Large, bakery-style chocolate chip cookies made with browned butter and dark brown sugar for a toffee-like flavor.
Prep time: PT60M
Cook time: PT28M
Total time: PT90M
Rating
4.58 stars (130 reviews)
Keywords
browned butter, traditional cookie
Ingredients
1¾ cups all-purpose flour
½ teaspoon baking soda
14 tablespoons unsalted butter, divided
¾ cup dark brown sugar
½ cup granulated sugar
1 teaspoon salt
2 teaspoons vanilla extract
1 egg
1 egg yolk
1¼ cups semisweet chocolate chips
Categories
Snack
Cuisine
American
Steps
1. Preheat oven to 375 degrees F. Line 2 large (18x12-inch) baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour and baking soda; set aside.
3. Heat 10 tablespoons of the butter in a 10-inch stainless steel or cast iron skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling the pan constantly until the butter is dark golden brown and has a nutty aroma, 1 to 3 minutes. Remove skillet from heat and transfer the browned butter to a large heatproof bowl. Stir the remaining 4 tablespoons butter into the hot browned butter until completely melted. Set aside and let cool to room temperature.
4. Add both sugars, salt, and vanilla to the bowl with the butter and whisk until fully incorporated. Add the egg and egg yolk and whisk until the mixture is smooth with no sugar lumps remaining, about 30 seconds. Let the mixture stand for 3 minutes, then whisk for 30 seconds. Repeat the process of resting and whisking 2 more times until the mixture is thick, smooth, and shiny. Using a rubber spatula or wooden spoon, stir in the flour mixture until just combined, about 1 minute. Stir in the chocolate chips and give the dough a final stir to ensure there are no hidden flour pockets.
5. Scoop the dough into 16 even portions, each about 3 tablespoons, and arrange them 2 inches apart on the prepared baking sheets, 8 dough balls per sheet.
6. Bake the cookies 1 tray at a time until the cookies are golden brown but still puffy, and the edges have begun to set but centers are still soft, 10 to 14 minutes, rotating the baking sheet halfway through baking. Transfer the baking sheet to wire rack and allow cookies to cool completely before serving. Cookies can be stored in an airtight container at room temperature for up to 3 days.
Nutitrion
Serving Size: 1 serving
Calories: 291 kcal
Carbohydrates: 34 g
Protein: 2 g
Fat: 16 g
Saturated Fat: 9 g
Cholesterol: 49 mg
Sodium: 190 mg
Sugar: 21 g
Reviews
bob on 2026-05-25 (5 stars): I've made this recipe dozens of times. One trick I incorporate is that after I portion the cookies I throw the sheet trays in the freezer for twenty minutes. It firms up the dough so the don't spread too much. It also lets the flour hydrate more.
SusieAnne on 2026-05-03 (5 stars): Absolutely our favorite chocolate chip cookie recipe! I had a party of 127 people and made the dough ahead of time and stored them in the freezer. We offered fresh baked cookies and people couldn’t stop talking about them!
Audrey on 2026-04-10 (5 stars): Exactly, everybody I knew ate raw cookie dough, adults and kids alike not only back in the day but today. No one got sick from it. It wasnt until until the early 2000s that raw eggs where talked about. Ironic that was never a problem before. Even in Europe, eggs are sold sitting on unrefrigerated shelves. So it wasnt the eggs and it wasnt the flour.
Just might be something that they now spray on wheat flour that is making people sick.
Anisha on 2025-12-02 (1 stars): HI I have made many cookies but this was by far the most disappointing. The colour or and texture was so off. Will not be making this again
Julie Farrow on 2024-10-31 (5 stars): Amazing flavor! Best chocolate chip cookies ever.
RightBodyShot on 2024-08-02 (3 stars): Still turned out okay but the gram measurements of the ingredients do not match the cooks illustrated recipe amounts. The
Kay DeFreese on 2024-06-04 (5 stars): This has been my go to recipe for a while now. I always add int he toasted pecans. Makes it so yummy.
Alicia on 2024-05-31 (5 stars): Hi Fran! Not sure if this tip will help you but my first batch was completely flat and oily too. For my second batch I decided to let the completed cookie dough rest in the fridge to fully cool before baking them and then they actually had fluff and weight, perfect! Maybe you can try resting the dough in the fridge too
Kadir Bora on 2024-01-30 (5 stars): Thanks for recipe.
LeAnn on 2023-09-16 (5 stars): Always my go-to chocolate chip cookie. I wouldn’t have it any other way. Very “grown-up” cookie, I think. I had the magazine but can’t find it lately, so it’s been helpful you’ve post this one. Thank you!
