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Chewy Chocolate Chip Cookies

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These chewy chocolate chip cookies are made with browned butter for a richer flavor, offering tender centers and slightly crisp edges.

Ingredients

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  • 3/4 cup unsalted butter
  • 1 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 egg plus 1 egg yolk, room temperature
  • 1 tablespoon pure vanilla extract
  • 1 3/4 cup all-purpose flour
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • Flaky sea salt for sprinkling, optional
  • 1 1/2 cups semi-sweet chocolate chips or roughly chopped chocolate

Instructions

  1. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. Melt the butter in a saucepan over medium heat. Continue cooking until it foams, the milk solids turn golden brown, and the pan gives off a nutty aroma. Remove from heat and let the butter cool for a few minutes.
  3. Combine the warm browned butter with the brown sugar and granulated sugar in a mixing bowl. Stir until the mixture is smooth and evenly combined.
  4. Add the egg, extra egg yolk, and vanilla. Mix until the batter is glossy and homogenous.
  5. Whisk together the flour, baking soda, and kosher salt in a separate bowl. Add the dry ingredients to the wet ingredients gradually, folding until just combined. Do not overmix.
  6. Fold in the chocolate chips until they are evenly distributed through the dough.
  7. Use a tablespoon scoop to drop portions of dough onto the lined baking sheets, spacing them to allow for spreading.
  8. Sprinkle each mound lightly with a pinch of flaky sea salt before baking if desired.
  9. Bake for 10 to 12 minutes, or until the cookie edges are lightly golden while the centers still look a touch underdone.
  10. Let the cookies rest on the baking sheet for a few minutes to set, then transfer to a wire rack to cool completely.

Notes

For a slightly darker flavor, swap half the semi-sweet chips for chopped dark chocolate. Measure flour accurately to avoid dry cookies.

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