Chocolate Chip Cookies

Addictive, chewy, crispy, and absolute yum. The rich buttery goodness, decadent chocolate chips, and delectable vanilla aroma that hits the nose with the first bite make this comfort food treat a guaranteed hit.

Makes 1-2 dozen, depending on the size

Course Snack

Cuisine American

Prep Time 15

Cook Time 12

Total Time 27

Servings

Calories 300kcal

Author Imma

Ingredients

1¾ cups (210g) flour
½ teaspoon (3g) baking soda
14 tablespoons (196g) unsalted butter (divided into 10 and 4 tablespoons)
½ cup (100g) sugar
¾ cup (160g) packed brown sugar
1 teaspoon (6g) sea salt
2 teaspoons (10ml) vanilla extract
1 egg
1 egg yolk
1½ cups (255g) chocolate chips
¾ cup (90g) chopped walnuts (optional)

Instructions

Adjust the oven rack to the middle position and heat the oven to 375℉ (190 ℃). Line 2 large baking sheets with parchment paper. Whisk the flour and baking soda together in a medium mixing bowl, and set aside.
In a medium skillet or saucepan, heat 10 tablespoons of butter on medium-high heat for about 2 minutes or until melted. Swirl the pan constantly until the butter turns a dark golden brown and has a nutty aroma (1-3 minutes).
Turn off the heat and transfer the browned butter to a large heatproof bowl. Stir in the remaining 4 tablespoons of butter into the browned butter until completely melted.
Add the sugar, brown sugar, salt, and vanilla extract to the bowl of melted butter and whisk until fully combined.
Add the egg and egg yolk, and whisk until the mixture is smooth with no lumps (about 30 seconds). Let the mixture rest for 3 minutes, then whisk for another 30 seconds.
Repeat this process (whisk and resting) two more times until you get a thick, shiny, and smooth dough.
Stir in the flour mixture until just combined, about 1 minute. Fold in the chocolate chips (and nuts if using), making sure no flour pockets remain.
Divide the dough into 16 portions, each 2-3 tablespoons, and place on baking sheets—eight cookie dough balls per sheet.
Bake cookies, one tray at a time, rotating the baking sheet halfway through baking for 10-14 minutes. They'll be golden brown, slightly puffy, and the edges will begin to set, but the centers will still be soft.
Transfer the baked cookies to a wire rack and cool completely before serving. Yes, grabbing a hot one straight out of the oven is tempting, but they will taste better if you let them cool.

Notes

Use room-temperature eggs for more thorough mixing. You don't want cold eggs stiffening up your butter.
Chilling the dough will create a thicker cookie, while warmer dough will give you a thinner one.
Slightly undercooking will give you crispy edges and a softer center. Not raw, just not totally browned.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition