Description
These thick and chewy chocolate chip cookies feature brown butter for a nutty depth, a 24-hour chill for perfect texture, and a mix of chocolate types for the ultimate bakery-style treat.
Ingredients
Scale
- 230g (1 cup) unsalted butter, divided (115g for browning, 115g softened)
- 220g (1 ¼ cups) packed brown sugar
- 100g (½ cup) granulated white sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 15ml (1 tbsp) pure vanilla extract
- 240g (2 cups) all-purpose flour, spooned and leveled
- 3g (½ tsp) baking soda
- 3g (½ tsp) fine sea salt
- 340g (2 cups) chocolate chips/chunks (50% semi-sweet chunks, 50% milk chocolate chips)
- Flaky sea salt (e.g., Maldon) for topping
Instructions
- Brown 115g of butter in a saucepan over medium heat until nutty and brown bits form (5-7 minutes). Pour into a heatproof bowl and cool until just warm (about 20 minutes).
- In a large bowl, combine the cooled browned butter, remaining 115g softened butter, brown sugar, and white sugar. Beat on medium-high speed for 3-4 minutes until pale and fluffy.
- Add the whole egg, egg yolk, and vanilla extract. Mix until just combined, scraping down the sides of the bowl.
- In a separate small bowl, whisk together the flour, baking soda, and salt.
- Add dry ingredients to the wet mixture and mix on low speed until just combined. Do not overmix.
- Fold in the chocolate chips/chunks by hand with a spatula.
- Cover the bowl tightly and refrigerate the dough for at least 24 hours (up to 72 hours) to develop flavor and prevent spreading.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Scoop dough into 2-tablespoon balls (approx. 40g each) and place on sheets, spacing them 3 inches apart.
- Bake for 12-14 minutes until edges are golden brown but centers still look soft and slightly underdone.
- Let cookies cool on the baking sheet for 10 minutes to set, then transfer to a wire rack.
- Sprinkle with flaky sea salt while still warm. Enjoy.
Notes
Chilling the dough for at least 24 hours is crucial for thick, chewy cookies and developed flavor. Do not overbake; the centers should look soft as they will set while cooling. Use a kitchen scale for accurate flour measurement to avoid dry cookies. Store in an airtight container with a slice of bread to maintain softness.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 18
- Sodium: 150
- Fat: 12
- Saturated Fat: 7.5
- Carbohydrates: 28
- Fiber: 1
- Protein: 3
Keywords: chocolate chip cookies, bakery style, thick cookies, chewy cookies, brown butter cookies, homemade cookies, dessert, baking