Go Back

Best Chocolate Chip Cookies

Look no further, these are the best chocolate chip cookies! Made with brown butter and two types of chocolate, these little cookies are nutty, soft, chewy and warm, all at once! They’ll definitely be your go-to chocolate chip cookie after you try them.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Chill Time 1 hour
Total Time 1 hour 32 minutes
Course Dessert
Cuisine American
Servings 13 cookies

Ingredients
  

For the Best Chocolate Chip Cookies

  • 3/4 cups (1 1/2 sticks) (170g) unsalted butter cubed, cold + 1/2 Tbsp (8g) cold butter to add after browning
  • 1 cup (200g) light brown sugar
  • 2 Tbsp (30g) granulated sugar
  • 1 (55g) large egg room temperature
  • 2 (30g) large egg yolks room temperature
  • 2 tsp vanilla bean paste* or vanilla extract
  • 2 cups (250g) all purpose flour
  • 3/4 tsp baking soda
  • 1 tsp salt + more for sprinkling
  • 1 cup (170g) semisweet chocolate 1/2 cup chocolate chips, 1/2 cup roughly chopped chocolate bar

Instructions
 

For the Best Chocolate Chip Cookies

  • Cut the ¾ cups (170g) of unsalted butter into 1 Tbsp cubes and place the cubes in a saucepan. Turn the heat to medium/high and brown the butter.
  • Remove the butter from the heat and pour into a medium bowl. Don’t forget to get all of the brown bits out of the saucepan!
  • Add ½ Tbsp (8g) of cold butter to help make up for some of the volume lost while browning the butter. Stir in the cold butter until it melts. Allow the butter to cool slightly.
  • While the butter is cooling, measure out 2 cups (250g) of all purpose flour, ¾ tsp of baking soda and 1 tsp sea salt into a separate bowl and whisk together.
  • Then add 1 cup (200g) of light brown sugar and 2 tbsp (30g) of granulated sugar to the slightly cooled butter and beat by hand with a whisk until combined.
  • Add in 1 large egg (55g), 2 large egg yolks (30g) and 2 tsp of vanilla bean paste* and beat again by hand until combined.
  • Add the dry ingredients to the wet and mix with a spatula until combined.
  • Measure out 1 cup of semi sweet chocolate** add it to the batter and mix until fully incorporated.
  • Use a 2” cookie scoop to scoop out the cookie dough onto a tray. You can place the cookies close together since you will need to refrigerate them before baking. The batter should yield a baker's dozen (plus maybe 1 or 2 more!)
  • Refrigerate the dough for at least 1 hour. Towards the end of the hour preheat the oven to 350 ℉ (180 ℃).
  • Bake cookies for 11-13 minutes depending on your preferences***
  • Remove from the oven and allow to cool for 5 minutes on the tray. Sprinkle a bit of flaky salt on top. Then remove to a cooling rack, allow to finish cooling and enjoy!!

Notes

*If you don’t have vanilla bean paste vanilla extract is fine though the paste will give a more full flavor!
**I like to use a combination of semi sweet chocolate chips and a semi sweet ghirardelli chocolate bar roughly chopped. Half a cup is about half of the bar
***I take mine out when they are just starting to brown on the edges but look not fully done in the middle. The 5 extra minutes to cool on the hot pan out of the oven will finish them perfectly.