The Best Chewy Chocolate Chip Cookies

Introduction

There is a right way to make chocolate chip cookies and it involves three non-negotiables: brown butter for depth, chopped chocolate (not chips) for gooey puddles, and a 24-hour rest in the fridge for chewy texture. The rest is negotiable. Doubling the chocolate is encouraged. Flaky salt on top is required by law. Bake these for a week and you will never buy grocery-store cookies again. Serve alongside our molten lava cake or a slice of banana bread for a proper cookie-jar dessert spread.

Cooking your way through our archive? Don't miss our Molten Chocolate Lava Cake for Two or our Brown Butter Banana Bread with Walnuts, and browse every dessert recipe for more ideas.

Ingredients

• •225 g unsalted butter
• •200 g dark brown sugar
• •100 g granulated sugar
• •2 large eggs, at room temperature
• •1 tbsp vanilla extract
• •310 g all-purpose flour
• •1 tsp baking soda
• •1 tsp fine salt
• •300 g good-quality dark chocolate (70%), roughly chopped
• •Flaky sea salt, for topping

Instructions

1. 1

   Melt the butter in a saucepan over medium heat, swirling, until it foams and turns deep amber with a nutty smell, 4–5 minutes. Pour into a large bowl and cool for 10 minutes.

2. 2

   Whisk both sugars into the brown butter until smooth. Whisk in the eggs one at a time and the vanilla.

3. 3

   In a separate bowl, whisk the flour, baking soda and salt.

4. 4

   Fold the dry ingredients into the wet with a spatula until just combined. Fold in the chopped chocolate.

5. 5

   Cover and refrigerate for at least 24 hours (up to 72). This is the step that makes the cookies chewy — do not skip it.

6. 6

   When ready to bake, preheat the oven to 190°C / 375°F. Line two baking sheets with parchment.

7. 7

   Scoop the dough into large balls (about 60 g / 2 oz each). Arrange 6 per sheet with lots of space between them.

8. 8

   Bake for 11–13 minutes, until the edges are golden brown but the centers still look slightly underdone.

9. 9

   Immediately after taking them out, sprinkle each cookie with flaky sea salt. Let cool on the pan for 5 minutes before moving to a rack.

Nutrition (per serving, estimated)

Nutrition is an approximation generated from ingredient databases and may vary based on brands and exact measurements.

Calories

320 kcal

Protein

4 g

Carbs

36 g

Fat

18 g