Ultimate Chocolate Chip Cookies – Crispy Edges, Chewy Centers! 🍫πŸͺ


 

1. Brown the Butter (Game-Changer Step!)

  • Melt butter in a saucepan over medium heat, swirling until golden-brown and nutty-smelling (~5 mins).

  • Transfer to a bowl and let cool slightly.

2. Mix Wet Ingredients

  • In a large bowl, whisk browned butter, brown sugar, and granulated sugar.

  • Beat in eggs and vanilla until smooth.

3. Add Dry Ingredients

  • In another bowl, whisk flour, baking soda, baking powder, and salt.

  • Gradually mix into wet ingredients until just combined (don’t overmix!).

  • Fold in chocolate chips.

4. Scoop & Bake

  • Preheat oven to 375°F (190°C). Line baking sheets with parchment.

  • Scoop 3-tbsp balls of dough, spacing 3 inches apart.

  • Bake for 10-12 mins until edges are golden (centers will look soft).

5. Finish & Serve

  • Sprinkle with sea salt right out of the oven (optional but amazing!).

  • Let cool 5 mins on the pan, then transfer to a rack.


Pro Tips for Perfect Cookies

πŸ”₯ Weigh your flour – Too much = dry cookies (or fluff & spoon into cups).
πŸŒ€ Underbake slightly – They firm up as they cool.
πŸ§‚ Salt is key – Balances sweetness.
⏳ Chill for thicker cookies – 30 mins in fridge if you have time.


FAQs

❓ Can I skip browning the butter?

Yes, but flavor won’t be as deep—use melted butter instead.

❓ Why are my cookies flat?

Butter too warm? Try chilling dough 30 mins before baking.

❓ Can I freeze the dough?

Yes! Freeze scooped dough balls, then bake straight from frozen (+1-2 mins).

❓ Best chocolate chips?

Chopped chocolate bars > chips for melty pockets!

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