The search is over. I have found “THE ONE”.

This, here, is my favorite chocolate chip cookie recipe. No sifting, no funky flours, no chopping chocolate. Just simple goodness. Oh yeah, and I found out that brown butter is the best creation in the history of the universe!

Please, if you have not tried brown butter..do it. The pictures above should help you when making it for reference on how dark it should be. It is SO EASY! You will sit there in awe wondering where the heck this stuff has been all your life. This recipe is a combination of two of Karly’s, from Buns in My Oven, chocolate chip cookie recipes. In one of her recent posts, she made brown butter chocolate chip cookies and although she thought there were good, she still liked her original favorite chocolate chip cookie recipe. She then suggested to just use the brown butter in her favorite recipe…which is exactly what I decided to do!

I ever so slightly altered her recipe, and it was PERFECT. It is perfect. They taste absolutely incredible right out of the oven. Slightly crisp edges and a chewy gooey middle with melty chocolate out the wazoo. Yes, this is baking at it’s finest. There are nuts in this recipe, and even though I’m not a huge fan of nuts in my chocolate chip cookies (I really only like them in oatmeal cookies for some reason), I loved them in this recipe because I processed them in the food processor to make them super super fine, almost like a chunky flour, and they gave the cookies a delicate but delicious nutty flavor. Nutty flavor+brown butter=tummy full of cookies.

If you would like to be happy, make these. You’d have to be crazy to not want to be happy, therefore crazy not to make these. Just make them. And please, pretty pretty please, eat one when they are warm and the chocolate is all gooey. I promise you, you will love me forever then…Until you have to buy bigger pants. But hey, let’s just say they shrunk in the wash

Brown Butter Chocolate Chip Cookies

(Adapted from Buns in my Oven)

1/2 cup white sugar

1/2 cup brown sugar

1 stick (1/2 cup) brown butter, cold and cut into cubes-directions for brown butter below

1 egg

1 1/2 teaspoons vanilla

1/2 teaspoon baking soda

1 1/2 cups all-purpose flour

1/2 teaspoon salt

1 1/2 cups chocolate chips

1 cups walnuts or pecans, toasted and very finely chopped (easiest to do this in food processor)

1-2 teaspoons of milk, as needed

1. First you need to make your brown butter, I suggest doing this the night before or at least 3 or 4 hours prior to baking. Over low heat, melt a stick of butter in a small heavy saucepan, stirring continuously. Keep it over the heat and it will start to foam and bubble, keep stirring. Soon you will see brown flecks showing up, keep stirring until butter turns a darker color and is an amber color (this took me about 10 minutes). Pour into a bowl or ramekin (I used a 4-inch ramekin), pop in the fridge until hardened. It should be solid after about 4 hours. Keep in fridge until ready to use.
2. Preheat oven to 300 degrees F. Toast nuts on a baking sheet in preheated oven for about 10-12 minutes, stirring around every 5 minutes. Do NOT turn off oven when nuts are done toasting. Take nuts out of the oven and chop super fine, I found this very quick and easy in my little food processor.
3. Cream together brown butter and both sugars until combined and smooth. Beat in egg, vanilla, and baking soda. Add in flour and salt. Mix in nuts and chocolate chips. The dough may be a little crumbly, I added in about 2 teaspoons of milk and that worked great for me to make it all come together.
4. Scoop dough onto cookie sheets by the tablespoonful, 2-3 inches apart. Bake in preheated (300 degrees F) oven for 18 minutes. Let cool on wire rack. Enjoy!

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