The Ultimate Chocolate Chip Cookie recipe for those that love a decadent, gooey, and chewy cookie. Brown butter nuttiness combined with dark chocolate chunks, sweet toffee bits, and sprinkled with flaky salt. Too good not to make!
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Is there anything better than a warm, gooey chocolate chip cookie? Not in my book. When my husband and I were starting up our bakery we wanted to develop a chocolate chip cookie recipe that would be elevated but also one that any kid would love.. and trust me, mind do!
This recipe was crafted over weeks and weeks of tests. It’s been a staple at the bakery ever since we began and renowned in our family as being the favorite cookie. There’s nothing crazy in this recipe, just a few fundamental steps added in to elevate it!
Let’s talk ingredients.
You’ll need all the typical pantry staples for this but I’m a huge believer in buying quality ingredients. Now I definitely love to save a penny or two where I can and buy sales but there are a few things I rarely compromise on when buying baking ingredients and these will truly take any chocolate chip cookie you make to the next level.
Butter. Always. Get. Good. Butter.
It’s the base of most cookies and a key ingredient in tons of recipes. Quality butter takes anything you make and gives it a boost. In this case we brown it before utilizing it in the recipe and it gives these cookies a wonderfully nutty flavor that you can’t beat.
Dark brown sugar.
I know – it has it’s time and place but more often than not I swap any recipe that calls for light brown sugar with dark brown sugar. I love that extra rich molassesy kick it gives not to mention the chew factor it brings to the table.
CHOCOLATE.
A great semi-dark chocolate is a MUST for this recipe. You can use chocolate chips if you must – they’ll do in a pinch. BUT. If you can grab a bar of dark chocolate gheridelli 60-70%, that is a wonderful choice for this recipe and one you won’t regret.
Toffee Bits
This is optional but I love the extra pizzazz toffee bits bring to a chocolate chip cookie and seeing how this is the Ultimate Chocolate Chip Cookie – you don’t want to skip it. You can either make it yourself with my favorite recipe or buy them!
Maldon Salt.
It can be whatever brand but get yourself a box or in my case – a tub – of flakey sea salt. It lasts forever and its uses are endless. If you want to give anything you make a classy lift – a sprinkle of flaky salt NEVER hurts.
Tips for Making the BEST Chocolate Chip Cookie.
- Try to get the ingredients up to room temp before starting! If needed, set cold eggs in a bowl of warm water for a few minutes to help bring them up.
- Dark brown butter. Everyone is afraid of burnt butter so they pull the butter off the heat before it gets to a point of deep browning which can affect the flavor! Brown the butter until it’s nice and deeply golden!
- Don’t over mix!! You want to cream the sugar and butter together until it’s a nice fluffy mixture but don’t spend too much time whipping it. Whipping in too much air can make the cookies rise more and the texture more crumbly when we want a nice dense chewy cookie. When adding the eggs, mix until they’re just combined as well and same with the dry ingredients.
- Weigh your ingredients. I tend to always weigh most of my ingredients – but most importantly I always weigh flour. If you’re measuring with a cup measure and you scoop flour that’s tightly packed, it will be too much flour and your cookie with be crunchy. So either scooping loose flour into your cup and leveling it or just weighing it are the best options.
- Top your cookie with chocolate that wasn’t mixed in the dough. It creates little pockets of chocolate on top and gives it a boost visually.
- After baking, while the cookies are still hot and pliable – go around the cookie with a spatula to shape them into a perfect circle. Sprinkle with flaky salt and voila!
Equipment I Use
Let’s get to the recipe!
Ultimate Chocolate Chip Cookies
Ingredients
- 1 cup browned butter 226g
- 1 cup dark brown sugar 200g
- ⅔ cup white sugar 130g
- 2 large eggs room temp
- 2 cups all purpose flour 250g
- 1 tsp salt
- 1 tsp baking soda
- ¼ tsp baking powder
- 2 cups semi sweet or dark chocolate chopped
- 1 cup toffee bits
- pinch Maldon Salt to top cookies
Instructions
- Add butter to a pan over medium heat and brown until deeply golden then set aside to cool.
- Once butter is cool – cream together butter and sugars in a stand mixer on medium speed until it's lighter and slightly fluffy.
- While butter & sugars are mixing, weigh out your dry ingredients in a separate bowl.
- Add in eggs one at a time to the butter/sugar mixture and gently stir in until just mixed – do not over mix!
- Fold in all dry ingredients to the wet. Before the dry ingredients are completely mixed in, add in ¾ of the chocolate chunks (reserve the other ¼ for the top) and all of the toffee bits. Fold together until just mixed.
- Set dough aside for 10 minutes to let the flour hydrate fully.
- Grab a sheet tray and line it with parchment. Use a medium sized cookie scoop and scoop out all the cookie dough, lining the balls up in rows that are touching. After all dough is scooped out, top each cookie ball with a few pieces of chocolate chunks.
- Set the tray of cookie dough balls in the fridge. Overnight is best as it deepens that flavors but at least an hour should be fine.
- Preheat oven to 350℉.
- Remove 6 cookie dough balls from the pan and place on parchment lined baking sheet.
- Bake for 8-10 minutes until just set and slightly browning on the outside but still look wet in the middle. Take out trays and use a spatula to go around the cookies to shape them nicely into a circle.
- Rest on sheet tray for 5-10 minutes to allow the cookies to firm up just a bit before moving. Sprinkle each cookie with a pinch of Maldon Salt.
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