The Best Chocolate Chip Cookies
By Sofi | Broma Bakery · bromabakery.com
1 hr 40 minMakes 15 cookies
Brown butter chocolate chip cookies with a tender crumb, nutty depth, and flaky sea salt finish.
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| prepPreheat oven to 350°F / 175°C | |||||||
| prepLine two baking sheets with parchment paper | |||||||
| 168 g unsalted butter | Brown butter over medium-low heat, 5–7 min | Cool browned butter 5 min, then combine with sugars & eggs | Fold in flour, baking soda & salt until no streaks remain | Fold in chocolate chips, cover & chill 1 hr (or overnight) | Let dough soften 20 min, scoop onto sheets 2 inches apart | Bake 350°F / 175°C, 12–13 min until edges golden | Sprinkle with flaky sea salt, cool on sheet before serving |
| 212 g packed light brown sugar | |||||||
| 50 g granulated sugar | |||||||
| 1 large egg + 1 large egg yolk, at room temperature | |||||||
| 1 tablespoon pure vanilla extract | |||||||
| 220 g all-purpose flour | |||||||
| 3/4 teaspoon baking soda | |||||||
| 3/4 teaspoon kosher salt | |||||||
| 210 g semisweet or bittersweet chocolate chips | |||||||
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