USAChocolate Chip Cookies
The definitive American cookie — crispy edges, chewy centers, pools of melted chocolate in every bite. Brown butter and resting the dough overnight are the professional secrets that elevate these to extraordinary.
What you'll need
Ingredients
- 230 gSee recipes with unsalted butter
unsalted butter
i - 200 gSee recipes with brown sugar
brown sugar, packed
i - 100 gSee recipes with granulated sugar
granulated sugar
i - 2See recipes with large eggs
large eggs, room temperature
i - 2 tspSee recipes with pure vanilla extract
pure vanilla extract
i - 280 gSee recipes with all-purpose flour
all-purpose flour
i - 1 tspSee recipes with baking soda
baking soda
i - 1 tspSee recipes with fine sea salt
fine sea salt
i - 340 gSee recipes with dark chocolate chips or chopped chocolate
dark chocolate chips or chopped chocolate (60-70% cacao)
i - 1 tspSee recipes with flaky sea salt
flaky sea salt, for finishing
i
How to make it
Instructions
- 1
Brown the butter: melt butter in a light-colored saucepan over medium heat, stirring constantly. It will foam, then subside. Continue cooking until milk solids turn golden brown and the butter smells like toasted hazelnuts, about 5–6 minutes. Pour into a large bowl immediately and let cool to room temperature, about 20 minutes.
- 2
Add both sugars to the brown butter and whisk vigorously for 2 minutes until well combined. Add eggs one at a time, whisking for 30 seconds after each. Add vanilla and whisk until the mixture is smooth, pale and slightly thickened.
- 3
Sift flour, baking soda and fine salt into the bowl. Fold gently with a spatula until just combined. Fold in chocolate chips. For bakery-quality cookies, cover the dough and refrigerate for 24–72 hours — the dough dries out slightly, concentrating flavors and producing chewier cookies.
- 4
When ready to bake, preheat oven to 190°C (375°F). Line baking sheets with parchment paper. Scoop dough into balls of about 50g each (roughly 2 tablespoons). Space 6cm apart on the baking sheet.
- 5
Bake for 10–12 minutes until the edges are set and golden but the centers still look underdone and glossy — they firm up as they cool. Rotate the pan halfway through baking.
- 6
Remove from oven and immediately sprinkle each cookie with a few flakes of sea salt. Let cool on the baking sheet for 5 minutes before transferring to a wire rack. The cookies will look soft but will set as they cool.
- 7
Store in an airtight container at room temperature for up to 5 days — if they last that long.
Frequently Asked Questions
Why are my chocolate chip cookies flat and crispy instead of thick and chewy?
The most common causes are melted or warm butter, too little flour, or not chilling the dough. Use softened (not melted) butter and refrigerate the dough for at least 30 minutes before baking.
Can I freeze chocolate chip cookie dough?
Yes — scoop the dough into balls, freeze on a tray, then transfer to a bag. Bake directly from frozen, adding 2–3 extra minutes. Dough keeps for up to 3 months.
How do I store baked chocolate chip cookies?
Store in an airtight container at room temperature for up to 5 days. Add a slice of bread to the container to keep the cookies soft. They also freeze well for up to 2 months.
Can I make chocolate chip cookies without eggs?
Yes — replace each egg with one tablespoon of flaxseed meal mixed with three tablespoons of water (let it sit for 5 minutes). The texture will be slightly denser but still delicious.
Why do my cookies spread too much in the oven?
Too much butter, not enough flour, or overly warm dough are the usual culprits. Chill the dough, ensure accurate flour measurement (spoon into the cup, don't scoop), and bake on a cool baking sheet.
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