Ruth Wakefield's 1938 chocolate chip cookie was supposed to melt completely—broken Nestlé bar pieces created America's favorite accident.
Chocolate Chip Cookies
Indulge in the ultimate chocolate chip cookie experience with our irresistible recipe featuring nutty browned butter and a delightful blend of rich dark and creamy semi-sweet chocolate chips. Each bite is a warm, gooey masterpiece that will have you coming back for seconds (or thirds!). Get ready to bake your new favorite treat!
Prep
15
min
Cook
12
min
Serves
12
people
Level
beginner
📝 Ingredients
Serves 12🥛Dairy & Eggs(3)
- 130g browned butter (9.1 tbsp)
- 40g cubed butter melted in the warm browned butter (2.8 tbsp)
- 1 egg
🫙Pantry Staples(8)
- 195g all purpose flour (1.56 cup)
- 1/4 tsp baking powder (1.25 ml)
- 1/2 tsp baking soda (2.5 ml)
- 160g brown sugar (0.8 cup)
- 1/2 cup dark chocolate chips (120 ml)
- 1/2 cup semi sweet chocolate chips (120 ml)
- 1 tbs vanilla paste (15 ml)
- 50g white sugar (0.25 cup)
🧂Spices & Seasonings(1)
- 1/4tsp salt (1.25 ml)
📦Other(1)
- 1/2 tsp espresso powder (2.5 ml)
👨🍳 Instructions
- 1
Brown the butter for about five minutes until it gets foamy, then pour it into a bowl.
- 2
Cube about a fourth of the butter while it's still cold and mix it into the warm browned butter until it melts.
- 3
Let the mixture sit in the fridge until it's between 65 to 70 degrees.
- 4
Add the brown sugar and white sugar, whisk for one to two minutes.
- 5
Add the egg and vanilla paste, mix for another minute.
- 6
In a separate bowl, mix the flour, baking soda, salt, and espresso powder, then add to the wet mixture and lightly fold it in.
- 7
Once most of the flour is incorporated, add the chocolate chips and fold until no flour remains.
- 8
Weigh out the dough into 65g balls and refrigerate overnight or freeze for later baking.
- 9
Preheat the oven to 350°F and bake for 10-12 minutes.
- 10
Let the cookies cool in the pan for 10 minutes, then transfer to a cooling rack for another 10 minutes, finishing with flaky sea salt if desired.
💡 Pro Tips
- ✓Brown butter to the exact point where milk solids turn golden and smell nutty (around 285°F) because this creates complex Maillard reaction compounds that add depth without bitterness.technique285°F
- ✓Cool browned butter to 65-70°F before adding sugars because this temperature allows proper creaming while preserving the nutty compounds that would volatilize at higher temps.timing65-70°F
- ✓Weigh cookie dough portions to exactly 65g because consistent mass ensures even baking times and prevents smaller cookies from overbaking while larger ones stay underdone.technique65g portions
- ✓Refrigerate shaped dough overnight to allow flour to fully hydrate and fats to solidify, which reduces spread by 15-20% and creates chewier centers.timing15-20% spread reduction
- ✓Add espresso powder at 0.5-1% of flour weight because it enhances chocolate flavor through complementary bitter compounds without making cookies taste like coffee.ingredient0.5-1% of flour weight
Share this recipe
Prep
15
min
Cook
12
min
Serves
12
people
Level
beginner
Share this recipe
Ruth Wakefield's 1938 chocolate chip cookie was supposed to melt completely—broken Nestlé bar pieces created America's favorite accident.
Chocolate Chip Cookies
Indulge in the ultimate chocolate chip cookie experience with our irresistible recipe featuring nutty browned butter and a delightful blend of rich dark and creamy semi-sweet chocolate chips. Each bite is a warm, gooey masterpiece that will have you coming back for seconds (or thirds!). Get ready to bake your new favorite treat!
📝 Ingredients
Serves 12🥛Dairy & Eggs(3)
- 130g browned butter (9.1 tbsp)
- 40g cubed butter melted in the warm browned butter (2.8 tbsp)
- 1 egg
🫙Pantry Staples(8)
- 195g all purpose flour (1.56 cup)
- 1/4 tsp baking powder (1.25 ml)
- 1/2 tsp baking soda (2.5 ml)
- 160g brown sugar (0.8 cup)
- 1/2 cup dark chocolate chips (120 ml)
- 1/2 cup semi sweet chocolate chips (120 ml)
- 1 tbs vanilla paste (15 ml)
- 50g white sugar (0.25 cup)
🧂Spices & Seasonings(1)
- 1/4tsp salt (1.25 ml)
📦Other(1)
- 1/2 tsp espresso powder (2.5 ml)
👨🍳 Instructions
- 1
Brown the butter for about five minutes until it gets foamy, then pour it into a bowl.
- 2
Cube about a fourth of the butter while it's still cold and mix it into the warm browned butter until it melts.
- 3
Let the mixture sit in the fridge until it's between 65 to 70 degrees.
- 4
Add the brown sugar and white sugar, whisk for one to two minutes.
- 5
Add the egg and vanilla paste, mix for another minute.
- 6
In a separate bowl, mix the flour, baking soda, salt, and espresso powder, then add to the wet mixture and lightly fold it in.
- 7
Once most of the flour is incorporated, add the chocolate chips and fold until no flour remains.
- 8
Weigh out the dough into 65g balls and refrigerate overnight or freeze for later baking.
- 9
Preheat the oven to 350°F and bake for 10-12 minutes.
- 10
Let the cookies cool in the pan for 10 minutes, then transfer to a cooling rack for another 10 minutes, finishing with flaky sea salt if desired.
💡 Pro Tips
- ✓Brown butter to the exact point where milk solids turn golden and smell nutty (around 285°F) because this creates complex Maillard reaction compounds that add depth without bitterness.technique285°F
- ✓Cool browned butter to 65-70°F before adding sugars because this temperature allows proper creaming while preserving the nutty compounds that would volatilize at higher temps.timing65-70°F
- ✓Weigh cookie dough portions to exactly 65g because consistent mass ensures even baking times and prevents smaller cookies from overbaking while larger ones stay underdone.technique65g portions
- ✓Refrigerate shaped dough overnight to allow flour to fully hydrate and fats to solidify, which reduces spread by 15-20% and creates chewier centers.timing15-20% spread reduction
- ✓Add espresso powder at 0.5-1% of flour weight because it enhances chocolate flavor through complementary bitter compounds without making cookies taste like coffee.ingredient0.5-1% of flour weight