Brown Butter Chocolate Chip Cookies: The Only Chocolate Chip Cookie Recipe You Will Ever Need

Edge Realty RI

Brown Butter Chocolate Chip Cookies: The Only Chocolate Chip Cookie Recipe You Will Ever Need

Here’s another holiday we didn’t know existed until today: National Cookie Day! 🍪

… But gladly, we’ll take it!

And in honor of this delicious day, we present to you the recipe for *the best* chocolate chip cookies known to man. You’re going to want to save this one!

So enjoy… and you’re welcome.


1½ cups (200 g) all-purpose flour

1¼ tsp. (4 g) salt or ¾ tsp. (4 g) Morton kosher salt

¾ tsp. (4 g) baking soda

¾ cup (1½ sticks; 169 g) unsalted butter, divided

1 cup (200 g) (packed) dark brown sugar

¼ cup (50 g) granulated sugar

1 large egg

2 large egg yolks

2 tsp. vanilla extract

6 oz. (170 g) bittersweet chocolate (60%–70% cacao), coarsely chopped, or semisweet chocolate chips

4 oz. crushed walnuts (optional)

Sea salt- to sprinkle on cookies when baked and cooled

Place racks in upper and lower thirds of oven; preheat to 375°. Whisk flour, salt, and baking soda in a small bowl; set aside.Cook ½ cup (1 stick; 113 g) butter in a large saucepan over medium heat, swirling often and scraping bottom of pan with a heatproof rubber spatula, until butter foams, then browns, about 4 minutes. Transfer butter to a large heatproof bowl and let cool 1 minute. Cut remaining ¼ cup (½ stick; 56 g) butter into small pieces and add to brown butter.Once butter is melted, add both sugars and whisk, breaking up any clumps, until sugar is incorporated and no lumps remain. Add egg and egg yolks and whisk until sugar dissolves and mixture is smooth, about 30 seconds. Whisk in vanilla. Using rubber spatula, fold reserved dry ingredients into butter mixture just until no dry spots remain, then fold in chocolate (the dough will be soft but should hold its shape once scooped; if it slumps or oozes after being scooped, stir dough back together several times and let rest 5–10 minutes until scoops hold their shape as the flour hydrates).Using a 1½-oz. scoop (3 Tbsp.), portion out 16 balls of dough and divide between 2 parchment-lined rimmed baking sheets. Bake cookies, rotating sheets if cookies are browning very unevenly (otherwise, just leave them alone), until deep golden brown and firm around the edges, 8–10 minutes. Let cool on baking sheets.

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