This is my go-to chocolate chip cookie recipe. Nt only do you not need to use a mixer, there is no chill time needed getting depth of flavor from the brown butter and sea salt.
- 1 cup salted butter
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon coarse sea salt
- 2 1/2 cups all purpose flour
- 2 cups semi-sweet chocolate chips
Brown the Butter: In a medium saucepan over medium heat melt the butter and bring it to a boil. Once it starts boiling swirl the pan, or stir constantly until the butter passes the foamy phase and becomes a deep amber color. Remove from heat and allow butter to cool for 20 minutes.
Preheat Oven. While the butter is cooling preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
Stir in Sugars, Eggs, and Leavening: Add the light brown sugar, granulated sugar, eggs, vanilla, baking soda, and salt into the cooled butter and stir to combine using a rubber spatula or wooden spoon.
Add Flour and Chocolate Chips: Stir in the flour until the dough comes together and the ingredients are evenly incorporated. Finally mix in the chocolate chips.
Scoop Cookies: Using a large cookie scoop (3 tablespoon sized), scoop the dough out onto the lined baking sheet, 2 inches apart. *See note in the post for my trick to pretty cookie tops!
Bake: Bake the cookies for 10 – 12 minutes until the edges are lightly golden and the centers are just set. Remove the baking sheet from the oven and allow the cookie to cool for 5 minutes on the baking sheet before transferring them to a wire rack to cool completely. If desired, sprinkle a small amount of flaked sea salt on top of the cookies as they are cooling.
Store airtight at room temperature for up to 3 days for best freshness.
Freeze for up to 30 days.
Keywords:: cookies and cups, cookies, chocolate chip cookies, cookie recipe, brown butter, sea salt