I realize this is a very big statement for me to make, and I don’t take this lightly:
These are my new favorite chocolate chip cookie.
*Wipes sweat from brow*
I have made a zillion chocolate chip cookies, including the Great Chocolate Chip Cookie Experiment of 2008, but I’m sorry to say ‘so long’ to you NY Times Chocolate Chippers – there’s a new #1 in town.
Here’s why I like these best:
1) No preparation required. You don’t have to let the butter soften, chill the dough before baking, stand on your head and plug your nose, etc. If want to make chocolate chip cookies and eat them in less than an hour, this is the recipe.
2) The used of browned butter, brown sugar, and two full teaspoons of vanilla makes for an extremely toffee-like nirvana party in your mouth. This is a sophisticated cookie, with more flavor than any other I’ve tried, and the salty bite at the end (hellllloooo fleur de sel!) takes the edge off all that buttery sweetness. I don’t think this is my kids’ favorite cookie — though they devoured them, don’t get me wrong — but it is an adult favorite.
Thank you to my friend Jenny at Picky Palate for creating these. I’ve adapted her directions only slightly.