Why Make This Recipe
These chocolate chip cookies are the perfect treat for anyone craving something sweet. They’re soft, chewy, and packed with melty chocolate. Making them at home ensures you get that fresh-baked aroma that’s hard to resist. Plus, you can customize them to your liking!
How to Make Chocolate Chip Cookies
Ingredients
- 3/4 cup (168 g) unsalted butter
- 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 cup (220 g) all-purpose flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon kosher salt + more flaky sea salt for sprinkling
- 1 1/2 cups (255 g) semi-sweet chocolate chips or roughly chopped chocolate
Directions
- Start by placing the butter in a small saucepan. Heat it over medium-low heat. Stir and scrape the butter from the bottom and sides of the pan every 10 to 15 seconds.
- As it heats, the butter will melt and foam, then start to turn golden brown and smell nutty. Watch closely for small brown bits to form, about 5 to 7 minutes. Once it’s golden brown, take it off the heat and let it cool for a few minutes.
- In a large mixing bowl, mix together the brown butter, brown sugar, and granulated sugar using a spatula.
- Add the egg, extra egg yolk, and vanilla. Mix well until combined.
- Stir in the flour, baking soda, and salt. Mix gently until no white flour remains, being careful not to overmix. The dough should be soft but not sticky.
- Fold in the chocolate chips evenly. Cover the bowl and chill the dough in the fridge for at least 1 hour (up to overnight).
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Take the dough out of the fridge and let it sit at room temperature until scoopable, about 20 minutes.
- Use a 1 ½ ounce cookie scoop to portion out the dough onto the baking sheets, leaving about 2 inches of space between them.
- Bake the cookies for 12 to 13 minutes, until they are lightly golden brown around the edges but still soft in the middle.
- Once done, sprinkle with flaky sea salt (if desired) and let them cool slightly on the baking sheet before serving.
How to Serve Chocolate Chip Cookies
Serve these cookies warm with a glass of milk for the ultimate chocolate chip cookie experience. They are also great on their own or alongside a scoop of your favorite ice cream!
How to Store Chocolate Chip Cookies
To keep your cookies fresh, store them in an airtight container at room temperature. They can last for about a week. If you want to store them longer, consider freezing the dough or baked cookies. Just place them in a freezer-safe bag and freeze for up to three months.
Tips to Make Chocolate Chip Cookies
- Be patient while browning the butter for a rich flavor.
- Make sure not to overmix the dough; it’s okay if there are a few lumps.
- Chilling the dough is key for chewy cookies.
- Add more chocolate chips if you love chocolate!
Variation
You can add nuts like walnuts or pecans for added crunch. Another variation is to use different types of chocolate, such as dark chocolate or white chocolate.
FAQs
1. Why do you chill the cookie dough?
Chilling the dough helps it firm up, leading to thicker and chewier cookies.
2. Can I use butter alternatives?
Yes, you can use margarine or coconut oil in place of butter, but the flavor may change slightly.
3. How do I know when the cookies are done?
Look for lightly golden edges but a slightly soft middle; they will firm up as they cool.
Chocolate Chip Cookies
These chocolate chip cookies are the perfect treat for anyone craving something sweet. Soft, chewy, and packed with melty chocolate.
- Total Time: 1 hour 28 minutes
- Yield: 24 cookies 1x
Ingredients
- 3/4 cup (168 g) unsalted butter
- 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 cup (220 g) all-purpose flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon kosher salt + more flaky sea salt for sprinkling
- 1 1/2 cups (255 g) semi-sweet chocolate chips or roughly chopped chocolate
Instructions
- Start by placing the butter in a small saucepan. Heat it over medium-low heat. Stir and scrape the butter from the bottom and sides of the pan every 10 to 15 seconds.
- As it heats, the butter will melt and foam, then start to turn golden brown and smell nutty. Watch closely for small brown bits to form, about 5 to 7 minutes. Once it’s golden brown, take it off the heat and let it cool for a few minutes.
- In a large mixing bowl, mix together the brown butter, brown sugar, and granulated sugar using a spatula.
- Add the egg, extra egg yolk, and vanilla. Mix well until combined.
- Stir in the flour, baking soda, and salt. Mix gently until no white flour remains, being careful not to overmix. The dough should be soft but not sticky.
- Fold in the chocolate chips evenly. Cover the bowl and chill the dough in the fridge for at least 1 hour (up to overnight).
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Take the dough out of the fridge and let it sit at room temperature until scoopable, about 20 minutes.
- Use a 1 ½ ounce cookie scoop to portion out the dough onto the baking sheets, leaving about 2 inches of space between them.
- Bake the cookies for 12 to 13 minutes, until they are lightly golden brown around the edges but still soft in the middle.
- Once done, sprinkle with flaky sea salt (if desired) and let them cool slightly on the baking sheet before serving.
Notes
Serve warm with a glass of milk or alongside ice cream. Store in an airtight container for up to a week or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: chocolate chip cookies, dessert, baking, sweet treats