Chocolate Chip Cookies have a magic of their own — warm, gooey centers, crisp golden edges, and that irresistible aroma that fills the whole kitchen. If you’ve been searching for a foolproof chocolate chip cookie recipe that delivers bakery-level results without complicated steps, you’ve just found your new go-to. This version uses brown butter for deeper flavor, a chill time for perfect structure, and a blend of chocolate chips for richness. Get ready to make the kind of cookies people beg you to bake again.
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- Unbelievably flavorful: Browning the butter adds a toasted, nutty depth you won’t find in basic cookie recipes.
- Perfect texture every time: Crisp edges, soft centers, and melty pockets of dark and milk chocolate.
- Simple, accessible ingredients: Everything is pantry-friendly — no fancy tools or mixers needed.
- Make-ahead friendly: The chilled dough develops richer flavor and bakes perfectly straight from the fridge.
- Better than bakery cookies: Thick, decadent, and beautifully golden, these cookies hold their shape while staying wonderfully soft inside.
This recipe goes beyond standard chocolate chip cookies — the techniques used here (like brown butter and long chilling) create a depth of flavor and texture that stands out every single time.
Ingredients Needed
For the Butter & Wet Base
- 225g unsalted butter, cut into small cubes (for even browning)
- 1 cup (200g) packed light brown sugar — adds moisture + caramel notes
- 1/2 cup (100g) caster sugar (or granulated sugar)
- 1 large egg, room temperature
- 1 additional egg yolk, room temperature (extra richness + chew)
- 1 tsp pure vanilla extract
Dry Ingredients
- 2 cups (300g) all-purpose flour, spooned and leveled
- 3 tsp cornflour (cornstarch) — helps create a soft, thick cookie
- 1/4 tsp baking powder
- 1/2 tsp baking soda, sifted if clumpy
- 1/2 tsp kosher salt (halve if using table salt; increase slightly for flaky salt)
Chocolate
- 1 1/2 cups (250g) dark or semi-sweet chocolate chips, plus more for topping
- 3/4 cup (150g) milk chocolate chips — balances richness with sweetness
How to Make Chocolate Chip Cookies
1. Brown the Butter
- Add the cubed butter to a light-colored saucepan and melt over medium-high heat.
- Once melted, allow it to bubble and foam, stirring occasionally.
- Keep cooking for 4–5 minutes until you see golden brown specks at the bottom and smell a nutty aroma.
- Immediately pour everything (including the browned bits) into a heatproof bowl.
- Let the butter cool to room temperature — about 40–45 minutes.
- Why this matters: Adding warm butter would melt the chocolate and make the dough greasy.
2. Prepare the Dry Mix
- In a separate bowl, whisk together the flour, cornflour, baking powder, baking soda, and salt.
- Tip: Whisking prevents pockets of baking soda or flour lumps.
3. Combine the Wet Ingredients
- To the cooled brown butter, add both sugars and mix until thick and glossy.
- Add the egg, egg yolk, and vanilla. Stir until smooth — it should look like caramel.
- This creates the cookie’s chewy, rich base.
4. Form the Dough
- Add the dry mixture to the wet and stir until almost combined (a few streaks of flour remaining is fine).
- Fold in the dark and milk chocolate chips until the dough comes together.
- Measure out 8 dough portions (155g each). Roll into balls, then gently flatten into 1.5-inch (3.75 cm) thick discs.
5. Chill the Dough
- Place the dough discs in an airtight container.
- Refrigerate for 12–24 hours (up to 48 hours).
- Why this matters: Chilling deepens flavor and prevents spreading in the oven.
6. Bake the Cookies
- Preheat the oven to 180°C / 350°F (170°C fan).
- Line a baking tray with parchment paper.
- Arrange 4 cold dough discs spaced about 3 inches apart.
- Bake for 17 minutes, or until the edges turn golden and the centers look set but pale.
- While still hot, press a few extra chocolate chips on top for a glossy finish.
- Let the cookies cool on the tray for 20 minutes — they set, firm up, and develop flavor as they rest.
7. Serve
- Enjoy warm for maximum gooeyness, or let cool completely before storing.
Serving and Storage Tips
- Serve warm: The chocolate is melty, and the center is perfectly soft after resting.
- With extras: Pair with cold milk, vanilla ice cream, or crumble over a warm brownie.
- Room-temperature storage: Keep in an airtight container for 4–5 days.
- Freeze baked cookies: Freeze up to 2 months; reheat at 150°C / 300°F for 5–7 minutes.
- Freeze raw dough: Freeze formed dough discs for up to 3 months. Bake from frozen, adding 2–3 minutes.
Helpful Notes
- Using mixed chocolate creates depth — dark for richness, milk for sweetness.
- Don’t skip the chill: It’s essential for thick, bakery-style cookies.
- Dough too soft? Chill 10–15 minutes longer before shaping.
- Want smaller cookies? Make 16 × 75g balls and bake 12–13 minutes.
- Prefer crispier edges? Bake 1–2 minutes longer.
- Want gooier centers? Pull them out just before the centers fully set.
Chocolate Chip Cookies
Ingredients
Method
- Add the cubed butter to a saucepan and melt over medium-high heat. Let it foam and brown for 4–5 minutes until golden and nutty. Transfer to a heatproof bowl and cool for 40–45 minutes.
- Whisk together the flour, cornflour, baking powder, baking soda, and salt in a separate bowl.
- Stir the cooled brown butter with both sugars until glossy. Add the egg, egg yolk, and vanilla, mixing until smooth and caramel-like.
- Add the dry mix to the wet and stir until mostly combined. Fold in both chocolates. Divide into 8 × 155g portions, roll into balls, and flatten into 1.5-inch discs.
- Refrigerate the dough discs for 12–24 hours (up to 48 hours) to deepen flavor and prevent spreading.
- Preheat oven to 180°C / 350°F. Line a tray with parchment. Bake 4 cookies at a time for 17 minutes, until edges are golden. Press extra chocolate chips on top while hot and cool for 20 minutes.
- Serve warm for gooey centers or cool completely before storing.
Notes
Conclusion
These Chocolate Chip Cookies are everything a perfect cookie should be: thick, soft, golden, and packed with molten chocolate in every bite. The brown butter adds a layer of flavor that sets these apart from any classic recipe, and the long chill ensures they bake up beautifully every time. Whether you’re making them for a family treat, sharing with friends, or simply baking for yourself, this recipe guarantees consistent, magical results.
If you try these cookies, leave a comment and a star rating below — I’d love to hear how they turned out for you. And if you snapped a photo, don’t forget to share it on Pinterest or Facebook so others can enjoy them too!
What twist will you add next time — nuts, caramel chunks, or extra chocolate? Tell us below!
Frequently Asked Questions (FAQ)
Can I make these cookies gluten-free?
Yes! Substitute the flour with a 1:1 gluten-free baking blend. Choose one containing xanthan gum for the best texture.
Can I skip the chilling time?
You can, but the cookies will spread more and lose thickness. Chilling is key for flavor and structure.
Why are my cookies spreading too much?
Either the butter was too warm, the dough wasn’t chilled long enough, or the flour wasn’t measured correctly. Ensure the dough is cold and firm before baking.
Can I use only dark or only milk chocolate?
Absolutely — adjust to your preference. Dark gives a richer bite; milk makes the cookies sweeter.
How do I freeze the cookie dough?
Shape into discs, freeze on a tray, then store in freezer bags. Bake directly from frozen with 2–3 extra minutes.
Why brown the butter?
Browning enhances flavor with nutty, toasted notes, making the cookies taste more complex and delicious.