The first whiff of vanilla and brown butter mixing in your kitchen bowl? Pure magic. These chocolate chip cookies come together fast and bake up thick, gooey, and golden around the edges. They’re having a moment because sometimes you just need that perfect bite of nostalgia.
Think classic comfort meets smart technique in one simple dough. I use chopped chocolate instead of chips for those gorgeous melty pools, plus a pinch of sea salt on top. The dough chills for just 30 minutes, so you get extra chewy centers without the overnight wait. Pantry staples, zero fuss.
Started perfecting this recipe back in 2015 when my blog readers kept asking for the ultimate version. My neighbor’s kid took one bite and declared them “better than the bakery ones.” The game-changer? Slightly underbaking so they finish cooking on the pan. Crispy edges, soft middles every time.
PrintChocolate Chip Cookies: Easy Delicious Gooey Treat
Discover the perfect blend of chewy and crispy with these chocolate chip cookies. Featuring chopped chocolate chip cookies and extra chewy chocolate chip cookies, this recipe brings a delicious twist suitable for any occasion. Enjoy a treat that’s both classic and uniquely satisfying.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Method: Baked
Ingredients
- 1 cup unsalted butter 2 sticks
- 1 1/4 cup brown sugar light or dark
- 1/3 cup granulated sugar
- 1 large egg + 2 egg yolks room temperature
- 1 tablespoon vanilla extract
- 2 cups all purpose flour
- 3/4 teaspoon baking soda
- 1 teaspoon salt
- 1 cup milk chocolate chips
- 1 cup semi sweet chocolate chunks
Instructions
- Warm your oven to 350°F.
- Combine the all purpose flour, baking soda, and salt in a bowl and whisk to blend.
- Melt the butter in a pan over medium heat for 5 to 6 minutes until it bubbles and browns slightly, then remove from heat and allow to cool to avoid heat.
- In a large bowl, mix the brown sugar and granulated sugar, then stir in the browned butter just until integrated. Add the egg, egg yolks, and vanilla extract, stirring until the mixture is smooth and thickened.
- Gradually fold the dry flour mixture into the wet ingredients until a dough forms.
- Stir in the milk chocolate chips and semi sweet chocolate chunks and let the dough rest for 15 to 20 minutes.
- Prepare a baking sheet with parchment paper and drop dough portions sized about 1/4 to 1/3 cup onto the sheet, spacing them out with six cookies per sheet.
- Bake the cookies for roughly 10 minutes until their edges turn golden while the centers remain soft.
- Allow the cookies to cool on the baking sheet for about 10 minutes before moving them to a wire rack to finish cooling and enjoy.
Notes
- For crisp tops, broil 2–3 minutes at the end
Nutrition
- Calories: 300 kcal
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 4g + 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
Why These Brown Butter Chocolate Chip Cookies Are Pure Magic
The secret to these exceptional chocolate chip cookies lies in the brown butter technique. This simple step transforms ordinary butter into liquid gold, infusing it with nutty, caramelized notes that elevate the flavor profile from good to absolutely irresistible. It creates a depth of flavor that store-bought versions simply can’t match.
What makes these cookies extra special is the harmonious combination of creamy milk chocolate chips and rich semi-sweet chocolate chunks. The chips maintain their classic cookie appeal, while the chunks melt into gorgeous, decadent pools, ensuring every bite offers a delightful surprise. Pro tip: The resting time for the dough isn’t just a waiting period; it’s crucial for allowing the flour to fully hydrate, resulting in that coveted perfect chewy texture.
- Brown butter adds a sophisticated nutty flavor without extra ingredients.
- Two types of chocolate create varied textures and visual appeal.
- No overnight chilling requiredjust 15-20 minutes of patience.
- Enjoy crispy edges with soft, gooey centers, every single time.
