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Chocolate Chip Cookies

These chocolate chip cookies are chewy, soft, and loaded with gooey chocolate pockets, hitting the perfect sweet spot between texture and flavor.
Imprimer la recette Pin Recipe
Temps de préparation 20 minutes
Temps de cuisson 10 minutes
Temps total 30 minutes
Portions: 24 cookies
Type de plat: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingrédients
  

Main Ingredients
  • 1 cup Unsalted butter, browned Browned butter adds nutty richness.
  • 3/4 cup Brown sugar Provides moisture and caramel flavor.
  • 1/4 cup Granulated sugar Helps with lightness and crisp edges.
  • 1 Egg + 1 extra yolk The whole egg binds, while yolk boosts richness.
  • 2 cups All-purpose flour Just enough for structure to avoid cakiness.
  • 1 teaspoon Baking soda Lifts the dough slightly.
  • 1/2 teaspoon Fine sea salt Enhances flavor.
  • 1 tablespoon Vanilla extract Brings all flavors together.
  • 2 cups Chocolate chips and chopped chocolate Use a mix for layers of flavor.
  • Optional pinch Flakes of sea salt For a sweet-salty finish, sprinkle on top after baking.

Method
 

Preparation
  1. Brown the unsalted butter in a light-colored pan until the milk solids turn golden and smell toasty.
  2. Allow the browned butter to cool to just warm.
  3. In a large bowl, combine the browned butter, brown sugar, and granulated sugar, mixing until smooth.
  4. Add the egg and extra yolk, mixing until fully combined.
  5. In a separate bowl, whisk together the flour, baking soda, and salt.
  6. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
  7. Fold in the chocolate chips and chopped chocolate.
  8. Cover the dough and chill in the refrigerator for at least 10-30 minutes.
Baking
  1. Preheat the oven to 350°F (175°C).
  2. Scoop the cookie dough onto a baking sheet lined with parchment paper, using a medium cookie scoop.
  3. Press a few extra pieces of chocolate on top of each dough ball.
  4. Bake for 10-12 minutes, or until the edges are golden and the centers look slightly soft.
  5. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

For best results, use room temperature eggs and cooled butter. Store cookies in an airtight container for up to 3 days at room temperature. Freeze leftover dough for later use.