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The Best Chocolate Chip Cookies Recipe

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4.3 from 13 reviews

These Best Chocolate Chip Cookies feature browned butter for a nutty, rich flavor and perfectly chewy texture. Soft in the center with golden edges and a sprinkle of flaky sea salt, these cookies are a timeless treat that balances sweetness and depth with semisweet chocolate chips. Chilling the dough helps develop flavor and prevents spreading, delivering bakery-quality cookies at home.

Ingredients

Brown Butter Mixture

  • 3/4 cup (168g) unsalted butter
  • 1 cup (212g) packed light brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1 large egg + 1 large egg yolk, at room temperature
  • 1 tablespoon pure vanilla extract

Dry Ingredients

  • 1 3/4 cup (220g) all-purpose flour
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon kosher salt

Add-ins & Finishing

  • 1 1/4 cups (210g) semisweet or bittersweet chocolate chips (or roughly chopped chocolate)
  • Flaky sea salt for sprinkling (optional)

Instructions

  1. Brown the Butter: Place the butter in a small saucepan over medium-low heat. Stir and scrape the butter every 10 to 15 seconds as it melts, foams, and then begins to bubble smaller and emit a nutty aroma. Continue until small brown bits form and the butter turns golden brown, about 5 to 7 minutes. Remove from heat and cool for 5 minutes until warm but not hot.
  2. Mix Sugars and Butter: In a large mixing bowl, combine the browned butter, light brown sugar, and granulated sugar with a silicone spatula until well mixed. Add the egg, extra egg yolk, and vanilla extract and mix thoroughly.
  3. Add Dry Ingredients: Fold in the all-purpose flour, baking soda, and kosher salt until no streaks remain. Be gentle to avoid overmixing; the dough should be soft but not sticky.
  4. Incorporate Chocolate Chips: Fold in the chocolate chips evenly without overmixing. Cover the bowl and refrigerate the dough for at least 1 hour or up to overnight to chill.
  5. Prepare to Bake: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper. Remove dough from fridge and allow it to soften at room temperature for about 20 minutes to make it scoopable. Use a 1 ½ ounce cookie scoop to portion dough onto prepared sheets, spacing about 2 inches apart.
  6. Bake and Finish: Bake cookies for 12 to 13 minutes until puffed and golden around the edges but still soft in the center. Remove from oven, sprinkle with flaky sea salt if desired, and let cool slightly on the baking sheets before serving.

Notes

  • Using browned butter enhances the flavor by adding a nutty, caramel-like depth to the cookies.
  • Chilling the dough is essential to prevent spreading and to develop richer flavor, but do not bake the dough cold; let it warm slightly to be scoopable.
  • Flaky sea salt sprinkled on top adds a pleasant contrast to the sweetness.
  • Room temperature eggs help the wet ingredients emulsify better with the dry.
  • If you prefer chewier cookies, bake closer to 12 minutes; for more crisp edges, bake a minute longer.

Find it online: https://lauracooks.com/the-best-chocolate-chip-cookies-recipe/