By: Amecia Matlock
After many many attempts, fails, and happy accidents, I’ve curated my perfect chocolate chip cookie recipe. It features all of my favorite charms of this delectable treat including rich toasty caramelized flavor from the brown butter, crunchy on the outside with a chewy gooey inside, thick and chunky with 1/4 cup of dough in each cookie, loaded with milk and dark chocolate chips, and topped with flakey salt for the perfect balance. This cookie has my perfect stamp of approval and is sure to be a crowd pleaser.
Ingredients
- 1 ¼ cups all-purpose flour
- 1 ¼ tsp cornstarch
- ½ tsp salt
- ½ tsp baking powder
- 8 tbsp butter (1 stick)
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 egg (at room temperature)
- 1 tsp. vanilla extract
- ½ cup milk chocolate chips
- ¼ cup dark chocolate chips
- Flakey salt of choice to taste
Directions
- Start by browning the butter. This is done by heating butter in a pan on medium heat until reaching a warm caramel color. Remove from pan and allow to cool to room temperature in a small bowl. I usually give it about an hour on the counter or 30 minutes in the fridge.
- Add dry ingredients to a bowl (flour, cornstarch, salt, baking powder) and whisk until well combined.
- In a separate bowl add brown sugar, granulated sugar, and cooled butter and whisk together until light and fluffy.
- Combine wet and dry ingredients and mix until fully combined. Dough will be crumbly.
- Lastly add milk and dark chocolate chips along with the room temperature egg to the mixture. Stir thoroughly. Dough will still be slightly crumbly.
- Scoop 1/4 cup mounds of dough mixture and shape into balls. Place on parchment lined baking sheet about 2 inches apart.
- Top with a few extra chocolate chips before baking
- Bake at 350° F for 12-15 minutes.
- Immediately top with flakey salt of choice to taste, and let cool on cooling rack for another 15 minutes.
- Enjoy!
Makes 7-8 cookies. Best served slightly warm

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