The Best Chocolate Chip Cookies Recipe
The best chocolate chip cookies made with high-quality chocolate, browned butter and topped with flaky sea salt.
wood serving board, pecan serving board, stand mixer, kitchen hand towel, cooling racks
Chocolate chip cookies are, in my opinion, the most elite cookie. No matter how many delicious cookies a bakery may offer, the chocolate chip cookie will always be my go-to. It makes me feel all warm and fuzzy inside, just like my favorite sweatshirt on a crisp day.
gold measuring cups, gold measuring spoons, chocolate chips, mixing bowls, small bowls
How to make the best chocolate chip cookies
The key to making the best chocolate chip cookies is to use fresh, quality ingredients. From there you can make tweaks to those ingredients to create a delicious chewy cookie that isn’t lacking in flavor! Several recipes use softened butter, but I decided to brown the butter before incorporating into the sugars, and I find it adds the most perfect subtle, nutty flavor.
Why you need salt to make the best cookies
Salt helps make cookies taste sweeter. In my opinion, it helps bring out the flavor of the chocolate chips more. I use sea salt within the dough & then top each cookie with Maldon flaky sea salt, which is an absolute must!
Chocolate Chip Cookies with Browned Butter & Sea Salt
Ingredients
- 1 cup light or dark brown sugar
- 1 cup granulated sugar
- 2 sticks salted butter, browned
- 2 tsp pure vanilla extract
- 2 large eggs
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp sea salt
- 1 bag Ghirardelli semi-sweet chocolate chips
- Maldon flaky sea salt
Directions
- Preheat oven to 375 Fahrenheit & line a baking sheet with parchment paper.
- In a mixing bowl whisk flour, baking soda, baking powder, and sea salt together to ensure all is incorporated. Set aside.
- Add butter to a small saucepan & allow the butter to brown. When the butter is ready you will see small browned bits on the bottom of the sauce pan & it will give a nutty aroma. Set butter aside to cool slightly.
- In a stand mixer add both sugars and butter and cream together until combined.
- Add eggs & vanilla and beat until the mixture appears lighter in color.
- With the mixer on a low speed, add the dry ingredients slowly & mix until combined. Do not over mix.
- Add in the chocolate chips. Mix well.
- Create ping pong sized cookie dough balls and place on the parchment lined baking sheet. Slightly flatten each cookie dough ball to create an even top.
- Top each cookie with Maldon flaky sea salt.
- Bake in the preheated oven for about 8-10 minutes. The cookies may not look like they are done, but do not over bake.
- Transfer to a cooling rack before storing in glass containers for up to 5 days.