Essential Ingredients That Make the Difference
The beauty of this chocolate chip cookie recipe is how each ingredient plays a specific, vital role. The precise combination of brown sugar and granulated sugar creates the perfect balance: brown sugar contributes moisture and chewiness, while granulated sugar helps with the ideal spread and those beloved crispy edges.
Using one whole egg plus two extra egg yolks might seem unique, but it’s the key to achieving that rich, tender texture. The additional yolks add essential fat and richness without making the cookies cakey. Remember, room temperature eggs mix more easily into the dough, leading to a smoother consistency and even baking.
| Ingredient | Purpose | Why It Matters |
|---|---|---|
| Brown Butter | Flavor base | Creates nutty, caramelized notes |
| Brown Sugar | Moisture & chew | Keeps cookies soft and tender |
| Extra Egg Yolks | Richness | Adds fat for gooey texture |
| Baking Soda | Lift & spread | Creates perfect thickness |
The Brown Butter Game-Changer
Do not skip the brown butter stepit’s truly what transforms these from ordinary chocolate chip cookies to an extraordinary treat. Watch carefully as the butter bubbles and foams, then transitions to a beautiful golden color with a distinct nutty aroma. The entire process typically takes just 5-6 minutes, but the flavor payoff is immense.
Watch carefully: Brown butter can quickly go from perfectly toasted to burnt in a matter of seconds. Once you detect that toasty, nutty fragrance and see golden brown bits collecting at the bottom of the pan, immediately transfer it to your mixing bowl. This crucial step stops the cooking process and preserves that incredible flavor.
- Medium heat prevents burning while allowing proper browning.
- The bubbling stage occurs first, followed by the browning.
- Cool the browned butter slightly before mixing to prevent scrambling the eggs.
Mixing and Resting for Perfect Texture
The mixing method for these chocolate chip cookies matters more than you might realize. Combining the sugars with the browned butter first creates a luxurious base, while adding the eggs one at a time ensures smooth and thorough incorporation. The key is to mix just until combinedovermixing can develop too much gluten, leading to tough cookies.
That 15-20 minute rest for the dough isn’t optional if you’re aiming for the best thick, gooey chocolate chip cookies. The flour needs this time to fully hydrate, which is essential for preventing excessive spreading and creating that perfect chewy texture. Use this waiting period to clean up your kitchen or preheat your oventhe patience is absolutely worth it.
Baking Tips for Bakery-Perfect Results
Size matters significantly when baking cookies. Using 1/4 to 1/3 cup of dough per cookie might seem generous, but it’s the secret to creating those thick, bakery-style treats everyone loves. Ensure you space them well on the baking sheetallowing 6 cookies per sheet gives them ample room to spread beautifully without merging together.
The magic truly happens in the final moments of baking. Remove the cookies from the oven when their edges are golden, but their centers still appear slightly underdone. They will continue to cook and set on the hot pan, finishing with perfectly crisp edges and gloriously soft, gooey centers.
| Baking Stage | What to Look For | Timing |
|---|---|---|
| Early Baking | Dough spreading and puffing | First 5 minutes |
| Done Point | Golden edges, soft centers | Around 10 minutes |
| Pan Cooling | Centers finishing, edges crisping | 10 minutes on pan |
Troubleshooting Common Cookie Disasters
If your cookies spread too much, it’s likely the butter was too warm when you mixed the dough. Next time, allow that brown butter to cool a bit longer before incorporating it with the sugars. Using cold ingredients for other elements also helpsroom temperature eggs are fine, but everything else should be at normal room temperature, not warm.
Cookies that turn out too cake-like usually indicate either too much flour or overmixing. Measure flour by spooning it lightly into the measuring cup and leveling it off; avoid packing it down. And remember, fold the dry ingredients into the wet just until no streaks of dry flour remain visible.
- Too flat: Chill dough 30 minutes longer or check baking soda freshness.
- Too thick: Press dough balls slightly before baking.
- Uneven browning: Rotate pans halfway through baking.
