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Best Ever Chocolate Chip Cookies

Best Ever Chocolate Chip Cookies

These exceptional chocolate chip cookies are elevated with browned butter to create a rich, nutty flavor that sets them apart from traditional recipes. The cookies feature crispy edges, chewy centers, and pools of melted chocolate for the perfect texture combination. A crucial chilling step ensures thick, bakery-style results rather than flat, greasy cookies.
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Prep Time 20 minutes
Cook Time 13 minutes
Total Time 1 hour 45 minutes
Servings: 12 servings
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 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
  • 1 3/4 cup (220g) all-purpose flour
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon kosher salt + more flaky sea salt for sprinkling
  • 1 1/4 cups (210g) semisweet or bittersweet chocolate chips (or roughly chopped chocolate)

Equipment

  • Small saucepan
  • silicone spatula
  • large mixing bowl
  • cookie scoop
  • baking sheets
  • Parchment Paper

Method
 

Instructions
  1. Place the butter in a small saucepan over medium low heat. Stir every 10-15 seconds until butter melts, foams, and develops a nutty aroma. Continue cooking until golden brown with brown bits (5-7 minutes). Remove from heat and cool for 5 minutes until warm but not scalding.
  2. In a large mixing bowl, combine the browned butter, brown sugar, and granulated sugar. Mix with a silicone spatula. Add the egg, extra egg yolk, and vanilla and mix well.
  3. Add the flour, baking soda, and salt. Fold gently until no streaks of flour remain, being careful not to overmix. The dough should be soft but not sticky.
  4. Fold in the chocolate chips until evenly distributed. Cover the bowl and chill in the fridge for at least 1 hour (up to overnight).
  5. Preheat oven to 350°F. Line baking sheets with parchment paper. Let dough soften at room temperature for 20 minutes until scoopable. Portion dough using a 1½ ounce cookie scoop, spacing 2 inches apart on baking sheets.
  6. Bake for 12-13 minutes until puffed and light golden brown around edges but still soft in middle. Remove from oven, sprinkle with flaky sea salt, and cool slightly on baking sheet before serving.

Notes

Use unsalted butter to control salt content. Brown butter over low heat for even browning. Don't skip the chilling step - it prevents spreading and improves flavor. Allow dough to soften slightly before baking. Cookies continue cooking on hot baking sheet after removal from oven.