Crisp edges, chewy middles, and plenty of melty chocolate. A reliably perfect chocolate chip cookie made with browned butter and a rested dough.
chocolate
classic
dessert
Prep
PT20M
Cook
PT12M
Total
PT32M
Yield
24
The secret to these cookies is browned butter and resting the dough: browning
the butter adds a nutty, toffee-like depth, and an overnight rest lets the
flours hydrate and the sugars fully dissolve for chewier cookies with crisp,
caramelized edges.
Baker’s notes
Brown the butter until it smells nutty and the milk solids turn amber.
Don’t skip the chill — it keeps the dough from spreading too thin.
For thicker cookies, chill scooped dough balls instead of the bulk dough.
Ingredients
2¼ cups all-purpose flour
1 tsp baking soda
1 tsp fine sea salt
1 cup unsalted butter (2 sticks), browned and cooled
¾ cup granulated sugar
¾ cup packed light brown sugar
2 large eggs
2 tsp vanilla extract
2 cups semi-sweet chocolate chips
Method
1
Whisk together flour, baking soda, and salt in a medium bowl.
2
In a large bowl, beat the browned butter with both sugars until creamy.
3
Beat in the eggs one at a time, then the vanilla.
4
Fold in the dry ingredients until just combined, then fold in the chocolate chips.
5
Chill the dough for at least 30 minutes (overnight for deeper flavor).
6
Scoop rounded tablespoons of dough onto parchment-lined baking sheets.
7
Bake at 375°F for 10–12 minutes until the edges are set and golden.
8
Cool on the sheet for 5 minutes, then transfer to a wire rack.