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husseysands

Chocolate Chip Cookies

These chocolate chip cookies use browned butter and a precise sugar ratio to give you crispy edges and a gooey soft center — the bakery-style result that most home recipes miss.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
12 minutes
Total Time 57 minutes
Servings: 24
Course: Dessert
Cuisine: American
Calories: 195
Ingredients Method Notes

Ingredients
  

  • 225 g 1 cup unsalted butter
  • 200 g 1 cup packed brown sugar
  • 100 g ½ cup white granulated sugar
  • 2 large eggs
  • 2 tsp pure vanilla extract
  • 280 g 2¼ cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp fine sea salt
  • 340 g 2 cups semi-sweet chocolate chips or chopped dark chocolate

Method
 

  1. Brown butter in a medium saucepan over medium heat, swirling, until deep amber and nutty — 5 to 7 minutes. Pour into a large bowl and cool 20 minutes.
  2. Whisk both sugars into the cooled butter for 1 minute until smooth and glossy.
  3. Whisk in both eggs and vanilla until slightly pale and thick, about 60 seconds.
  4. Sift in flour, baking soda, and salt. Fold with a spatula until no flour streaks remain — stop immediately.
  5. Fold in chocolate chips. Cover and refrigerate for 30 minutes minimum (overnight for best flavor).
  6. Preheat oven to 190°C / 375°F. Line baking sheets with parchment.
  7. Scoop dough into 2-tablespoon balls, spaced 5cm apart. Bake 10 to 12 minutes until edges are golden and centers look slightly underdone.
  8. Cool on the pan for 5 minutes before transferring to a wire rack.

Notes

For thicker cookies, chill the dough for 1 hour or overnight.
• Add a pinch of flaky sea salt to each dough ball before baking.
• Bake frozen dough balls at the same temperature — add 2 extra minutes.
• Do not use dark-colored baking sheets — they over-brown the base.
• Swap two whole eggs for 1 egg + 1 yolk for a richer, chewier texture.