Description
Enjoy warm, nutty butter and a shower of chocolate in these classic chocolate chip cookies with crisp edges and a chewy center.
Ingredients
Scale
- 300 g (2 1/2 cups) all-purpose flour
- 5 g (1 tsp) baking soda
- 6 g (1 tsp Diamond Crystal or 1/2 tsp Morton) fine sea salt
- 227 g (1 cup / 2 sticks) unsalted butter, browned and cooled slightly
- 100 g (1/2 cup) granulated sugar
- 100 g (1/2 cup, packed) light brown sugar
- 2 large eggs (about 100 g without shell)
- 10 ml (2 tsp) vanilla extract
- 300 g (1 1/2 cups) chocolate chips or chopped bittersweet chocolate
- Optional: 100 g (1 cup) chopped toasted walnuts or pecans
Instructions
- Brown the butter and cool: Melt the unsalted butter over medium heat for 6-8 minutes until foaming subsides and brown flecks form. Transfer to a heatproof bowl and cool.
- Whisk dry ingredients: In a medium bowl, combine flour, baking soda, and salt; whisk to aerate.
- Combine sugars and butter: Stir granulated sugar and brown sugar into the cooled browned butter. Add eggs one at a time, mixing until glossy, then stir in vanilla.
- Bring dough together: Add dry ingredients to wet in two additions, folding until combined. Fold in chocolate chips and optional nuts.
- Chill the dough: Scoop dough into 24 equal portions, cover, and chill for at least 1 hour.
- Bake: Preheat oven to 175°C (350°F). Place cookies on lined baking sheets and bake for 10-12 minutes. Cool on sheet for 5 minutes before transferring to racks.
- Store or serve: Cool completely for soft centers, or serve warm. Cookies can be reheated in the oven.
Notes
Chilling the dough enhances flavor and texture. Use an oven thermometer for baking accuracy.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 16g
- Sodium: 125mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2.5g
- Cholesterol: 35mg