These chocolate chip cookies are the epitome of cookie perfection, with a rich, gooey center and a perfectly crispy exterior. Made with browned butter and huge chunks of chocolate, every bite is an indulgence. Whether you’re enjoying them with a glass of milk or as an afternoon treat, these cookies will quickly become your go-to recipe for an irresistible dessert.

Why You’ll Love This Recipe

These cookies strike the perfect balance between chewy and crispy. The secret? Browning the butter! This step adds a rich, nutty flavor to the dough that enhances the sweetness of the chocolate chips. With a tender, gooey center and slightly crunchy edges, these cookies are pure bliss in every bite. The added sprinkle of flaky sea salt at the end makes them even more irresistible. Whether you’re baking for yourself or sharing with others, these cookies will satisfy every chocolate craving!

The Best Chocolate Chip Cookies

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cookies:

3/4 cup (168g) unsalted butter
1 cup (200g) packed light brown sugar
1/4 cup (50g) granulated sugar
1 large egg + 1 large egg yolk, at room temperature
1 tablespoon pure vanilla extract
1 3/4 cups (220g) all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon kosher salt (plus more flaky sea salt for sprinkling)
1 1/2 cups semi-sweet chocolate chips or roughly chopped chocolate (225g)

Directions

1. Brown the Butter:

Place the butter in a small saucepan over medium-low heat. Stir and scrape the butter every 10-15 seconds.
The butter will melt, foam, and then reduce. Continue to cook until it turns golden brown with small brown bits, which should take about 5-7 minutes.
Once browned, remove from heat and let it cool slightly.

2. Make the Dough:

In a large mixing bowl, combine the browned butter, brown sugar, and granulated sugar. Mix well with a spatula until smooth.
Add the egg, egg yolk, and vanilla extract, and mix until fully incorporated.

3. Add the Dry Ingredients:

Add the flour, baking soda, and salt to the bowl. Stir until just combined—be careful not to overmix. The dough should be soft but not sticky.

4. Add the Chocolate:

Gently fold in the chocolate chips or chopped chocolate until evenly distributed throughout the dough.

5. Chill the Dough:

Cover the dough with plastic wrap and refrigerate for at least 1 hour (or up to overnight) to allow the dough to firm up.

6. Preheat the Oven:

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking.

7. Scoop the Dough:

Once the dough has chilled, allow it to soften at room temperature for about 20 minutes.
Use a 1 ½-ounce cookie scoop to portion the dough. Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart.

8. Bake:

Bake for 12-13 minutes, or until the edges are golden brown and the center is still soft.
Remove from the oven and sprinkle with flaky sea salt if desired for an added burst of flavor.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a cooling rack to cool completely.

9. Serve & Enjoy:

Enjoy the cookies warm or at room temperature with a glass of milk, or share them with friends and family!

Servings and Timing

Servings: 15 cookies
Prep Time: 15 minutes
Cook Time: 11 minutes
Total Time: 26 minutes

Variations

Add nuts: For extra texture, fold in some chopped walnuts, pecans, or macadamia nuts to the dough before baking.
Use different chocolate: Swap the semi-sweet chocolate chips for milk chocolate, dark chocolate, or a combination of your favorites.
Make them mini: Use a smaller cookie scoop to make mini cookies for bite-sized treats.
Add a twist of flavor: Add a pinch of cinnamon or espresso powder to the dough for a unique flavor twist.

Storage/Reheating

Storage: Store leftover cookies in an airtight container at room temperature for up to 1 week.
Freezing: These cookies freeze well! Allow them to cool completely, then place them in a single layer on a baking sheet and freeze. Once frozen, transfer them to a freezer bag and store for up to 2 months.
Reheating: To enjoy them warm, microwave the cookies for 10-15 seconds, or warm them in the oven at 300°F for 5 minutes.

FAQs

Can I skip browning the butter?

While browning the butter adds a nutty, rich flavor, you can use melted butter if you’re short on time. However, you might lose some of the depth of flavor.

Can I use salted butter instead of unsalted butter?

Yes, you can use salted butter, but make sure to reduce the amount of salt in the recipe to avoid overly salty cookies.

Can I make the dough ahead of time?

Yes! You can refrigerate the dough for up to 24 hours or freeze it for up to 2 months. Just let it thaw in the fridge before baking.

Why is my dough sticky?

If the dough is too sticky, it’s likely because the butter wasn’t cooled long enough, or it wasn’t chilled long enough. Refrigerating the dough helps it firm up and become easier to work with.

Can I make these cookies without eggs?

Yes, you can use an egg substitute like flaxseed meal or chia seeds if needed. Just mix 1 tablespoon of flaxseed or chia with 3 tablespoons of water, and let it sit for a few minutes to form a gel-like consistency.

Conclusion

These The Best Chocolate Chip Cookies are everything you’ve ever wanted in a cookie—crispy edges, chewy centers, and an unbeatable rich, buttery flavor. With just the right balance of sweetness and a hint of saltiness, these cookies are sure to become your new favorite treat. Whether you’re baking for yourself, sharing with friends, or serving at a party, these cookies are the perfect choice for any occasion.