Welcome to For Love of the Mouse. We are so excited that you stopped by. On our blog, we cover all things Disney and beyond. Come for the Disney, stay for the lifestyle, health, beauty and more! Be sure to follow us on Instagram at ForLoveOfMouse, on Facebook at For The Love of The Mouse and on YouTube at For Love of The Mouse. Let’s get started!
I love a good chocolate chip cookie and the great thing about chocolate chip cookies is that they don’t typically require any pre-baking refrigeration time and the ingredient list is one that we always have on hand.
I have been playing around with my chocolate chip cookies recipe in search of the very best chocolate chip cookies and I do believe that I have in fact, achieved it. Yes, that’s right, this weekend, I discovered the perfect chocolate chip cookie recipe and today, I am sharing that recipe with you.
Let’s get started.
Here’s what you need:
- 1 1/4 cup of butter (browned, cooled and soft solid)
- ¾ cup granulated sugar
- 1 cup firmly packed brown sugar
- 2 large eggs at room temperature
- 2 teaspoon vanilla
- 2 ¾ cups of flour
- ½ teaspoon of salt
- 2 teaspoons baking soda
- 2 cups semisweet chocolate chips
Making Brown Butter:
Place the butter into a medium sauce pan. Over medium heat, melt the butter and stir constantly until the butter begins to turn a light caramel color. The butter will foam and release a distinc and delicious nutty aroma, similar to toffee. Don’t let the butter burn, you don’t want it to become a deep brown; all you need is a deep golden color and that nutty scent.
Once you have made the brown butter, pour into a bowl and place in the refrigerator for about an hour. You want the butter to cool to room temperature and solidify. You don’t want the butter to be hard but you do want it to be a soft solid.
Working with the butter in its melted form will create flat cookies. Take the time to bring it to a soft solid for perfect cookies.
Making the Cookies:
Preheat your oven to 375.
Once the butter has cooled and solidified, put it in your mixer with both sugars.
Cream the sugars and butter until fluffy, about two minutes on medium speed.
Add in the remainder of the ingredients except the chocolate chips and mix until combined. Don’t overmix. The dough will be crumbly.
Mix in your chocolate chips.
Form the dough into balls and place on a silicone mat on two large cookie sheets. I formed larger cookies than I normally would, about half inch balls because they don’t spread as much as some and because who doesn’t want/need a big brown butter cookie right about now.
Place the cookies in the oven for 9-13 minutes. We like our cookies “doughy” so I tend to put mine in for less time. For these, 11 minutes was perfect.
After you pull them from the oven, cool slightly before moving about five minutes.
Now, this is very important. Try one of the cookies when they are still warm and gooey. You’re welcome.
This recipe made about 27 cookies.
The brown butter takes a little extra time than just tossing in room temperature butter but once you try it, you will be hooked. The brown butter gives the cookies a rich, nutty, delicious and unique flavor and is well worth the extra step and time.
Thank you for stopping by and for the love of the mouse, never forget, that it all started with a mouse.