Classic Chocolate Chip Cookies

What You Need:

-Salted Butter -Brown Sugar -Granulated White   Sugar  -Vanilla Extract -Eggs

-All-Purpose  Flour -Baking Soda -Semi-Sweet  Chocolate Chips


In a light-colored, heavy-bottomed pan, melt the 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.

Brown Butter


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.

Let Butter Cool


Once the butter has cooled and solidified into a mousse-like consistency, add the brown sugar and the granulated white sugar to the bowl.

Add Sugars


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

Cream Together


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

Add Eggs And Vanilla


In a separate bowl, combine the all-purpose flour and baking soda.

Combine Dry Ingredients


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.

Combine Together


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

Add Chocolate Chips


Roll 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.

Place Onto Baking Sheet


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.

Bake Cookies

Ready to Make it?