The secret to making the best gooey chocolate chip cookies is down to the quality of your chocolate and using delicious brown butter. The result is a thick and chewy chocolate chip cookie like you have never tasted before, and very easy to make.
Keyword: baking, brown butter, chocolate, chocolate chip, cookies
2 1/2cupsChocolate Chips
2 3/4cupsPlain flour
2 1/4 sticksSalted butterEuropen style if possible
1cupDark brown sugarpacked
Make the brown butter - extra step, but worth it!
In a saucepan place all the butter and put onto a low heat. Stir, or swirl, every few minutes as butter melts. Let it bubble away until the butter is a dark golden brown.
Carefully pour the brown butter into a heat proof bowl and let is solidify. Give it a bit of a stir while it cools to mix up the browned mix solids. It should have a softened butter consistency to be ready to use.
Making the cookies
Preheat your oven to 350F, or about 290F if you have a convection oven.
Place the softend butter into the bowl of a stand mixer, along with all other ingridents except for the eggs, flour and chocolate chips. Mix on a medium speed for 3-5 minutes until well combined and fluffy.
Next, keep the mixer going and add the eggs one by one. Ensure each is combined before adding the next.
Finally, turn of the mixer to add the flour and chocolate chips. Turn the mixer on low to combine all the ingridents, until a dough is formed. Be sure to stop once you a dough, you want to keep the chips in tact!
Use the cookie scoop to scoop out 16 cookies. These can now be frozen if you wish to keep them for later. Otherwise, arrange them on your baking sheet and bake for 12 minutes or until the edges are golden brown and the centres have set. Let them cool on the baking sheet for 5 minutes, and then remove to a cooling rack.