…because they’re soft in the middle, crisp on the edges, and disappear way too fast 🍪
Here’s the kind of cookie people make once—then on repeat.
Can’t-Stop-Baking Chocolate Chip Cookies
Why These Are Addictive
- Brown butter = deep, nutty flavor
- Extra yolk = chewy centers
- Chilled dough = thick cookies, not flat
- Perfect salt balance = bakery-level taste
Ingredients (Makes ~16–18)
- ¾ cup unsalted butter
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg + 1 egg yolk
- 1½ tsp vanilla
- 1¾ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- 1½ cups chocolate chips or chunks
- Optional: flaky sea salt for topping
Instructions
- Brown the butter
Melt butter in a saucepan until golden and nutty. Cool 10 minutes. - Mix sugars + butter
Stir browned butter with brown and white sugar. - Add eggs & vanilla
Mix until smooth and glossy. - Add dry ingredients
Stir in flour, baking soda, and salt just until combined. - Fold in chocolate
- Chill dough
Chill 30–45 minutes (don’t skip—this is key). - Bake
Scoop dough balls (2 tbsp each).
Bake at 350°F (175°C) for 10–12 minutes. - Finish
Sprinkle with flaky salt while warm.
Pro Tips
- Cookies should look slightly underbaked when you pull them
- Let them cool on the pan 5 minutes—they’ll set perfectly
- Freeze dough balls for emergency cookie cravings
If you want, I can share:
- A no-chill version
- A stuffed cookie twist
- A small-batch (6 cookies) recipe
Just say the word 😄
