Description
These chocolate chip cookies feature browned butter for a rich, nutty flavor and a perfectly chewy texture with gooey centers. A classic favorite elevated by the use of brown sugar and a combination of egg and egg yolk for extra moisture.
Ingredients
Scale
Wet Ingredients
- 3/4 cup unsalted butter, browned and cooled
- 1 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 egg, room temperature
- 1 egg yolk, room temperature
- 1 tablespoon vanilla extract
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon kosher salt
Add-ins
- 1 1/2 cups semi-sweet chocolate, chopped
Instructions
- Brown the Butter: Melt the unsalted butter over medium heat, stirring frequently until it turns golden brown and develops a nutty aroma. Remove from heat and allow it to cool completely to room temperature.
- Mix Sugars and Butter: In a large bowl, combine the cooled browned butter, brown sugar, and granulated sugar until they are fully incorporated and smooth.
- Add Eggs and Vanilla: Add the whole egg, egg yolk, and vanilla extract to the sugar and butter mixture. Mix thoroughly until the batter is smooth and combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and kosher salt to evenly distribute the leavening agent and salt.
- Incorporate Dry Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, mixing gently until just combined. Avoid overmixing to keep the cookies tender. Fold in the chopped semi-sweet chocolate pieces evenly throughout the dough.
- Chill the Dough: Cover the dough and place it in the refrigerator for at least 30 minutes to allow it to firm up, which helps prevent spreading during baking.
- Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper for easy cleanup and to prevent sticking.
- Shape the Cookies: Scoop the chilled dough into balls using a cookie scoop or spoon, then place them evenly spaced on the prepared baking sheets.
- Bake: Bake the cookies in the preheated oven for about 11 minutes, or until the edges turn golden and the centers remain slightly gooey for a chewy texture.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes so they can set, then transfer them to a wire rack to cool completely before serving.
Notes
- Using browned butter enhances the cookie’s flavor with a rich, nutty taste.
- Chilling the dough prevents excessive spreading and improves texture.
- You can use chocolate chips instead of chopped chocolate if preferred.
- Room temperature eggs help the batter mix more evenly.
- Do not overbake to maintain the gooey center texture.
