If there is one thing to know about me, it is that I am a cookie girl. I will choose a cookie every single time over other desserts. There’s just something timeless about the perfect chocolate chip cookie—a combination of buttery richness, gooey chocolate, and a hint of salt that keeps you coming back for more. This recipe from Claire Saffitz’ Dessert Person takes the classic treat to a whole new level with browned butter, a mix of semi-sweet and milk chocolate, and a hint of indulgence in every bite.
Whether you’re baking for yourself or sharing with loved ones, these cookies are guaranteed to impress. Let’s dive into the magic!
What Makes These Cookies Special?
- Browned Butter: Adds a nutty, caramelized depth of flavor you didn’t know you needed.
- Chill Time: Patience pays off! Resting the dough allows the flavors to meld and enhances the cookie’s texture.
- Chocolate Medley: The mix of semi-sweet and milk chocolate provides a perfect balance of bitterness and sweetness.
Ingredients You’ll Need
- 2 sticks unsalted butter, cut into tablespoons (Get premium unsalted butter here).
- 2 cups all-purpose flour (Try this trusted brand).
- 2 tablespoons heavy cream, half-and-half, or whole milk (Find organic options).
- 2 teaspoons Diamond Crystal kosher salt (Buy it here).
- 1 teaspoon baking soda (Stock up on baking staples).
- ¾ cup packed dark brown sugar (Perfect for rich bakes).
- ¾ cup granulated sugar (Shop quality granulated sugar).
- 2 large eggs, cold from the refrigerator (The eggs I use).
- 1 tablespoon vanilla bean paste (Pure vanilla extract options).
- 10 ounces chopped semi-sweet chocolate (Shop chocolate) or a mix of bittersweet and milk chocolate disks (Find the best chocolate disks).
How to Make These Heavenly Cookies
- Brown the Butter:
- Start by browning 1 stick of butter in a high-quality skillet over medium heat.
- As it cooks, the butter will foam and turn golden brown. Watch carefully to avoid burning.
- Transfer the browned butter to a large mixing bowl and let it cool for a few minutes.
- Whisk It Smooth:
- Add the remaining stick of butter to the browned butter and whisk using a durable whisk set until smooth.
- Stir in the cream until fully combined.
- Sweeten Things Up:
- Add both sugars to the butter mixture and whisk until smooth.
- Next, incorporate the eggs and vanilla, whisking until the mixture is silky.
- Combine Dry Ingredients:
- In a separate mixing bowl, sift together the flour, baking soda, and salt.
- Gradually fold the dry mixture into the wet ingredients using a sturdy spatula. Stir until no streaks of flour remain.
- Add the Chocolate:
- Gently fold in the chocolate bits and chunks.
- Chill Out:
- Chill the dough for 15–20 minutes. Scoop portions of dough using a cookie dough scooper and place them on a parchment-lined baking sheet.
- Cover the tray with plastic wrap and chill in the fridge for 12–24 hours.
- Bake to Perfection:
- Preheat your oven to 350°F.
- Place 4–6 chilled dough balls on a lined baking sheet, giving them room to spread.
- Bake for 12 minutes or until the edges are golden brown.
- Let the cookies cool on the tray before transferring to a rack (if they make it that far!).
*Pro Tip- Put your cookie dough balls in the freezer for quick and easy access to a nice warm cookie. Just bake like normal 🙂
Pro Tips for the Best Cookies Ever
- Watch the Butter: Browning butter can turn to burning in seconds. Keep a close eye!
- Chilling is Key: Don’t skip the long chill—it enhances flavor and gives the cookies that chewy texture.
- Custom Chocolate: Experiment with dark, milk, or even white chocolate for your perfect mix.
Shop My Favorite Baking Tools and Ingredients
- The Best Skillet for Browning Butter
- Premium Vanilla Extract
- High-Quality Chocolate Disks and Chips
- Durable Mixing Bowls
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