Chocolate Chip Cookies

This chocolate chip cookie recipe is so good you’ll fall in love at first bite. The cookies have a hint of salt, so they don’t come off too sweet. They’re chewy with slightly crispy edges. They have deeply developed flavors with nutty notes of brown butter. They truly are exceptional. The best part? You don’t need fancy ingredients, just a few tricks.

How To Cool Chocolate Chip Cookies

Never remove cookies from a sheet pan right out of the oven. They are still very soft and are likely to break. Instead, leave them on the sheet pan for five or so minutes and then use a spatula to place them on a cooling rack.

How To Store Chocolate Chip Cookies

Cookies should be cold to the touch before storing. Placing a warm cookie in an air-tight container will make it mushy, and you worked too hard for that. Once cooled, place them in an air-tight container lined with a paper towel. Separate layers with wax paper to prevent them from sticking together. Top the final layer of cookies with plastic wrap to reduce exposure to air. They will last at room temperature for 2 to 3 days. Refrigerating baked cookies will dry them out. Instead, for longer storage, freeze them for up to 3 months.

Can You Freeze THIS Cookie Dough?

Absolutely! Portion the dough with a small cookie scoop or in 2 tablespoon-sized cookie dough balls. Freeze them on a sheet pan with a bit of separation so they don’t stick together. Once they are frozen solid, add the dough balls to a freezer-safe bag and remove as much air as possible. If using a container, top each layer of dough balls with plastic wrap to prevent exposure to air.

How to Make Chocolate Chip Cookies – Step by Step Photos

In a light-colored, heavy-bottomed pan, melt the 12 tablespoons (1 1/2 sticks) of butter over medium heat. When it starts to foam, the milk solids will separate from the water in little specks. Continue to cook the solids until they have turned golden brown. The air will smell of hazelnuts.

Once the butter has been browned, immediately remove it from the heat and place it in a bowl to cool for a few minutes. Once it is no longer steaming hot, set the bowl in the fridge or freezer until the brown butter cools to a softened butter consistency.

Once the butter has cooled and solidified into a mousse-like consistency, add the 1/2 cup of brown sugar and the 1/4 cup of granulated white sugar to the bowl.

Use a hand mixer (or elbow grease) to cream the butter and the sugars on low speed until incorporated.

Add the teaspoon of vanilla extract and one egg to the bowl. Mix on low speed until incorporated. Scrape down the sides of the bowl and add the second egg. Mix on low speed until combined, and scrape down the bowl again.

In a separate bowl, combine the 1 1/2 cups of all-purpose flour and 1/2 teaspoon of baking soda.

Pour half of the flour mixture into the creamed butter mixture and mix on low speed until it barely comes together. Next, scrape down the sides of the bowl and add in the remaining flour. Continue to mix on low speed until the dough barely comes together. Do not over-mix, as this will give you a tough cookie.

Scrape down the sides of the bowl and add 1 cup of chocolate chips. Mix until the chocolate chips are interspersed evenly throughout the dough.

Roll 2-tablespoon portions of dough into balls and place them 2 inches apart on a sheet pan lined with parchment paper. Chill the dough in your refrigerator, uncovered, for at least an hour, but preferably overnight.

When ready to bake, place a rack in the middle of your oven and preheat it to 350°F. Press the chilled cookie dough balls down with two fingers.

Bake the cookies for 4 minutes. Rotate the sheet pan, front to back. Bake for an additional 4 minutes, until the edges are a light golden brown. Let the cookies cool on the sheet pan for at least 5 minutes before taking them off and cooling them on a rack.