These were pretty much the best chocolate chip cookies I’ve ever made. EVER. I used the America’s Test Kitchen recipe that makes two significant modifications on the “standard” chocolate chip cookie recipe: brown butter and brown sugar. You can really taste the difference and feel the effect on the overall texture of the cookie. Other big plus: I didn’t need to lug out my mixer to make these! We ate them all within 4 days. Not ashamed to say that at all. You would too.
You can find the recipe in a number of locations, like the America’s Test Kitchen website. We took it from the new Cook’s Illustrated book “The Science of Good Cooking.” Love the book!