Best Chocolate Chip Cookies Dessert Recipe
These delicious chocolate chip cookies are an indulgent dessert recipe with a rich, nutty brown butter base and perfectly melted chocolate chunks. With a soft, chewy center and slightly crispy edges, these cookies are perfect for any dessert lover looking for a classic sweet treat.
Ingredients
- ¾ cup 1½ sticks unsalted butter
- 1 cup packed light brown sugar
- ¼ cup granulated sugar
- 1 large egg plus 1 large egg yolk at room temperature
- 1 tablespoon vanilla extract
- 1¾ cups all-purpose flour
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- 8 ounces semisweet or bittersweet chocolate coarsely chopped (or 1½ cups semisweet or bittersweet chocolate chips)
- Flaky sea salt for sprinkling (optional)
Instructions
Prepare Brown Butter:
- In a small saucepan over medium-low heat, melt the butter. Stir continuously with a silicone spatula, scraping the sides and bottom every 10-15 seconds.
- Continue cooking until the butter turns golden brown and you see tiny brown bits forming, releasing a nutty aroma. This will take about 5-7 minutes.
- Remove the butter from heat and let it cool in the saucepan for about 10 minutes.
Mix Wet Ingredients:
- In a large mixing bowl, combine the cooled brown butter, light brown sugar, and granulated sugar. Mix until well combined.
- Add the whole egg, the additional egg yolk, and vanilla extract. Mix until smooth and fully incorporated.
Combine Dry Ingredients:
- In the same bowl, add the all-purpose flour, baking soda, and salt. Use a spatula to gently fold until just combined. Avoid overmixing.
- The dough should be soft but not sticky.
Add Chocolate:
- Gently fold in the chopped chocolate or chocolate chips until evenly distributed throughout the dough.
- Cover the bowl and refrigerate the dough for at least 1 hour, or up to overnight for the best flavor.
Preheat and Prep:
- Preheat your oven to 350°F.
- Line two baking sheets with parchment paper.
Shape Cookies:
- Use a 1½-ounce cookie scoop (or about 3 tablespoons) to portion the dough. Roll each portion into a ball and place them on the prepared baking sheets, leaving about 2 inches between each cookie.
Bake:
- Bake for 12-13 minutes or until the cookies have spread, edges are golden, but the centers remain soft.
- Remove from the oven and immediately sprinkle with flaky sea salt if desired.
- Allow cookies to cool slightly on the baking sheets before transferring them to a wire rack.
Notes
- For best flavor, chill the dough overnight.
- The brown butter is crucial for the nutty, rich flavor in these cookies.
- Avoid overmixing the dough to maintain a soft, chewy texture.
- The flaky sea salt is optional but adds a perfect touch of balance to the sweetness.
Tried this recipe?Let us know how it was!