why make this recipe
Chocolate chip cookies are a favorite for many, and for good reason! They are soft, chewy, and filled with delicious chocolate. This recipe highlights the use of brown butter, which adds a rich, nutty flavor that makes these cookies stand out. Whether for a special occasion or just a sweet treat at home, these cookies are sure to impress.
how to make The Best Chocolate Chip Cookies
Ingredients:
- 3/4 cup (168 g) unsalted butter
- 1 cup (200 g) packed light brown sugar
- 1/4 cup (50 g) granulated sugar
- 1 large egg + 1 large egg yolk, at room temperature
- 1 tablespoon pure vanilla extract
- 1 3/4 cup (220 g) all-purpose flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon kosher salt + more flaky sea salt for sprinkling
- 1 1/2 cups (255 g) semi-sweet chocolate chips or roughly chopped chocolate
Directions:
- Place the butter in a small saucepan and set it over medium-low heat. Stir and scrape the butter every 10 to 15 seconds. First, the butter will melt and foam. Then, it will turn golden brown and have a nutty smell. Cook until you see small brown bits, about 5 to 7 minutes. Remove from heat and cool in the pan.
- In a large mixing bowl, combine the brown butter, brown sugar, and granulated sugar. Mix well with a spatula.
- Add the egg, extra egg yolk, and vanilla extract to the bowl and mix until combined.
- Fold in the flour, baking soda, and salt until no streaks of flour remain. The dough should be soft and not sticky.
- Stir in the chocolate chips until evenly distributed. Don’t overmix. Cover the bowl and chill in the fridge for at least 1 hour or overnight.
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- Remove the dough from the fridge and let it soften for about 20 minutes. Use a cookie scoop to portion the dough, placing it on the prepared baking sheets 2 inches apart.
- Bake for 12 to 13 minutes, until the edges are light golden brown and the center is soft. Sprinkle with flaky sea salt if desired and let cool slightly before serving.
how to serve The Best Chocolate Chip Cookies
These chocolate chip cookies are best enjoyed warm, right out of the oven. You can serve them on their own or with a glass of cold milk. They also pair well with ice cream for a delicious dessert sandwich!
how to store The Best Chocolate Chip Cookies
To store your cookies, place them in an airtight container at room temperature. They will stay fresh for up to a week. If you want to keep them longer, you can freeze the cookies. Just make sure to wrap them well in plastic wrap or place them in a freezer-safe bag.
tips to make The Best Chocolate Chip Cookies
- Chill the dough: Chilling the dough helps the flavors develop and gives the cookies a better texture. Don’t skip this step!
- Baking time: Keep an eye on your cookies while baking. Every oven is different, and you want them to be just golden on the edge but still soft in the middle.
- Use quality chocolate: The better the chocolate, the better your cookies will taste. Consider using high-quality semi-sweet chocolate chips or chocolate bars.
variation (if any)
You can customize your cookies by adding nuts, such as chopped walnuts or pecans, or by using milk chocolate instead of semi-sweet. For a fun twist, try adding a teaspoon of espresso powder to enhance the chocolate flavor!
FAQs
Can I use salted butter instead of unsalted?
Yes, you can use salted butter, but you may want to reduce the added salt in the recipe.
What can I use instead of brown sugar?
If you don’t have brown sugar, you can use granulated sugar, but the cookies will lack the caramel flavor that brown sugar provides.
Can I make the dough ahead of time?
Absolutely! You can make the dough in advance, chill it in the fridge, and bake the cookies fresh when you’re ready to enjoy them.
Chocolate Chip Cookies
Ingredients
For the Cookie Dough
- 3/4 cup unsalted butter Browned
- 1 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 large egg At room temperature
- 1 large egg yolk At room temperature
- 1 tablespoon pure vanilla extract
- 1 3/4 cup all-purpose flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon kosher salt Plus more flaky sea salt for sprinkling
- 1 1/2 cups semi-sweet chocolate chips Or roughly chopped chocolate
Instructions
Preparation
- Place the butter in a small saucepan and set it over medium-low heat. Stir and scrape the butter every 10 to 15 seconds until it melts, foams, and turns golden brown with a nutty smell, about 5 to 7 minutes. Remove from heat and cool in the pan.
- In a large mixing bowl, combine the brown butter, brown sugar, and granulated sugar. Mix well with a spatula.
- Add the egg, extra egg yolk, and vanilla extract to the bowl and mix until combined.
- Fold in the flour, baking soda, and salt until no streaks of flour remain. The dough should be soft and not sticky.
- Stir in the chocolate chips until evenly distributed. Cover the bowl and chill in the fridge for at least 1 hour or overnight.
Baking
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- Remove the dough from the fridge and let it soften for about 20 minutes. Use a cookie scoop to portion the dough, placing it on the prepared baking sheets 2 inches apart.
- Bake for 12 to 13 minutes until the edges are light golden brown and the center is soft. Sprinkle with flaky sea salt if desired and let cool slightly before serving.