A moment of joy fills your kitchen as the warm, rich scent of chewy chocolate chip cookies wafts through the air. These delightful treats come together in just about 30 minutes and consistently yield cookies that are perfectly soft and chewy. The secret lies in using browned butter for that nutty depth of flavor.
This recipe is perfect for cookie lovers of all ages, great for birthdays, holidays, or simply as a sweet indulgence any day of the week. You can make the cookie dough ahead of time and refrigerate it for up to three days, or freeze it for longer storage.
Why You’ll Love This Recipe
- The browned butter adds a nutty flavor that elevates the cookies.
- A combination of whole eggs and extra yolk ensures a chewy texture.
- Semi-sweet chocolate chips melt beautifully for a rich chocolate experience.
- Freshly sprinkled flaky sea salt enhances the overall flavor profile.
What You’ll Need
Gather these ingredients for scrumptious cookies:
For the Cookie Dough
- 3/4 cup unsalted butter
- 1 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 egg
- 1 egg yolk
- 1 tablespoon pure vanilla extract
For the Dry Ingredients
- 1 3/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon kosher salt
For Topping
- Flaky sea salt for sprinkling
- 1 1/2 cups semi-sweet chocolate chips or roughly chopped chocolate
Ingredient note: Use vegan butter for a dairy-free version.
Substitutions & Swaps
- Light brown sugar can be replaced with dark brown for a richer flavor.
- Granulated sugar can be substituted with coconut sugar for a healthier option.
- All-purpose flour can be swapped with a gluten-free blend.
- Semi-sweet chocolate chips can be exchanged for milk chocolate or dark chocolate.
How to Make It
Let’s start creating these delicious cookies!
1. Preheat
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Brown Butter
Melt the unsalted butter in a saucepan over medium heat until it turns golden brown and smells nutty. Let it cool slightly.
3. Mix Sugars
In a large bowl, mix the browned butter with the light brown sugar and granulated sugar until combined.
4. Add Egg Mixture
Add the egg, egg yolk, and vanilla extract, and mix until smooth.
5. Whisk Dry Ingredients
In another bowl, whisk together the all-purpose flour, baking soda, and kosher salt.
6. Combine Mixtures
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
7. Fold in Chocolate
Fold in the semi-sweet chocolate chips or chopped chocolate, ensuring they are evenly distributed.
8. Scoop Dough
Scoop the dough onto the prepared baking sheet, leaving space between each cookie.
9. Sprinkle Sea Salt
Sprinkle a bit of flaky sea salt on top of each cookie dough ball.
10. Bake
Bake for 10-12 minutes or until the edges are golden and the centers look slightly underbaked.
11. Cool Cookies
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
How to Store It
Fridge: Store in an airtight container for up to 5 days.
Freezer: Yes, freeze for up to 3 months.
Reheat: Bake at 300°F for 5-7 minutes.
Tips for Best Results
- Monitor the browned butter closely to avoid burning.
- Chill the dough for at least 30 minutes for thicker cookies.
- Use high-quality chocolate for the best flavor.
- Experiment with different mix-ins like nuts or dried fruit.
Serving Suggestions
- Enjoy with a glass of cold milk for a classic pairing.
- Serve warm with a scoop of vanilla ice cream on top.
- Pack them in lunchboxes for a delightful sweet surprise.