Storage and Serving Ideas for Your Chocolate Chip Cookies
Fresh-baked chocolate chip cookies will remain delightfully soft for up to a week when stored in an airtight container at room temperature. To prevent them from firming up, you can add a slice of bread to the container; it provides just enough moisture to keep them perfectly chewy. For longer preservation, these cookies freeze beautifully for up to three months.
Serve these cookies slightly warm for the ultimate experience, or pair them with a cold glass of milk for pure nostalgia. They are perfect for lunch boxes, festive cookie swaps, or those moments when you simply need something sweet and comforting.
| Storage Method | Duration | Best For |
|---|---|---|
| Room Temperature | 1 week | Daily snacking |
| Refrigerator | 2 weeks | Firmer texture preference |
| Freezer | 3 months | Long-term storage |
| Cookie Dough Balls | 3 months frozen | Bake-when-needed convenience |
Expert Says
Properly mixing ingredients and precise oven temperature control are fundamental to achieving perfect chocolate chip cookies. Slightly underbaking ensures the center remains wonderfully soft and chewy, while fully caramelizing sugar through the Maillard reaction enhances flavor, creating complex taste profiles that make every bite deliciously satisfying.
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Finding the Perfect Balance in Chocolate Chip Cookies
After several attempts, including a memorable batch that unfortunately melted into a buttery puddle, I finally perfected how to make chocolate chip cookies that beautifully hold their shape while retaining a tender interior. This recipe is the culmination of patient tweaks and countless tasting sessions, capturing that ideal harmony of crisp edges and irresistibly gooey chocolate that I am thrilled to share with you.
FAQs ( Chocolate Chip Cookies
)
For extra chewy cookies, use more brown sugar than white sugar, which adds moisture and softness. Incorporate an extra egg yolk to boost richness and chewiness, and avoid overbakingremove cookies when edges are set but centers are still soft. This recipe balances those perfectly for a tender, chewy bite.
Can I make the dough ahead of time?
Absolutely. Allow the dough to chill overnight in the fridge to enhance flavors and texture. Chilling helps control spread during baking, resulting in thicker, more flavorful cookies. Just bring dough to room temperature slightly before baking if it feels too firm.
What type of chocolate works best?
Using chopped semi-sweet chocolate gives the best melt and texture for this dish. Chopped pieces melt unevenly, creating pockets of rich chocolate. While bittersweet or milk chocolate can be used, semi-sweet offers the sweetest balance that complements the dough without overpowering.
Prevent flat cookies by chilling the dough and not over-mixing once flour is added. Also, avoid using too much butter or melted butter, which causes excess spreading. Use parchment paper or a silicone mat, and bake immediately after shaping for the best rise.
Can I substitute any ingredients?
Yes, you can swap all-purpose flour for bread flour to add chewiness, or use light brown sugar instead of dark for milder flavor. For a twist, add a small amount of apple cider vinegar to tenderize the dough, as seen in some versions. Just avoid ingredients that add too much moisture, which can affect texture.
These brown butter chocolate chip cookies come together in just 30 minutes of active time and deliver everything you could possibly wantcrispy golden edges with soft, gooey centers that practically melt on your tongue. The brown butter technique truly transforms ordinary ingredients into something extraordinary, filling your kitchen with that irresistible nutty aroma that makes everyone gather around.
Here’s a flavor trick I discovered: try swapping half the chocolate chips for chopped dark chocolate and add a pinch of flaky sea salt on top before baking. For extra chewy chocolate chip cookies, slightly underbake them by a minute. Store them in an airtight container with a slice of bread to keep them perfectly soft for daysthough they rarely last that long!
I’d love to see your golden-brown beauties! Share a photo and tell medo these chocolate chip cookies remind you of cherished childhood cookie moments? There’s something truly magical about the smell of homemade cookies that brings back the sweetest memories. Save this recipe for those days when you need a little comfort, and perhaps bake an extra batch to share with someone who could use a smile.
