At long last, it’s time for me to share my perfect chocolate chip cookie recipe! I know you’ve all been waiting for it with bated breath! Well, after baking about forty batches of chocolate chip cookies in the last year and a half I’ve discovered that the recipes I liked the most all had a few things in common – 1) Brown butter, 2) Brown sugar, and 3) Sea salt. So I kept those ingredients constant and varied the others until I found just the right combination. There’s not really a “secret ingredient” in these cookies – you probably already have all of the necessary items in your pantry. But keep in mind that this is based on my own experience so this recipe is completely customizable. You can use a mix of white and brown sugar if you’d prefer, you can leave out the salt, you can add other extracts (almond or maple would be good), and you can use any add-ins you want (like toffee, nuts, or M&M’s – yum!). I make these cookies any time I want to impress someone so I think they’re absolutely perfect. Go mix up a batch and see what you think!

INGREDIENTS:
1/2 c (1 stick) salted butter
1 c light brown sugar, packed
1 egg
2 tsp vanilla extract
1 tsp baking powder
1/4 tsp salt
1 1/4 c all purpose flour
1/2 c semi-sweet chocolate chips
1/2 c milk chocolate chips
Sea salt

DIRECTIONS:
Place the brown sugar into a large mixing bowl, using a wooden spoon to break up any clumps. In a medium saucepan, brown the butter over medium heat. This should take just 5-8 minutes so keep an eye on it because it will burn quickly. When the butter is a nice golden brown color, immediately pour it over the brown sugar (as fast as possible because it will continue to cook in the saucepan until you do), using a spatula to make sure to get all of the yummy brown bits into the bowl, and stir to combine. Cool to room temperature. Add the egg and vanilla and stir to combine. Add the baking powder, salt, and flour and stir until no streaks of flour remain. Fold in the chocolate chips. Press the dough into an 8×8″ pan lined with aluminum foil and coated with cooking spray. Sprinkle lightly with sea salt. Bake at 350 deg F for 25-30 min or until the edges are golden and a toothpick inserted in the center comes out clean. Cool to room temperature on a wire rack before slicing. Enjoy!

Based on Two Peas and Their Pod’s M&M Chocolate Chip Blondies and Picky Palate’s Brown Butter and Fleur de Sel Chocolate Chip Cookies.