There are thousands of chocolate chip cookie recipes out there — but this is the one I keep coming back to.

The edges are lightly crisp, the centers soft and just barely underdone, and the flavor goes far beyond sweet. Browning the butter adds a rich, toasty depth that makes these cookies taste a little like butterscotch, a little like toffee, and entirely like home.

They're simple, familiar, and deeply satisfying — the kind of cookie you can tuck into warm with a glass of milk or cool completely and sneak from the tin.

This one’s a keeper.

Deep flavor, soft center, and chocolate that lingers

The flavor runs deep in these cookies — warm brown butter, a little toasted and nutty, sets the tone before a single bite. The texture is everything: golden at the edges, soft through the middle, with just enough chew to slow you down. Each cookie is laced with dark chocolate that melts into the dough and settles into rich little pools as it bakes.

They’re the kind you break open still warm, when the chocolate lingers and the crumb is barely set. Simple ingredients, thoughtfully handled — and the result is something tender, a little indulgent, and deeply satisfying.

Ingredients:

• 150 g unsalted butter
• 120 g light brown sugar
• 50 g granulated sugar
• 1 large egg plus 1 large egg yolk
• 1½ tsp vanilla extract
• 210 g all-purpose flour
• ½ tsp baking soda
• ½ tsp baking powder
• ½ tsp fine sea salt
• 150–170 g dark chocolate (60–70%), chopped (or use chocolate chips)

Note: Chopped chocolate melts unevenly into gooey pockets and gives the best texture — but chips work too, especially if that's what you have on hand.

Instructions:

1. Brown the butter:
   In a small saucepan, melt the butter over medium heat. Once melted, continue cooking, swirling the pan often, until it foams and turns golden with brown specks at the bottom. It should smell warm and butterscotch-like. This takes about 5–8 minutes. Pour the browned butter into a large mixing bowl (including the browned bits) and let it cool for 10–15 minutes.
2. Add sugars:
   Whisk the light brown sugar and granulated sugar into the slightly cooled butter until glossy and smooth.
3. Add egg and vanilla:
   Whisk in the large egg, large egg yolk, and vanilla extract until the mixture is well combined and slightly thickened.
4. Mix dry ingredients:
   In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
5. Combine:
   Use a spatula to fold the dry ingredients into the wet mixture until just combined and no dry streaks remain.
6. Add chocolate:
   Stir in the chopped dark chocolate — or chocolate chips, if you prefer. Save a few larger pieces or chips to press on top later, if desired.
7. Portion the dough:
   Scoop the dough into balls (about 2–3 tablespoons each) and place them on a parchment-lined tray or plate. Cover and refrigerate for at least 1 hour. Overnight is even better for deeper flavor and thicker cookies.
8. Preheat the oven:
   When ready to bake, preheat the oven to 175°C (350°F). Line a baking sheet with parchment paper.
9. Bake:
   Place the chilled dough balls onto the baking sheet, spaced apart. Press a few extra chocolate pieces or chips on top of each cookie.
   Bake on the middle rack for 10–12 minutes, rotating the tray halfway through so the front becomes the back. The edges should be golden, and the centers soft — they’ll set as they cool.
10. Cool:
    Let the cookies rest on the tray for 5 minutes, then transfer to a wire rack to finish cooling

How to Brown Butter:

Browning butter is simple and adds incredible flavor. It brings a warm, nutty, almost butterscotch-like richness that makes these cookies special.

Here’s how to do it:

1. Use a light-colored pan if you can — it helps you see the color change.
2. Cut the butter into chunks and melt it over medium heat.
3. Once melted, the butter will foam. Stir or swirl the pan often.
4. After a few minutes, it will turn golden with brown specks at the bottom. This is the milk solids toasting.
5. When it smells like butterscotch or toasted nuts, it’s ready.
6. Take it off the heat and scrape it all (including the brown bits) into your mixing bowl.

Let the browned butter cool for 10–15 minutes before using.
If it’s too hot, it can cook the eggs when you mix them in — you want the butter warm, but not sizzling. This also helps the dough come together more smoothly.

Do You Have to Chill the Dough?:

No — you can bake right away. The cookies will still be delicious.
But here’s what happens depending on what you choose:

If you skip chilling:

• Cookies spread more and bake thinner
• Flavor is sweeter and simpler
• Edges get crisp
• Texture is soft and tender throughout

If you chill (30–60 minutes):

• Dough firms up and spreads less
• Flavor deepens as the flour hydrates
• Texture improves — chewier middle, defined edges

Overnight chill? Even better — you’ll get deep, caramelly flavor with a hint of toffee.

Why Metric?

For clarity and consistency, I use metric measurements in my recipes. It's more accurate (especially for baking), easier to scale up or down, and ensures better results — no guessing whether your "cup" is packed or level. But don’t worry, US equivalents are included below so you can bake with whatever you have on hand.

Storage:

• Store in an airtight container at room temperature for up to 4 days
• Freeze dough balls on a tray, then transfer to a freezer bag. Bake from frozen with 1–2 extra minutes
• Let cookies cool completely before freezing. Reheat in a low oven before serving

Note:

• Chopped chocolate melts better and creates gooey pockets, but chocolate chips work fine too
• Scooping the dough before chilling makes it easier to handle and helps it chill evenly
• You can skip chilling if needed. The cookies will spread more and bake thinner, but still taste good
• For a thicker cookie, you can brown half the butter (75 g) and mix it with 75 g of softened butter

Thank you for being here as I start this journey. I can’t wait to share more recipes, tips, and stories with you — one crumb at a time.

Stay tuned,
~ Clever Crumbs