Happy December! With Christmas fast approaching, it’s time to crack out those generations-old family cookie recipes and start baking. What better way to kick off the holiday cookie chaos than with a classic chocolate chip cookie that everyone, including Santa, will love? 

Though a simple recipe and relatively easy preparation process, this treat will blow the minds of your critics, holiday season or not. Disclaimer: these brown butter chocolate chip cookies might have Grandma’s recipe beat. 

So, turn on your favorite Christmas music, grab a family member or friend, and get baking.

You will need the following ingredients:

½ cup unsalted butter

½ cup brown sugar (packed)

¼ cup sugar (cane or granulated)

1 egg

2 tsp of vanilla extract

1 ¼ cup flour

½ tsp baking soda

¼ tsp salt

½ dark chocolate bar, chopped (Ghirardelli 60% cacao)

½ cup semi-sweet chocolate chips (Ghirardelli)

Optional, but not really: flaky salt for garnishing (I use Maldon)

1. The first and most crucial step is to brown your butter. This is what gives the cookies a delicious caramel-like taste. Heat a medium-sized saucepan. Cut the butter into cubes and toss them into the pan. On medium-high heat, allow your butter to melt, bubble, and foam, stirring occasionally. When the butter becomes an amber color and bits of butter caramelize at the bottom of the pan, take it off the heat. Pour it into a bowl and let it cool for 10 minutes.
2. Once the brown butter has cooled, whisk it together with both of the sugars until smooth.
3. Crack in your egg, and vanilla, and whisk once again.
4. Fold in the flour, baking soda, and salt using a rubber spatula until fully combined.

   

5. Lastly, combine your chopped dark chocolate and semi-sweet chips into the dough. These should always be measured with the heart, however, the amount I tend to use is stated in the ingredient list.

   

   

6. I know that waiting is not something most like to do when dealing with cookies, but the dough must chill in the fridge for at least 30 minutes before baking. This allows the flavors to develop, and to ensure your cookies are the perfect consistency. Plus, this is the perfect time to have a Christmas music dance party while you wait.

   

7. Now it is time to scoop your cookies and place them on a tray. You should be able to form at least 12 smallish-sized cookies. Tip: if you have a big family, or have visitors for the holidays, be sure to double up the recipe. Trust me when I say these will be gone in minutes.

   

8. Bake at 350℉ for 8-10 minutes. Your cookies should be set on the edges but have a gooey inside when you take them out.
9. Immediately after taking your cookies out of the oven, use an downturned large glass to swirl around the cookies to achieve the perfect circle shape. Sprinkle with flaky salt and now you’re the new favorite family member.

   

To prove just how great these cookies are, I brought about two dozen of them into my Journalism class, and they were gone within minutes. Some students even requested seconds because one just wasn’t enough. I received many compliments, many commented on the flaky salt on top and how much they loved the sweet and salty combination.

As I made these cookies last night, my parents stayed in close vicinity to the kitchen, incessantly questioning when the cookies would be ready. I allowed them to sample a cookie or three and my mom went as far as to say that they were the best cookies she’d ever had. My cat, Millie, was also intrigued. These cookies are no joke; a foolproof way to impress any crowd.