The Best Chocolate Chip Cookies
These delightful chocolate chip cookies are elevated with browned butter and a sprinkle of flaky sea salt, making them soft, chewy, and irresistibly delicious.
Ingredients
Main ingredients
- 3/4 cup unsalted butter Browned before use
- 1 cup packed light brown sugar Pack firmly
- 1/4 cup granulated sugar
- 1 large egg At room temperature
- 1 large egg yolk At room temperature
- 1 tablespoon pure vanilla extract
- 1 3/4 cup all-purpose flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon kosher salt Plus more for sprinkling
- 1 1/2 cups semi-sweet chocolate chips Or roughly chopped chocolate
Instructions
Preparation
- Place the butter in a small saucepan over medium-low heat. Stir and scrape the butter every 10 to 15 seconds until melted, foamed, and browned.
- Remove the butter from heat and let it cool for a few minutes.
- In a large mixing bowl, combine the browned butter, brown sugar, and granulated sugar. Mix well with a silicone spatula.
- Add the egg, extra egg yolk, and vanilla extract, mixing until combined.
- Gradually fold in the flour, baking soda, and salt until just combined.
- Gently fold in the chocolate chips until evenly distributed.
- Cover the bowl with plastic wrap and chill the dough in the fridge for at least 1 hour (or up to overnight).
Baking
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Remove the dough from the fridge and let it sit at room temperature for about 20 minutes until scoopable.
- Use a 1 ½ ounce cookie scoop to portion the dough onto prepared baking sheets, spacing them 2 inches apart.
- Bake the cookies for 12 to 13 minutes, until puffed and light golden brown around the edges but still soft in the middle.
- Remove from the oven, sprinkle with flaky sea salt if desired, and let them cool on the baking sheet before serving.
Notes
Store cookies in an airtight container at room temperature for up to one week. Freeze for up to three months, separating layers with parchment paper.