Description
Discover the ultimate chocolate chip cookies with browned butter for a nutty, rich flavor and perfectly soft texture. This recipe features a careful balance of dark and milk chocolate chips, a rested dough for enhanced flavor and texture, and baking tips to achieve cookie perfection every time.
Ingredients
Scale
Butter
- 225g unsalted butter, cut into 1cm cubes
Dry Ingredients
- 2 cups (300g) plain flour/all-purpose flour, spooned and levelled
- 3 tsp cornflour/cornstarch, tightly packed and levelled
- 1/4 tsp baking powder
- 1/2 tsp baking soda/bi-carb, sifted if lumpy
- 1/2 tsp kosher salt (halve if using table salt)
Wet Ingredients
- 1 cup (200g) light brown sugar, tightly packed
- 1/2 cup (100g) caster sugar/superfine sugar
- 1 large egg (55g), at room temperature
- 1 large egg yolk, at room temperature
- 1 tsp vanilla extract
Chocolate Chips
- 1 1/2 cups (250g) dark chocolate chips/semi-sweet
- 3/4 cup (150g) milk chocolate chips
- Extra chocolate chips for decorating
Instructions
- Brown the Butter: Place the butter in a saucepan over medium-high heat. Let it melt and simmer for 4 to 5 minutes, stirring occasionally, until it becomes foamy with golden specks and emits a nutty aroma.
- Cool Butter: Pour the browned butter into a heatproof bowl, including the specks, and let it cool to room temperature (about 45 minutes) so it won’t melt the chocolate chips.
- Mix Dry Ingredients: In a separate bowl, whisk together flour, cornflour, baking powder, baking soda, and salt until combined.
- Combine Wet Ingredients: To the cooled browned butter, add both sugars and mix well. Then add the egg, yolk, and vanilla extract, stirring until smooth and caramel-like.
- Form the Dough: Add dry ingredients to the wet mixture and mix until flour is mostly incorporated. Stir in chocolate chips until fully combined.
- Shape Dough Discs: Portion the dough into 8 equal 155g (1/2 cup) portions. Roll each into a ball and flatten into 3.75cm (1.5 inch) thick discs. Store in an airtight container.
- Chill Dough: Refrigerate the dough discs for 12 to 24 hours to enhance flavor and texture.
- Preheat Oven: Heat oven to 180°C (350°F) or 170°C (fan-forced).
- Bake Cookies: Place 4 chilled dough discs on a baking tray lined with parchment paper, spacing 7.5cm (3 inches) apart. Bake for 17 minutes until edges are golden and surface is set but still pale.
- Decorate and Cool: Quickly press extra chocolate chips onto hot cookies, then cool on the tray for 20 minutes to finish baking and crisp edges. Optionally, reshape with a spatula while warm.
- Serve: Enjoy warm at peak freshness or cool completely before storing in an airtight container.
Notes
- If doubling the recipe, use 3 whole eggs instead of 2 whole eggs plus 2 yolks; a stand mixer helps with thick dough.
- Measure flour by spooning into cup and leveling; avoid scooping to prevent excess flour.
- Do not substitute baking soda with more baking powder to avoid altering texture.
- Use a combination of dark and milk chocolate chips for balanced sweetness and texture; adjust amounts to preference.
- Cool browned butter enough to prevent melting chocolate chips but not so cold it solidifies.
- For smaller cookies, shape into balls instead of discs; adjust baking times accordingly (1 tbsp – 13 min, 2 tbsp – 14 min, 3 tbsp – 14 min).
- Chilling dough between 12 and 48 hours improves flavor, color, texture, and shelf life.
- Bake one tray at a time in standard ovens; larger ovens can bake two trays simultaneously.
- Press extra chocolate chips lightly on hot cookies for an attractive finish.
- Unbaked dough discs freeze well after chilling; bake from frozen or thaw overnight in fridge.
- Store baked cookies in an airtight container at room temperature for up to 5 days.
