why make this recipe
The Best Chocolate Chip Cookies are a classic treat that everyone loves. Whether you are a beginner or an experienced baker, this recipe gives you delicious cookies that are soft, chewy, and filled with gooey chocolate. These cookies are perfect for any occasion, whether it’s a family gathering, a bake sale, or just because you want a sweet snack at home.
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:
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Place the butter in a small saucepan and set it over medium-low heat. Stir and scrape the butter from the bottom and sides of the pan every 10 to 15 seconds. The butter will melt and foam, and then it will start to brown and emit a nutty aroma. This takes about 5 to 7 minutes.
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Once the butter is golden brown with small brown bits, remove it from the heat and let it cool in the saucepan for a few minutes.
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In a large mixing bowl, combine the brown butter, brown sugar, and granulated sugar. Use a spatula to mix them together. Then add the egg, extra egg yolk, and vanilla. Mix well.
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Gradually add the flour, baking soda, and salt. Fold until no streaks of flour remain, being careful not to overmix. The dough should be soft but not sticky.
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Fold in the chocolate chips until they are evenly mixed. Cover the bowl and chill the dough in the fridge for at least 1 hour or up to overnight.
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Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper. Take the dough out of the fridge and let it sit for about 20 minutes until it’s easier to scoop.
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Use a 1 ½ ounce cookie scoop to portion the dough onto the baking sheets, spaced about 2 inches apart.
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Bake the cookies for 12 to 13 minutes until they puff up and are light golden brown around the edges but still soft in the middle. Sprinkle with flaky sea salt if desired, and let them cool slightly on the baking sheet before serving.
how to serve The Best Chocolate Chip Cookies
These cookies are best served warm, right out of the oven, with a glass of cold milk. You can also serve them with ice cream for a delicious cookie sandwich treat.
how to store The Best Chocolate Chip Cookies
To keep your cookies fresh, store them in an airtight container at room temperature. They will stay good for about a week. If you want to keep them longer, you can freeze the baked cookies in a freezer-safe bag for up to three months.
tips to make The Best Chocolate Chip Cookies
- Make sure your butter is at the right temperature for browning—medium-low heat is key.
- Don’t skip chilling the dough, as this helps with the texture of the cookies.
- Use high-quality chocolate chips for the best flavor.
- Experiment with adding nuts or toffee bits for a fun twist.
variation
You can add chopped nuts, such as walnuts or pecans, to the dough for extra crunch. You can also use milk chocolate or dark chocolate chips instead of semi-sweet to change the flavor.
FAQs
1. Can I use margarine instead of butter?
It’s best to use unsalted butter for this recipe because it adds flavor and helps with the texture of the cookies.
2. What if I don’t have brown sugar?
You can make a brown sugar substitute by mixing granulated sugar with a little molasses. For each cup of brown sugar needed, mix 1 cup of granulated sugar with 1 tablespoon of molasses.
3. Can I bake these cookies without chilling the dough?
You can bake them right away, but chilling the dough helps create thicker, chewier cookies. If you skip chilling, the cookies may spread more while baking.
The Best Chocolate Chip Cookies
Ingredients
Method
- Place the butter in a small saucepan over medium-low heat. Stir and scrape the butter every 10 to 15 seconds. It will melt, foam, brown, and emit a nutty aroma within 5 to 7 minutes.
- Once golden brown with small brown bits, remove the butter from heat and let it cool for a few minutes.
- In a large mixing bowl, combine the brown butter, brown sugar, and granulated sugar. Mix well with a spatula.
- Add the egg, extra egg yolk, and vanilla to the mixture. Stir until well combined.
- Gradually add the flour, baking soda, and salt, folding until no streaks of flour remain. Be careful not to overmix.
- Fold in the chocolate chips until evenly mixed. Cover the bowl and chill the dough in the fridge for at least 1 hour or up to overnight.
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Take the dough out of the fridge and let it sit for about 20 minutes.
- Use a 1 ½ ounce cookie scoop to portion the dough onto the baking sheets, spaced about 2 inches apart.
- Bake the cookies for 12 to 13 minutes until they puff up and are light golden brown around the edges but still soft in the middle.
- Sprinkle with flaky sea salt if desired, and let them cool slightly on the baking sheet before serving.