The PERFECT Chocolate Chip Cookies
Friends – you know that I prefer to post my own, original recipes. But THESE Chocolate Chip Cookies are actually the BEST most PERFECT Chocolate Chip Cookies that I have EVER tasted! And I simply had to share the recipe with you all.
I know, it is unbelievable! Where did they come from? Whose recipe are they? Why are they so delicious? What makes them different?
Don’t worry, I will answer all these important questions!
My good friend Leah made these cookies first and was SO impressed that I forced her to share the recipe with me!
The recipe was posted on Lauren Conrad’s website (shocker, I know) but the recipe is actually from Lauren Lowstan – a baker and friend of Lauren Conrad’s. What do ya know? If you haven’t ever checked it out, I actually do love the content that Lauren posts on her site! She describes it as where “fashion and beauty meet crafting, cooking, and more!” What’s not to love?
These cookies come out PERFECTLY soft in the center with a deliciously crisp edge and RICH vanilla flavor!
This recipe is almost exactly the same as the traditional Nestle Tollhouse Chocolate Chip Cookie recipe. Same amount of flour, sugar, butter, and baking soda. However, there ARE a few important exceptions. Here are the key differences:
- Butter: This recipe calles for the same AMOUNT of butter (1 cup or 2 sticks unsalted), however, the butter in this recipe is melted and browned in a pan before it is mixed in with the other ingredients. This is also why the cookie dough has to be refrigerated before baking – the butter has to cool enough so that the dough can re-set.
- Sugar: This recipe calls for the same AMOUNT of total sugar (1 1/2 cups) as the original tollhouse recipe, but the proportions are different – 1 1/4 cup packed dark brown sugar and 1/4 cup granulated sugar (vs. 3/4 cup packed brown sugar and 3/4 cup granulated sugar). The tollhouse recipe also does not specify whether the brown sugar should be light or dark, however, Lauren’s recipe does suggest you use dark brown sugar! This will add flavor to your final cookies!
- Eggs: This recipe calls for 1 large egg and 1 egg yolk (vs. 2 eggs). The added yolk (without its white) will bring richness and density to your cookies.
- Vanilla Extract: This recipe calls for 2 tsp vanilla (vs. 1 tsp vanilla). This is honestly something that I always changed about the original tollhouse cookie recipe – I love love love vanilla extract.
- Sea Salt: This recipe calls for sea salt sprinkle on top of the cookies (vs. no sea salt sprinkle). This added step may seem unnecessary, but it seriously adds SO MUCH! Don’t skip it!
All in all – you are going to LOVE these cookies! They are PERFECT!
Crispy on the outside, soft on the inside - these Chocolate Chip Cookies are PERFECT! Browned butter & dark brown sugar give these cookies deliciously rich texture and flavor.
- 2 1/4 cup all-purpose flour
- 1 tsp baking soda
- 1/2 tsp sea salt plus more for sprinkling on top
- 1 cup unsalted butter
- 1 1/4 cup dark brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 egg yolk
- 2 tsp vanilla extract
- 1 cup semi-sweet chocolate chips or chunks
Whisk dry ingredients together in a medium sized bowl.
Then, melt butter in a saucepan over medium heat. Whisk butter and remove from heat as soon as the butter begins to brown. Transfer the butter to a bowl to prevent burning. Set aside to cool for a few minutes.
Beat the butter and sugars until thoroughly blended, about 2 minutes. Beat in the egg, yolk, and vanilla until combined. Add the dry ingredients slowly and beat on low-speed just until combined. Stir in the chocolate chips.
If you can, chill your dough for 1 hour.
Scoop dough onto baking sheets with an ice cream scoop, and sprinkle sea salt on top. Bake at 350 degrees F, for 7 to 10 minutes. You want the cookies to look under baked in the center, but lightly browned around the outside. Remember, they still cook when you take them out of the oven!
Lauren Lowstan’s Tip: If you want to get the perfect chocolate chip cookies that are crispy on the outside, and soft and chewy on the inside, then refrigerate your dough balls for 24-48 hours before baking. Make sure to bring to room temperature before putting in the oven. This will give your cookies the perfect crispy-to-chewy ratio.