Everyday Chocolate Chip Cookies
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 mins
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Additional Time
1 hr
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Total Time
1 hr 25 mins
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Servings
2 dozen cookies
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Course
Dessert
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Cuisine
American, Australian
Everyday Chocolate Chip Cookies
Description
The Everyday Chocolate Chip Cookies recipe starts with browning butter to develop a rich, nutty flavor not found in standard cookie recipes. After cooling, the butter is creamed with dark brown and granulated sugars, imparting chewiness and sweetness. Vanilla and eggs follow, adding moisture and binding ingredients together. Flour, baking soda, and sea salt create the cookie structure and balance taste.
Incorporating three types of chocolate chips—milk, dark, and bittersweet—provides varied textures and chocolate intensity, ensuring each bite offers a mix of sweeter and deeper chocolate notes. The dough is folded by hand to maintain texture. Baking at 375 degrees Fahrenheit produces cookies with golden edges and soft, flavorful centers.
This recipe suits those looking for a classic cookie with a rich butter flavor and layered chocolate taste. Serving with milk or coffee highlights the cookie's chocolate and buttery notes. The dough can be chilled for texture variation, though not stated explicitly.
Ingredients
- 14 tablespoons (196g) butter salted
- 2 and 1/2 (300g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt flaky
- 1 cup + 2 Tablespoons (237g) dark brown sugar packed
- 1/2 cup (99g) granulated sugar
- 2 teaspoons vanilla
- 2 large egg room temperature
- 1 cup milk chocolate chips
- 1 cup dark chocolate chips
- 1/2 cup bittersweet chocolate chips
Instructions
- Place the butter in a small sauce pan over medium-high heat and cook for about 2 minutes - stirring almost constantly - until the butter has completely melted and lightly browned.
- Remove from heat and scrape butter (and any brown specks) into a heatproof bowl. Place the bowl in the refrigerator and bring the butter back to room temperature; this will take about an hour to an hour and a half.
- Once the butter is at room temperature...
- Preheat oven to 375 degrees (F). Line 2 large baking sheets with parchment paper and set aside.
- In a medium sized bowl whisk together the flour, baking soda, and sea salt; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, add the chilled brown butter and both sugars; beat on medium speed for about 2 minutes, or until light and fluffy. Add in the vanilla and beat smooth. Add the eggs, one at a time, beating well after each addition. Turn the mixer off.
- Gently fold in the flour mixture with a wooden spoon, stirring only until the flour begins to disappear. Fold in chocolate chips.
- Roll 3 tablespoon sized balls of dough between your palms to form a ball (they should be big; almost a 1/4 cup), then place on prepared sheet (make sure to leave enough room in between each cookie for inevitable spreading). Continue this process until all the dough has been rolled. Place baking sheets in preheated oven - one at a time - and bake for 11 minutes, or until golden at the edges but still soft in the middle.
- Let cookies cool for 10 minutes on the sheet before transferring to a wire wrack to cool completely.
User Reviews
Overall Rating
5
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