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The best chocolate chip cookies with browned butter, crispy edges, and soft chewy centers filled with melty chunks of semi-sweet or dark chocolate.

  • Total Time: about 3 hours including chilling
  • Yield: 24 cookies 1x

Ingredients

Scale
  • 1 cup unsalted butter (to be browned)
  • 1 cup light brown sugar, packed
  • 1/2 cup granulated sugar
  • 1 whole egg
  • 1 egg yolk (extra)
  • 1 tsp vanilla extract (pure)
  • 2 cups all-purpose flour (measured by gently spooning)
  • 1 tsp baking soda
  • 1/2 tsp kosher salt (in dough)
  • 1 1/2 to 2 cups chopped semi-sweet or dark chocolate bars
  • Flaky sea salt for sprinkling on top

Instructions

  1. Brown the unsalted butter: melt butter in a small saucepan over medium-low heat, stirring every 10-15 seconds until it turns golden brown and has nutty aroma, then remove from heat and let cool for about 10 minutes.
  2. In a large mixing bowl, combine the browned butter, light brown sugar, and granulated sugar until well mixed.
  3. Add one whole egg, extra egg yolk, and vanilla extract to the wet mixture; mix just until combined.
  4. In a separate bowl, whisk together the all-purpose flour, baking soda, and kosher salt.
  5. Fold the dry ingredients into the wet ingredients carefully, mixing only until no streaks of flour remain to avoid overmixing.
  6. Fold in the chopped chocolate chunks.
  7. Chill the dough in the refrigerator for at least 30 minutes, preferably 2 hours or overnight, to let flavors meld and dough firm up.
  8. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
  9. Using a cookie scoop or tablespoon, portion dough balls evenly and place on prepared baking sheets with spacing.
  10. Optionally, sprinkle flaky sea salt on top of each dough ball before baking.
  11. Bake cookies for about 10-12 minutes or until edges are crispy and centers are soft and slightly gooey; avoid overbaking.
  12. Remove from oven and allow cookies to cool on baking sheets for a few minutes to firm up before transferring to wire racks to cool completely.

Notes

Using unsalted butter allows precise control over saltiness; browning the butter adds a deep, nutty flavor., Combine light brown sugar with granulated sugar for a balanced chewy and slightly crunchy texture., Use good quality pure vanilla extract for best flavor., Use chopped chocolate bars instead of standard chocolate chips for bigger melty chunks., Fold in dry ingredients gently and avoid overmixing to prevent tough, dry cookies., Chilling dough improves texture and flavor; scooping chilled dough is easier and helps cookies hold shape., Cookies keep best fresh; store in airtight container up to 3 days., You can freeze raw dough balls for up to 3 months and bake fresh as needed; thaw for 30 minutes before baking., Baked cookies can also be frozen up to 3 months; underbake slightly for best texture after thawing., Sprinkling flaky sea salt on top gives a nice flavor contrast to the sweetness.

  • Author: mapps6841@gmail.com
  • Prep Time: 20 minutes
  • Cook Time: 10-12 minutes per batch
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: Approx. 150-170 calories per cookie
  • Fat: 8 grams per serving
  • Carbohydrates: 20 grams per serving
  • Protein: 2 grams per serving