Look no further for the ultimate chocolate chip cookie recipe! These chewy cookies are made with rich browned butter and loaded with big chunks of chocolate.
EQUIPMENT
- Saucepan
- Parchment paper sheets
- Rubber spatula
- Cordless hand mixer
- Cookie scoop
- Baking sheets
INGREDIENTS
- 3/4 cup (168 g) unsalted butter*
- 1 cup (200 g) packed brown sugar
- 1/4 cup (50 g) granulated sugar
- 1 large egg + 1 egg yolk, at room temperature
- 1 tablespoon pure vanilla extract
- 1 3/4 cups (220 g) all-purpose flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon kosher salt, plus flaky sea salt for sprinkling
- 1 1/2 cups (225 g) semi-sweet chocolate, chopped
INSTRUCTIONS
- Brown the Butter
In a saucepan over medium heat, melt the butter, stirring constantly. Continue cooking until it begins to foam, turn golden brown, and release a nutty aroma. Avoid over-browning to retain moisture for the dough. Once golden and fragrant, remove from heat and let it cool. - Prepare the Dough
In a large mixing bowl, combine the cooled browned butter, brown sugar, and granulated sugar, and beat until well blended. Add the egg, egg yolk, and vanilla extract, mixing until smooth. - Combine Dry Ingredients
In a separate bowl, whisk together the flour, salt, and baking soda. Gradually add the dry ingredients to the wet ingredients, adding in increments and stopping if the dough becomes too dry. Fold in the chopped chocolate, being careful not to overmix. - Chill the Dough
Cover and refrigerate the dough for at least 30 minutes, or overnight for best results. - Bake the Cookies
Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper. Use a 1.5- or 2-ounce cookie scoop to portion the dough into balls, placing them 2 inches apart on the prepared sheet. Bake for about 11 minutes, or until the edges are lightly golden and the centers are puffy but still soft. - Cool and Enjoy
Allow the cookies to cool on the sheet before enjoying their gooey centers!
NOTES
- For consistency, measure the browned butter after cooling—it should be around 140 grams. If less, add milk to reach this weight.
- Browning can reduce the liquid in butter, so add the flour in portions to avoid a dry dough.
- Baking times vary by oven; remove cookies when the edges are golden, and centers remain soft for that perfect gooey texture.
