Description
These classic chocolate chip cookies feature a rich, nutty flavor from browned butter and a perfect balance of sweet and salty. Soft and gooey in the center with slightly crisp edges, they are easy to make and guaranteed to delight cookie lovers.
Ingredients
Scale
Wet Ingredients
- 3/4 cup unsalted butter, browned and cooled
- 1 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 egg + 1 egg yolk, room temperature
- 1 tablespoon vanilla extract
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon kosher salt
Mix-ins
- 1 1/2 cups semi-sweet chocolate, chopped
Instructions
- Brown the Butter: Brown the butter over medium heat until it turns golden brown and develops a nutty aroma. Remove from heat and let it cool completely to room temperature before using.
- Mix Sugars and Butter: In a large bowl, combine the cooled browned butter with the brown sugar and granulated sugar. Mix until the sugars are fully incorporated and the mixture is smooth.
- Add Eggs And Vanilla: Add the whole egg, egg yolk, and vanilla extract to the sugar and butter mixture. Beat them together until the mixture is smooth and creamy.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and kosher salt to evenly distribute the leavening and salt.
- Mix Dry Ingredients Into Wet: Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid overworking the dough. Then gently fold in the chopped semi-sweet chocolate pieces.
- Chill the Dough: Cover the dough and chill it in the refrigerator for at least 30 minutes. This helps the dough firm up and intensifies the flavors.
- Preheat Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper for easy cleanup and to prevent sticking.
- Scoop The Dough: Using a spoon or cookie scoop, shape the dough into balls and place them on the prepared baking sheets, spaced evenly apart.
- Bake The Cookies: Bake the cookies in the preheated oven for about 11 minutes or until the edges are golden brown but the centers remain soft and gooey.
- Cool The Cookies: Allow the cookies to cool on the baking sheet for 5 minutes to set before transferring them to a wire rack to cool completely.
Notes
- Chilling the dough is crucial for better texture and flavor development.
- Make sure the browned butter is cooled before mixing it with sugar to avoid cooking the eggs prematurely.
- Use room temperature eggs to ensure smooth mixing.
- For chewier cookies, you can slightly underbake them and let them finish firming up while cooling.
- Store cookies in an airtight container at room temperature for up to 5 days.
