Chocolate Chip Cookies
Thick, chewy cookies with crisp edges, molten chocolate and a hit of flaky salt.
Brown butter, a rest in the fridge and generous flaky salt on top take an already-great cookie somewhere special. Make the dough the day before if you can — the flavor develops overnight.
Ingredients
- 1 cup (225 g) unsalted butter
- 1 cup (200 g) light brown sugar, packed
- ½ cup (100 g) granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 ¼ cups (280 g) all-purpose flour
- 1 tsp baking soda
- 1 tsp fine sea salt
- 1 ½ cups (250 g) semisweet chocolate chips or chopped chocolate
- Flaky sea salt, for finishing
Method
- 1
Melt the butter in a small saucepan over medium heat, swirling, until it turns golden and smells nutty, about 5 minutes. Cool for 10 minutes.
- 2
Whisk the brown butter with the brown and granulated sugars until glossy. Whisk in the eggs and vanilla.
- 3
Add the flour, baking soda and salt; fold with a spatula until just combined. Stir in the chocolate.
- 4
Chill the dough for at least 30 minutes (or overnight for deeper flavor).
- 5
Heat the oven to 375°F / 190°C. Scoop 3-tbsp balls of dough onto lined baking sheets, 2 inches apart.
- 6
Bake 11–13 minutes until the edges are set and the centers still look slightly soft. Sprinkle with flaky salt and cool on the tray for 5 minutes.
Chef's tips
- Pull the cookies when the centers still look underdone — they finish setting as they cool.
- For bakery-style tops, reserve a few chocolate chunks to press onto each cookie right out of the oven.