chewy and best warm out of the oven. The best part is the dough freezes well so when life gets too crazy to bake you can pull them out and have warm chocolate chunk cookies in minutes.
- 3/4 cup (1 1/2 sticks) unsalted butter, browned (see above)
- 3/4 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup chocolate chunks
- To the bowl of a stand mixer fitted with the paddle attachment, beat the browned butter and sugars on medium-high speed until creamed and well combined.
- Stop, scrape down the sides of the bowl, and add the egg, vanilla, and beat until combined.
- Stop, scrape down the sides of the bowl, and add the flour, corn starch, baking soda, salt, and mix until just combined, about 1 minute.
- Add the chocolate chips and chunks, and either fold in by hand or beat for a few seconds on low speed.
- Transfer dough to an airtight container and refrigerate for at least 30 minutes.
- Preheat oven to 350F. Using a 2-ounce cookie scoop, form heaping mounds and place them on a parchment lined baking sheet, spaced at least 2 inches apart.
- Bake for 8 to 10 minutes and allow to cool.