This is the only and best chocolate chip cookie recipe you’ll need! They’re crisp on the edges, chewy inside, caramel-y, and gooey. What makes the biggest difference in this recipe? Chilling the dough is not an option. It is what results in such flavorful and decadent chocolate chip cookies.
The Best Chocolate Chip Cookie Recipe
I can’t even begin to count how many times I’ve searched ‘best chocolate chip cookies’ on the internet. Similarly, there are also so many different chocolate chip cookie recipes out there! Want to know a fun fact? Over 7 billion chocolate chip cookies are eaten in the US every year, and of those, 50% are homemade. Love to hear it! Glad to know that all of cookie recipes out there from bloggers like me are being put to use. 🙂 Today, I’m sharing the end result of testing, combining, and adjusting dozens of chocolate chip cookie recipes that I’ve tried over the years.
As a result, these are the best chocolate chip cookies.
One thing that makes them so scrummy is that they start with browned butter, which results in a very nutty and caramel-y flavor. They say once you go browned butter you can never go back and I couldn’t agree more with that statement!
The other thing that makes these cookies stand out is that chilling is not an option. Sorry folks! As much as I would love to say ‘chill, but only if you have time’, I’m going to put my foot down today and be stubborn. Chill. This. Cookie. Dough. Here are three reasons why this makes for a better chocolate chip cookie:
- First, it gives the flour time to soak up all that lovely browned butter flavor, which will give you amazing flavor.
- Second, it will prevent the cookies from spreading too much in the oven, which keeps them thick and chewy.
- And third, it will give you nice, crispy edges, as the flour soaking up all the liquid will trim off excess moisture.
Since you clicked on this recipe, I’m assuming that you’re all in for chilling, therefore I promise that these are 100% worth the wait!
Ingredients for Browned Butter Chocolate Chip Cookies
First and foremost, you’ll need some cookie sheets!
As for the cookies themselves, here is what you will need + some tips and explanations:
- Unsalted butter: cut it into slices before using to ensure that they melt evenly.
- Dark brown sugar--dark brown sugar has a richer, more caramel flavor, which is the perfect companion for browned butter.
- Granulated sugar
- One egg plus one egg yolk: make sure that both are at room temperature. To quickly warm them up, soak the eggs in a bowl of warm water for 10 minutes.
- Vanilla extract
- All-purpose flour
- Baking soda
- Fine sea salt
- Chocolate chips: semi-sweet or dark-chocolate preferred
- Optional: adding a pinch of nutmeg to chocolate chip cookie dough will add a great nuance to the flavor.
How to Brown Butter
Browning butter is actually super easy to do and makes such a difference in the flavor of baked goods! The entire process takes less than 10 minutes (more like 5-6 actually).
- Start by cutting your butter into slices to ensure they melt evenly. I usually try to cut a stick of butter into 8-10 slices.
- Place your butter into a thick-bottomed skillet and melt it over medium heat, stirring occasionally.
- After the butter has melted, it will begin to crackle. Stir it frequently at this stage.
- After the sizzling subsides, the butter will start to foam up. Continue stirring and keeping a close eye on it. Meanwhile, be on the lookout for a nutty aroma (smell-out since you can’t see it?), an amber color, and brown flecks.
- Afterwards, remove the butter from heat and pour it into a heatproof bowl to prevent burning.
And that’s it! Now you’re ready to make the best chocolate chip cookies.
How to Store Leftovers
Store leftover cookies in an airtight container on the counter for up to 5 days.
Did You Make This Recipe?
If you did, then I’d love to hear from you! Feel free to leave a comment, rating, or take a picture and share it with me on Instagram @toppedwithhoney. Looking forward to seeing your indulgent chocolate chip cookies.
If you’re not ready to bake yet, no problem! Hover over any image in this post (tap if you’re on mobile), and then click the pin icon in the corner to save for later.
Have fun baking! Feel free to explore some other cookie recipes here.
Let’s also connect on Instagram and/or Pinterest!
24-Hour Browned Butter Chocolate Chip Cookies
Ingredients
- ½ cup unsalted butter, sliced into pieces
- ½ cup dark brown sugar
- ¼ cup granulated cane sugar
- 1 large egg , at room temperature
- 1 large egg yolk, at room temperature
- 1 tsp vanilla extract
- 1¼ cup all-purpose flour
- ½ tsp baking soda
- ½ tsp fine sea salt
- pinch of ground nutmeg, optional
- ¾ cup semi-sweet or dark chocolate chips
Instructions
- Brown the butter. Heat up a skillet on medium heat and add in the sliced butter. Allow it to melt, whisking occasionally to ensure that it melts evenly. The butter will begin to crackle and then foam. Stir frequently throughout these stages. Once it turns an amber-brown, you start to smell a nutty aroma, and you see little brown flecks in the pan, turn off the heat and immediately pour the butter into a separate heatproof bowl so that it doesn't burn. Let it rest until cool to the touch.
- Once the browned butter is cool, transfer it to an electric mixer fitted with the paddle attachment, and add the cane sugar, brown sugar, egg, egg yolk, and vanilla. Beat on medium speed for around 1 minute, or until thick, creamy, and a little lighter in color.
- Whisk the flour, salt, and baking soda (and pinch of nutmeg if using) in a separate bowl. Then add them to the wet ingredients and mix until just combined. Remove the bowl from the mixer and use a flexible spatula to fold in the chocolate chips.
- Cover and chill the dough for 24 hours.
- When ready to bake, preheat your oven to 350°F and line two cookie sheets with parchment paper. Let the dough warm up on the counter for 10-15 minutes to make it easier to scoop. Then, scoop 1.5 tbsp sized balls of dough and space them evenly on the cookie sheets. Give them plenty of room to breathe. I actually only placed 9 cookies on each sheet.
- Bake for 12-14 minutes, or until edges are golden brown. Remove from the oven and let them rest for 10 minutes on the cookie sheets before transferring to wire racks to cool completely. Sprinkle with flaky sea salt and enjoy!
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