(Makes 16–18 cookies)
½ cup (1 stick / 115g) unsalted butter, browned and cooled*
¾ cup (150g) packed light brown sugar
¼ cup (50g) granulated sugar
1 large egg, room temperature (or flax egg for vegan: 1 tbsp ground flax + 3 tbsp water)
2 tsp pure vanilla extract
1¼ cups (155g) all-purpose flour
1½ tsp cornstarch
½ tsp baking soda
½ tsp fine sea salt
½ cup (90g) semi-sweet chocolate chips
½ cup (90g) chopped dark chocolate bar (70%)—this creates melty pools!
*How to brown butter: Melt in a light skillet over medium heat. Swirl as it foams, then turns golden and smells nutty (3–5 mins). Pour into a bowl to cool 10–15 mins before using.
Step-by-Step Instructions (Your New Go-To Method)
1. Brown the Butter
Don’t skip this! It adds toffee-like richness. Let it cool until warm (not hot)—or it’ll cook the egg.
2. Mix Wet Ingredients
In a large bowl, whisk browned butter, both sugars, egg, and vanilla until smooth and slightly fluffy (1–2 mins).
3. Whisk Dry Ingredients
In another bowl, combine flour, cornstarch, baking soda, and salt.
4. Combine Gently
Add dry ingredients to wet. Stir with a spatula just until no flour streaks remain.
→ Overmixing = tough cookies!
5. Fold in Chocolate
Use a mix of chips (for structure) and chopped bar chocolate (for puddles). Fold in gently.
6. Chill (Optional but Recommended)
10 minutes in the fridge firms the dough, prevents overspreading.
For thicker cookies: Chill 30–60 mins.
In a rush? Scoop and bake—just expect slightly flatter cookies.
7. Scoop & Bake
Preheat oven to 350°F (175°C). Line baking sheets with parchment.
Scoop 2-tbsp balls (use a cookie scoop!). Place 3 inches apart.
Bake 9–11 minutes, until edges are golden but centers look soft and underdone.
Immediately tap the pan on the counter—this settles the cookies and creates ripples!
8. Cool (The Hardest Part!)
Let cookies rest on the baking sheet 5 minutes to finish setting. Then transfer to a rack.
→ Eat warm for melty chocolate bliss.
Pro Tips for Cookie Perfection
Use room-temp egg: Cold egg = uneven mixing.
Chop your own chocolate: Bars melt better than most chips (which contain stabilizers).
Weigh your flour: 155g = perfect. Too much = dry cookies.
Don’t overbake: They’ll look “underdone” at 10 mins—that’s exactly right.
Salt on top: Sprinkle with flaky sea salt before baking for a sweet-salty finish.
Creative Variations
Double Chocolate: Add 2 tbsp cocoa powder to dry ingredients
Peanut Butter Swirl: Swirl 2 tbsp PB into dough before baking
M&M or Holiday: Swap chocolate for colorful candies
Gluten-Free: Use 1:1 GF flour blend (like King Arthur)
Vegan: Flax egg + vegan butter + dairy-free chocolate
Frequently Asked Questions
Q: Can I use melted (not browned) butter?
A: Yes—but you’ll miss the rich, nutty depth. Browned butter is the game-changer!
Q: Why cornstarch?
A: It softens the protein in flour, creating a tender, cake-like crumb that stays chewy.
Q: My cookies spread too much—what happened?
A: Likely causes: butter too hot, dough too warm, or too much sugar. Chill dough next time!
Q: How to store?
A: Room temp in airtight container for 5 days. Freeze dough balls for 3 months—bake frozen (+1–2 mins).
The Cookie That Feels Like Home
Great chocolate chip cookies aren’t just dessert—they’re edible hugs. They’re what you bake when someone’s sad, when you’re celebrating, or when you just need to prove to yourself that joy can come from flour, butter, and a little patience.
So preheat your oven, brown that butter, and get ready for the best cookies of your life.
Because once you taste that crisp edge, chewy center, and river of dark chocolate… you’ll never go back.
What’s your cookie must-have? Walnuts? Sea salt? Extra chocolate?
Share your twist in the comments! And if this recipe just upgraded your baking game, pass it on to a fellow cookie lover who deserves a perfect batch. 🍪💛✨
