Classic Chocolate Chip Cookies

After testing countless variations, this is the chocolate chip cookie recipe I come back to every single time. The secret? Brown butter and a brief chill in the fridge before baking. Brown butter adds a nutty, caramel-like depth, and chilling the dough prevents spreading for thick, bakery-style cookies.

Ingredients

• 2¼ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) unsalted butter
• ¾ cup granulated sugar
• ¾ cup packed brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 cups chocolate chips (semi-sweet or a mix of dark and milk)
• Flaky sea salt for finishing

Instructions

1. 1
   Melt butter in a light-coloured saucepan over medium heat, stirring frequently, until it turns golden and smells nutty (about 5 minutes). Watch carefully — it can burn fast. Pour into a large bowl and let cool 10 minutes.
2. 2
   Whisk granulated sugar and brown sugar into the browned butter. Add eggs one at a time, whisking after each. Add vanilla and whisk until the mixture is thick and glossy, about 2 minutes.
3. 3
   In a separate bowl, whisk flour, baking soda, and salt. Add dry ingredients to wet ingredients and stir with a spatula until just combined.
4. 4
   Fold in chocolate chips. Cover and refrigerate dough for at least 30 minutes (up to 72 hours — longer = more flavour).
5. 5
   Preheat oven to 375°F (190°C). Line baking sheets with parchment. Scoop dough in 1.5 tablespoon portions, spacing 2 inches apart.
6. 6
   Bake 10–12 minutes until edges are set and golden but centres look slightly underdone. Sprinkle with flaky salt immediately. Cool on the pan for 5 minutes — they firm up as they cool.

Notes

• Dough freezes perfectly — scoop into balls, freeze on a tray, then store in a bag for up to 3 months. Bake from frozen, adding 2 extra minutes.
• Press a few extra chocolate chips on top right before baking for bakery-style looks
• Swap half the chips for chopped dark chocolate for irregular melty pockets

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