📝 About This Recipe
This is the definitive chocolate chip cookie, elevated by the nutty, toasted notes of browned butter and a sophisticated balance of sweet and salt. Each bite offers a crisp, golden edge that transitions into a soft, ripples-filled center packed with pools of molten dark chocolate. It is a modern masterpiece that honors the classic American roots while delivering a complex flavor profile that satisfies the most discerning palate.
🥗 Ingredients
The Butter Base
- 1 cup Unsalted Butter (high quality, European-style preferred)
- 1 piece Ice Cube (to replace moisture lost during browning)
Dry Ingredients
- 2 1/4 cups All-Purpose Flour (spooned and leveled)
- 1 teaspoon Baking Soda
- 3/4 teaspoon Fine Sea Salt
Sugars and Aromatics
- 1 cup Dark Brown Sugar (packed; ensures a chewy texture)
- 1/2 cup Granulated Sugar
- 1 tablespoon Pure Vanilla Extract (use high-quality extract or bean paste)
- 2 Large Eggs (at room temperature)
The Chocolate and Garnish
- 1 cup Semi-Sweet Chocolate Chips (high quality)
- 4 ounces 70% Dark Chocolate Bar (roughly chopped into chunks)
- 1 tablespoon Maldon Flaky Sea Salt (for finishing)
👨🍳 Instructions
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1
In a medium saucepan over medium heat, melt the butter. Continue cooking, whisking constantly, until the butter foams, then turns a deep amber color and smells nutty. Immediately remove from heat.
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2
Whisk in the single ice cube to stop the cooking process and replenish lost moisture. Pour the brown butter into a large heat-proof bowl and let it cool for 15 minutes.
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3
In a separate medium bowl, whisk together the flour, baking soda, and fine sea salt until well combined; set aside.
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4
Add the dark brown sugar and granulated sugar to the cooled brown butter. Whisk vigorously for 2 minutes until the mixture looks like wet sand and is fully incorporated.
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5
Add the room temperature eggs one at a time, whisking thoroughly after each addition. Stir in the vanilla extract.
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6
Gently fold the dry ingredients into the wet mixture using a rubber spatula. Stop just when a few streaks of flour remain to avoid overworking the gluten.
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7
Fold in the chocolate chips and the chopped dark chocolate chunks until evenly distributed.
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8
Cover the dough tightly with plastic wrap and refrigerate for at least 2 hours, or ideally overnight. This 'aging' process hydrates the flour and deepens the flavor.
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9
Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone mats.
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10
Scoop rounded tablespoons of dough (about 2 ounces each) and place them 3 inches apart on the prepared sheets.
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11
Bake for 10-12 minutes, or until the edges are golden brown and set, but the centers still look slightly soft and underbaked.
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12
Immediately upon removing from the oven, sprinkle each cookie with a pinch of flaky sea salt. For perfectly round cookies, place a circular cutter over each cookie and gently scoot it in a circular motion.
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13
Allow the cookies to cool on the baking sheet for 10 minutes to set before transferring them to a wire rack to cool completely.
💡 Chef's Tips
Always use room temperature eggs to ensure the emulsion doesn't break when mixing with the butter. Don't skip the chilling time; it prevents the cookies from spreading too thin and concentrates the toffee-like flavors. Use a mix of chips and chopped chocolate bars; the bars create 'pools' of chocolate while the chips hold their shape. If your cookies are spreading too much, your dough might be too warm—pop it back in the fridge for 20 minutes. Measure your flour by weight or by the 'spoon and level' method to avoid dry, cakey cookies.
🍽️ Serving Suggestions
Serve warm with a tall glass of cold whole milk for the classic experience. Pair with a scoop of premium vanilla bean ice cream to create an elegant warm-and-cold dessert. Enjoy alongside a double shot of espresso to complement the dark chocolate and brown butter notes. Arrange on a wooden board with fresh raspberries to add a tart contrast to the rich sweetness. Serve as part of a dessert charcuterie board with nuts, dried fruits, and honeycomb.