My favorite chocolate chip cookies have become a household staple for their unbeatable texture and rich flavor. This recipe combines two different types of chocolate with a touch of sea salt, creating a perfect balance of sweetness. The key to these perfect cookies lies in the mix of flours and the dark brown and granulated sugar, which gives them a soft, chewy interior while the edges bake up golden and crispy.
Each bite is a harmonious blend of flavors that will make your grandma’s cookies look like store-bought imposters. So, get ready to make a batch of cookies that’ll have everyone asking for the recipe, and your secret cookie baking skills!
Why you’ll love this favorite chocolate chip cookie recipe
- Yields 12 chocolate chip cookies.
- They are made in one mixing bowl and all you need is a whisk!
- No stand mixer required.
- Chewier than your average chocolate chip cookie.
- Combines two types of chocolate.
- Brown butter creates an irresistible, nutty flavor.
- Ready to eat in about 30 minutes.
- You can easily freeze the dough and have cookies on hand whenever you want!
Ingredients needed
Step by step instructions
Note: Find the full ingredient measurements and instructions in the recipe card at the bottom of this page.
- Add butter to large saucepan over medium heat. Butter will begin to foam and then brown quickly. Stir constantly during entire process. Once butter begins to brown, remove from heat and pour into a glass measuring cup. Add a touch of water so it reads 1/2 cup of liquid. Set aside to cool 10 minutes. Add dark brown sugar and granulated sugar to a medium bowl. Add cooled brown butter and mix until combined.
- Add vanilla extract, egg, and egg yolk. Mix until combined.
- Add salt, baking soda, bread flour, and all-purpose flour and mix until just combined.
- Stir in chocolate chips and chopped chocolate. Line a baking sheet with parchment paper. Scoop out 12 cookies. Preheat oven to 375° F. Place the cookies 2 inches apart on the prepared baking sheet. Bake for 10-11 minutes. Sprinkle with flaky sea salt. Allow to cool slightly before serving.
Frequently asked questions
Why didn’t my cookies spread?
If your cookies didn’t spread, you probably added too much flour. If you don’t have a kitchen scale, you can use the scoop and level method. Even an extra tablespoon of flour will make a huge difference!
What is the benefit of using bread flour?
Bread flour will result in a chewier cookie. But why is that the case? It all comes down to the protein content in bread flour. The higher the protein content in a flour, the more gluten there is to develop when water is added. So by mixing the two flours together you’re raising the protein to enable more gluten formation and higher liquid retention which results in a chewier cookie.
How do I make perfect brown butter?
Heat a light-colored pan over medium heat. Cut your butter into equal pieces so it melts evenly. Place the butter in the pan. Use a silicone spatula to stir the butter around as it begins to melt. Once it’s melted, it will begin to foam and make tiny popping sounds. Turn the heat down to medium-low. Do not stop stirring the entire time. The foam will begin to subside and you’ll notice the butter start to brown. Continue to stir until it’s reached a golden brown color and you see dark flecks in the pan. It should smell intensely rich and nutty. Turn the heat down to low near the end if your butter hasn’t gotten quite golden enough. Browning butter is quick so be careful it doesn’t burn.
What cookie scoop do you use?
My favorite is a 3 tablespoon cookie scoop. I like this one here.
How do you get perfectly round cookies every time?
As soon as you remove the cookies from the oven, use a cookie/biscuit cutter and gently scoot them into a circle. Be careful not to scoot too hard or they may smoosh together.
Tips for the best favorite chocolate chip cookies
- I love using a mix of chocolate chips and chopped chocolate in this recipe. Chocolate chips have a stabilizer in them which prevents them from melting. I love to add chopped chocolate because it melts and adds pockets of chocolate throughout the cookie.
- Do not skip browning the butter. It’s the key ingredient that elevates these cookies and makes them so delicious. But be careful not to spend too long browning the butter.
- By baking these cookies at a higher oven temp (375° F) you’ll end up with delicious, crispy edges, and a soft center.
- Don’t overmix the dough. Overmixing can incorporate too much air into the dough and lead to cookies that are tough or dense.
- Don’t forget to sprinkle a touch of flaky sea salt on top as soon as these come out of the oven.
Storing and freezing instructions
These cookies are best fresh, but can be kept in an air tight container up to 5 days.
To freeze the cookie dough, roll the dough into balls and place them on a plate and set in the refrigerator for 15 minutes. Then transfer them to a freezer safe ziploc bag and freeze for up to 3 months. Remember to label the dough with what it is, the date you made the batch, and the baking time as well. Add an additional 1-2 minutes onto the baking time when baking frozen dough.
DID YOU MAKE THIS RECIPE? ❤️
Please rate the recipe and leave a comment below. This helps other readers decide if this is a great recipe to bake. Be sure to tag me on Instagram using @schmidtybakes so I can see. I love to see what you’re baking!
Favorite Chocolate Chip Cookies
Ingredients
- 1/2 cup unsalted butter browned
- 2/3 cup dark brown sugar
- 1/4 cup granulated sugar
- 1 large egg + 1 large egg yolk room temperature
- 1 & 1/2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1/3 cup bread flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup chocolate chips milk or semi-sweet
- 4 oz dark chocolate chopped
Instructions
- Add butter to large saucepan over medium heat. Butter will begin to foam and then brown quickly. Stir constantly during entire process. Once butter begins to brown, remove from heat and pour into a glass measuring cup. Add a touch of water so it reads 1/2 cup of liquid. Set aside to cool for 10 minutes.
- Add dark brown sugar and granulated sugar to a medium bowl. Add cooled brown butter and mix until combined. Add vanilla extract, egg, and egg yolk. Mix until combined.
- Add salt, baking soda, bread flour, and all-purpose flour and mix until just combined.
- Stir in chocolate chips and chopped chocolate. Be careful not to overmix. Line a baking sheet with parchment paper. Scoop out 12 cookies using a #20 (3 tablespoon) cookie scoop. Add a couple of chocolate chips and chopped chocolate on top of each cookie.
- Preheat oven to 375° F. Place the cookies 2 inches apart on the prepared baking sheet. Bake for 10-11 minutes. Sprinkle with flaky sea salt. Allow to cool slightly before serving.
Leave a Reply