Chocolate Chip Cookies
By Wafa — 100+ tested recipes
Discover my irresistible chocolate chip cookie recipe featuring a touch of brown butter for a rich, gourmet flavor. Crispy on the outside and gooey on the inside.
Ingredients
- 140 g butter
- 150 g brown sugar
- 50 g white sugar
- 1 egg
- 1 egg yolk
- 170 g all-purpose flour
- 200 g chocolate chips
- 1 large pinch salt
- 0.5 tsp baking powder
- 0.5 tsp baking soda
Instructions
- 1Place the butter in a heavy-bottomed saucepan. Melt over medium heat, stirring constantly until the butter turns golden brown and gives off a nutty aroma. Remove from heat, transfer to a bowl, and let cool slightly. (The brown butter (beurre noisette) is ready when it stops crackling and smells like toasted hazelnuts.)
- 2Add both sugars, mix well, and let rest for a few minutes.
- 3Whisk the egg and egg yolk into the sugar and butter mixture. Mix until you reach a smooth and consistent texture.
- 4In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually incorporate these dry ingredients into the wet mixture without overmixing.
- 5Fold in the chocolate chips gently into the dough.
- 6Preheat your oven to 180°C (350°F). Scoop mounds of dough onto a baking sheet lined with parchment paper, spacing them well apart.
- 7Bake for about 12 minutes or until the edges are golden brown. Let them cool on the baking sheet for a few minutes before transferring to a wire rack. (The cookies should still be soft when they come out; they will firm up as they cool.)
Tips
- Use brown butter for a deeper, nuttier flavor.
- Do not overbake your cookies: take them out as soon as the edges are golden but the center is still soft.
- Let them cool on a wire rack to maintain their crispiness on the edges.
Substitutions
- dark chocolate → milk chocolate — May make the cookie sweeter.
Nutrition
Frequently asked questions
Can I reduce the amount of sugar?
Yes, it's possible, but expect a slightly different texture. Sugar is what provides that chewy, soft center we all love in cookies! My advice? Try the recipe once with the specified amounts first.
Can I add milk chocolate?
In this recipe, dark chocolate is the ideal choice because it's less sweet. If you opt for milk chocolate, the result might turn out a bit too sweet. For a first try, why not test a mix of half dark and half milk chocolate?
Why rest the cookie dough, and is it really necessary?
The resting stage plays a crucial role in creating the perfect cookie. It mainly serves to intensify the flavors and optimize the texture, but it also influences the color and bake. However, this step is not strictly mandatory.
My cookies seem too soft when I take them out, is that normal?
Absolutely, that's normal! Cookies continue to bake slightly even after leaving the oven as they cool down, and they will firm up. It is therefore important to remove them from the oven while the centers are still a bit soft.
How should I store these cookies?
These treats can be kept at room temperature in an airtight container for up to 4 days... although they are usually devoured long before then! 🍪😋 Pro tip: don't forget that you can also freeze the raw cookie dough.
Reviews
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