The Best Chocolate Chip Cookies to Make Recipe
These are the best chocolate chip cookies made with browned butter for a rich, nutty flavor and a perfect balance of chewy and crispy textures. This classic recipe delivers soft, golden-brown cookies with melty chocolate chips and a hint of flaky sea salt on top, ideal for any cookie lover looking to perfect their baking skills.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Total Time: 1 hour 31 minutes
- Yield: 15 servings (cookies)
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Browned Butter Mixture
- 3/4 cup (168g) unsalted butter
- 1 cup (212g) packed light brown sugar
- 1/4 cup (50g) granulated sugar
- 1 large egg, at room temperature
- 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 and Finishing
- 1 1/4 cups (210g) semisweet or bittersweet chocolate chips (or roughly chopped chocolate)
- More flaky sea salt for sprinkling (optional)
Instructions
- Browning the butter: Place the butter in a small saucepan over medium low heat, stirring every 10 to 15 seconds with a silicone spatula until the butter melts, foams, and then turns golden brown with a nutty aroma and small brown bits forming, about 5 to 7 minutes. Remove from heat and cool in the pan for 5 minutes until warm but not hot.
- Mixing sugars and eggs: In a large mixing bowl, combine the browned butter, brown sugar, and granulated sugar using a silicone spatula. Add the egg, extra egg yolk, and vanilla extract, then mix well until fully incorporated.
- Incorporating dry ingredients: Add the all-purpose flour, baking soda, and kosher salt to the wet mixture. Gently fold until no streaks of flour remain, careful not to overmix. The dough should be soft and just slightly sticky to the touch.
- Adding chocolate chips: Fold in the chocolate chips evenly without over mixing. Cover the bowl and refrigerate the dough for at least 1 hour or up to overnight to chill and develop flavor.
- Preparing to bake: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper. Remove the dough from the fridge and let it soften at room temperature for about 20 minutes until scoopable.
- Portioning and baking: Use a 1 ½ ounce cookie scoop to portion equal amounts of dough onto the prepared baking sheets, spacing about 2 inches apart. Bake for 12 to 13 minutes, until cookies puff up with light golden edges but remain soft in the center.
- Finishing touches: Remove from oven, immediately sprinkle with flaky sea salt if desired, and allow cookies to cool slightly on the baking sheet before serving to set properly.
Notes
- Using browned butter adds a deeper nutty flavor and enhances the cookie’s texture.
- Chilling the dough for at least an hour helps develop flavor and prevents spreading.
- Adding flaky sea salt on top balances the sweetness and intensifies the chocolate flavor.
- Do not overmix the dough once flour is added to keep cookies tender.
- Letting dough soften before baking ensures even scooping and consistent cookie size.