Chewy Chocolate Chip Cookies
Chewy chocolate chip cookies made with brown butter have a nutty flavor, golden edges, and soft centers. Brown sugar and an extra egg yolk give this twenty-four-cookie batch its tender, chewy texture.
Ingredients
Cookie Ingredients
- 3/4 cup unsalted butter measured before browning
- 1 cup light brown sugar packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 tablespoon pure vanilla extract
- 1 3/4 cups all-purpose flour spooned and leveled
- 3/4 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 1 1/2 cups semisweet chocolate chips or chopped chocolate
- Flaky sea salt optional, for sprinkling
Instructions
Make Dough
- Cook butter in a light-colored saucepan over medium-low heat for 5–8 minutes, stirring, until the solids are golden brown and smell nutty. Transfer to a heatproof bowl and cool about 20 minutes until just warm.
- Stir both sugars into the cooled butter. Mix in the egg, egg yolk, and vanilla until smooth.
- Whisk flour, baking soda, and kosher salt in a separate bowl. Fold into the butter mixture just until no dry streaks remain, then fold in chocolate.
- Cover and refrigerate at least 30 minutes until scoopable. Heat oven to 350°F, line 2 sheets with parchment, and divide dough into 24 equal heaping-tablespoon portions, 12 per sheet, spaced about 2 inches apart.
Bake
- Bake 1 tray at a time for 10–12 minutes until lightly golden at the edges with soft, set centers; keep the second tray chilled. Repeat with the remaining tray.
- Sprinkle with optional flaky salt and cool on each sheet for 5 minutes. Transfer to a rack for about 10 more minutes until firm enough to handle.
Notes
- Store cooled cookies airtight at room temperature for up to 3 days.
- Freeze baked cookies for up to 2 months; thaw covered.
- Freeze raw portions separately and thaw in the refrigerator before baking.