Looking for an easy and foolproof chocolate chip cookie recipe? Look no further than my Thick Brown Butter Chocolate Chip Cookies! Trust me, this is the only chocolate chip cookie recipe you’ll ever need. Don’t underestimate it; you’ll be grateful later.
Thick Brown Butter Chocolate Chip Cookies
- 10 tablespoons unsalted butter 140g
- ¾ cup packed light brown sugar 150g
- ¼ cup white sugar 55g
- 1 large egg
- 1 egg yolk
- ¾ teaspoon salt adjust to ½ teaspoon if you prefer less salt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 ⅓ cup all-purpose flour 170g
- 4 oz dark chocolate 113g
- 4 oz milk chocolate 113g
- Melt the butter in a non-stick pan on medium-low heat until it turns brown with a nutty aroma.
- Reduce heat to the lowest setting, add sugars, and whisk for 1-2 minutes to dissolve.
- Remove from heat, cool for 5-10 minutes. It should be warm but not hot.
- Add egg and yolk, whisk until the mixture is light and smooth (1-2 minutes).
- Add dry ingredients, fold with a spatula until almost mixed.
- Fold in chopped chocolate until evenly dispersed.
- Use a 2″ scoop to make 8 ~80g balls. Don’t press them, just gently shape.
- Optional: Place a few chocolate chunks on top.
- Refrigerate for at least 30 minutes, ideally 2 hours or longer.
- Preheat oven to 375°F, line a large cookie sheet with parchment paper.
- Place balls on the sheet, keeping 3″ between each.
- Bake for 10-12 minutes, depending on desired softness.
- Don’t mix butter and sugar on high heat; it may crystallize. If in doubt, remove from heat before adding sugar.
- Ensure the butter-sugar mix isn’t too hot when adding eggs.
- Add chocolate gradually to avoid melting in the dough.
- Instead of dark and milk chocolate, use all semi-sweet.
- Freeze dough balls in an airtight container; bake directly from frozen, adjusting baking time by 2-4 minutes as needed.