There’s something magical about the aroma of chocolate chip cookies baking in the oven. That sweet, buttery scent wafting through the house instantly creates a sense of comfort and anticipation. These classic treats strike the perfect balance between crispy edges and soft, chewy centers, with melty chocolate morsels in every bite.
This recipe has been perfected over countless batches to create the ideal chocolate chip cookie – not too flat, not too cakey, with just the right amount of sweetness. Whether you’re baking for a special occasion or simply craving a homemade treat, these cookies are guaranteed to bring smiles all around.
Why You’ll Love This
- Simple ingredients you likely already have in your pantry
- Perfect texture with crispy edges and soft, chewy centers
- Family-friendly recipe that kids can help prepare
- Quick prep time with no chilling required (though chilling improves flavor)
- Cookies stay fresh for days and freeze beautifully for future cravings
Ingredients
- ½ cup unsalted European style brown butter (Danish Creamery recommended)
- ½ cup + 2 tablespoons packed brown sugar
- 2 tablespoons granulated sugar
- 1 large egg, room temperature
- ½ teaspoon vanilla
- 1⅓ cups all-purpose flour, spooned and leveled
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ⅓ cup white chocolate chips
- ⅓ cup semisweet chocolate chips
- ⅓ cup milk chocolate chips
- Sea salt flakes for topping (optional)
Instructions
- Cut butter into cubes. Heat in heavy saucepan over medium heat, stirring constantly until golden brown and foamy. Transfer to heat-safe bowl to cool.
- Preheat oven to 350°F. Sift dry ingredients while butter cools.
- Whisk cooled brown butter with sugars until combined. Add egg and vanilla, whisk thoroughly. Fold in dry ingredients just until combined, then fold in chocolate chips.
- Scoop ¼ cup dough balls onto baking sheet, spacing well apart. Top with additional semisweet chips (save milk and white chocolate for after baking).
- Bake 6 cookies at a time for 10 minutes until golden brown on bottom and mostly set on top. Shape with round cookie cutter if desired.
- Add remaining chocolate chips while warm. Let cool until just warm before serving.
Tips & Variations
- For extra flavor, try browning the butter before using it in the recipe.
- Add 1/2 teaspoon of cinnamon or a pinch of sea salt on top for a flavor twist.
- For thicker cookies, chill the dough for at least 30 minutes (or up to 24 hours) before baking.
- Mix up the add-ins: try white chocolate chips, butterscotch chips, or dried cranberries.
- For a more complex flavor, use a mixture of dark, milk, and semi-sweet chocolate chips.
- Make the cookies gluten-free by substituting a 1:1 gluten-free flour blend.
Serving Suggestions
Serve these chocolate chip cookies slightly warm for the ultimate gooey chocolate experience. They pair wonderfully with a cold glass of milk, a scoop of vanilla ice cream, or a hot cup of coffee or tea.
For a special dessert, sandwich a scoop of ice cream between two cookies to make the most delicious ice cream sandwiches. You can also crumble the cookies over yogurt or pudding for a quick dessert parfait.
Notes
- Store cookies in an airtight container at room temperature for up to 5 days.
- Cookie dough can be frozen for up to 3 months. Roll into balls before freezing for easy baking later.
- For perfectly round cookies, use a round cookie cutter to shape them while still warm from the oven.
- Cookies are done when the edges are set but the centers still look slightly underbaked.
FAQs
Why did my cookies spread too much?
Your butter might have been too warm or you may have used too little flour. Make sure to measure ingredients precisely and consider chilling the dough before baking.
Can I make these cookies without a mixer?
Yes! You can cream the butter and sugars by hand with a wooden spoon, though it will require more effort and time to get the right consistency.
How can I make these cookies vegan?
Substitute the butter with a plant-based butter, use flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg), and ensure your chocolate chips are dairy-free.
Can I reduce the sugar in this recipe?
You can reduce the sugar by up to 25% while still maintaining good texture, though the cookies will be less sweet and may not spread as much during baking.
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