Chocolate Chip Cookies Recipe

Why You’ll Love This Recipe

This chocolate chip cookie recipe creates the perfect balance of chewy centers and crisp edges. The browned butter adds a nutty richness that takes the flavor to the next level, while the combination of milk chocolate chips and semi-sweet chocolate chunks provides a satisfying contrast of sweet and slightly bitter chocolate. With no need to freeze the dough, these cookies are quick to bake and incredibly delicious.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 cup unsalted butter (2 sticks)
• 1 1/4 cup brown sugar (light or dark)
• 1/3 cup granulated sugar
• 1 large egg + 2 egg yolks (room temperature)
• 1 tablespoon vanilla extract
• 2 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1 teaspoon salt
• 1 cup milk chocolate chips
• 1 cup semi-sweet chocolate chunks

Directions

1. Preheat the oven to 350°F.
2. In a small bowl, whisk together the flour, baking soda, and salt.
3. In a medium pan over medium heat, cook the butter for 5–6 minutes until it begins to brown. Remove from heat and let it cool.
4. In a large bowl, combine the brown sugar and white sugar. Add the browned butter and mix until smooth. Add the egg, egg yolks, and vanilla extract, whisking until thick and smooth.
5. Gradually add the dry ingredients to the wet mixture and mix until a dough forms. Fold in the milk chocolate chips and semi-sweet chocolate chunks.
6. Let the dough rest for 15–20 minutes.
7. Line a baking sheet with parchment paper and scoop 1/4 to 1/3 cup of dough per cookie, spacing them about 2 inches apart.
8. Bake for 10–11 minutes until the edges are golden brown and the centers are still soft.
9. Leave cookies on the baking sheet for 10 minutes to firm up, then transfer to a cooling rack.

Servings and Timing

• Prep time: 20 minutes
• Cook time: 30 minutes
• Total time: 50 minutes
• Makes about 18 cookies

Variations

• Dark Chocolate: For an extra rich flavor, use dark chocolate chunks instead of semi-sweet chocolate.
• Nuts: Add a handful of chopped walnuts or pecans for a nutty crunch.
• Salted Caramel: Drizzle with caramel sauce after baking for a sweet, gooey twist.
• Vegan Version: Substitute the butter with vegan butter and the egg with a flax egg for a dairy-free version.

Storage/Reheating

• Storage: Keep the cookies in an airtight container at room temperature for up to a week. You can also freeze the dough for up to 3 months and bake the cookies directly from frozen (add an extra minute or two of baking time).
• Reheating: Warm in the microwave for 10-15 seconds or place in a 300°F oven for about 5 minutes to refresh them.

FAQs

1. Can I make these cookies without browning the butter?

While browning the butter adds a rich, nutty flavor, you can skip this step and just melt the butter. The cookies will still be delicious!

2. How can I make my cookies thicker?

To make thicker cookies, you can chill the dough before baking or reduce the amount of sugar slightly.

3. Can I use all white sugar instead of brown sugar?

Brown sugar is key to achieving that chewy texture, but you can use all white sugar if you prefer a crisper cookie.

4. Can I freeze the dough?

Yes, you can freeze the cookie dough for up to 3 months. Scoop the dough into balls and freeze them on a baking sheet before transferring them to a container.

5. What if I don’t have parchment paper?

You can use a silicone baking mat or grease the baking sheet with butter or non-stick spray if you don’t have parchment paper.

6. How do I know when the cookies are done?

The cookies should be golden brown around the edges, but slightly soft in the center. They will firm up as they cool.

7. Can I use other types of chocolate chips?

Absolutely! Feel free to use white chocolate chips, dark chocolate, or a mix of your favorites.

8. How do I store leftover cookies?

Store cookies in an airtight container at room temperature for up to a week. You can also freeze them for longer storage.

9. How do I make smaller cookies?

If you prefer smaller cookies, use a teaspoon to scoop the dough, but reduce the baking time by a few minutes.

10. Can I use margarine instead of butter?

While margarine can be used as a substitute, it won’t give the same flavor or texture as butter. The taste and consistency may be slightly different.

Conclusion

These chocolate chip cookies are a true treat for any cookie lover. The combination of brown butter, brown sugar, and two types of chocolate chips creates an irresistible flavor. Whether you enjoy them chewy, crispy, or somewhere in between, this recipe is sure to become a new favorite in your baking repertoire!