# I Am Completely Infatuated with Chocolate Chip Cookies
Today, August 4, marks chocolate chip cookie day. Is there any other cookie that can even compare? In a round of MFK (Marry, F***, Kill) featuring chocolate chip cookies, peanut butter, and oatmeal raisin, I would undoubtedly choose to marry chocolate chip cookies, have a brief affair with oatmeal raisin, and eliminate peanut butter. Chocolate chip cookies are just that amazing. If I had to settle for just one cookie for the rest of my days, it would be a brown butter chocolate chip cookie.
## My Love for Chocolate Chip Cookies Knows No Bounds
There are over [10 chocolate chip cookie recipes on I am a Food Blog](https://iamafoodblog.com/?s=chocolate+chip+cookies) (some variations exist, but all are based on chocolate chip cookies), and I can confidently say I have tried, created, and devoured a TON of chocolate chip cookies throughout my life. [I am even on a relentless pursuit to discover the finest store-bought chocolate chip cookie in the world](https://iamafoodblog.com/the-search-for-the-best-chocolate-chip-cookie-in-the-world/).
Every single time I think I’ve discovered the **ultimate cookie**, I find myself wondering if there might be something superior out there. Wow, reflecting on it, I realize I have cookie commitment dilemmas. However, I believe I may have finally found it, everyone. **This homemade cookie feels like the one**. I know I’ve claimed this before, so please don’t view me as merely a fervent cookie enthusiast; this time, I am certain. *This is the cookie I want to dedicate myself to.*
## Why These Cookies Are the Best Chocolate Chip Cookies
The caramelization from the combination of the two sugars, the nuttiness from the browned butter, and the abundant pools of melted chocolate… swoon. They have slightly crisp buttery edges accentuated by a touch of toffee and a soft, dense, chewy center barely held together due to all the chocolate. The tops feature craggy textures with those ever-Instagrammable ripples, achieving the perfect balance between sweet and salty. This cookie makes my heart race a bit. Cue the heavy breathing. SO DELICIOUS.
The recipe is a blend of all the cookies that have existed before it. It stands on the foundations laid by giants. In tribute to all the cookies I’ve cherished before, this is it: my ultimate salted brown butter chocolate chip cookie recipe.
## For Optimal Chocolate Chip Cookies, Use Brown Butter
Browned butter in chocolate chip cookies is most certainly a game changer, and I happen to appreciate the subtle hint of hazelnut flavor it brings, but only if you brown the butter just enough. Additionally, there’s the perk of not needing to wait for your butter to reach room temperature when you’re craving cookies. Just ensure you monitor the butter closely – you can definitely overdo it and end up with dark bits in your browned butter, which I strongly reject.
I prefer to brown it just until I see tiny flecks of brown. Naturally, when you brown butter, you lose some moisture, so I compensate by adding an extra pat or two of butter after browning the initial butter. The extra butter also helps cool the mixture down, which is fantastic because you don’t want your cookie dough to be too warm, as this will cause them to spread excessively.
## What Exactly is Brown Butter?
Brown butter, referred to as beurre noisette (hazelnut butter in French), is an extraordinarily delightful concoction that was originally applied in savory French dishes but is now found in various butter applications. It’s a deep golden hue, speckled with brown flecks, nutty, and incredibly fragrant. Brown butter is pure perfection.
Browned butter infuses so much flavor into baked goods for just a small extra effort. It adds a nutty caramel depth and enhances the brown sugar, rendering these chocolate chip cookies tasting caramelized, deep, rich, and robust.
## How to Brown Butter
Brown butter is crafted by gently melting unsalted butter over low heat, allowing it to separate into butter fat and milk solids. The milk solids settle at the bottom of the pan, where they begin to brown until they reach