World's Best Chocolate Chip Cookies
About this recipe
Chocolate chip cookies are a classic treat, loved for their crispy edges and soft, gooey centers. This recipe from Honeysuckle takes the beloved cookie to the next level by using browned butter, which adds a rich depth of flavor that makes these cookies truly irresistible.
With just a few simple ingredients and no fancy equipment required, you can whip up a batch of these cookies in about 22 minutes. Perfect for satisfying your sweet tooth or impressing friends and family!
Ingredient notes
- Use high-quality unsalted butter, like Kerrygold, for the best flavor.
- If you don't have brown sugar, you can substitute with vergeoise, a type of sugar commonly found in France.
Tips from Honeysuckle’s video
- Browning the butter adds depth of flavor by toasting the milk solids, so don't skip this step!
- Let the browned butter cool for about 5 minutes before mixing it with the sugars to avoid a greasy cookie.
- Mix the flour and chocolate chips in at the same time to ensure even distribution and avoid clumping.
- For a flatter cookie, bake immediately; for a thicker cookie, chill the dough for 5-10 minutes before baking.
Good to know
- How long does it take to make these cookies?
- The total time to make the cookies is 22 minutes.
- What is the yield of this recipe?
- This recipe yields 8 servings.
- What is the key technique to ensure the cookies have a good flavor?
- You need to melt and brown the unsalted butter until it turns a golden hue and has a nutty aroma.
- What should I do to prevent the cookies from spreading too much while baking?
- Scoop large dollops of dough onto a parchment-lined baking sheet, spacing them about 2 inches apart.
No life story here — the video and the recipe are the whole point. All credit to Honeysuckle: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Melt and brown the unsalted butter in a pan over medium-low heat until it turns a golden hue and has a nutty aroma.
- 2
Transfer the browned butter to a mixing bowl and let it cool for about 5 minutes.
- 3
In the mixing bowl, add the white sugar and dark brown sugar to the cooled butter and mix until fluffy.
- 4
Add the egg and vanilla extract to the mixture and mix until combined.
- 5
Add the kosher salt and baking soda, and mix thoroughly.
- 6
Gradually add the all-purpose flour and chocolate chips, mixing until no white flour is visible.
- 7
Scoop large dollops of dough onto a parchment-lined baking sheet, spacing them about 2 inches apart.
- 8
Sprinkle a pinch of maldon sea salt on top of each dough ball if desired.
- 9
Bake in a preheated oven at 350°F (180°C) for 10-12 minutes until golden brown.
- 10
Let the cookies cool on the baking sheet for 5-8 minutes before transferring them to a wire rack.
Heads up — we had to guess a little:
- The baking time and temperature were inferred from the context of the recipe.
Credit where it’s due: this recipe was transcribed from Honeysuckle’s original video on YouTube. Follow them there — it’s their dish.
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