Chocolate Chip Cookies

There are a gajillion recipes for chocolate chip cookies.  And which recipe any particular person thinks is ideal is dependent upon what you’re looking for in a cookie- crispy, soft, chewy, nuts, no nuts, sweet, really sweet, sweet with a hint of salt, etc.

In general, any cookie with chocolate is a good cookie in my book.  In fact, my philosophy with any chocolate-chip baked good (cookie, bar, pancake, whatever) is that the batter  is just there to hold the chocolate chips together.  But what really separates a truly exceptional cookie from the rest of the pack of “good” cookies is a dough with flavor that can stand up to the deliciousness that is chocolate.

I’m not going to keep you in suspense- this chocolate chip cookie dough can hold its own.  It’s got incredible depth from the brown butter, and bakes up to be soft with just a bit of crispness on the edges.  This is a chocolate chip cookie dough worthy of the chocolate chips.  It’s a dough that produces complex, rich, sweet, chewy, crispy cookies of wonder.

Chocolate Chip Cookies

  • Servings: 16 cookies
  • Difficulty: medium
  • Print

Perfect chocolate chip cookies with nutty brown butter, chewy on the inside with crisp edges.



  • 1 ¾ cups unbleached all-purpose flour, (8 3/4 ounces)
  • ½ teaspoon baking soda
  • 14 tablespoons unsalted butter, (1 3/4 sticks)
  • ½ cup granulated sugar, (3 1/2 ounces)
  • ¾ cups packed dark brown sugar, (5 1/4 ounces)
  • 1 teaspoon table salt
  • 2 teaspoons vanilla extract
  • 1 large egg
  • 1 large egg yolk
  • 1 ¼ cups semisweet chocolate chips


  1. Adjust oven rack to middle position and heat oven to 375 F. Line 2 large baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.
  1. Heat 10 tablespoons butter in large skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted.
  1. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips, giving dough a final stir to ensure no flour pockets remain.
  1. Divide dough into 16 portions, each about 3 tablespoons. Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet.
  1. Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack; cool cookies completely before serving.

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