Chocolate chip cookies are a classic treat loved by many. This recipe offers a delicious twist on the traditional version. It features brown butter for extra flavor. The cookies have crispy edges and gooey centers. They’re packed with rich chocolate chunks.
The recipe balances the sweetness perfectly. It’s easy to follow and yields impressive results. These cookies will become your new favorite dessert. Try them once, and you’ll want to make them again and again.
Prep Time
Prep Time: 25 minutes
Cook Time: 12 minutes
Category: Dessert
Cuisine: American
Key Ingredients for Chocolate Chip Cookies
- Unsalted Butter: Provides rich flavor and helps create a crispy exterior when browned.
- Brown Sugar: Adds moisture and a deep, caramel-like flavor to the cookies.
- White Sugar: Contributes to the cookies’ crispy edges and overall sweetness.
- Eggs: Bind ingredients together and add structure to the cookies.
- All-Purpose Flour: Forms the base of the cookie dough, giving structure and texture.
- Salt: Enhances flavors and balances sweetness in the cookies.
- Baking Powder and Baking Soda: Leavening agents that help the cookies rise and spread.
- Chocolate: Chopped dark and milk chocolate create melty pockets throughout the cookies.
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Step-by-Step Instructions to Make Chocolate Chip Cookies
Follow these steps to create delicious brown butter chocolate chip cookies:
- Brown the butter: Melt unsalted butter in a non-stick pan over medium-low heat. Stir until it turns brown and smells nutty.
- Add sugars: Lower the heat and whisk in brown sugar and white sugar for 1-2 minutes. Remove from heat.
- Mix wet ingredients: Cool the mixture for 5 minutes. Add an egg, egg yolk, vanilla bean paste, and dissolved instant coffee. Whisk until smooth.
- Prepare dry ingredients: Sift flour, salt, baking powder, and baking soda in a separate bowl. Mix in chopped dark and milk chocolate.
- Combine ingredients: Fold the dry ingredients into the wet mixture in two batches. Don’t overmix.
- Scoop and chill: Use a cookie scoop to make dough balls. Top with extra chocolate chunks. Chill for at least 2 hours.
- Bake: Preheat oven to 375°F. Place chilled dough balls on a lined baking sheet. Bake for 11-13 minutes.
- Finish: Sprinkle baked chocolate chip cookies with flaky sea salt if desired. Cool before serving.
This method creates cookies with crispy edges and gooey centers. The brown butter and caramelized sugars give these cookies a rich, complex flavor.
For a unique texture and a veggie touch of carrots try out J Alexanders Carrot Cake Recipe and satisfy your taste buds.
What Makes These Chocolate Chip Cookies Special
These chocolate chip cookies stand out due to their unique brown butter base. The process of browning the butter adds a rich, nutty flavor that elevates the entire cookie. The recipe also combines light or dark brown sugar with white sugar, creating a perfect balance of sweetness and depth.
Instant coffee enhances the chocolate flavor without making the cookies taste like coffee. Using chopped dark and milk chocolate instead of chips results in melty pockets of chocolate throughout the cookie, providing a more luxurious taste and texture.
Storage and Freezing
These cookies can be stored at room temperature in an airtight container for 3-4 days. For longer storage, freeze the raw cookie dough balls. After shaping the dough, place the balls on a baking sheet and freeze until solid. Then transfer them to a freezer-safe bag or container.
Frozen dough can be stored for up to 3 months. When ready to bake, you can cook the frozen dough balls directly from the freezer, adding 1-2 minutes to the baking time. This method allows you to enjoy fresh-baked cookies anytime without making a full batch.
Why You’ll Love This Chocolate Chip Cookie Recipe
You’ll fall in love with this recipe because it produces cookies with the perfect balance of textures and flavors. The crispy edges and gooey centers satisfy multiple cookie preferences in one bite.
The brown butter and carefully selected sugars create a rich, complex flavor that sets these cookies apart from standard recipes. The versatility of the dough allows for easy customization with various mix-ins, making it adaptable to different tastes and occasions.
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Frequently Asked Questions
Can I make these chocolate chip cookies without brown butter?
Yes, you can make these chocolate chip cookies with regular melted butter. However, using brown butter adds a unique nutty flavor that enhances the overall taste of the cookies.
How do I prevent my chocolate chip cookies from spreading too much?
To prevent excessive spreading, chill your chocolate chip cookie dough before baking. Also, make sure your butter isn’t too warm when mixing the dough.
Can I use chocolate chips instead of chopped chocolate in this chocolate chip cookie recipe?
While you can use chocolate chips, chopped chocolate is recommended for these chocolate chip cookies. Chopped chocolate melts better, creating gooey pockets throughout the cookie.
Is it necessary to add coffee to the chocolate chip cookie dough?
Adding coffee to chocolate chip cookies is optional but recommended. It enhances the chocolate flavor in the cookies without making them taste like coffee.
Homemade Chocolate Chip Cookies – The Best Recipe
Ingredients
- 10 tablespoons unsalted butter 140g
- ½ to ⅔ cup packed brown sugar 100-135g
- ¼ cup white sugar 50g
- 1 large egg
- 1 egg yolk
- 1 teaspoon vanilla bean paste
- 1 teaspoon instant coffee
- 1 teaspoon hot water
- 1⅓ cups all-purpose flour 160g
- ¾ teaspoon salt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 4 ounces dark chocolate 115g, chopped
- 4 ounces milk chocolate 115g, chopped
- Flaky sea salt optional, for topping
Instructions
- Brown the Butter: Melt 10 tablespoons of unsalted butter in a non-stick pan over medium-low heat. Stir until it turns brown and smells nutty.
- Add Sugars: Lower the heat to its lowest setting. Add ½ to ⅔ cup packed brown sugar and ¼ cup white sugar. Whisk for 1-2 minutes, then remove from heat.
- Mix Wet Ingredients: Let the mixture cool for 5 minutes. Add 1 large egg, 1 egg yolk, 1 teaspoon vanilla bean paste, and 1 teaspoon instant coffee dissolved in 1 teaspoon hot water. Whisk until smooth and creamy.
- Prepare Dry Ingredients: In a separate bowl, sift together 1⅓ cups all-purpose flour, ¾ teaspoon salt, ½ teaspoon baking powder, and ¼ teaspoon baking soda. Mix in 4 ounces each of chopped dark and milk chocolate.
- Combine: Fold the dry ingredients into the wet mixture in two batches. Mix until just combined, being careful not to overmix.
- Scoop and Chill: Use a 2-tablespoon cookie scoop to divide the dough into 10 balls. Add extra chocolate chunks on top. Refrigerate for at least 2 hours, preferably overnight.
- Bake: Preheat oven to 375°F (190°C). Place chilled cookie balls on a parchment-lined baking sheet, leaving 3 inches between each. Bake for 11-13 minutes.
- Finish: Sprinkle baked cookies with flaky sea salt if desired. Let cool on the baking sheet for 10-15 minutes before serving.