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Perfect Chewy Bakery Style Chocolate Chip Cookies

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These thick, soft, and chewy chocolate chip cookies with crisp edges are made with browned butter and an extra egg yolk for a bakery-quality texture. Ready in under 30 minutes, they stay soft for days and are guaranteed to impress.

Ingredients

Scale
  • 1 cup (226g) unsalted butter
  • 1 cup (200g) packed light brown sugar
  • ½ cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 1 large egg yolk
  • 2 teaspoons vanilla extract
  • 2 ¼ cups (280g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups (340g) semi-sweet chocolate chips
  • Flaky sea salt for topping (optional)

Instructions

  1. Brown the butter: Place the butter in a medium saucepan over medium heat. Stir occasionally as it melts, then continuously once it starts foaming. After about 5-7 minutes, brown specks will form and the butter will smell nutty and be a golden amber color. Pour into a large mixing bowl immediately and let cool for 10 minutes.
  2. Mix the sugars: Add both brown sugar and granulated sugar to the cooled browned butter. Whisk vigorously for about 2 minutes until the mixture looks like wet sand and no lumps remain.
  3. Add the eggs and vanilla: Whisk in the eggs and egg yolk one at a time, mixing well after each addition. Add the vanilla extract. The mixture should look thick, glossy, and like caramel.
  4. Combine dry ingredients: In a separate medium bowl, whisk together the flour, baking soda, and salt until no clumps remain.
  5. Fold in the dry ingredients: Gradually add the flour mixture to the wet ingredients, folding with a rubber spatula just until no streaks of flour remain. Do not overmix.
  6. Add the chocolate chips: Gently fold in the chocolate chips until evenly distributed. Reserve about ¼ cup of chips to press onto the tops of the dough balls before baking.
  7. Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 72 hours.
  8. Preheat the oven: Set your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone mats.
  9. Portion the dough: Use a 2-tablespoon cookie scoop to portion the dough into balls. Place them 2 inches apart on the prepared baking sheets. Press a few extra chocolate chips onto the tops of each dough ball.
  10. Bake: Bake one sheet at a time in the center rack for 10-12 minutes. The edges should be golden brown, but the centers will still look slightly underdone and puffy.
  11. Cool: Let the cookies rest on the baking sheet for exactly 5 minutes. Transfer to a wire rack to cool completely or enjoy warm.

Notes

Do not overbake; pull cookies when edges are set but centers still look soft. Measure flour using the spoon-and-level method. Chilling the dough is crucial for chewy cookies. For best results, let the dough chill for at least 30 minutes. Store cookies in an airtight container with a slice of bread to keep them soft.

Nutrition

Keywords: chocolate chip cookies, chewy cookies, bakery style cookies, browned butter cookies, easy cookie recipe

Find it online: https://lolaspoon.com/perfect-chewy-bakery-style-chocolate-chip-cookies/