Classic chocolate chip cookies elevated to perfection! Ultimate Chocolate Chip Cookies are chewy, gooey, and richly flavored with brown butter. This recipe is a childhood classic turned into an adult favorite that never disappoints.
Why this recipe?
I know what you’re thinking… Does the internet really need another chocolate chip cookie recipe? Let me answer this question with a resounding YES. Because I run into people all. the. time. who have yet to try this recipe. I take these cookies to work, parties, and family functions quite often, and without fail someone asks me for the recipe every time.
The original recipe is from Cook’s Illustrated. I simplified the lengthy mixing process in the middle, but otherwise left the recipe the same…. Because it’s perfect. These cookies hit all the requirements:
- Soft and chewy in the middle with slightly crispy edges
- Gooey and melty chocolate throughout
- Perfect level of sweetness (not too sweet)
- Deep, nutty, toffee-esque flavor (thank you, brown butter)
- Touch of salt to enhance flavor
- Easy to make and no chill time
- Plus, they freeze beautifully (which is good, because you will find yourself wanting a stash available at all times)
Ingredients
Butter: The secret to this recipe is in the brown butter. SO yummy.
Dark brown sugar: This deepens the brown butter flavor. Don’t substitute with light brown sugar.
Granulated sugar: Just sweetens the cookies a bit.
Salt: I always use kosher so that it isn’t too salty.
Vanilla: I know it’s pricey, but it is so worth it in these cookies.
Eggs: One whole egg and one extra yolk for added moistness.
Flour: Just all-purpose flour.
Baking Soda: This is the rising agent to make your cookies fluffy.
Chocolate chips: Bittersweet are my go-to for this recipe, but you can also use dark or even semi-sweet.
Nuts: I don’t typically put nuts in my cookies, but walnuts and pecans are both great additions.
Instructions
This recipe can be boiled down to 6 simple steps.
1. Brown the butter on the stove.
2. Mix in the sugars, salt, and vanilla.
3. Add the eggs and mix for 1 minutes until the mixture is thick, smooth, and glossy.
4. Add the dry ingredients.
5. Mix in the chocolate chips and nuts, if using.
6. Scoop and bake!
Do I have to use brown butter?
Yes! The brown butter adds tons of flavor and these cookies do not turn out the same without it. For this recipe, a deep brown color is the target. If you have never browned butter before, it is very easy. Just melt it in a skillet on the stove and then cook it until it turns golden. It will foam as it cooks and the milk solids, which look like small specks, will sink to the bottom. Once it has reached the color you want, just take it off the heat. If you want more detailed instructions, here is a tutorial I wrote on how to brown butter four different ways (stovetop, Instant Pot, slow cooker, and microwave).
How do I freeze cookie dough?
Cookies are an incredibly easy dessert to freeze and have on hand for any occasion. Once the dough is made and scooped, line the scoops on a cookie sheet and pop it into the freezer for a few hours. Once frozen, store in a plastic freezer bag. Next time you have a craving, pop a few out of the freezer and bake straight from frozen at 375°F for 8-12 minutes.
How do I store cookies?
Cookies will last 2-3 days, but the key is to store them in an airtight container. Nothing makes a cookie go stale and dry faster than being left in the open air or in a poor-quality container. If you choose a zip-top bag instead of an airtight container, make sure to squeeze as much air out as possible before sealing.
Other great desserts
- Lemon Yogurt Cake is a moist and versatile dessert perfect for Spring and Easter.
- If you love berries, these amazing Raspberry Crumble Bars will hit the spot.
- For all the Andes Mints fans out there, these Chocolate Mint Cookies are the best!
Tips & Tricks
- I highly recommend using dark brown butter (versus a light golden brown). The darker the butter, the more rich the flavor.
- Using high quality chocolate chips goes a long way in elevating these cookies. My favorite are Ghiradelli bittersweet chocolate chips.
- As with all cookies, don’t over mix and don’t over bake. Mix until the flour is just combined into the dough. Bake until the edges are just turning golden brown. The middle will still look a bit doughy - this is the secret to gooey, chewy cookies!
Ultimate Chocolate Chip Cookies
Ingredients
- 14 tbsp butter
- ¾ cup dark brown sugar
- ½ cup sugar
- 1 tsp salt
- 2 tsp vanilla
- 1 egg
- 1 egg yolk
- 1 ¾ cups flour
- ½ tsp baking soda
- 8 oz chocolate chips bittersweet or dark
- ¾ cup chopped walnuts or pecans optional
Instructions
- Preheat oven to 375°F. Line two cookie sheets with parchment paper.
- In a large skillet or sauce pan, melt 10 tbsp of butter over medium heat. Continue to cook over medium heat until the butter is a dark brown color and smells nutty (it will sizzle and foam as it cooks). Remove from heat and add the remaining 4 tbsp of cold butter. It will foam a lot, so whisk constantly until the foam subsides.
- Using a stand mixer or hand mixer on medium speed, mix the warm butter with both sugars, salt, and vanilla for 30 seconds. Add the egg and egg yolk and mix on medium speed for 1 minute. The mixture should be thick, smooth, and glossy.
- Whisk flour and baking soda in a small bowl to remove lumps. Add to wet ingredients and stir by hand with a rubber spatula until mostly combined.
- Add chocolate chips and nuts, if using. Continue to stir by hand until just combined. Do not over mix.
- Using a 1½ tbsp scoop, scoop cookies onto the prepared cookie sheets. Bake for 8-10 minutes, or until the center is puffy and the edges are just starting to brown. Don't over bake.
- Leave cookies on the cookie sheet for 3-5 minutes, then transfer to a cooling rack.
Notes
- I highly recommend using dark brown butter (versus a light golden brown). The darker the butter, the more rich the flavor.
- Using high quality chocolate chips goes a long way in elevating these cookies. My favorite are Ghirardelli bittersweet chocolate chips.
- As with all cookies, don’t over mix and don’t over bake. Mix until the flour is just combined into the dough. Bake until the edges are just turning golden brown. The middle will still look a bit doughy - this is the secret to gooey, chewy cookies!
Karen says
No. These are too good. Stop it.
Misty says
They are addicting, aren't they? So happy you tried them!
Sara Smith says
BEST. COOKIES. EVER.
And so very easy to make! Thanks for making our quarantine sweeter!😜
Danielle says
Yay!! Don’t you love finding a winner recipe? We have these in our freezer at all times. Sooo dangerous!