The Best Chocolate Chip Cookies
This is the one. The cookie recipe you’ll make forever—crispy edges, soft and gooey centers, buttery, with the perfect ratio of chocolate. It’s a hybrid of classic and modern techniques for the ultimate result.
Ingredients
Dry Ingredients
· 2 ¼ cups (280g) all-purpose flour, spooned and leveled
· 1 tsp baking soda
· ¾ tsp fine sea salt or kosher salt (use ½ tsp if you only have table salt)
Wet Ingredients
· ¾ cup (170g) unsalted butter
· 1 cup (200g) packed dark brown sugar
· ¼ cup (50g) granulated sugar
· 1 tsp pure vanilla extract
· 1 tsp espresso powder or instant coffee (optional, but enhances chocolate flavor)
· 1 large egg
· 1 large egg yolk
Mix-ins
· 2 cups (340g) high-quality chocolate chips, chunks, or a mix (I use 60% dark chocolate)
· Flaky sea salt, for finishing
Instructions
Step 1: Brown the Butter (The Secret Weapon)
- In a light-colored saucepan, melt the butter over medium heat.
- Continue cooking, swirling the pan often, until the butter foams, smells nutty, and you see brown specks (browned milk solids) at the bottom. This takes 5-8 minutes. Watch closely to avoid burning.
- Immediately pour into a heatproof bowl to stop the cooking. Let it cool for 15-20 minutes until it’s warm but not hot.
Step 2: Whisk the Sugars
- In a large bowl, whisk the warm browned butter, dark brown sugar, and granulated sugar for a full minute. It will look gritty and separated at first but will become thick and smooth.
- Whisk in the vanilla and espresso powder (if using).
- Add the whole egg and egg yolk, whisking vigorously for another 30 seconds until the mixture is glossy and slightly pale.
Step 3: Combine & Rest (The Second Secret)
- In a separate bowl, whisk the flour, baking soda, and salt.
- Fold the dry ingredients into the wet mixture with a spatula until just combined and no dry streaks remain.
- Fold in the chocolate chips.
- Crucial Step: Cover the dough and let it rest at room temperature for 30-60 minutes. This allows the flour to hydrate and results in a better texture. (Dough can also be refrigerated for up to 72 hours for even more flavor—see notes.)
Step 4: Bake to Perfection
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- Scoop dough into 3-tablespoon-sized balls (a #20 cookie scoop is perfect). Place 8 balls on a sheet, spacing them widely—they will spread.
- Bake for 10-12 minutes, until the edges are deep golden and set, but the centers still look soft and puffy.
- Do not overbake. They will continue to set as they cool.
- Immediately after removing from the oven, tap the pan firmly on the counter to deflate the cookies slightly and create a perfect texture. Sprinkle with a pinch of flaky sea salt.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely (or eat warm!).
Why This Recipe Works: The Science
· Browned Butter: Adds a deep, nutty, toffee-like flavor.
· Extra Egg Yolk: Adds richness and chewiness without cakeiness.
· Dark Brown Sugar: More molasses = more moisture, chew, and caramel flavor.
· Resting Time: Allows the flour to fully absorb the liquid, preventing over-spreading and concentrating flavor.
· High Oven Temp: Creates those crisp edges while keeping the center soft.
Pro-Tips & Variations
· For a Puffy Cookie: Chill the scooped dough balls for 1 hour before baking.
· For a Thin & Crispy Cookie: Use melted (not browned) butter and all granulated sugar. Bake at 350°F (175°C).
· Flour Measurement: The most common cookie mistake is too much flour. Spoon flour into your measuring cup and level it off. Do not scoop.
· The Chocolate: Using a bar of chocolate roughly chopped creates irregular pockets of melty chocolate far superior to uniform chips.
· Make Ahead: Scoop the dough balls, freeze on a tray, then transfer to a bag. Bake from frozen, adding 1-2 minutes to the bake time.
Store in an airtight container at room temperature for up to 4 days. Freeze baked cookies for up to 3 months.
Enjoy the perfect homemade chocolate chip cookie! 🍪