Playing around and getting crazy in the kitchen… it’s kinda what I do.

It’s my livelihood; my passion; my all. And yet, when it comes to my chocolate chip cookies, I’m a purist. Go ahead and throw pickles, mustard, vinegar, and every deli meat//cheese//whatever you can think of on my sandwich. I’m all for it. But mah cookies?! I want to taste two things: Butter and CHOCOLATE.

When I think about chocolate chip cookies, I think about Christmas eve and my mom and brothers and all the messy cookie dough hands and faces and smiles that came with those indulgent baking adventures.

And as long as we’re on the topic of holidays – specifically Christmas – can you believe October is already 3/4 of the way OVER? That means we’re basically sitting down for Thanksgiving dinner, and then, you know… XMAS is like here. It’s madness. But I have to admit I’m a little excited, too. This is our first year in a real home of our own, and I have big plans for holiday-ing and christmas tree-ing (I plan on dragging C to a real Christmas tree farm, grabbing a couple of axes, and cutting down the biggest tree us two brutes can carry to the car) and baking up a serious storm.

What can I say…? I got holiday spirit. Holiday life is dreamy and perfect (and totally stressful once the credit card bills come in but let’s not go there, mmmk?).

Wow. Do I digress or what? Back to the cookies!!! The ingredients in this recipe are so simple, and yet, when combined (properly), make the most amazing cookies you’ll ever sink you pretty little teeth into —> Hello, Flawless Chocolate Chip Cookies!!!

Now. I know flawless is a pretty bold title. But this are a pretty bold cookie. What makes them flawless you ask? Well…

1) Crispy on the outside <<AND >> soft and chewy on the inside. FOR DAYS. This alone is a major cookie win.

2) You can make these cookies big or small, and the dough does not need ANY chill time. That’s right!!! All you need to do is preheat that oven, make the dough, and get your bake on. Amen.

3) Three kinds of chocolate. Need I say more? Ok… three kinds of chocolate = three slightly different, totally awesome chips melting in your cookie and your mouth. Chocolate lovers rejoice!

4) Brown butter. Easy to make (all you need is butter and a pan!) and sure to take your cookie game to a whole new level. Warning: Once you go brown, there’s no turning around! Brown butter is pure paradise!!!

The recipe for these flawless chocolate chip cookies actually comes from this recipe for everyday chocolate chip cookies. After a few comments on the dough being gooey, I wanted to retest the recipe, and I’m happy to say it is truly flawless. I even got a “those cookies babe… holy COW” from C. And um, let’s just say that’s a lot from that man 😉

A few tips on being sure your cookies come out being all they can be!

1) In the directions you will notice you brown part of the butter, then add the cold butter into the browned butter, and mix until they’re completely combined. You must – I repeat, MUST – chill the butter back to room temperature. I stress this point because I have a feeling the readers who had gooey dough may have possibly skipped this step. I don’t want you to have gooey dough! Bringing the butter back to room temperature only takes a few minutes in the freezer/fridge. Totally worth it!

2) Please don’t over mix your cookie dough. Over mixing is always a huge baking no-no, and in these cookies it’s essential you mix just until combined. We want thick, chewy cookies with crispy-crunchy lids! And that means using a careful hand when beating.

3) Keep an eye on the cookies as they bake. Ovens are fickle, and although I use an oven thermometer to ensure correct baking temperatures, you never know… I always start to check my cookies around 10 minutes, and then keep a close eye on them every minute or so after that. What you want is the edges to be set, and center to have just the slightest jiggle. See, the cookies keep baking once removed (they cool a bit on the baking sheet), and if you bake them until they’re completely set in the oven, they’ll be rock hard come an hour or so. By removing them slightly underdone, you ensure you’ll be eating a soft, chewy cookie; not a rock.

4) If you want perfect chips on top, pull the cookies out of the oven minutes before they’re done baking and gently press a few chips into the dough, then return them to the oven for the final baking minutes. I highly recommend doing this – SO pretty!

Ok. Enough of my blabbering. I hope these cookie tips help you get your butt in the kitchen and baking 😉 You won’t regret it! Happy Monday!

To get this recipe, please CLICK HERE.