The Best Chewy Chocolate Chip Cookies
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About this recipe
With every bite, you're greeted by a symphony of textures and flavors, the pools of dark and milk chocolate with the spinkle of sea salt. The edges also have very needed crispness, providing a satisfying contrast to the soft, chewy center. It's a sensory experience that tantalizes the taste buds and leaves you craving for more.
Personally, what sets these cookies apart from others is their incredible chewiness that lasts for days. Thanks to the browned butter, milk and chilled dough, these cookies maintain their irresistible chewiness even after a few days. They're the kind of cookies that get better with time, making them perfect for indulging in a little everyday luxury.
But the allure of these cookies doesn't end there. They're also incredibly versatile. Whether you choose to enjoy them fresh out of the oven or stash them away for later, they never fail to impress. In fact, you can even freeze the cookie dough and bake them straight from the freezer for a quick and convenient treat anytime you desire. It's the ultimate convenience without compromising on taste or texture.
So, whether you're craving a comforting snack to enjoy with a cup of tea or looking to impress guests with a homemade treat, these brown butter cookies are sure to hit the spot. Easy to make, endlessly chewy, and irresistibly delicious, they're a true delight for cookie lovers everywhere.
Butter
Brown butter adds a depth of flavor and complexity to cookies that is unparalleled. Through the process of browning, the milk solids in the butter caramelize, resulting in a nutty aroma and a rich, toasty taste that elevates the entire cookie experience. This golden elixir infuses each bite with a warm, comforting essence, creating a perfect balance of sweetness and savory notes. Additionally, brown butter enhances the texture of cookies, contributing to a soft and chewy center while providing a subtle crispness to the edges. Its transformative power extends beyond mere flavor enhancement, turning ordinary cookies into extraordinary delights that leave a lasting impression on the palate.
Sugars
Combining brown sugar and caster sugar in cookie recipes yields a myriad of benefits that enhance both flavor and texture. Brown sugar, with its molasses content, contributes a deep, caramel-like sweetness and a hint of warmth, imparting a rich and indulgent flavor profile to the cookies. Its moisture content also adds a soft, chewy texture, ensuring a satisfying bite with every mouthful. On the other hand, caster sugar, with its fine texture, helps to create a delicate crumb and a light, airy texture in the cookies. Its ability to dissolve quickly during mixing ensures even distribution throughout the dough, resulting in cookies that bake evenly and have a beautifully golden exterior. Together, the combination of brown sugar and caster sugar creates a harmonious balance of sweetness and texture, elevating the overall quality of the cookies to delicious new heights.
Cornstarch
Cornstarch, when added to cookie dough, provides several notable benefits that enhance the overall quality of the cookies. Cornstarch aids in controlling the spread of the cookies during baking, ensuring that they maintain their shape and don't flatten excessively. This allows for more uniform and aesthetically pleasing cookies. Overall, the addition of cornstarch to cookie recipes helps to create a superior texture and mouthfeel, elevating the baking experience to a new level of perfection.
Chewy Chocolate Chip Cookies FAQs
How do I know when the cookie is done cooking?
The cookies should be a light brown around the edges, while the centre might appear uncooked once cooled this will give a chewy cookie.
Can I ommit eggs?
Yes! Please check my vegan chocolate chip cookie.
What cookie scoop do you use?
The link to my cookie scoop can be found here.
What is browned butter?
Brown butter, is butter that has been heated until the milk solids turn golden brown. This process gives the butter a nutty aroma and a rich, caramelized flavor. To make brown butter, you simply melt butter over low to medium heat, stirring frequently, until it turns a deep golden brown color.
Why do baking sheets need to be light coloured?
Dark coloured baking sheets absorb heat faster, therefore the bottom of your cookie can cook faster than the top of your cookies which reduced the chance of a gooey centre cookie.
