The BEST Holiday Chocolate Chip Cookies
Chewy, buttery chocolate chip cookies with rich toffee notes from browned butter and semi-sweet chocolate chips.
Equipment
Ingredients
Cookie Dough
granulated sugar (room_temperature)
100 g
brown sugar (packed)
150 g
salt (fine)
5 g
butter (browned)
113 g
egg (large)
1 piece
vanilla extract (pure)
5 ml
all purpose flour (sifted)
156 g
baking soda (fine)
2.5 g
chocolate chips (semi-sweet)
227 g
Instructions
Brown the butter
Heat butter over stovetop until browned and fragrant.
Mix sugars and brown butter
In a large bowl, whisk together the sugars, salt and browned butter until grainy but combined.
Add egg and vanilla
Whisk in the egg and vanilla extract. Beat until light ribbons fall from the whisk.
Fold in flour and baking soda
Sift in flour and baking soda, then fold mixture with a spatula, being careful not to overmix.
Add chocolate chips
Fold in chocolate chips until evenly distributed throughout the dough.
Chill cookie dough
Form dough into balls on a parchment-lined baking sheet and chill in the fridge for 30 minutes for enhanced toffee-like flavor.
Preheat oven
Preheat oven to 175°C (350°F).
Bake cookies
Place cookie tray in oven and bake for 12-15 minutes until golden around edges.
Cool cookies
Let cookies cool on the baking sheet for at least 10 minutes before transferring.
Original recipe
Storage
Store in an airtight container. Dough can be frozen as balls for up to 3 months and baked from frozen.
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