Description
These chocolate chip cookies are a perfect balance of crispy edges and soft, chewy centers, made extra flavorful with browned butter and sea salt. The recipe includes chilling the dough to enhance the texture and uses simple, high-quality ingredients to create the best homemade cookies that melt in your mouth.
Ingredients
Butter Mixture
- 3/4 cup (168g) unsalted butter*
Sugars
- 1 cup (212g) packed light brown sugar
- 1/4 cup (50g) granulated sugar
Wet Ingredients
- 1 large egg + 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 + more flaky sea salt for sprinkling
Chocolate
- 1 1/4 cups (210g) semisweet or bittersweet chocolate chips (or roughly chopped chocolate)
Instructions
- Brown the Butter: Place the butter in a small saucepan over medium-low heat. Stir and scrape the butter every 10 to 15 seconds with a silicone spatula. Watch as the butter melts, foams, and eventually turns golden brown with nutty aroma and small brown bits. This process takes about 5 to 7 minutes. Remove from heat and let it cool to warm but not hot, about 5 minutes.
- Mix Sugars and Butter: In a large mixing bowl, combine the browned butter with the light brown and granulated sugars. Mix with a silicone spatula until well incorporated. Add the egg, extra egg yolk, and vanilla extract, mixing thoroughly.
- Add Dry Ingredients: Add flour, baking soda, and kosher salt to the wet mixture. Fold gently until there are no flour streaks remaining. The dough should feel soft yet slightly firm, not sticky.
- Incorporate Chocolate Chips: Fold in chocolate chips evenly without overmixing. Cover the bowl and chill the dough in the fridge for at least 1 hour, up to overnight.
- Prepare for Baking: Preheat oven to 350°F (177°C). Line two baking sheets with parchment paper. Remove dough from fridge and let soften at room temperature for about 20 minutes until scoopable.
- Scoop and Bake: Using a 1 ½ ounce cookie scoop, portion dough onto baking sheets spaced 2 inches apart. Bake for 12 to 13 minutes, until cookies puff and edges turn light golden brown but centers remain soft.
- Finish and Cool: Remove cookies from oven and sprinkle with flaky sea salt if desired. Let cool slightly on baking sheets before serving to allow cookies to set.
Notes
- Using browned butter adds a deep, nutty flavor that enhances the cookie’s taste.
- Chilling the dough helps develop better texture and flavor complexity.
- Don’t overmix the dough after adding flour to keep cookies tender.
- Allow cookies to cool on baking sheet to finish baking gently and maintain chewiness.
- Flaky sea salt sprinkled on top provides a delightful contrast to the sweet chocolate.
- Use room temperature eggs to ensure even mixing.
- You can substitute chocolate chips with chunks of bittersweet chocolate for varied texture.
