Hey there, cookie lovers! Today, I’m super excited to share with you my secrets for making the best chocolate chip cookies you’ve ever tasted. Whether you’re a cookie newbie or a seasoned baker looking to level up your game, this recipe is sure to become your go-to. Perfectly chewy on the inside, golden on the edges, and loaded with rich, melty chocolate chips—these cookies are pure perfection. So grab a cup of coffee, get comfy, and let’s dive in!
Why You’ll Love This Recipe
- Soft, chewy centers with lightly golden edges
- Deep, nutty flavor from browned butter
- Generous amount of chocolate chips
- Simple, straightforward instructions
- Perfect for sharing or enjoying solo
Ingredients
Here’s what you’ll need to make these chocolate chip cookies moist and utterly delicious:
- 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 semi-sweet chocolate chips or roughly chopped chocolate (225 g)
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Let’s walk through the steps to make these cookies with butter that are sure to become a family favorite:
- Brown the Butter: Place the butter in a small saucepan and set over medium-low heat. Stir occasionally until the butter turns golden brown and smells nutty, about 5-7 minutes. Let it cool slightly.
- Mix Sugars and Egg: Combine the browned butter, brown sugar, and granulated sugar in a large bowl. Add the egg, egg yolk, and vanilla, mixing well.
- Add Dry Ingredients: Stir in the flour, baking soda, and salt until just combined. Don’t overmix!
- Fold in Chocolate Chips: Gently fold in the chocolate chips until evenly distributed.
- Chill Dough: Cover and chill the dough in the fridge for at least 1 hour or overnight.
- Bake: Preheat your oven to 350°F. Scoop dough balls onto parchment-lined baking sheets, spacing them 2 inches apart. Bake for 12-13 minutes until lightly golden. Sprinkle with flaky sea salt and let cool slightly before serving.
Pro Tips for Making the Recipe
Here are a few tricks to ensure your cookies turn out perfectly every time:
- Brown the Butter: This step is crucial for that deep, nutty flavor. Don’t skip it!
- Chill the Dough: Chilling ensures the cookies bake up thick and chewy.
- Don’t Overbake: Take them out when they’re lightly golden but still soft in the center.
How to Serve
These chocolate chip cookies are perfect on their own or paired with:
- A cold glass of milk
- A scoop of vanilla ice cream
- A warm cup of coffee
- Whipped cream or chocolate sauce for an extra treat
Make Ahead and Storage
Want to plan ahead? Here’s how to store and make ahead:
- Dough: Chill in the fridge for up to 24 hours or freeze for up to 2 months. Let frozen dough thaw overnight in the fridge before baking.
- Cookies: Store in an airtight container at room temperature for up to 5 days. Freeze for up to 2 months.
And there you have it—everything you need to make the best chocolate chip cookies ever! Whether you’re baking for a family gathering or just a cozy night in, these cookies are sure to bring smiles all around. Happy baking!
The Best Chocolate Chip Cookies
Ingredients
Method
- Brown the butter in a saucepan over medium-low heat, stirring frequently, until golden brown with a nutty aroma, about 5-7 minutes. Let cool slightly.
- Mix the browned butter, brown sugar, and granulated sugar in a large bowl. Add the egg, egg yolk, and vanilla, mixing well.
- Add the flour, baking soda, and salt, folding until no streaks of flour remain. Fold in the chocolate chips.
- Chill the dough in the fridge for at least 1 hour. Preheat the oven to 350°F and line baking sheets with parchment paper.
- Scoop the dough into 1 ½ ounce portions, spacing 2 inches apart on the baking sheets. Bake for 12-13 minutes, or until lightly golden brown.
- Remove from the oven, sprinkle with flaky sea salt if desired, and let cool slightly before serving.