Our Favorite Chocolate Chip Cookies!

These Chocolate Chip Cookies are crispy on the outside, soft, and chewy on the inside, with melty pockets of chocolate in each delightful bite! The Browned Butter adds a toasty caramel like sweetness to the cookies which makes the absolutely irresistible!

We’ve made sooo many Chocolate Chip Cookies, but without a doubt, these are our all time favorite! They are chewy, gooey, crisp on the outside, and not overly sweet! Everybody that has tried these cookies says that they are the best cookie they’ve ever had, which we do have to agree with!

The simplicity to this recipe is unbeatable! No need to cream the butter, because it’s melted… better yet browned! Honestly, this could also be made in one bowl, by skipping the part where you whisk the dry ingredients together, and just add them all to the butter-sugar mixture! Either way works just as well! Easy right?

Step-By-Step Video:

This is probably our #1 go to recipe for dessert when we have guests over, or just crave something sweet! Also, we really love serving them with a scoop of good vanilla ice cream. Easy, yet SO GOOD!

The Browned Butter:

The Browned Butter adds a toasty caramel like sweetness to the cookies which makes these cookies top notch. Highly recommend doing this whenever a recipe calls for melted butter. It only takes a few minutes to make, and it can burn quickly, so be sure to keep an eye on it. Plus, the aroma is amazing!


Unsalted Butter: We only use unsalted butter for baking, because that means you can control the amount of salt that goes into your baked goods! Plus, it browns better too.

White + Brown Sugar: We love using a mix of both sugars for this recipe. The white sugar gives the cookies a crisp exterior, and the brown sugar is what makes these cookies soft and chewy.

Vanilla Extract: Vanilla always! 

Egg: The egg is what binds these cookies together!

All-Purpose Flour: Make sure that when you measure the flour, you do is properly. 

Salt: All baked goods need salt. It enhances the flavor!

Baking Soda:

Chocolate: We love using a chopped up chocolate bar with 1/2 of chocolate chips. If you don’t love a lot of chocolate you can skip the chocolate chips. You can use milk chocolate, dark chocolate, or semi sweet chocolate! Whatever you prefer.

Lastly, if you make these Chocolate Chip Cookies, be sure to leave a comment or tag us on Instagram.

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Our Favorite Chocolate Chip Cookies


These Chocolate Chip Cookies are crispy on the outside, soft, and chewy on the inside, with melty pockets of chocolate in each delightful bite! The Browned Butter adds a toasty caramel like sweetness to the cookies which…


-1/2 cup butter (1 stick)

-1/2 cup white sugar

-1/4 cup brown sugar (packed)

-1 tsp. vanilla extract

-1 large egg

-1 1/4 cups all-purpose flour

-1/2 tsp. salt

-1/2 tsp. baking soda

-4 oz. semi sweet chocolate bar, chopped

-1/2 cup semi sweet chocolate chips


How to Brown Butter:

1. In a medium saucepan add in 1/2 cup butter, cooking that on medium low until melted. Once the butter is melted turn the heat up to medium. Shortly, your butter should start to bubble and pop. Stir butter constantly. After a while, the butter will turn foamy. Cook until you see it turn caramel brown. To keep your butter from burning, pour it into a glass bowl. Let it cool for 15 minutes.

To Make Cookies:

1. Preheat oven to 350 degrees and line a baking sheet with parchment paper.

2. Brown 1/2 cup of butter.

3. In a medium sized bowl, whisk together the cooled browned butter with 1/2 cup white sugar, 1/4 cup packed brown sugar, 1 tsp. vanilla extract, and 1 large egg. Whisk until combined. It should have a caramel like texture.

4. In a separate bowl, whisk together the dry ingredients: 1 1/4 cups all-purpose flour, 1/2 tsp. salt, and 1/2 tsp. baking soda.

5. Pour the dry ingredients into the wet, and mix to combine. Don’t over-mix.

6. To the dough fold in 8 oz. , chopped semi sweet chocolate bar, and optionally add in 1/2 cup of chocolate chips (for some extra chocolatey-ness).

7. Cover the dough and chill in the fridge for 15 minutes.

8. Once the dough is chilled, scoop it with a large ice cream scoop and place it onto your lined baking sheet about 2 1/2 inches apart.

9. Bake the cookies at 350 degrees for 7-10 minutes or until the edges are lightly golden and the center looks slightly under-baked. Half way through baking, open up the oven and bang the pan a few times to give the cookies a crinkle. Then let them finish baking.

10. Transfer the cookies to a cooling rack and let them cool for 5-10 minutes before enjoying!

  • Prep Time: 5 mins.
  • Chill Time: 15 mins.
  • Cook Time: 10 mins.
  • Category: Dessert
  • Method: Bake
  • Cuisine: American


  • Serving Size: 1 cookie
  • Calories: 200

6 thoughts on “Chewy Chocolate Chip Cookies!”

    1. Hi! We are currently working on trying to have the recipe also in gram conversion on our blog. But here are the measurements in grams:

      -113g softened butter
      -100g white sugar
      -55g brown sugar
      -1 tsp. vanilla extract
      -1 large egg
      -170g all-purpose flour
      -1/2 tsp. salt
      -112g semi-sweet chocolate bar, chopped
      -170g chocolate chips

      Hope this helps! 🙂

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