Chocolate chip cookies. A classic. A comfort. And in my opinion, something very personal.
If you’re looking for a thin and crispy cookie, this one ain’t for you. But don’t go away! I promise these are worth a shot. (I promise a crispy one is coming!)
I’ll never turn down a chocolate chip cookie. But I do have a checklist for my perfect cookie:
- Crispy edges
- Chewy middle
- Gooey pockets of chocolate
I tested this recipe for at least a year. Tweaking ingredients, baking temps, times and then throwing it all away and going back to the drawing board. After countless batches, I’ve learned a LOT. And I can’t wait to share it with you.
Our star players:
Dark Brown Sugar: You can certainly sub for light brown sugar if that’s all you got, but the additional molasses in dark really lends to the chewy middle.
Butter: I tested this with both unsalted Kerry Gold and unsalted generic butter. Both turned out fantastic, but I did find I got a richer cookie and more consistent result with Kerry Gold.
Egg Yolks: Adding just a couple eggs yolks still helps bind them while adding another level of richness.
Vanilla: Yes, a TABLESPOON! That might seem like a lot, but vanilla is actually one of the most important flavors in a chocolate chip cookie.
Chocolate: I prefer a chopped chocolate bar over chips. I like the different sized pools of chocolate and those little shards you get when you chop a bar of chocolate. But semi-sweet chips are a great option as well!
Making These Chocolate Chip Cookies
This recipe can be made by hand, with a hand mixer or stand mixer. Doing it by hand definitely requires some elbow grease, but you can do it!
The size of the cookie is important. You need enough dough per cookie so that they don’t bake down too flat. Cooking them at a size of 3 Tablespoons per cookie will give each cookie some height.
What Is Browned Butter?
In short, brown butter is liquid gold that belongs in everything. The butter is melted slowly on the stove, allowing the milk solids to toast into a warm and nutty flavor. When browning butter, the water will boil off rapidly, leaving just the butter and milk solids in the pot. A major tip is once the water has boiled off, do not stir it. Gently swirl the pan throughout the process instead. Stirring will move the milk solids, which will make it take longer to brown.
The brown butter gives these chocolate chip cookies a great nutty/toffee flavor that really takes them to another level. I’d love to see your cookies using this recipe! Tag me on instagram @fg_bakes and use the hashtag #forgoodnessbakes
Chocolate Chip Cookies
2 cups (240 g) all-purpose flour
1 ¼ tsp. salt
¾ tsp. baking soda
¾ cup (1½ sticks / 6 oz / 169 g) unsalted butter, softened
1 cup (200 g) packed dark brown sugar
¼ cup (50 g) granulated sugar
1 large egg, room temperature
2 large egg yolks, room temperature
1 Tbsp. vanilla extract
6 oz (170 g) bittersweet chocolate, chopped, or semi-sweet chocolate chips*
- Preheat oven to 375°F. Line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, salt and baking soda. Set aside.
- Place half the butter (3 oz) into a saucepan over medium heat, swirling often and scraping bottom of pan with a heatproof rubber spatula, until butter foams, then browns, and then browns even more, about 4-6 minutes. See photo and notes above for reference. Transfer butter to a large heatproof bowl and let cool 1 minute. Cut remaining butter into small pieces and add to brown butter. Do not let added butter melt completely.
- Add both sugars and whisk , breaking up any clumps. Continue whisking until the mixture is smooth are there are no lumps.
- Add the egg and egg yolks, and whisk until the sugar is mostly dissolved. The mixture should be lighter in color and slightly fluffy. See photo above for reference. Whisk in vanilla.
- Using a rubber spatula, fold in the dry ingredients just until incorporated. Fold in chocolate. The dough will be soft but should hold its shape once scooped; if it slumps or oozes after being scooped, stir dough back together several times and let rest 5–10 minutes until scoops hold their shape as the flour hydrates.
- Scoop into 3 tablespoon portions* and place on prepared baking sheet, 2-3 inches apart. Sprinkle with flaky salt if desired. Bake cookies for 11-14 minutes, or until edges are golden brown. (If they seem to be browning unevenly, rotate the pans halfway through). Watch them closely! If they are over-baked, you’ll lose that chewy center. Let cool on the baking sheet for at least 5-10 minutes before transferring to a cooling rack.
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