Chocolate Chip Cookies
by Priya Sharma
1
Servings
24
Prep
15 min
Cook
12 min
Crackly edges, fudgy middles, flaky salt on top. Brown butter and a short rest make these taste like they took far more effort than they did.
Ingredients
- ≈ 234.5 ml butter, browned and cooled — matched to Butter, salted; view its nutrition
- ≈ 215.08 ml brown sugar — matched to Sugars, brown; view its nutrition
- ≈ 118.29 ml white sugar — matched to Sugars, granulated; view its nutrition
- 2 eggs — matched to Egg, whole, raw, fresh; view its nutrition
- 300 g flour — matched to Flour, wheat, all-purpose, enriched, bleached; view its nutrition
- 1 tsp baking soda — matched to Leavening agents, baking soda; view its nutrition
- 1/2 tsp salt — matched to Salt, table; view its nutrition
- 250 g dark chocolate, chopped — matched to Chocolate, dark, 60-69% cacao solids; view its nutrition
- Flaky salt for topping — no amount given; set one in the nutrition panel
Steps
- 1Brown the butter in a saucepan until nutty and amber; cool ten minutes.
- 2Whisk the butter with both sugars, then beat in the eggs until glossy.
- 3Fold in flour, baking soda, and salt, then the chocolate.
- 4Rest the dough 30 minutes (or overnight for deeper flavor).
- 5Scoop onto trays, top with flaky salt, and bake at 180°C for 10–12 minutes until the edges set but centers look underdone.
- 6Cool on the tray five minutes before moving.
Notes
They firm up as they cool — pulling them early is the whole trick.
