Description
These best chocolate chip cookies feature browned butter for a rich, nutty flavor, combined with a perfect balance of brown and granulated sugar for chewy, gooey centers and golden edges. Easy to make and perfect for any cookie lover seeking a classic, delicious treat.
Ingredients
Scale
Cookie Dough
- 3/4 cup unsalted butter, browned and cooled
- 1 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 egg plus 1 egg yolk, room temperature
- 1 tablespoon vanilla extract
- 1 3/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 1 1/2 cups semi-sweet chocolate, chopped
Instructions
- Brown the butter: Melt the unsalted butter over medium heat in a saucepan. Stir frequently until it turns a golden brown and releases a nutty aroma. Remove from heat and let it cool completely to room temperature.
- Mix sugars with browned butter: In a large mixing bowl, combine the cooled browned butter with the brown sugar and granulated sugar. Mix until the sugars are fully incorporated and the mixture is smooth.
- Add eggs and vanilla: Incorporate the whole egg and egg yolk, plus the vanilla extract into the butter and sugar mixture. Mix thoroughly to combine all wet ingredients.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and kosher salt to distribute the leavening agent and salt evenly through the flour.
- Mix dry into wet: Gradually add the dry ingredients to the wet ingredients, stirring just until the dough comes together. Avoid overmixing to keep the cookies tender. Fold in the chopped semi-sweet chocolate evenly.
- Chill the dough: Cover the cookie dough and refrigerate for at least 30 minutes. This helps the flavors meld and prevents the cookies from spreading too much while baking.
- Prepare to bake: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Scoop the dough: Using a cookie scoop or spoon, portion the chilled dough into balls and place them spaced evenly on the prepared baking sheets.
- Bake the cookies: Bake in the preheated oven for about 11 minutes, or until the edges are golden brown and the centers remain soft and gooey.
- Cool the cookies: Remove the baking sheets from the oven and let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely or serve warm.
Notes
- Brown the butter carefully, as it can burn quickly; watch for a nutty aroma and golden color.
- Chilling the dough is essential for texture and prevents excessive spreading during baking.
- Use room temperature eggs for better mixing and texture.
- For thicker cookies, chill the dough longer or bake fewer cookies per sheet to allow more space.
- Store baked cookies in an airtight container for up to 5 days for freshness.
