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Ultimate Bakery Style Chocolate Chip Cookies with Browned Butter

A perfect chocolate chip cookie cut in half, revealing a gooey, melty interior loaded with chocolate chunks.
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Create the best homemade chocolate chip cookies with a bakery-style texture: thick, chewy centers, and slightly crispy edges. This recipe uses browned butter for deep flavor.

Ingredients

Scale
  • 3/4 cup (168 g) unsalted butter, browned and cooled slightly
  • 1 cup (200 g) packed brown sugar
  • 1/4 cup (50 g) granulated sugar
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • 1 tablespoon pure vanilla extract
  • 1 3/4 cup (210 g) all-purpose flour
  • 3/4 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon extra fine sea salt (for sprinkling)
  • 2 cups (340 g) semi-sweet chocolate, chopped into chunks

Instructions

  1. Brown the butter: Melt the butter in a light-colored saucepan over medium heat. Continue cooking, stirring often, until the milk solids turn golden brown and the butter smells nutty. Immediately pour the browned butter into a heatproof bowl and let it cool until it is slightly warm, about 15 minutes.
  2. In a large bowl, whisk together the cooled browned butter, brown sugar, and granulated sugar until well combined.
  3. Beat in the egg, egg yolk, and vanilla extract until the mixture is smooth and creamy. Scrape down the sides of the bowl.
  4. In a separate medium bowl, whisk together the all-purpose flour, baking soda, and fine sea salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Fold in the chopped chocolate chunks by hand.
  7. Portion the dough into balls, about 3 tablespoons each. Place them on baking sheets lined with parchment paper, leaving space between them. For best results, chill the dough for at least 30 minutes, or up to 24 hours.
  8. Preheat your oven to 375°F (190°C).
  9. Bake the cookies for 10 to 13 minutes. The edges should look set and golden brown, but the centers should still look slightly soft and gooey.
  10. Immediately after removing the cookies from the oven, sprinkle the tops with extra fine sea salt.
  11. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Chilling the dough is key for achieving thick, bakery-style cookies that do not spread too much during baking.
  • Use high-quality chocolate that you chop yourself; this creates varied sizes of chocolate pieces, leading to those desirable melted puddles.
  • For the best flavor, make sure your egg and egg yolk are at room temperature before mixing them into the butter and sugar.

Nutrition

Find it online: https://blissbatter.com/chocolate-chip-cookie-ultimate-bakery-style/