Chocolate Chip Cookies
A nostalgic, warm chocolate chip cookie recipe with crisp edges and chewy centers, perfect for any occasion.
Ingredients
For the Dough
- 1 cup unsalted butter Browned for flavor
- 1 cup brown sugar Adds chew and depth
- 1/2 cup granulated sugar Helps achieve crisp edges
- 2 large eggs Room temperature
- 1 teaspoon vanilla extract Real vanilla for warmth
- 2 1/4 cups all-purpose flour Sifted for lightness
- 1 teaspoon baking soda Helps cookies rise
- 1/2 teaspoon sea salt Balances sweetness
- 2 cups chocolate chips Semi-sweet and chopped dark chunks
Instructions
Preparation
- Brown the butter in a saucepan over medium heat until it smells nutty and turns golden, then let it cool slightly.
- Cream the browned butter with brown sugar and granulated sugar in a mixing bowl.
- Add eggs one at a time, followed by vanilla extract.
- Sift the dry ingredients (flour, baking soda, sea salt) together and fold into the wet mixture until just combined.
- Fold in the chocolate chips and chopped dark chunks until evenly distributed.
- Chill the dough in the fridge for 30–60 minutes.
Baking
- Preheat the oven to 350°F (175°C).
- Line a baking sheet with parchment paper and scoop the dough into balls, placing them a few inches apart.
- Bake for 10–12 minutes, or until the edges are golden and the centers are slightly underdone.
- Let the cookies rest for five minutes before transferring to a wire rack to cool.
Notes
These cookies are best enjoyed warm. Store in an airtight container for up to 5 days. To keep cookies soft, add a slice of white bread to the container.