Description

These Best Chocolate Chip Cookies are rich, gooey, and deeply flavorful with nutty browned butter, two types of sugar, and pools of melted chocolate in every bite. A cookie recipe that’s crispy on the edges, chewy in the center, and absolutely irresistible!

Ingredients

3/4 cup (168 g) unsalted butter*
1 cup (200 g) packed brown sugar
1/4 cup (50 g) granulated sugar
1 egg + 1 egg yolk, 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
Flaky sea salt, for sprinkling

1 1/2 cups (225 g) semi-sweet chocolate, chopped

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Instructions

Brown the butter: In a saucepan, melt butter over medium heat, stirring constantly. Once it foams and turns golden brown with a nutty aroma, remove from heat immediately to avoid excess evaporation. Cool to room temperature.
Mix wet ingredients: In a large bowl, combine cooled brown butter, brown sugar, and granulated sugar. Beat until combined. Add egg, egg yolk, and vanilla extract, mixing well.
Add dry ingredients: In a separate bowl, whisk flour, baking soda, and salt. Gradually mix into the wet ingredients—start with half, then add the rest slowly until a soft dough forms. Stop if dough becomes too dry.
Add chocolate: Gently fold in chopped chocolate. Do not overmix.
Chill dough: Refrigerate for at least 30 minutes, or overnight for deeper flavor.
Bake: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop dough into 1.5 to 2 oz balls, spacing 2 inches apart. Bake for 11 minutes, or until edges are golden and centers are puffed but still gooey.

Finish & cool: Sprinkle with flaky sea salt right after baking. Allow to cool before eating for best texture.

Notes

After browning, the butter should weigh about 140 g. If less, add a bit of milk to reach that amount.
Every oven varies—pull cookies out once they’ve puffed and edges are lightly golden to keep that gooey center.

Browning the butter intensifies flavor and adds a rich depth to the cookies.