Chocolate chip cookie recipes are abundant and with everyone saying that their recipe is the best in the whole world, sorting through and finding a favorite is quite difficult. After eating several cookies from several sources, I realize that you don’t necessarily have to have a favorite. For instance, I have a recipe that I adore that’s similar to what you find in most chocolate chip cookies, similar to the Bouchon cookie. However, a friend of mine once made me chocolate chip cookies that tasted like toffee. After years, I can still remember the crisp cookie, which tasted like candy with a beautiful crunch and chew. I wasn’t able to get it out of my head.
I promise you that you will eat more than one cookie. Lucky for us, the recipe makes about 50 cookies. Lucky for my waist line, you can scale down the recipe easily. I didn’t. With a weekend full of people in and out of the house, they went fast. These are also perfect paired with ice cream. With a great combination of crisp and chewy textures in this cookie, this cookie has been saved as a favorite in the ultra-thin variety of chocolate chip cookies.
Brown Sugar Chocolate Chip Cookies
recipe from Martha Stewart
- 1 pound (4 sticks) unsalted butter, room temperature, plus more for baking sheets
- 3 cups packed light-brown sugar
- 1 cup granulated sugar
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 3 1/2 cups all-purpose flour
- 1 1/2 teaspoons salt
- 2 teaspoons baking soda
- 1 1/2 cups best-quality chocolate chips (I used mini chocolate chips)
- Preheat the oven to 375F.
- Line baking sheets with parchment paper.
- Cream the butter until pale. Add both sugars until smooth.
- Beat in the eggs and vanilla extract. Mix until incorporated.
- In a large bowl, sift together the flour, salt, and baking soda.
- Slowly add the dry ingredients to the butter mix.
- After fully incorporated, stir in the chocolate chips.
- Using a cookie scoop, scoop spacing 3 inches apart. You do not want to crowd them as they spread quite a bit.
- Bake for 8-10 minutes. Check at 8 minutes and then check every minute until you figure out the right time. These brown easily.