Description
This recipe for the Best Chocolate Chip Cookies features browned butter for a rich, nutty flavor that elevates classic cookies to a new level. The cookies are chewy with gooey centers and crisp golden edges, making them irresistible and perfect for any occasion.
Ingredients
Scale
Wet Ingredients
- 3/4 cup unsalted butter, browned and cooled
- 1 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 egg + 1 egg yolk, room temperature
- 1 tablespoon vanilla extract
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon kosher salt
Add-ins
- 1 1/2 cups semi-sweet chocolate, chopped
Instructions
- Brown the Butter: Melt the unsalted butter in a medium saucepan over medium heat, swirling occasionally until it turns golden brown and emits a nutty aroma. Carefully remove from heat and let it cool completely before use.
- Mix Sugars and Butter: In a large bowl, combine the cooled browned butter with brown sugar and granulated sugar. Stir until the mixture is smooth and well combined.
- Add Eggs and Vanilla: Add the whole egg and additional egg yolk along with vanilla extract to the sugar-butter mixture. Mix thoroughly until fully incorporated.
- Whisk Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and kosher salt to evenly distribute the leavening and salt.
- Combine Wet and Dry: Gradually add the dry ingredient mixture into the wet mixture, stirring gently until just combined. Be careful not to overmix. Fold in the chopped semi-sweet chocolate pieces evenly throughout the dough.
- Chill the Dough: Cover the dough and refrigerate for at least 30 minutes to allow the flavors to meld and dough to firm up.
- Preheat the Oven: Set the oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and promote even baking.
- Portion the Dough: Using a cookie scoop or spoon, form dough balls and place them spaced apart on the prepared baking sheets.
- Bake: Place the baking sheets in the preheated oven and bake for approximately 11 minutes, or until the cookie edges turn golden brown and centers remain gooey.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes to set, then transfer them to a wire rack to cool completely.
Notes
- Using browned butter enhances the depth of flavor with a rich, nutty taste.
- Chilling the dough prevents excessive spreading and helps develop the texture.
- Make sure the butter is cooled before mixing with sugars to avoid cooking the eggs.
- For softer cookies, slightly underbake and for crispier edges, bake a minute longer.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