Ingredients
- 225g unsalted butter, cubed
- 150g caster sugar
- 150g light brown sugar
- 3 large egg yolks
- 75ml whole milk
- 270g plain flour
- 1 1/2 tsp baking powder
- 3/4 tsp bicarbonate soda
- 3 tbsp cornstarch
- 150g dark chocolate, chopped
- 150g milk chocolate, chopped
- 450g unsalted butter, cubed
- 300g caster sugar
- 300g light brown sugar
- 6 large egg yolks
- 150ml whole milk
- 540g plain flour
- 3 tsp baking powder
- 1 1/2 tsp bicarbonate soda
- 6 tbsp cornstarch
- 300g dark chocolate, chopped
- 300g milk chocolate, chopped
- 675g unsalted butter, cubed
- 450g caster sugar
- 450g light brown sugar
- 9 large egg yolks
- 225ml whole milk
- 810g plain flour
- 4 1/2 tsp baking powder
- 2 tsp bicarbonate soda
- 9 tbsp cornstarch
- 450g dark chocolate, chopped
- 450g milk chocolate, chopped
Ingredients
- 7.9oz unsalted butter, cubed
- 5.9oz caster sugar
- 5.9oz light brown sugar
- 3 large egg yolks
- 75ml whole milk
- 9.5g plain flour
- 1 1/2 tsp baking powder
- 3/4 tsp bicarbonate soda
- 3 tbsp cornstarch
- 5.9oz dark chocolate, chopped
- 5.9oz milk chocolate, chopped
- 16oz unsalted butter, cubed
- 11oz caster sugar
- 300g light brown sugar
- 6 large egg yolks
- 150ml whole milk
- 19oz plain flour
- 3 tsp baking powder
- 1 1/2 tsp bicarbonate soda
- 6 tbsp cornstarch
- 11oz dark chocolate, chopped
- 11oz milk chocolate, chopped
- 24oz unsalted butter, cubed
- 16oz caster sugar
- 16oz light brown sugar
- 9 large egg yolks
- 225ml whole milk
- 28.5oz plain flour
- 4 1/2 tsp baking powder
- 2 tsp bicarbonate soda
- 9 tbsp cornstarch
- 16oz dark chocolate, chopped
- 16oz milk chocolate, chopped
Instructions
- Start by cubing the unsalted butter into small, evenly sized pieces. This helps the butter melt evenly when you brown it later.
- In a saucepan over medium heat, melt the cubed butter. Once melted, continue to cook, stirring frequently, until the butter turns a golden brown colour and has a nutty aroma. This process usually takes about 5-7 minutes. Be careful not to burn it. Browning the butter adds a rich, caramelized flavour to the cookies.
- Allow the browned butter to cool slightly before using it in the dough.
- In a large mixing bowl, cream together brown butter, caster sugar and brown sugar.
- Once combined, add the egg yolks and milk to the butter mixture. Mix until well combined.
- In a separate bowl, sift together the plain flour, baking powder, bicarbonate soda and cornstarch. Sifting helps to remove any lumps and ensures even distribution of the leavening agents.
- Gradually add the dry ingredients to the wet mixture, stirring until a smooth dough forms.
- Gently fold in the chopped dark chocolate and milk chocolate into the cookie dough. Using chopped chocolate instead of chocolate chips ensures that the chocolate melts evenly throughout the cookies, enhancing their flavour and texture.
- Wrap the cookie dough in plastic wrap or transfer it to an airtight container. Refrigerate the dough for at least 24 hours, or up to 48 hours. Chilling the dough allows the flavors to develop and helps the cookies maintain their shape during baking.
- Preheat your oven to 180 degrees celsius.
- Line a light-coloured baking sheet with parchment paper. Make sure to use a baking sheet large enough to accommodate the cookies with space in between.
- Using a cookie scoop or spoon, portion the chilled dough into balls and place them onto the prepared baking sheets. Make sure to leave enough space between each cookie dough ball to allow for spreading during baking. Roughly, a 30cm baking sheet should hold about 3 cookies to prevent them from merging together.
- Optionally, before placing cookies in the oven add chopped chocolate on top of cookie dough to get that bakery-style flair.
- Place the baking sheets in the preheated oven and bake the cookies for 10-12 minutes or until they are golden brown around the edges, don't worry if the inner circle of the cookie still seems uncooked by the time these cool it will be fine.
- Once baked, allow the cookies to cool on the baking sheets for at least 6 minutes before transferring them to a wire rack to cool completely.
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