This is my favorite recipe for chocolate chip cookies, one that I’ve known since college and have tweaked over the years. Though I rarely make them anymore without whimsical twists (orange zest and milk chocolate, rye flour and espresso, etc.), I kept this last batch 100% classic, and found them as addicting as ever.
I brown the butter to add extra richness/nuttiness, and to make up for the lost moisture, add a bit of whole milk. In lieu of milk, I’ve added a splash of coffee and even rum before, and recommend going with whatever you’re feeling! …but if you’re aiming for a more classic cookie, milk is a safe bet.
Another note is about the chocolate! My favorite brand is Tcho, and I use a 50/50 mixture of their milk chocolate and bittersweet chocolate disks. While I believe that chocolate chip cookie quality is determined by texture and the nuances of flavor in the dough itself, finding the most delicious chocolate doesn’t hurt either! That is to say—I simply love Tcho chocolate, but any brand of chips, chunks, or bars that you already have will yield excellent results.
Chocolate-Chip Cookies
3/4 c (1 1/2 sticks, 171 g) unsalted butter
2 c + 2 T (280 g) flour
1/2 t baking soda
1/2 t salt
1 c (210 g) packed light or dark brown sugar
1/2 c (100 g) sugar
2 eggs, room temperature*
1 t + 1 t whole milk
1 t vanilla
1-1 1/2 c (10 oz.) chocolate chunks or chips
coarse sea salt, for sprinkling
*Note: you’ll only use 1 egg + 1 egg yolk, but both should be at room temperature.
Start by browning the butter: melt the butter in a medium saucepan or pot over medium heat. Let the butter continue cooking and swirl the pan occasionally to promote even browning. The butter will sputter and bubble, and finally, as it browns, it will foam. Once it gives off a nutty aroma and is dark amber in color, take off the heat and immediately pour into a heat-proof liquid measuring cup. It should reach 2/3 cups. If you’re inclined, scrape the bottom of the pan with a spatula to add all of the toasted milk solids. (I like the super toasty/rich flavor these add, but just make sure to avoid any blackened bits) Set the browned butter aside, and let cool to lukewarm/room temperature.
Whisk the dry ingredients together in a medium/large bowl and set aside.
In the bowl of an electric mixer fitted with the paddle attachment, thoroughly mix the butter and sugars. Scrape the sides of the bowl/paddle down once or twice, and continue mixing until the mixture is pale in color and homogenous. I typically allow 10 minutes for this creaming process. When ready, beat in the egg, followed by the yolk. Scrape the sides down and add the vanilla and the milk. Scrape the sides down again, and add the dry ingredients. Starting at the lowest speed, mix the dough, gradually increasing the speed, until just combined. Add the chocolate chunks and beat at medium/high speed for about 1 minutes, or until evenly mixed. Wrap the dough in plastic wrap and refrigerate for a few hours, or overnight for best results.
When ready to bake, heat the oven to 350 F. Scoop the dough into tablespoon size rounds (about 25 g) and set on parchment lined baking sheets, about 1.5” apart. (I bake off as many as I need at a time, and keep the remaining dough in the fridge or freezer for a rainy day.)
Bake for 10-12 minutes, until the centers are puffed and still a bit pale, but the edges are golden and set. Using the parchment paper to slide, I like to immediately transfer the cookies onto a cooling rack to prevent the bottoms from getting too dark. Sprinkle with coarse sea salt if desired, and enjoy!
^cookies no more than 1 minute out of the oven—puffed, pale in center but set around the edges!
