This award-winning chocolate chip cookie recipe produces thick, chewy-centered cookies with crisp, golden edges and deep, buttery caramel notes. The secret lies in browning the butter, resting the dough, and using two types of chocolate for a complex flavor that has won over judges at county fairs and bake-offs. It’s a classic American recipe that delivers bakery-quality results every time.
Ingredients
- 2 cups (250 g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt (or ¾ teaspoon fine table salt)
- 1 cup (2 sticks, 226 g) unsalted butter
- 1 cup (200 g) packed light brown sugar
- ½ cup (100 g) granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup (170 g) semi-sweet chocolate chips
- 1 cup (170 g) dark chocolate chunks (or extra chips)
- Flaky sea salt, for sprinkling (optional)
Instructions
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a small saucepan, melt the butter over medium heat. Continue cooking, swirling occasionally, until the butter turns golden brown and smells nutty, about 5–7 minutes. Watch carefully—it can go from brown to burnt quickly. Pour the browned butter into a large heatproof bowl and let cool for 10 minutes.
- Add both sugars to the warm browned butter and whisk vigorously until combined. The mixture will look like wet sand. Let it cool for another 5 minutes so it doesn’t cook the eggs.
- Add the eggs one at a time, whisking well after each. Add the vanilla and stir until smooth and glossy.
- Pour the dry ingredients into the wet mixture and fold with a rubber spatula until just a few streaks of flour remain. Do not overmix.
- Fold in the semi-sweet chips and dark chocolate chunks until evenly distributed.
- Cover the dough with plastic wrap and refrigerate for at least 1 hour (or up to 72 hours). Chilling develops flavor and prevents spreading.
- When ready to bake, preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Scoop the dough into 1.5-tablespoon balls (about 1.5 oz / 40 g each) and place them 2 inches (5 cm) apart on the prepared sheets.
- Bake one sheet at a time for 10–12 minutes, until the edges are golden and the centers look slightly underdone. The cookies will continue to set as they cool.
- Remove from the oven and immediately sprinkle with flaky sea salt if using. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Tips
- Browning the butter: This is the key to the nutty, caramelized flavor. If you’re short on time, you can use melted butter instead, but the cookies will be less complex and may spread more.
- Chill the dough: Don’t skip the chilling step. It solidifies the fat, which means less spreading and a thicker, chewier cookie. Chilling for 24–72 hours gives the deepest flavor.
- Measure flour correctly: Spoon the flour into your measuring cup and level it off with a knife. Scooping directly from the bag can pack in too much flour, making cookies dry and cakey.
- Use room-temperature eggs: Cold eggs will seize the warm butter mixture and make the dough stiff. Leave them out for 30 minutes before starting.
Serving Suggestions
Serve these cookies slightly warm with a glass of cold milk or a scoop of vanilla bean ice cream. They also make excellent ice cream sandwiches—just flatten the dough slightly before baking and sandwich a scoop of ice cream between two cooled cookies. For a dessert platter, pair them with fresh berries and a drizzle of caramel sauce.
Variations
- Nutty: Add 1 cup (120 g) of toasted chopped walnuts or pecans along with the chocolate.
- Sea Salt: Increase the flaky salt on top to ½ teaspoon per cookie for a sweet-salty contrast.
- Double Chocolate: Replace ¼ cup (30 g) of the flour with ¼ cup (25 g) of unsweetened cocoa powder and use white chocolate chips instead of semi-sweet.
- Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Add 1 teaspoon of xanthan gum if your blend doesn’t include it.
- Mint Chocolate: Add ½ teaspoon peppermint extract and use mint-flavored chocolate chips.
Storage and Reheating
Store baked cookies in an airtight container at room temperature for up to 5 days. To keep them soft, add a slice of bread to the container—it releases moisture and prevents staleness. For longer storage, freeze baked cookies in a zip-top bag for up to 3 months; thaw at room temperature for 15 minutes. Unbaked dough can be frozen in balls for up to 3 months—bake directly from frozen, adding 2–3 minutes to the baking time. To reheat, place a cookie on a microwave-safe plate and heat for 10–15 seconds, or warm in a 300°F (150°C) oven for 5 minutes.
Frequently Asked Questions
Why did my cookies spread too much? The most common causes are dough that wasn’t chilled, too much sugar, or not enough flour. Make sure to chill the dough for at least 1 hour and measure your flour correctly. Also, bake on a cool baking sheet—if the sheet is still warm from a previous batch, the dough will melt and spread.
Can I use salted butter? Yes, but reduce the added salt in the recipe to ¼ teaspoon. The browned butter will still work, but the salt level will be higher.
Can I make the dough ahead of time? Absolutely. The dough can be refrigerated for up to 72 hours. In fact, longer chilling improves the flavor and texture. You can also freeze the dough for up to 3 months—just thaw in the refrigerator overnight before baking.
Why are my cookies cakey instead of chewy? Cakey cookies usually result from too much flour or too many eggs. Make sure you’re using exactly 2 cups of flour (250 g) and 2 large eggs. Also, avoid overmixing the dough, which develops gluten and creates a cake-like texture.
Can I use only chocolate chips? Yes, use 2 cups (340 g) of your favorite chips. The combination of chips and chunks gives a varied texture, but chips alone work fine.
How do I know when they’re done? The edges should be golden brown and set, while the centers will look slightly puffy and underdone. They will continue to bake on the hot sheet after you pull them out. Overbaking leads to dry, crunchy cookies—undercooking slightly is better for a chewy center.
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