Simple Chocolate Chip Cookies
Browned butter gives these soft, chewy chocolate chip cookies a rich, nutty flavor. Milk chocolate chips, a short dough chill, and a gentle bake make them a comforting homemade treat.
350°F
Oven Temperature
30–60 min
Dough Chill
10–12 min
Bake Time
Ingredients:
- 1 cup unsalted butter (browned)
- 1 cup brown sugar
- 1/2 cup white sugar
- 2 large eggs (1 whole egg and 1 egg yolk)
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- milk chocolate chips
Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.
Directions
- Melt the unsalted butter in a saucepan over medium heat, stirring frequently, until golden with brown specks and a nutty aroma. Immediately pour into a heatproof mixing bowl, including the browned bits. Let cool for 10–15 minutes, or until no longer hot.
- Whisk the browned butter with the brown sugar and granulated sugar until smooth.
- Whisk in the egg, egg yolk, and vanilla extract until combined.
- In a separate bowl, whisk together the flour, baking soda, and salt. Stir into the wet mixture just until no dry flour remains, avoiding overmixing.
- Fold in the milk chocolate chips. Scoop the dough onto a parchment-lined baking sheet and refrigerate for 30–60 minutes.
- Preheat the oven to 350°F. Arrange the chilled dough portions with room to spread, using additional lined baking sheets if needed.
- Bake for 10–12 minutes, until the edges are lightly golden and the centers still look soft. Avoid overbaking.
- Leave the cookies on the baking sheet for 10–15 minutes to cool and set before serving.
For soft, chewy cookies: Let the browned butter cool before adding the egg, chill the dough before baking, and allow the cookies to set on the baking sheet. Baking time may vary with dough portion size.
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