The Chocolate Chip Cookie

I have been on the hunt for the perfect Chocolate Chip Cookie. I have come across a couple of recipes that advise you to do a couple of things. Everything from using brown butter to cold butter to cornstarch to chilling the dough. So I decided to try to incorporate some of the ideas in hopes of making the perfect chocolate chip cookie. And I believe I have cracked the code to the perfect cookie. These are the perfect cookie for me. Crispy edges and chewy center!! This will be my go to chocolate chip cookie recipe.

Ingredients

2 cups plus 2 tablespoons all-purpose flour

1 teaspoon baking soda

2 teaspoons cornstarch

½ teaspoon salt

½ teaspoon ground cinnamon

1 ½ sticks (6 oz) butter, brown and cooled (I used salted)

1 cup light brown sugar, packed

½ cup white sugar

2 large eggs, room temperature

2 teaspoons vanilla extract

1 teaspoon almond extract

½ cup each of white, semi-sweet, & milk chocolate chips/chunks  

Directions

In a small sauce pan over medium high heat add the butter. You want to brown the butter. This will take 5-8 minutes. Once the butter has melted completed it will start to foam then bubble.

 It will look like butter is going to boil over. Don’t Panic!! When the butter starts to boil remove from heat and stir for a few seconds. Return to heat.  After the crazy boiling you want to keep a close eye on the butter. It will brown immediately. The smell of this brown butter is intoxicating. It smells like toasted nuts. It smells AMAZING!!! Once the butter is brown remove it from the heat.

Let it cool for 10-15 minutes. Or place it in the freezer for 5 minutes.

In a medium sized bowl, whisk together the flour, baking soda, cornstarch, salt, and cinnamon. Set aside

In the bowl of a stand mixer or large bowl using a hand mixer beat together the cooled brown butter and both sugars for about 1 minute.

Add the eggs one at a time. Then the vanilla and almond extract. Beat until combined.

Slowly add in the dry ingredients and mix until there are no flour clumps. Remember to scrape down the inside of the bowl to make sure all the ingredients are combined.

Fold in the chocolate chips.

Cover and refrigerate dough for at least 30 minutes.

Remove the dough from the fridge and preheat the oven to 325 degrees, make sure the racks are in the middle of the oven.

Line a cookie sheet with parchment paper or a silicone baking mat.

Using an ice cream/cookie scoop or spoon, scoop ¼ cup of dough and roll into balls. Place on the lined cookie sheet making sure the cookies have room enough to spread.

Bake for 12 minutes, rotating the cookies half way through. The edges should be golden, but the center of the cookie should look soft. Every oven is different so keep an eye on the cookies at the 10 minute mark.

Let the cookies cool on the baking sheet for about 3 minutes or until they are firm enough, then move the cookies to a cooling rack.

Repeat until all the remaining dough is used. Enjoy with cold milk!

Makes about 2 dozen cookies