Browned Butter Chocolate Chip Cookies
The best one bowl chocolate chip cookies - crispy edges, chewy centers, done in 25 minutes.
There are a thousand chocolate chip cookie recipes and they are all slightly different and all of their creators are convinced theirs is the best. Here is what actually matters: brown the butter first. It takes four minutes and creates a nutty, caramel-toffee flavor that regular melted butter cannot come close to. More brown sugar than white gives you chewiness. Bread flour instead of all-purpose gives you a slightly chewier texture but regular flour is completely fine. The most important step is the one at the end: salt. A pinch of flaky sea salt on top of each cookie right before they go in the oven is the move that separates good cookies from cookies people ask about.
Prep: 10 min • Cook: 12 min • Serves: 24
Ingredients
- 170 g Butter
- 200 g Brown Sugar
- 100 g White Sugar
- 2 Eggs
- 2 tsp Vanilla Extract
- 280 g All-Purpose Flour
- 1 tsp Baking Soda
- 1 tsp Salt
- 300 g Chocolate Chips
- 1 pinch Flaky Sea Salt (for topping - do not skip)
Instructions
- Brown butter in a saucepan over medium heat, swirling occasionally, until golden and nutty-smelling - about 4 minutes. Pour into a large bowl and cool for 5 minutes.
- Whisk both sugars into the brown butter. Add eggs and vanilla and whisk until smooth and slightly glossy.
- Fold in flour, baking soda, and salt until just combined.
- Fold in chocolate chips.
- Scoop onto baking sheets and press flat slightly. Sprinkle flaky salt on top of each one.
- Bake at 375F for 10-12 minutes until edges are golden but centers still look slightly underdone. They firm up as they cool.