How to make Chocolate Chip Cookies

If there’s one cookie that unites the world, it’s the chocolate chip cookie. It’s nostalgic, comforting, slightly dramatic when warm, and downright dangerous when eaten raw from the mixing bowl (no judgment).

This recipe? It’s the gold standard. It walks the perfect line: chewy centers, crisp edges, gooey pockets of melty chocolate. It uses browned butter for a nutty depth, a mix of brown and white sugars for both chew and crunch, and just enough salt to make you go, “wait—how is this so good?”

These cookies bake up thick, with golden edges and just the right amount of spread. They’re just as perfect for bake sales as they are for stress-baking at 11PM with a spoonful of dough. Let’s bake some edible happiness.

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Ingredients (makes 14–16 cookies):

• Unsalted butter – 170g (3/4 cup), melted and browned

• Brown sugar – 150g (3/4 cup, packed)

• Granulated sugar – 100g (1/2 cup)

• Egg – 1 large

• Egg yolk – 1

• Vanilla extract – 2 tsp

• All-purpose flour – 210g (1 2/3 cups)

• Baking soda – 1/2 tsp

• Salt – 1/2 tsp

• Chocolate chips – 200g (1 cup + a handful), semi-sweet or dark

• Flaky sea salt – for topping (optional but divine)

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Step-by-Step Instructions:

1. Brown the butter (5–7 minutes):
In a saucepan, melt the butter over medium heat until it foams and turns golden brown with a nutty aroma. Stir constantly and watch closely to avoid burning. Pour into a mixing bowl and let cool slightly for 10 minutes.

2. Mix sugars and wet ingredients (3 minutes):
Add both sugars to the cooled butter and whisk until smooth. Add the egg, egg yolk, and vanilla, and beat until glossy and slightly thickened.

3. Combine dry ingredients (2 minutes):
In a separate bowl, whisk flour, baking soda, and salt. Stir into the wet mixture using a spatula until just combined. Fold in the chocolate chips, saving a few to press on top.

4. Chill the dough (30 minutes minimum):
Cover the bowl and refrigerate the dough for at least 30 minutes (up to 24 hours). This helps deepen the flavor and prevent spreading.

5. Preheat and shape (5–10 minutes):
Preheat oven to 175°C (350°F). Line a baking sheet with parchment. Scoop dough into balls (about 2 tbsp each), place spaced apart, and press a few extra chips on top.

6. Bake (10–12 minutes):
Bake for 10–12 minutes until the edges are golden and the centers are just set. Don’t overbake—they’ll firm up as they cool.

7. Cool (10 minutes):
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. Sprinkle with flaky sea salt while warm, if desired.

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Pro Tip:

Brown your butter. It’s the easiest way to add depth and richness to your cookies. Also, chilling the dough—even for just 30 minutes—dramatically improves texture and prevents flat cookies. Want puddles of chocolate? Use chopped chocolate instead of chips.

And yes, this dough freezes beautifully. Roll into balls, freeze, and bake straight from frozen—just add 1–2 extra minutes.