If you're looking for the ultimate chocolate chip cookie recipe, you've found it!
These browned butter chocolate chip cookies have a warm, nutty flavor that takes them to the next level. They’re simple to make and filled with melty chocolate goodness that your family and friends will love. We hope you have as much fun making them as much as we do!
Ingredients
- 226 g (2 sticks) salted butter
- 225 g (1⅛ cups) dark brown sugar
- 66 g (⅓ cup) granulated sugar
- 1-4 tsp water, room temperature (as needed)
- 1 egg, room temperature
- 1 egg yolk, room temperature
- 13 g (1 Tbsp) vanilla extract
- 240 g (2 cups) all-purpose flour, divided
- 4 g (¾ tsp) baking soda
- ⅛ tsp salt
- 95 g (½ cup) mini semisweet chocolate chips
- 135 g (¾ cup) semisweet chocolate chips
- 135 g (¾ cup) dark chocolate bar, chopped
- 45 g (¼ cup) mini semisweet chocolate chips
- 90 g (½ cup) semisweet chocolate chips
- 90 g (½ cup) dark chocolate bar, chopped
- Coarse sea salt flakes for garnish
Cookies
Topping (optional)
Instructions
Brown Butter
In a light-colored pan over medium heat, stir the butter constantly until it foams and turns golden brown with a nutty aroma, about 6–9 minutes. There will be some brown milk solids at the bottom of the pan.
Remove from heat immediately to prevent further evaporation, then pour into a large heat-proof bowl and let it cool slightly.
Cookies
Once the butter is cooled, add the brown sugar and granulated sugar. Beat or whisk vigorously until well mixed. If the sugar clumps together, too much liquid may have evaporated from the butter, just add 1 tsp of water at a time until you have a slightly thinner, easy-to-mix consistency.
Add the egg, egg yolk, and vanilla extract, mixing well. Set aside.
In a medium bowl, whisk together half of the flour (120 g), baking soda, and salt. Add this flour mixture to the butter mixture until combined.
Gradually add the remaining flour (120 g) to the dough, stopping if it becomes too dry.
Gently fold in the mini chocolate chips, semisweet chocolate chips, and chopped dark chocolate until just combined.
Use a 2 Tbsp cookie scoop to portion the dough into balls. Add extra chocolate chips on top if desired.
Place the dough balls on a parchment-lined baking sheet and refrigerate for at least 4 hours or overnight, covered.
Preheat the oven to 350°F. Line baking sheets with parchment paper and place the chilled dough balls 2 inches apart.
Bake for 8-11 minutes, until the edges are golden brown and the centers have risen but are still gooey.
Cool the cookies on the baking sheet for 5 minutes. While still warm, top with additional chocolate chips and chunks, sprinkle with sea salt, then transfer to a wire rack to finish cooling.
Notes
- Servings: 24-26 cookies
- Browned Butter: Browning butter can reduce its volume, so add the second half of the flour gradually to avoid dry dough.
- Chocolate: Use any mix of bittersweet, semisweet, and white chocolate. Flat chocolate disks work well as they melt into layers.
- Cookie Shaping: After the cookies are baked and are still hot, we use a circle cookie cutter slightly bigger than the baked cookies to gently rotate around each one to shape them into perfect circles. Totally optional but we love the way it makes them look!
- Make-ahead: You can prepare the dough balls and freeze them in a zip-lock bag for later use, like last minute movie nights. The raw dough can be frozen for up to 3 months.
- Storage: Baked cookies will keep covered for 3 days at room temperature and up to a week in the fridge.
Happy baking! ❤️
Emma & Eric
@birchberryco The sounds of baking 🍪🤍🌸🍫 Baking Therapy | Part 2 #chocolatechipcookies #baking #cookies #bakingrecipe #bakingtherapy #baketok #aesthetic #asmr #cottagecore ♬ original sound - ⋆｡✩ mads
