I am so excited to be sharing this recipe with you today. If teleportation was a thing – these chocolate chip cookies would be on their way to you right now.
Until science catches up, here is the recipe for the BEST chocolate chip cookies you have ever eaten, let alone pulled out of your own oven!
This chocolate chip cookie recipe yields a perfectly textured, just-enough-chewy, just-enough-crispy cookie with a blend of cinnamon, caramel, and milk chocolate notes. I sometimes love to add a sprinkle of sea salt on top before baking, which just sends these over the top.
I didn’t think these chocolate chip cookies could get any better when I served them to my friend at a playdate three years ago. When I told her that one of the secrets was using browned butter, she immediately asked if it was Joy the Baker’s recipe.
I had never heard of Joy, and was a bit deflated — this was my chocolate chip cookie recipe, one that I had spent precious undergraduate hours and dollars perfecting… but once I checked out Joy’s site, I found a kindred spirit.
If you’ve never heard of her, make these chocolate chip cookies, pour a glass of milk or cup of coffee, and head over for some indulgence. I especially love her Sunday links.
We had a couple of similarities, but there was one provocative difference between our recipes — her addition of a teaspoon of molasses. I immediately knew that the molasses would take the caramel taste to a new level (combined with the brown butter and brown sugar) and added it the next time I whipped up a batch. A teaspoon wasn’t nearly enough for my tastes, so I increased the increment to 1 Tablespoon. Thank you, Joy!
How to Make Brown Butter Chocolate Chip Cookies
Now, onto the recipe.
First, gather your ingredients:
- 1/2 cup brown butter (see instructions below)
- 4 Tablespoons shortening
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 1 Tablespoon vanilla extract
- 1-2 T molasses
- 2 eggs
- 2 cups all-purpose flour
- 1 teaspoon salt (plus extra for sprinkling on top, optional)
- 1 teaspoon baking soda
- 1-2 Tablespoons cinnamon
- 1 cup milk chocolate chips
Brown butter is simply “browned butter.” Melt your butter in a saucepan until the milk solids start to darken and turn a caramel brown, and take it off of the heat. I like to cool mine before incorporating it into this chocolate chip cookie recipe, so brown the butter first!
I use an even blend of white and brown sugar to increase the caramel taste, without having the cookie become too crispy. Cream the sugars with the slightly cooled butter, and then whip in shortening before adding the molasses, vanilla, and eggs.
I always add eggs last in the liquids as the sugar will actually start to chemically cook the eggs and adding them earlier can affect your final product. I also use non-hydrogenated shortening to achieve a great balance between the chewy inside and crispy outside.
The cinnamon, vanilla, and molasses are purely there for flavour, and I prefer Ghiradelli milk chocolate chips — I actually have to hide them from Miss G and myself, we’ll just sit and eat half a bag given the chance!
I’ve been meaning to experiment with using half cake flour to half regular flour with this recipe, and I’ll update this post when I do. If you needed to use a gluten-free flour, I’d go with a whole spelt.
I hope you give these a try and find these to be the BEST chocolate chip cookies that you have ever made. Please let me know if you run into any snags in the baking process — I’m here to help.
(And make sure to pin this chocolate chip cookie recipe for later… although I really think you should drop everything and start whipping up a batch now!)