Chocolate Chip Cookies

If you’ve been searching for the absolute best chocolate chip cookie recipe, look no further. This recipe combines the deep, nutty flavor of browned butter with big, melty chunks of chocolate to deliver cookies that are perfectly chewy in the center, with crispy edges and just the right amount of saltiness to balance the sweetness. Developed over ten years, this cookie recipe is truly a labor of love, designed to be soft yet crunchy, gooey yet structured. Every bite offers a rich vanilla aroma and a buttery caramelized taste thanks to the browned butter, making these cookies an irresistible classic that pairs beautifully with a cold glass of milk.

Ingredients

• 3/4 cup (168 g) unsalted butter (to be browned)

• 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 cups (220 g) all-purpose flour

• 3/4 teaspoon baking soda

• 3/4 teaspoon kosher salt + additional flaky sea salt for sprinkling

• 1 1/2 cups (225 g) semi-sweet chocolate chips or roughly chopped high-quality chocolate
  
  

Directions

1. Begin by browning the butter to develop a nutty flavor. Place unsalted butter in a small saucepan over medium-low heat. Stir frequently with a silicone spatula, scraping the sides and bottom every 10 to 15 seconds.

2. The butter will melt and foam initially; keep stirring until the foam subsides and a warm, nutty aroma emerges. When the butter turns golden brown with small brown specks, remove from heat and let cool slightly.

3. In a large mixing bowl, combine the browned butter with light brown sugar and granulated sugar. Mix well until fully incorporated and smooth.

4. Add the egg, extra yolk, and vanilla extract; stir until combined.

5. Add the flour, baking soda, and salt. Fold dry ingredients into the wet mixture carefully, mixing only until no flour streaks remain. Avoid overmixing.

6. The dough should be soft but not sticky; add a pinch more flour if too loose.

7. Gently fold in chocolate chips or chunks until evenly distributed.

8. Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least one hour, preferably overnight.

9. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.

10. Remove dough from fridge and let soften for about 20 minutes.

11. Using a 1 ½ ounce cookie scoop or tablespoon, portion dough balls and place 2 inches apart on baking sheets.

12. Bake for 12 to 13 minutes until cookies puff up and edges turn light golden brown while centers remain soft.

13. Immediately sprinkle cookies with flaky sea salt after removing from oven.

14. Let cookies cool slightly on baking sheets, then transfer to wire rack to cool completely.
    
    

Nutrients (per cookie, based on 15 cookies per batch)

• Calories: approximately 210 kcal

• Carbohydrates: 27 g

• Protein: 2 g

• Fat: 11 g

• Saturated Fat: 7 g

• Cholesterol: 40 mg

• Sodium: 160 mg (without added flaky salt)

• Fiber: 1 g

• Sugar: 18 g