Soft Batch Chocolate Chip Cookies
User Reviews
5
Soft Batch Chocolate Chip Cookies
Description
The recipe begins by melting unsalted butter over medium heat until it browns, developing a nutty aroma and amber color with tiny brown bits. This browned butter is combined with light brown and granulated sugars, then vanilla extract. Eggs are whisked in one at a time, followed by sour cream or Greek yogurt for added moisture and slight tang.
Dry ingredients including all-purpose flour, baking soda, and salt are then folded in gently until just incorporated, followed by folding in chocolate chips. The dough benefits from chilling, which helps control spread and texture during baking.
The cookies bake to deliver a soft, chewy center with slightly crisp edges and rich buttery flavor enhanced by the browned butter. Optional flaky sea salt sprinkled on top adds a subtle savory lift that complements the sweetness.
Dough balls can be chilled up to 72 hours or frozen for up to two months, adjusting bake time slightly if baking from frozen.
Ingredients
- 14 Tablespoons (198 grams) butter melted until browned, unsalted
- 2 and 1/2 cups (350 grams) all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (213 grams) light brown sugar packed
- 2/3 cup (131 grams) granulated sugar
- 1 Tablespoon vanilla extract
- 2 large egg at room temperature
- 2 Tablespoons sour cream at room temperature, or Greek yogurt
- 2 cups chocolate chips plus more for decorating, semi-sweet
- 1 teaspoon sea salt for decorating, optional, flaky
Instructions
- In a saucepan, over medium heat, melt the butter. Continue to cook the butter. swirling the pan occasionally. Keep a close eye here. The top of the butter should become foamy. And you should hear tiny popping noises. The butter will develop into a rich amber color, with tiny brown bits at the bottom. And it will have a slightly nutty aroma. This should take about 8 minutes. Once the butter reaches this stage, remove from heat immediately and pour into a large mixing bowl.
- In a medium bowl combine flour, salt, and baking soda, whisk well to combine then set aside until needed.
- In a large bowl, whisk together the melted browned butter and both sugars and beat until well combined, about 1 minutes. Add in the vanilla and beat until combined.
- Whisk in the eggs, one at a time, beating well after each addition. Whisk in the sour cream (or Greek yogurt).
- Using a sturdy rubber spatula, gently fold in the flour, stirring only until the flour begins to disappear. Fold in the chocolate chips.
- Cover the bowl and refrigerate for 30 minutes.
- Line a large baking sheet with parchment paper. When the 30 minutes of chilling is complete, remove the bowl from the fridge. Using a large cookie scoop, divide the dough into 3-tablespoon sized round balls and place onto prepared baking sheet. Cover cookie dough loosely with saran wrap and refrigerate for 2 hours.
- 30 minutes before you plan on baking, preheat the oven to 350 degrees (F). Line two large baking sheets with parchment paper.
- When the cookie dough is ready, remove from the fridge. Transfer balls of the chilled cookie dough onto the prepared baking sheets, leaving about 2-inches between each ball of dough for spreading.
- Bake, one tray at a time, for 11 minutes. If any edges spread out while baking, use a spatula and gently press them back in as soon as you remove the cookies from the oven. Press extra chocolate chips on top of the warm cookies, if desired. Then sprinkle with sea salt, if desired.
- Allow cookies to cool on the pan for 20 minutes, then carefully transfer to a cooling rack.
Notes
- Cookie dough can be chilled up to 72 hours to improve texture and flavor.
- Freeze dough for up to 2 months; add 1-2 minutes bake time when baking from frozen.
User Reviews
Overall Rating
5
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