Chocolate Chip Cookies
Looking for that perfect chocolate chip cookie? This one is crunchy on the outside and chewy in the center. It's all you've ever wanted in a chocolate chip!
Servings: 48 cookies
Equipment
- Small saucepan
- Stand mixer
- Mixing bowls
- Measuring cups
- Measuring spoons
- Cookie scoop or spoon
- Baking sheets
- Cooling rack
Ingredients
- 2 sticks butter
- 1 cup dark brown sugar
- ½ cup granulated sugar
- 1 1/2 tsp pure vanilla extract
- 1 whole egg
- 1 egg yolk
- 2 1/2 cups all purpose flour
- 1 tsp instant espresso powder heaping
- 1/2 tsp kosher salt
- 1 tsp baking soda
- 1 1/2 cups semisweet chocolate chips divided
Instructions
How to make brown butter
- Melt butter on the stovetop over medium heat. Continue to heat and stir occasionally once melted. Cook butter until it becomes golden brown. You will see brown bits in the butter; that's okay! Pour into a heat-safe liquid measuring cup to cool.
Prepare dry ingredients
- Preheat over to 375 degrees Fahrenheit.
- Stir all dry ingredients together in a bowl. Set aside.
Combine wet ingredients
- Once the butter has cooled, add butter and sugars to a stand mixer. Mix until well combined. Scrape down the bowl occasionally to ensure everything combines smoothly.
- Add egg, egg yolk, and vanilla extract. Mix again until well combined.
- Add dry ingredients gradually, mixing well after each addition.
- -Stir in 3/4 cup of the chocolate chips. Reserve the other 3/4 cup to place on top of the cookies before baking.
Bake
- Scoop cookies onto a baking sheet with a medium-sized cookie scoop or a spoon. Each cookie should be about 2 tablespoons of dough. Drop cookies about 2 inches apart on the tray. Top with remaining chocolate chips.
- Bake for approximately 10 minutes. Let cool on cookie sheet for 2 minutes before moving to a metal rack to cool.
- Eat them while they're warm! Store in an airtight container once they are completely cooled.
Notes
*Tips
The easiest way to separate your eggs is to crack the whole egg into a bowl, and then gently remove the egg yolk with your fingers. Use clean hands!
You can add different types of chocolate. A mix of semisweet and dark makes for a more decadent version of this cookie.
Smaller cookies will need a shorter baking time. If you use a 1 tablespoon scoop bake for 8 minutes.
Placing chocolate chips on the tops of the cookies before baking is totally optional. If you're in a rush, you can definitely add the chocolate at once. Either way, they taste great!