These cookies are amazing. Like, jaw-dropping amazing. Drop-everything-you’re-doing-right-now-because-you-must-make-these-stat amazing.
These babies are super gooey, super chocolatey, really tall, and big. 1/4 dough for each cookie big. They are thick chunks of chocolatey goodness that you will probably want to cut in half because of their sheer magnitude and richness. (but if you eat the whole thing, I won’t blame you)
This recipe’s main differences from other cookie recipes is two ingredients: browned butter and almond extract. (she says the almond extract is optional, but it amps up the flavor so, so, so much! Go grab yourself a nice jug of the stuff and thank me later)
I could go through some fancy-schmancy scientific explanation of why these two ingredients make it better, but you know what? Forget impressing you with words. Here’s a picture to win you over.
These things are divine, I’m telling you.
She calls for mini chocolate chips, but I used regular sized (and a mix of semi-sweet and milk). I’d like to tell you it’s because I’m a cool rebel that likes to mix the chips and all that. But I did it because we had that little tiny sprinkling left of semi-sweet chips and a few bags of milk. And no minis. It was my only option left and I needed cookies!!!
And they still turned out great, just so you know. I mean, you can’t mess up chocolate – am I right?
So: browned butter. Don’t be deterred by the fact that you will brown some butter. It’s super easy, actually!
You just melt butter in a saucepan over medium heat, stir often, and wait for it to foam, turn brown-colored, and smell nutty and delicious. Don’t be afraid to really let it get brown (but don’t burn it – butter goes from brown to burnt pretty quickly).
When I first made brown butter, I used to not let it get brown enough because I mistook the boiling for foaming. It’s not! The butter will go through several stages of bubbling before it starts foaming.
When it’s finally brown, it will foam and rise up in the pan (stage 3 in the picture). Like it’s levitating or something. It will rise up all frothy and foamy and you’ll have to use your wooden spoon to break through the bubbles to see the color of the butter.
Don’t stop at Stage2! It’s only gettin’ started, y’all!
Once it’s done, the butter will be brown and lovely and smell like Heaven!
So there’s that.
Also make sure to follow the directions to a point. Chilling the dough for a few hours is really tiresome and tests your patience, but it will be worth it. Otherwise, the dough will be too warm and will melt all over the place in the oven, creating a weird-looking flat and crispy cookie.
One more pointer before I leave you: make sure to scoop-and-level your flour, unless you want a dry cookie. That’s pretty self-explanatory. K?
In summary, make this cookie. Add almond extract. Browning butter is really easy. Chill the dough. And enjoy!
Bakery Style Chocolate Chip Cookies
- 2 sticks butter (we’re going to brown it!)
- 3/4 cup granulated sugar
- 1 cup light brown sugar
- 2 large eggs
- 1 tablespoon pure vanilla extract
- 1 teaspoon almond extract, optional
- 1 teaspoon baking soda
- 3 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1 1/2 cup mini chocolate chips
- Melt butter in a saucepan over medium heat. Cook, stirring often, about 6 minutes, until it becomes brown in color. It will foam, reduce, then foam again. Once it’s done cooking the foam is a light brown and it will dissipate after you remove it from the heat. Once it starts to brown, keep stirring so it doesn’t burn. Let sit for about 5 minutes to cool. (Here is a visual on how to brown butter.)
- Pour into an electric mixer fitted with paddle attachment. While still hot, add both sugars and mix on low until combined. Let sit to cool for a few minutes.
- While butter mixture is cooling, combine flour, baking soda, and salt in a medium bowl. Stir and set aside.
- Turn mixer (with butter mixture bowl attached) on low. Add eggs, one at a time, mixing completely. Mix in vanilla extract and almond extract (optional, but it adds great flavor). Add flour mixture to the wet ingredients and mix until combined. Stir in chocolate chips.
Important: Cover bowl with plastic wrap and chill dough for at least 3 hours. I chilled mine overnight. It must be COMPLETELY cold before you bake it for these to turn out properly.
- NOTE: to make it easier to scoop, let the dough chill for about 30 minutes so it’s not too liquidy, then scoop your dough onto a cookie sheet lined with wax paper. Cover with plastic and chill for several hours or overnight, then place on baking sheets as in step 7 below.)
- Preheat oven to 350°. Line cookie sheets with parchment or silpat liners. If your dough has been chilling overnight, you may need to let it sit at room temp for about 20 minutes before you can scoop it. Even then, it’s gonna be an arm workout. It’s worth it!
- Scoop out 1/4 cup sized balls and place 6-8 on a sheet. They don’t spread a lot, but they’re BIG cookies.
Bake for about 11-12 minutes. They will be golden on the outside and still doughy on the inside – perfect! Let cool for 5 minutes, and then remove from pans to cool completely.