Bakery-Style Chewy Chocolate Chip Cookies

🍳 Step-by-Step Instructions

1. Brown the butter: Melt butter in a light-colored saucepan over medium heat. Swirl as it foams and sizzles for 4-5 minutes until nutty and golden brown specks appear at bottom. Pour into a bowl to cool 15 minutes.
2. Whisk browned butter, dark brown sugar, and granulated sugar in a large bowl until combined.
3. Add egg, egg yolk, and vanilla extract. Whisk vigorously for 1 minute until smooth and glossy.
4. Add flour, baking soda, and fine sea salt. Fold with a spatula until nearly combined.
5. Fold in chopped chocolate chunks, reserving a few chunks for topping.
6. Scoop dough into 12 large balls (about 60 g each) using an ice cream scoop. Press reserved chocolate chunks on top.
7. Chill dough balls in refrigerator for at least 1 hour (or up to 48 hours for maximum flavor).
8. Preheat oven to 180°C (350°F). Line two baking sheets with parchment paper. Place 6 dough balls per sheet with plenty of space.
9. Bake for 11-13 minutes until edges are golden and set but centers remain soft. Tap baking sheet firmly on counter to settle crinkles.
10. Immediately sprinkle with flaky sea salt. Cool 10 minutes on sheet, then transfer to a wire rack.

⭐ Why This Recipe Works

• Brown butter delivers unforgettable nutty toffee depth
• Chewy gooey centers with crisp, golden edges
• Packed with pools of chopped chocolate instead of small chips
• Sprinkle of flaky Maldon sea salt balances rich sweetness

🔄 Delicious Variations

• Add 80 g toasted chopped pecans or walnuts
• Espresso Cookies: Whisk 1 tsp espresso powder into the browned butter
• S'mores: Press mini marshmallows and graham cracker pieces into dough

❓ Frequently Asked Questions