Why You’ll Love This Recipe

These cookies are everything you want in a chocolate chip cookie—rich, buttery, and loaded with chocolate. What makes this recipe extra special is the brown butter, which gives the cookies a depth of flavor you won’t find in typical chocolate chip cookies. They have a perfect balance of sweetness and salt, and the sprinkle of flaky sea salt on top enhances the chocolate even further. Whether you’re making them for a special occasion or just because, these cookies are always a hit.

Ingredients

3/4 cup unsalted butter*
1 cup (200 g) packed light brown sugar
1/4 cup (50 g) granulated sugar
1 large egg + 1 large egg yolk, at room temperature
1 tablespoon pure vanilla extract
1 3/4 cup (220 g) all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon kosher salt + more flaky sea salt for sprinkling
1 1/2 cups semi-sweet chocolate chips or roughly chopped chocolate (225 g)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Place the butter in a small saucepan over medium-low heat. Stir and scrape the butter every 10-15 seconds. The butter will melt, foam, and eventually begin to brown, emitting a nutty aroma. Continue cooking until small brown bits form, about 5-7 minutes. Remove from heat and let cool for a few minutes.
In a large bowl, combine the brown butter, brown sugar, and granulated sugar. Mix well with a spatula.
Add the egg, extra egg yolk, and vanilla extract. Mix until smooth.
Add the flour, baking soda, and salt, folding until no flour streaks remain. Be careful not to overmix. The dough should be soft but not sticky.
Fold in the chocolate chips until evenly distributed.
Cover the bowl and refrigerate the dough for at least 1 hour (up to overnight).
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper. Remove the dough from the fridge and let it soften at room temperature for about 20 minutes.
Use a 1½-ounce cookie scoop to portion the dough into equal amounts and place them on the prepared baking sheets, spacing them about 2 inches apart.
Bake for 12-13 minutes, until the cookies are puffed up and golden around the edges but still soft in the center. Remove from the oven and sprinkle with flaky sea salt (if using).
Let the cookies cool slightly on the baking sheet before serving.

Servings and timing

Servings: 15 cookies
Prep Time: 15 minutes
Cook Time: 11 minutes
Total Time: 26 minutes

Variations

Nutty Chocolate Chip Cookies: Add a handful of chopped nuts, such as walnuts or pecans, for added crunch and flavor.
Dark Chocolate: Swap out the semi-sweet chocolate chips for dark chocolate chips or chopped dark chocolate for a more intense chocolate flavor.
Chunky Style: For a chunkier cookie, chop up the chocolate into larger pieces and fold them into the dough.
Sea Salt Caramel: Add some caramel bits to the dough and top the cookies with a sprinkle of sea salt for a salted caramel twist.

Storage/Reheating

Store the cookies in an airtight container at room temperature for up to 4-5 days. For longer storage, you can freeze the baked cookies for up to 3 months. To reheat, microwave them for 15-20 seconds, or warm them in the oven at 300°F (150°C) for a few minutes to bring back the soft, gooey texture.

FAQs

1. Can I use salted butter instead of unsalted butter?

It’s best to use unsalted butter so you can control the amount of salt in the recipe. If you only have salted butter, reduce the added salt in the recipe to 1/4 teaspoon.

2. Can I skip browning the butter?

While browning the butter adds a nutty, rich flavor, you can skip this step if you’re short on time. Simply melt the butter and proceed with the recipe as directed.

3. How long should I refrigerate the dough?

Refrigerating the dough for at least 1 hour (up to overnight) allows the flavors to develop and helps the cookies maintain their shape while baking. The dough can be refrigerated for longer if needed.

4. Can I freeze the cookie dough?

Yes, you can freeze the cookie dough. Scoop the dough into portions and place them on a baking sheet. Freeze the dough balls for about 1 hour, then transfer them to a freezer bag or container. When ready to bake, bake from frozen, adding an extra minute or two to the baking time.

5. Why do I need to use both an egg and an egg yolk?

The combination of both an egg and an egg yolk gives the cookies a perfect texture—chewy, soft, and rich. The egg white provides structure, while the extra egg yolk adds moisture and richness.

6. Can I make these cookies gluten-free?

Yes, you can use a gluten-free all-purpose flour blend instead of regular flour to make these cookies gluten-free. Just ensure that the blend includes a binder like xanthan gum for the best results.

7. Can I make these cookies without vanilla extract?

While vanilla extract enhances the flavor, you can substitute it with a splash of almond extract or even skip it if needed. The cookies will still be delicious but may lack a little depth.

8. How do I know when the cookies are done baking?

The cookies should be golden around the edges but still soft in the center. They will firm up as they cool, so be careful not to overbake them.

9. Can I use a different type of chocolate?

Yes, you can use milk chocolate, dark chocolate, or even white chocolate chips for a different flavor. For a chunkier texture, chop up your favorite chocolate bar and fold it into the dough.

10. How can I make the cookies crispier?

If you prefer crispier cookies, bake them a bit longer until the edges are more deeply golden. You can also flatten the dough balls slightly before baking to encourage a crispier texture.

Conclusion

The Best Chocolate Chip Cookies are the ultimate treat for any chocolate lover. The rich brown butter, paired with semi-sweet chocolate chips and a sprinkle of sea salt, creates a cookie that’s perfectly balanced, chewy, and delicious. With simple ingredients and a few easy steps, these cookies will quickly become your favorite go-to recipe. Enjoy them fresh from the oven or save them for later—they’re irresistible either way!