Most chocolate chip cookies go wrong in two places: the butter is too warm and the dough never chills. Fix those two things and you're already ahead. This version also browns the butter first, which adds a nutty flavor you can't get any other way.
The dough uses two kinds of flour, bread flour and all-purpose, plus an extra egg yolk. That combo gives you a chewy center instead of a cakey one. A teaspoon of espresso powder doesn't make the cookies taste like coffee. It just makes the chocolate taste more like chocolate.
You'll get 18 cookies from this batch. Plan for about 15 minutes of hands-on work, then an hour of chilling. The chilling is not optional if you want thick cookies.
Step-by-Step Instructions
1. Mix the dry ingredients
Sift the bread flour, all-purpose flour, salt and baking soda into a medium bowl. Set it aside.
2. Melt the butter
Put the butter in a medium or large saucepan over medium heat. A wider pan browns faster, so keep an eye on it either way.
3. Brown the butter
Bring it to a boil and stir often. The milk solids will separate, sink and start to toast. Stir constantly once that happens. It foams up and splatters, so pull it off the heat and keep stirring if it looks like it will overflow.
4. Add water and cool
When the butter smells nutty and the solids are browned, take it off the heat and pour it into a large liquid measuring cup so it stops cooking. Wait a minute or two, stir, then add 2 to 3 tablespoons of water until you're back at 1 cup (240 ml). Cool to room temperature. The fridge gets you there in 10 to 15 minutes, but pull it out after 15 so it stays liquid.
5. Cream butter and sugars
In a large bowl, beat the brown sugar, white sugar, vanilla, espresso powder and cooled butter with an electric hand mixer for 1 to 2 minutes, until light and fluffy.
6. Beat in the eggs
Add the egg and the yolk and beat until fully mixed in.
7. Add the flour
Add the dry mix in about three additions, beating between each one just until it disappears. A little loose flour at the edge of the bowl is fine, the folding step takes care of it.
8. Fold in the chocolate
Switch to a wooden spoon and fold in the chocolate chips and chopped chocolate until they're spread evenly through the dough.
9. Scoop and chill
Scoop 3-tablespoon mounds onto a parchment-lined baking sheet. Cover and refrigerate for 1 hour, or overnight for better flavor.
10. Heat the oven
Preheat to 350°F (180°C). Line a baking sheet with parchment.
11. Bake
Set the dough mounds 3 inches (8 cm) apart on the lined sheet. Bake for 12 to 14 minutes, until the edges are set and the centers still look a little soft.
12. Cool on the sheet
Leave the cookies on the hot sheet for 2 to 3 minutes, then move them to a cooling rack to cool completely.
Variations
- Add 1/2 cup toasted pecans or walnuts with the chocolate for crunch.
- Swap the dark chocolate bar for milk chocolate if you want a sweeter cookie.
- Sprinkle flaky sea salt on the tops right after baking for a stronger salty-sweet contrast.
How to Store How To Make Perfect Chocolate Chip Cookies
Refrigerator
Keep baked cookies in an airtight container at room temperature for up to 4 days. Scooped dough keeps in the fridge, covered, for up to 3 days.
Freezer
Freeze scooped dough mounds on a sheet, then bag them for up to 2 months. Bake from frozen and add 2 to 3 minutes to the bake time. Baked cookies freeze for up to 2 months.
Reheating
Warm baked cookies at 300°F (150°C) for 3 to 4 minutes to soften the centers.
Frequently Asked Questions
Q: Why did my cookies spread so much?
Almost always warm butter or unchilled dough. The butter needs to be at room temperature, not hot, and the scooped dough needs at least an hour in the fridge. Baking on a hot sheet straight from the oven does it too, so let the sheet cool between batches.
Q: Can I skip the espresso powder?
Yes. The cookies won't taste like coffee either way, but the espresso deepens the chocolate flavor. Leaving it out gives you a milder cookie.
Q: Do I have to use bread flour?
No, but it's what gives these their chew. All all-purpose flour will make a slightly flatter, softer cookie.
Q: How do I know when they're done?
The edges should be set and lightly browned while the middle still looks soft and slightly underdone. They finish setting during the 2 to 3 minutes on the hot sheet.
Q: Can I bake them right after scooping?
You can, but they'll spread more and taste flatter. The chill firms the butter and gives the dough time to absorb the liquid, which is where the chew comes from.
Perfect Chocolate Chip Cookies With Browned Butter
Brown butter, an extra yolk and a hit of espresso make these chocolate chip cookies chewy, salty-sweet and deeply chocolatey. Ready in about 45 minutes.
Ingredients
Instructions
- 1Mix the dry ingredients — Sift the bread flour, all-purpose flour, salt and baking soda into a medium bowl. Set it aside.
- 2Melt the butter — Put the butter in a medium or large saucepan over medium heat. A wider pan browns faster, so keep an eye on it either way.
- 3Brown the butter — Bring it to a boil and stir often. The milk solids will separate, sink and start to toast. Stir constantly once that happens. It foams up and splatters, so pull it off the heat and keep stirring if it looks like it will overflow.
- 4Add water and cool — When the butter smells nutty and the solids are browned, take it off the heat and pour it into a large liquid measuring cup so it stops cooking. Wait a minute or two, stir, then add 2 to 3 tablespoons of water until you're back at 1 cup (240 ml). Cool to room temperature. The fridge gets you there in 10 to 15 minutes, but pull it out after 15 so it stays liquid.
- 5Cream butter and sugars — In a large bowl, beat the brown sugar, white sugar, vanilla, espresso powder and cooled butter with an electric hand mixer for 1 to 2 minutes, until light and fluffy.
- 6Beat in the eggs — Add the egg and the yolk and beat until fully mixed in.
- 7Add the flour — Add the dry mix in about three additions, beating between each one just until it disappears. A little loose flour at the edge of the bowl is fine, the folding step takes care of it.
- 8Fold in the chocolate — Switch to a wooden spoon and fold in the chocolate chips and chopped chocolate until they're spread evenly through the dough.
- 9Scoop and chill — Scoop 3-tablespoon mounds onto a parchment-lined baking sheet. Cover and refrigerate for 1 hour, or overnight for better flavor.
- 10Heat the oven — Preheat to 350°F (180°C). Line a baking sheet with parchment.
- 11Bake — Set the dough mounds 3 inches (8 cm) apart on the lined sheet. Bake for 12 to 14 minutes, until the edges are set and the centers still look a little soft.
- 12Cool on the sheet — Leave the cookies on the hot sheet for 2 to 3 minutes, then move them to a cooling rack to cool completely.
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