scan to cook interactive —
timers, scaling, check-off
timers, scaling, check-off
Chocolate Chip Cookies
Brown butter, toffee notes, crispy edges, chewy center.
Ingredients
tap to check off
- 1¾ cups all-purpose flour
- ½ tsp baking soda
- 14 tbsp butter (1¾ sticks)
- ½ cup granulated sugar
- ¾ cup dark brown sugar, packed
- 1 tsp salt
- 2 tsp vanilla extract
- 1 whole egg + 1 egg yolk
- 1¼ cups chocolate chips or chunks
Instructions
tap a step to focus · tap times to start a timer
- Whisk flour and baking soda in bowl. Set aside.
- Brown the butter: Melt 10 tbsp butter in skillet over medium-high heat, swirling constantly. Cook until milk solids turn dark golden brown and smell nutty, about . Transfer to large bowl.
- Add remaining 4 tbsp butter to hot browned butter. Stir until melted.
- Add both sugars, salt, and vanilla. Whisk until combined.
- Add egg and yolk. Whisk vigorously for 30 seconds. Let rest . Whisk 30 seconds. Rest . Whisk 30 seconds. (This develops structure.)
- Fold in flour mixture until just combined. Fold in chocolate chips.
- Roll dough into 16 balls (about 3 tablespoons each). Place on parchment-lined baking sheets, 2 inches apart.
- Bake at 375°F for until golden brown on edges but still soft in center.
- Cool on pan , then transfer to rack.
Notes
- BROWN THE BUTTER: This is the secret. Creates toffee/nutty flavor that's unmistakable.
- Dark brown sugar: More molasses = chewier cookie. Don't substitute light.
- The whisking/resting: Sounds fussy but it dissolves sugar and creates a glossy, crackly top.
- 1 egg + 1 yolk: Extra yolk = chewier texture. Whole eggs make cakier cookies.
- Underbake slightly: They firm up as they cool. Golden edges, soft center = perfect.
Adapted from America's Test Kitchen