Perfect Chocolate Chip Cookies
Brown butter, two types of chocolate, and a 48-hour chill produce cookies with crispy edges, gooey centers, and complex toffee notes. The definitive recipe.
🛒 Ingredients
- 250g unsalted butter
- 200g light brown sugar
- 100g caster sugar
- 2 large eggs
- 1 tsp vanilla extract
- 300g all-purpose flour
- 1 tsp baking soda
- 1.5 tsp fine salt
- 200g dark chocolate chips
- 100g milk chocolate, roughly chopped
- flaky sea salt for topping
👨🍳 Method
- 1
Brown butter in a saucepan over medium heat until it smells nutty and is amber in color. Cool to room temperature.
- 2
Beat brown butter with both sugars until combined. Add eggs and vanilla.
- 3
Fold in flour, baking soda, and salt until just combined.
- 4
Fold in chocolate chips and chopped chocolate.
- 5
Cover and refrigerate 48 hours (minimum 24 hours).
- 6
Scoop into balls and place on parchment-lined trays.
- 7
Bake at 175°C for 11-13 minutes until golden at edges but still soft in center.
- 8
Immediately top with flaky sea salt.
💡 Chef's Tips
- →Brown butter and the 48-hour chill are the two non-negotiable steps.
- →Under-bake slightly — they firm up as they cool on the tray.
- →Using both chips and chopped chocolate creates different-sized pools of chocolate.
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