The BEST Chewy Chocolate Chip Cookie Recipe
Brown butter, two sugars, chilled dough, and chopped chocolate. The formula for the chewiest, most flavorful chocolate chip cookie you can make at home!
Equipment
- Light-colored saucepan
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Kitchen scale (optional, for gram measurements)
- Baking sheets
- Parchment paper
- 2 tbsp cookie scoop
- Wire cooling rack
Ingredients
- 1 cup 2 sticks / 225g unsalted butter
- 1 cup 200g light brown sugar, packed
- ½ cup 100g granulated sugar
- 2 large eggs + 1 egg yolk
- 2 tsp pure vanilla extract
- 2¼ cups 280g all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 8 oz 225g good quality dark or semi-sweet chocolate, roughly chopped
- Flaky sea salt for topping
Instructions
- Melt butter in a light-colored saucepan over medium heat, stirring, until it smells nutty and has golden-brown bits on the bottom, about 6–8 minutes. Pour into a large bowl and let cool for 15 minutes.
- Whisk both sugars into the browned butter until combined. Add eggs, egg yolk, and vanilla. Whisk vigorously for 2 minutes until slightly thickened and ribbon-like.
- Add flour, baking soda, and salt. Fold until just combined. Fold in chopped chocolate.
- Cover and chill for at least 30 minutes. Overnight is better.
- Preheat oven to 350°F (175°C). Scoop dough into balls (about 2 tbsp each) onto parchment-lined sheets, spacing 2 inches apart. Top with flaky salt.
- Bake for 10–12 minutes until edges are set and golden but centers still look underdone.
- Cool on the pan for 5 minutes. They will firm up as they cool.
Notes
Dark or semi-sweet chocolate both work. Chopped chocolate (vs. chips) gives better melt and pooling.
Flaky sea salt on top is optional but recommended for contrast.
Brown butter is the single biggest upgrade you can make to a chocolate chip cookie. The egg yolk adds extra richness and chew. Underbaking slightly is intentional, as cookies finish cooking on the hot pan.
Storage: Store in an airtight container at room temperature for up to 5 days, or freeze scooped dough balls for up to 3 months — bake straight from frozen, adding 1–2 minutes.