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Ultimate Chewy Chocolate Chip Cookies

These chocolate chip cookies strike the perfect balance of soft, chewy centers and lightly crisp edges, made even richer with browned butter and a heavenly mix of chocolates.
Print Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 cookies
Ingredients Method Notes

Ingredients
  

Main
  • 1 cup unsalted butter browned and slightly cooled
  • 1 cup brown sugar packed
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 2 cups chocolate chips mix semi-sweet and dark if desired

Method
 

  1. Melt the butter in a saucepan over medium heat, stirring until it foams and turns golden brown. Let it cool for at least 10 minutes.
  2. Add the brown sugar, granulated sugar, vanilla extract, and cooled browned butter to a mixing bowl. Beat until smooth.
  3. Add the eggs to the same bowl and beat again until fully combined.
  4. In a separate bowl, whisk together the all-purpose flour, baking soda, and kosher salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing slowly to combine.
  6. Fold in the chocolate chips until evenly distributed.
  7. Chill the cookie dough in the refrigerator for at least 30 minutes to one hour.
  8. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  9. Scoop dough onto the prepared baking sheet, spacing cookies about 2 inches apart.
  10. Bake for 10 to 12 minutes, or until the edges are lightly golden and centers appear slightly underbaked.
  11. Cool the cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For best flavor, use a mix of semi-sweet and dark chocolate chips and chill the dough longer for thicker cookies. Optionally sprinkle sea salt on top before baking for a sweet-salty finish.