The Best Chocolate Chip Cookies
I think I’ve finally perfected the classic chocolate chip cookie—made with rich, nutty browned butter and a whole lot of love. These cookies are soft in the center, perfectly chewy around the edges, and loaded with melty chocolate. Honestly, I can’t stop eating them… and I don’t think you’ll be able to either!
Prep Time: 45 minutes | Cook Time: 25 minutes | Total Time: 1 hour 10 minutes
Ingredients:
8 tbsp (113g) unsalted butter
8 tbsp (100g) light brown sugar
2 tbsp (25g) granulated sugar
1 large egg, room temperature
1 tbsp vanilla extract
1 and 1/3 cup (160g) all-purpose flour
Heaping 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2/3 cup semi-sweet chocolate chips (sub milk, dark, or bittersweet chocolate)
Flaky sea salt, for sprinkling, optional
Instructions (yields 18-20 cookies):
In a small saucepan set over medium heat, brown the butter. Stir the butter occasionally until it develops little brown specks and a nutty aroma. Transfer the brown butter to a medium-sized mixing bowl and allow it to cool to room temperature or set it in the freezer for 5 minutes to chill. You should be left with at least 93g of brown butter; if you have a little less, add water until you reach 93g.*
Once the butter has cooled down a bit, whisk in both sugars. Add in the egg and vanilla extract. Mix well.
In a separate bowl, combine the flour, salt, baking powder, and baking soda. Mix the dry ingredients into the wet until everything comes together. Fold in the chocolate chips. Be careful not to over-mix.
Refrigerate the cookie dough for 30 minutes or overnight.
When you are ready to bake the cookies, preheat the oven to 350°F and line two large baking sheets with parchment paper. Use a cookie scoop to scoop the cookie dough into balls, placing them 2 inches apart on the prepared baking sheet. Top them with extra chocolate, if desired. (If you chilled the dough for longer than 45 minutes, you may need to wait 15 minutes for it to become soft enough to scoop.)
Bake for 10-13 minutes or until the edges are just golden brown and the centers have puffed up but are still gooey.
Let the cookies sit on the hot baking sheet for at least 5 minutes before transferring them to a wire rack to cool. Sprinkle with flaky sea salt and enjoy!
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Calories: 132
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When butter browns, the liquid evaporates off which can dry out the dough. As soon as the butter starts to develop brown specks and smell nutty, take it off the heat to prevent any more liquid from escaping and allow it to cool to room temperature before continuing.
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