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Soft and chewy chocolate chip cookies made with rich browned butter and generous chunks of quality chocolate, offering crispy edges and a gooey center.

  • Total Time: 1 hour 31 minutes
  • Yield: 15 cookies 1x

Ingredients

Scale
  • 3/4 cup (168g) unsalted butter*
  • 1 cup (212g) packed light brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1 large egg + 1 large egg yolk, at room temperature
  • 1 tablespoon pure vanilla extract
  • 1 3/4 cup (220g) all-purpose flour
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon kosher salt, plus more flaky sea salt for sprinkling
  • 1 1/4 cups (210g) semisweet or bittersweet chocolate chips or roughly chopped chocolate

Instructions

  1. Melt the butter in a small saucepan over medium-low heat, stirring frequently with a silicone spatula and scraping the sides and bottom every 10-15 seconds. Continue cooking until the butter melts, foams, the foam shrinks, and it turns a golden brown color with small brown bits (toasted milk solids) appearing, about 5-7 minutes total. Remove from heat and let cool for around 5 minutes until warm but not hot.
  2. In a large bowl, combine the browned butter, light brown sugar, and granulated sugar using a spatula until well incorporated. Add the whole egg, egg yolk, and pure vanilla extract and stir until smooth.
  3. Add the all-purpose flour, baking soda, and kosher salt to the wet ingredients. Gently fold the dry ingredients into the mixture until no flour streaks remain. The dough should feel soft with a bit of give when poked, not sticky or dry.
  4. Fold in the chocolate chunks or chips evenly, being careful not to overmix.
  5. Cover the bowl tightly with plastic wrap and refrigerate the dough for at least 1 hour, or up to overnight, to enhance flavor and texture.
  6. When ready to bake, preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
  7. Remove dough from the refrigerator and let it warm slightly for about 20 minutes until easily scoopable. Use a 1 ½ ounce cookie scoop or tablespoon to portion the dough into balls and place them approximately 2 inches apart on the prepared baking sheets.
  8. Bake for 12-13 minutes, or until the cookies puff up and edges turn a light golden brown but centers remain soft. Immediately after removing from the oven, sprinkle the cookies with flaky sea salt if desired.
  9. Allow cookies to cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely or serving.

Notes

After browning, the butter typically weighs about 140 grams; if you have less, you can add a little milk to reach this amount to maintain moisture., Add flour gradually because browned butter moisture level may vary, influencing dough consistency., Avoid overmixing once flour is added to prevent tough cookies; mix only until no flour streaks remain., Don’t overbake: cookies should have soft, gooey centers and just golden edges., Optional variations include adding chopped toasted nuts (1 cup), swapping 1/2 cup flour for rolled oats, using dark brown sugar instead of light, adding 1/4 cup unsweetened cocoa powder for double chocolate, or adding cinnamon or chili powder for spice.

  • Author: Laura
  • Prep Time: 20 minutes
  • Cook Time: 11 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: Approximately 150-180 calories per cookie (estimate based on ingredients)
  • Fat: Approximately 8-10 grams per cookie (estimate)
  • Carbohydrates: Approximately 20-22 grams per cookie (estimate)
  • Protein: Approximately 2-3 grams per cookie (estimate)