why make this recipe

Chocolate chip cookies are a classic treat loved by many. They offer a perfect balance of sweetness and chocolate, making them an ideal dessert or snack. This recipe stands out because it uses browned butter, which adds a rich, nutty flavor that elevates the cookies to a whole new level. Plus, they are easy to make and sure to impress family and friends!

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 over medium-low heat. Low heat is key to even browning! Use a silicone spatula to stir and scrape the butter from the bottom and sides of the pan every 10 to 15 seconds.
At first, the butter will melt and foam, then as time goes on, the foam bubbles will get smaller, and the butter will let out a warm, nutty aroma. Continue to cook, occasionally stirring, until the butter is golden brown with small floating brown bits, about 5 to 7 minutes.
Remove the butter from the heat and let it cool in the saucepan for a few minutes.

In a large mixing bowl, combine the brown butter, brown sugar, and granulated sugar. Mix well with a silicone spatula.
Add the egg, extra egg yolk, and vanilla. Stir until everything is well combined.
Fold in the flour, baking soda, and salt until no streaks of flour remain. Be careful not to overmix. The dough should be soft but not sticky.

Gently fold in the chocolate chips until evenly distributed. Cover the bowl and chill in the fridge for at least 1 hour (or up to overnight).
Preheat the oven to 350°F. Line two baking sheets with parchment paper.
Remove the dough from the fridge. Let it soften for about 20 minutes until it’s scoopable. Use a 1 ½ ounce cookie scoop to portion out the dough, spacing them 2 inches apart on the prepared baking sheets.

Bake for 12 to 13 minutes, until the cookies are puffed up and light golden brown around the edges but still soft in the middle.
Remove from the oven, sprinkle with flaky sea salt, if desired, and let the cookies cool slightly on the baking sheet before serving.

how to serve The Best Chocolate Chip Cookies

These cookies are delicious warm from the oven but can also be served at room temperature. Enjoy them with a glass of milk, coffee, or tea for a delightful combination.

how to store The Best Chocolate Chip Cookies

Store the cookies in an airtight container at room temperature for up to a week. If you want to keep them fresh for longer, you can freeze them. Just place the cookies in a freezer-safe bag or container, and they will last up to three months.

tips to make The Best Chocolate Chip Cookies

For the best flavor, use high-quality chocolate chips or chocolate chunks.
Make sure to chill the dough; this helps the cookies hold their shape while baking.
Keep an eye on the cookies while they bake to avoid overbaking.

variation

You can add nuts, such as chopped walnuts or pecans, for added crunch. If you love a bit of fun, try adding some M&M’s or using white chocolate chips instead!

FAQs

1. Can I use margarine instead of butter?
While butter gives the best flavor, you can use margarine. However, it may change the taste and texture slightly.

2. Why do I need to chill the dough?
Chilling the dough allows the flavors to meld and helps the cookies maintain their shape while baking.

3. Can I make the dough ahead of time?
Yes! You can prepare the dough in advance and refrigerate it for up to 2 days or freeze it for up to 3 months before baking.

The Best Chocolate Chip Cookies

Indulge in these classic chocolate chip cookies made with browned butter for a rich, nutty flavor, making them a perfect treat for any occasion.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 13

Total Time 33

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American

Calories: 200

Ingredients Method Notes

Ingredients

For the dough

3/4 cup unsalted butter Browned until golden with nutty aroma.
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 Use high-quality for best flavor.

Method

Preparation and Dough Chilling

Place the butter in a small saucepan and set over medium-low heat. Stir and scrape the butter every 10 to 15 seconds.

Cook until the butter is golden brown with small floating brown bits, about 5 to 7 minutes.
Remove from heat and let cool for a few minutes.
In a large mixing bowl, combine the brown butter, brown sugar, and granulated sugar. Mix well.

Add the egg, extra egg yolk, and vanilla. Stir until combined.
Fold in the flour, baking soda, and salt until no streaks of flour remain.
Gently fold in the chocolate chips. Cover the bowl and chill in the fridge for at least 1 hour.

Baking

Preheat the oven to 350°F. Line two baking sheets with parchment paper.
Remove the dough from the fridge and let soften for about 20 minutes.
Use a cookie scoop to portion out the dough, spacing them 2 inches apart on the baking sheets.

Bake for 12 to 13 minutes, until puffed and light golden brown around the edges.
Remove from the oven, sprinkle with flaky sea salt if desired, and let cool slightly before serving.

Notes

These cookies are best enjoyed warm or at room temperature. Store in an airtight container for up to a week. Freeze the cookies for up to three months.