the perfect chocolate chip cookie

My salted brown butter chocolate chip cookie. I have tested and tweaked this recipe for YEARS, and dare I say it is the best to ever exist.

The classic debate: What defines the perfect chocolate chip cookie? Everyone has a different opinion— for me, it means a few non-negotiables.

1. Texture is EVERYTHING. I don’t want a cakey chocolate chip cookie, it absolutely has to have crisp edges with a softer, chewy center.

2. If someone tells you they use the best chocolate chip cookie recipe and it doesn’t contain brown butter, they are just simply wrong. It adds such incredible nutty, decadent notes that are insanely delicious.

3. Ever have a chocolate chip cookie that is just straight up chocolate? Ugh, so infuriating. My theory? They are either covering up a sub-par dough, or they just don’t get that chocolate should enhance the cookie base, not smother it.

Alright, I’ll get straight to the recipe, don’t worry. No long, drawn out explanations here. Just follow my simple tips and techniques and you’ll be obsessed with this one.

Salted Brown Butter Chocolate Chip Cookies- Makes 12

My family and friends beg me for these cookies. I always suggest doubling the recipe — I like to keep dough in the freezer for surprise guests, because nothing makes me happier than seeing their faces light up for warm, fresh cookies.

Here's a video of me making a large batch of the dough if you like visual cues :)

Ingredients

1 cup (226 g) unsalted butter (browned and cooled prior, I prefer Kerrygold)

1 cup (200 g) brown sugar, packed

1/4 cup (50 g) granulated sugar

1 egg + 1 egg yolk, room temperature

1 tablespoon pure vanilla extract

1 3/4 cup (220 g) all-purpose flour (I prefer King Arthur)

1 teaspoon baking soda

1 teaspoon kosher salt & more coarse salt for sprinkling

1/2 cup 70% chocolate, chopped

1/2 cup milk chocolate chips (I prefer Gharadelli, Guittard or Lindt chocolate)

Instructions:

• Brown the butter over medium heat until it foams, then turns golden with brown bits forming at the bottom. Use a light-colored pan if you’re new to browning — it helps you see the color change better. Swirl the pan occasionally, and remove from heat once it’s a medium to deep golden brown with a nutty aroma. Transfer to a heatproof container and let cool to room temp.

• In a large bowl, combine the cooled brown butter (scrape in all those flavorful brown bits!), brown sugar, and granulated sugar. Whisk until smooth. Add in the egg, egg yolk, and vanilla; whisk until fully combined.

• In a separate bowl, whisk together the flour, baking soda, and salt. Add about ¾ of the flour mixture to the butter mixture and fold until mostly combined. Only add the remaining flour if the dough feels too wet. Gently fold in the chocolate — mix just until combined and no dry flour patches remain.

• Scoop into balls (mine are about 70g each — yes, I weigh them lol) and place on a parchment-lined sheet. Refrigerate for at least 30 minutes.

  (You can also chill them overnight or freeze for later. They store well in a Ziplock — perfect for cookie emergencies.)

• Preheat oven to 350°F. Let dough balls sit out while the oven heats up. Bake for 12 minutes, or until edges are golden brown and centers look slightly underbaked.

• Sprinkle with flaky sea salt and enjoy while warm — they’re dreamy fresh out of the oven!

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Storage Tips:

• Dough keeps in the fridge for up to 5 days

• In the freezer? 9–12 months (if they last that long)

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If you try them, tag me or drop a comment—I love seeing your bakes. And if you're new here, stick around! I share more recipes like this, behind-the-scenes peeks from my kitchen, and real-life moments from motherhood and small business life.

Until next time,
Skylar 🤎