The go-to recipe for chocolate chip cookies. Browning (rather than simply melting) the butter adds an extra dimension and is completely optional.

Special Equipment

  • Stand mixer (optional, a strong arm will suffice)
  • Two cookie sheets (one will suffice)
  • Parchment paper

Add-In’s

  • ½ tart dried cherries (reduce chocolate chips a bit…)

Pre-heat Oven

  • Preheat oven to 325℉
  • Adjust oven rack to lower-middle position
  • Line 2 baking sheets with parchment paper

Ingredients

  • 170 grams (12 tablespoons) unsalted butter, melted (or browned) and cooled
  • 270 grams (2 ¼ cups) All-purpose flour
  • 1 teaspoon baking soda
  • 1 tablespoon cornstarch
  • ½ teaspoon salt
  • 170 grams (1 cups) semisweet chocolate chips
  • 128 grams (¾ cup packed) dark brown sugar
  • 100 grams (½ cup) granulated sugar
  • 2 tablespoons honey or golden syrup
  • 1 large egg plus 1 large yolk
  • 2 teaspoons vanilla extract

Preparation

Combine dry ingredients

Combine and set aside:

  • Flour
  • Baking soda
  • Cornstarch
  • Salt
  • Chocolate Chips

Cream butter & sugar

Using stand mixer with paddle, cream together until smooth (about 2 minutes)

  • Melted/browned butter
  • Brown sugar
  • Granulated sugar
  • Honey or golden syrup

Add egg and Yolk; add vanilla, beat until combined.

Combine wet and dry

  • Reduce stand mixer speed to low and add flour/chocolate mixture in 3 additions until just combined, scraping down bowl as needed.

Bake

  • Working with 2 tablespoons dough at a time, roll into balls and space them 2 inches apart on prepared sheets.
  • Bake cookies, 1 sheet at a time, until edges are set and beginning to brown but centers are still soft and puffy, 10 to 12 minutes, rotating sheet halfway through baking.
  • Let cookies cool on sheets for 10 minutes before serving.

Notes

  • If you have only one cookie sheet, let the cookie sheet cool to room temperature before placing dough on fresh parchment. Placing the dough on a hot sheet will skew the cooking time.
  • To brown the butter, place the butter in a small skillet. Heat over med/low heat- you’ll hear “crackles” as the butter browns. Once the crackles stop, the butter is browned. Little to no stiring is required- just give the skillet a shake now and then to encourage even melting.