These chocolate chip cookies are filled with flavor and perfectly chewy. This classic American recipe has many variations but this is the best one yet.
Chocolate chip cookies have always been a classic American dessert. There simply is nothing more American than this classic. Ever since I was little, they have always been a staple at my house. What’s not to love about an easy recipe that tastes delicious and has minimal cleanup?
Everyone has their own preferences on how they like them to taste. Of course there is the crispy versus chewy debate. The sea salt versus no sea salt. The Dark Chocolate vs Milk Chocolate. It seems like everyone has their own personal ideal of what they want their chocolate chip cookie to be. Even in my own family we don’t agree on all of the above, yet we all agree that these cookies taste amazing.
If you are into browned butter, dark chocolate, chewy cookies topped with sea salt – these truly are the best chocolate chip cookies ever.
Whenever I make cookies, I never like to make the same thing twice. I constantly love to switch things up and make things that are totally original. My family on the other hand, loves tradition. They love classic recipes that can be made over and over again. There are only a few desserts that we agree should be added to the recipe book and made on a regular basis and these cookies are absolutely one of them.
Some other recipes you might like:
The Best Chocolate Chip Cookies
- 1 cup Butter
- 1½ cups Brown Sugar
- 2 Eggs
- 1 tbsp Vanilla Bean Paste
- 3 cups All Purpose Flour
- 1 tsp Baking Soda
- 1 cup Chocolate Chunks
- In a medium saucepan heat the butter until melted. Stir constantly until the butter gives off a nutty aroma and is a golden brown. Remove from the heat source and pour into a bowl. Allow the butter to cool to room temperature. (It will still be a liquid but won't be warm.)
- Add the brown sugar to the butter and cream until they are fully combined and a slightly lighter color. Add the eggs one at a time beating the mixture until it is light. Add the vanilla bean paste.
- Sift the flour and baking soda into the dough and stir until just combined. Don't stir more than you need to since it will overwork the gluten structure.
- Stir in the chocolate chunks and scoop the cookies onto a greased baking tray. Allow the cookie dough to cool on the tray in the refrigerator for 10-30 minutes. (If you have to use a plate and then transfer them onto a cookie sheet later thats ok!)
- Bake the cookies for 8-11 minutes or until the edges are a golden brown.