The Best Chocolate Chip Cookies EVER

This recipe yields 12 cookies.

Ingredients

  • 1 cup butter, unsalted and cubed

  • 1 cup brown sugar

  • 1/4 cup granulated sugar

  • 2 eggs, room temperature

  • 1 tsp vanilla extract

  • 2 1/2 cups flour

  • 1 tsp baking soda

  • 2 tsp sea salt flakes, plus more for sprinkling

  • 1 cup semi-sweet chocolate chips, plus more for tops

Instructions

  1. Start browning the butter by placing butter cubes in a small pot and heating over a medium heat for 5-7 minutes.

  2. Once butter starts to foam, continue watching until the foam has deflated and the butter is a light amber color.

  3. Remove from heat and allow to cool for 20-30 minutes.

  4. Preheat the oven to 350 degrees and prep baking trays with parchment paper or silicone baking mat.

  5. Beat cooled butter and both sugars together, using a beater attachment until smooth.

  6. Add in eggs, one at a time, followed by the vanilla extract.

  7. Add the flour, baking soda, and sea salt and continue beating on a low speed until combined into a smooth dough.

  8. Pour in chocolate chips and mix until combined.

  9. Using an ice cream scoop or two spoons, scoop out balls of dough, spaced evenly, on a baking sheet.

  10. Flatten cookies with the palm of your hands, slightly, and add more chocolate chips on top for decoration (optional) and more sea salt!

  11. Bake for roughly 12-15 minutes or until the cookies have a slightly golden brown edge. Transfer to a cooling rack to cool and enjoy!

Gooey Salted Caramel Sauce

Ingredients

  • 1 1/2 cups granulated sugar

  • 1/4 cup water

  • 2 tsp lemon juice*

  • 3/4 cup heavy cream, room temp

  • 2 tablespoons unsalted butter

  • 1 tablespoon flakey sea salt

Directions

  1. In a medium saucepan, combine the sugar, water, and lemon juice.

  2. Place pan over medium-high heat and allow the sugar mixture to start boiling. (No need to stir)

  3. After 6-8 minutes, mixture will begin to turn a deep golden brown color. When this step occurs, remove from heat immediately.

  4. With a whisk or wooden spoon ready, add in the heavy cream and stir. Mixture will bubble up but go back down quickly.

  5. Then, add the butter and stir until melted and follow that with the sea salt.

  6. Wait for the mixture to cool to room temp before transferring to a bowl and store in refrigerator for up to 3 weeks or freezer for up to 3 months. Mixture will continue to thicken to about the consistency of corn syrup.

* Lemon juice is citric acid that helps reduce crystallization during the sugar syrup making process! Highly recommend this ingredient if you are newer to making caramels.