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Chocolate Chip Cookies
Isabella

Chocolate Chip Cookies

These brown butter chocolate chip cookies deliver crisp edges, soft centers, and deep caramelized flavor. With a long chill time to enhance texture and richness, this recipe creates bakery-style cookies packed with melty chocolate in every bite.
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Prep Time 1 hour
Cook Time 17 minutes
Total Time 1 hour 17 minutes
Servings: 8 cookies
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • For the Butter & Wet Base
  • 225 g unsalted butter cut into small cubes (for even browning)
  • 1 cup 200g packed light brown sugar — adds moisture + caramel notes
  • ½ 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
  • ¼ tsp baking powder
  • ½ tsp baking soda sifted if clumpy
  • ½ tsp kosher salt halve if using table salt; increase slightly for flaky salt
  • Chocolate
  • 1 ½ cups 250g dark or semi-sweet chocolate chips, plus more for topping
  • ¾ cup 150g milk chocolate chips — balances richness with sweetness

Method
 

  1. 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.
  2. Whisk together the flour, cornflour, baking powder, baking soda, and salt in a separate bowl.
  3. Stir the cooled brown butter with both sugars until glossy. Add the egg, egg yolk, and vanilla, mixing until smooth and caramel-like.
  4. 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.
  5. Refrigerate the dough discs for 12–24 hours (up to 48 hours) to deepen flavor and prevent spreading.
  6. 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.
  7. Serve warm for gooey centers or cool completely before storing.

Notes

Chilling is essential for thick, bakery-style cookies. Mix dark and milk chocolate for balanced richness. For smaller cookies, make 16 × 75g balls and bake 12–13 minutes.