Classic chocolate chip cookies recipe elevated to perfection! These Ultimate Chocolate Chip Cookies are chewy, gooey, and richly flavored with brown butter. With the best chocolate chips that get melty in the middle, this recipe is a childhood classic turned into an adult favorite that never disappoints.
With step-by-step instructions to ensure your dough turns out perfect and instructions for freezing, this post shares everything you need to be the star of your next potluck or dessert party! Once you're hooked on the irresistible flavor of the nutty brown butter in these cookies, come back for more in our complete collection of Brown Butter Recipes.
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.
If you're craving white chocolate instead, check out this chewy White Chocolate Macadamia Nut Cookies Recipe.
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Why this recipe is the best
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)
- No mixer needed!
- Easy to make and no chill time
- They freeze beautifully (which is good, because you will find yourself wanting a stash available at all times)
BEST. COOKIES. EVER. And so very easy to make!
⭐⭐⭐⭐⭐ - Sara
Ingredients for ultimate chocolate chip cookies
- 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.
Helpful kitchen tools
How to make ultimate chocolate chip cookies
- Brown the butter on the stove by cooking it over medium heat until it turns golden brown and smells nutty. It will get foamy on the top, just keep stirring it gently. Here is an ultimate guide for how to brown butter for more tips.
- Pour the butting in a bowl (I love these mixing bowls!), then whisk in the sugars, salt, and vanilla until evenly combined.
- Add the eggs and whisk for 1 minutes until the mixture is thick, smooth, and glossy.
- Add the dry ingredients and stir gently until just combined, being careful not to overmix.
- Mix in the chocolate chips and nuts, if using. Stir until evenly combined, but again being careful to mix as little as needed.
- Scoop the cookies with a 1.5 tablespoon scoop on an unlined cookie sheet. Bake at 375 degrees for 8-10 minutes, until they are golden on the bottom and edges.
FAQs
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, check out this post on how to brown butter four different ways (stovetop, Instant Pot, slow cooker, and microwave).
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.
These 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.
More great desserts
- Lemon Yogurt Cake is a moist and versatile dessert perfect for Spring and Easter.
- If you love fresh fruit, these amazing Fruit Pizza Cookies will hit the spot.
- For all the Andes Mints fans out there, these Chocolate Mint Cookies are the best!
- Million Dollar Cookies (Candy Bar Cookies) are made with buttery shortbread, caramel pecan topping, and chocolate ganache. Yum!
- Try these Brown Butter Pistachio Chocolate Chip Cookies for an easy treat that tastes like it came right out of a bakery!
Tips and 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!
Recipe
Ultimate Chocolate Chip Cookies Recipe
Ingredients
- 14 tablespoon butter salted
- ¾ cup dark brown sugar
- ½ cup sugar
- 1 teaspoon salt
- 2 teaspoon vanilla
- 1 egg
- 1 egg yolk
- 1 ¾ cups flour
- ½ teaspoon baking soda
- 8 oz chocolate chips bittersweet or dark
- ¾ cup chopped walnuts or pecans optional
Instructions
- Note: If doubling or tripling this recipe the amounts in the instructions will not be accurate. You will have to double or triple the steps yourselves. Ex: Step one says melt 10 tablespoons of butter. If you are doubling you will need to do 20 tablespoons and if tripling 30 tablespoons.
- Preheat oven to 375°F. Line two cookie sheets with parchment paper.
- In a large skillet or sauce pan, melt 10 tablespoon 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 tablespoon of cold butter. It will foam a lot, so whisk constantly until the foam subsides.14 tablespoon butter
- 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.¾ cup dark brown sugar, ½ cup sugar, 1 teaspoon salt, 2 teaspoon vanilla, 1 egg, 1 egg yolk
- 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.1 ¾ cups flour, ½ teaspoon baking soda
- Add chocolate chips and nuts, if using. Continue to stir by hand until just combined. Do not over mix.8 oz chocolate chips, ¾ cup chopped walnuts or pecans
- Using a 1½ tablespoon 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!
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
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!
Karen says
No. These are too good. Stop it.
Misty says
They are addicting, aren't they? So happy you tried them!