The Best Chocolate Chip Cookies

These chocolate chip cookies are irresistibly rich and gooey with crisp edges, soft centers, and deep notes of caramel from browned butter. Packed with pools of semi-sweet chocolate and a hint of flaky sea salt, this recipe delivers a truly gourmet cookie experience that lives up to its title.

Why You’ll Love This Recipe

These cookies are a step above your classic chocolate chip recipe, thanks to the depth of flavor achieved by browning the butter and the perfect balance of texture—crispy on the outside and soft in the middle. The dough is easy to prepare and can be chilled ahead of time for convenience. Whether you’re baking for a party or a personal treat, these cookies are guaranteed to impress.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Unsalted butter
• Brown sugar, packed
• Granulated sugar
• Egg
• Egg yolk
• Pure vanilla extract
• All-purpose flour
• Baking soda
• Kosher salt
• Semi-sweet chocolate, chopped
• Flaky sea salt (for sprinkling)

directions

1. Brown the butter: In a saucepan over medium heat, melt the butter and stir constantly until it begins to foam and turn golden brown, releasing a nutty aroma. Remove from heat immediately once browned to avoid over-evaporation. Let the butter cool to room temperature.
2. Mix wet ingredients: In a large bowl, combine the cooled browned butter with the brown sugar and granulated sugar. Beat until fully incorporated.
3. Add eggs and vanilla: Mix in the whole egg, egg yolk, and vanilla extract until smooth.
4. Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
5. Form the dough: Gradually mix the dry ingredients into the wet ingredients. Start with half, then add the rest slowly—stop if the dough becomes too dry.
6. Add chocolate: Gently fold in the chopped semi-sweet chocolate, being careful not to overmix the dough.
7. Chill the dough: Cover and refrigerate the dough for at least 30 minutes, or overnight for deeper flavor.
8. Prepare for baking: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
9. Shape cookies: Scoop the dough into 1.5 to 2-ounce balls and place them 2 inches apart on the baking sheet.
10. Bake: Bake for 11 minutes, or until the edges are golden and the centers are puffed but still gooey.
11. Cool and serve: Allow the cookies to cool on the baking sheet before serving. Optionally, sprinkle with flaky sea salt while warm.

Servings and timing

Servings: About 14–16 cookies (depending on scoop size)
Prep Time: 20 minutes
Chill Time: 30 minutes to overnight
Cook Time: 11 minutes
Total Time: Approximately 1 hour (plus chill time)

Variations

• Nutty Version: Fold in chopped walnuts or pecans for added crunch.
• Espresso Infusion: Add 1/2 teaspoon of instant espresso powder to the dry ingredients to enhance the chocolate flavor.
• Stuffed Cookies: Wrap the dough around a piece of caramel or chocolate truffle before baking.
• White Chocolate Swap: Use white or milk chocolate instead of semi-sweet for a different flavor profile.
• Gluten-Free Adaptation: Use a 1:1 gluten-free flour blend to make this recipe gluten-free.

storage/reheating

Store the baked cookies in an airtight container at room temperature for up to 4 days. To reheat and restore gooey centers, microwave each cookie for 10–12 seconds. The cookie dough can also be frozen in scoops for up to 2 months—bake from frozen, adding 1–2 extra minutes.

FAQs

Why do we brown the butter?

Browning the butter adds a deep, nutty flavor that enhances the overall richness and complexity of the cookie.

Can I skip chilling the dough?

Chilling helps develop the flavor and prevents the cookies from spreading too much. While you can skip it, the texture and shape may be affected.

How do I know the butter is browned properly?

It should turn golden with a fragrant, nutty aroma and browned bits forming at the bottom of the pan.

Why do you use both brown and white sugar?

Brown sugar adds moisture and chewiness, while white sugar contributes to crisp edges and structure.

What size cookie scoop should I use?

A 1.5 to 2-ounce cookie scoop is ideal for this recipe, resulting in bakery-style cookies.

Can I use chocolate chips instead of chopped chocolate?

Yes, but chopped chocolate creates gooey pools and a more luxurious texture.

Why are the cookies still soft in the center after baking?

They’re meant to be gooey inside. They’ll firm up slightly as they cool but retain a soft center.

Can I freeze the dough?

Yes, portion and freeze the dough balls. Bake directly from frozen—just add a couple of minutes to the bake time.

How do I avoid dry cookie dough?

Browned butter evaporates some moisture, so add flour gradually and stop if the dough becomes too dry.

What kind of salt should I use for sprinkling?

Use flaky sea salt like Maldon for a gourmet finish and a perfect sweet-salty contrast.

Conclusion

These chocolate chip cookies are a must-try for any cookie lover. With their browned butter base, gooey centers, and bursts of melty chocolate, they offer a decadent twist on a timeless classic. Whether you enjoy them fresh from the oven or save some dough for later, this recipe is sure to become your go-to for the best homemade cookies.

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