Congratulations!! You made it! You have sifted through the thousands of chocolate chip cookie recipes claiming to be “the best” and you have landed here! You’ve made it to The BEST Chocolate Chip Cookies!

I suspect you’re looking for a chocolate chip cookie that is loaded with flavour and without the fuss.. am I right?! I was too! I have tested my fair share of chocolate chip cookie recipes before collecting my favourite ingredients/steps to create this magical recipe! This Ridiculously Simple & Stress-free Chocolate Chip Cookie (aka The Best Chocolate Chip Cookies) packs the rich flavour and nutty aromas of browned butter while creating a chewy yet perfectly crisp chocolate chip cookie! This cookie requires less than 10 minutes to make and can be frozen to give you the ultimate chocolate chip cookie on the go – whenever you need it!

The magical taste and nutty aroma of these browned butter cookies combined with the therapeutic release of easy baking will have your worries melting away in no time!

The Best Chocolate Chip Cookies recipe is straight forward, simple, and will introduce you to a couple of “secret” cookie baking hacks that will change the way you view cookies forever!

To make The Best Chocolate Chip Cookies you will need:

• Brown Butter (A nutty game changer made by simmering unsalted butter for less than 4 min!)
• Sugar (combination of light brown sugar and granulated)
• Egg
• Flour
• **A little bit of heavy cream or whatever high fat milk you have on hand!
• Cookie essentials: Vanilla Extract, baking soda, salt, +1 tbsp of heavy cream
• Chocolate Chunks!! (My favourite part! I like to use a combination of semi-sweet and milk chocolate!)

Prepare yourself for a chewy, nutty, and decadent cookie of pure happiness!

Let’s make my favourite and indeed The BEST Chocolate Chip Cookies!

Line a baking sheet with parchment paper. Set aside.

In a small saucepan over medium-low heat, start browning your butter! (Swirl melted butter every 30 seconds until butter begins to sizzle, become foamy, and emit a beautifully nutty aroma! You know the butter is almost ready when the mixture turns golden brown, occasionally makes popping sounds, and begins to have brown flaked milk solid pieces interspersed). Use a wooden spoon/spatula to stir butter, lifting browned butter bits from the bottom of the pan. Remove from heat, transfer to new container, and allow to cool slightly (simply to prevent an unintentional burn when adding piping hot butter to the sugar mixture).

While the butter is cooling, in a small bowl, whisk together flour, baking soda and salt. (This process aerates and sifts the dry ingredients!) Set aside.

Using a large bowl with an electric mixer or the bowl of a stand mixer, beat sugars (brown and granulated) with melted brown butter and heavy cream. Mix for about 1 minute.

Add in egg and vanilla extract. Stir until combined, scrape sides of bowl once more to incorporate all the batter.

Slowly add flour mixture to the wet butter/sugar/egg mixture, beating on low speed until just combined.

Add roughly chopped chocolate pieces to the batter. Stir until combined.

Scoop dough into 2 tbsp portions and set on flat plate/baking sheet.

Refrigerate prepared batter for at least 1h (this step allows all of the beautiful cookie flavours to combine and form a perfectly spread cookie!)

Preheat oven to 350F (325F if using convection bake).

Once dough is chilled, remove from fridge and place cookies onto baking sheet, spaced 2″ apart. Bake cookies at 350F for 12-14 min or until the edges are golden brown (mine were perfect after 13 min at 325F convection bake).

Sprinkle each cookie with flaked salt upon removing from the oven!

Enjoy The Best Chocolate Chip Cookies!!

If you Enjoy The Best Chocolate Chip Cookies you should check out my cinnamon toast crunch cookies, Double Chocolate Marshmallow Cookies, or Gooey Lime Cookies!

{Ridiculously Simple & Stress-Free} The BEST Chocolate Chip Cookies

This Ridiculously Simple & Stress-free Chocolate Chip Cookie packs the rich flavour and nutty aromas of browned butter while creating a chewy yet perfectly crisp chocolate chip cookie! It requires less than 10 minutes to make and can be frozen to give you the ultimate chocolate chip cookie on the go – whenever you need it!

4.72 from 7 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 13 minutes mins

Refrigeration 1 hour hr

Course Dessert, Snack

Cuisine American

Ingredients

  

• 1/2 cup (115g) Unsalted Butter
• 3/4 cup (150g) Light Brown Sugar
• 1/4 cup (50g) Granulated Sugar
• 1 tbsp Heavy Cream or your milk of choice! (ideally with a high fat content)
• 1 Egg large
• 2 tsp Vanilla Extract
• 1 1/4 cup (150g) All-purpose Flour
• 1 tsp Baking Soda
• 1/2 tsp Salt + extra pinch for tops of finished cookies!
• 1 cup (145g) Mixture of Semi-sweet and Milk Chocolate roughly chopped

Instructions

 

• Line a baking sheet with parchment paper. Set aside.
• In a small saucepan over medium-low heat, melt butter. Swirl pan every 30 seconds until butter begins to sizzle. Reduce heat to low. Continue swirling for ~3 minutes or until melted butter becomes foamy, makes popping sounds, and begins to take on a nutty aroma! Mixture will begin to turn golden brown and have brown flakes interspersed. Using a wooden spoon or spatula stir butter, lift browned butter bits from the bottom of the pan. Remove from heat and allow to cool. In the meantime, move onto step 3.
• In a small bowl, whisk together flour, baking soda, and salt. (This process aerates and sifts dry ingredients!) Set aside.
• Using a large bowl with an electric mixer or the bowl of a stand mixer, beat sugars (brown and granulated) with melted brown butter and heavy cream for 1 min. Add in egg and vanilla extract. Stir until combined and scrape sides of bowl once more to incorporate all the batter.
• Slowly add flour mixture to the wet butter/sugar/egg mixture, beating on low speed until just combined. Add roughly chopped chocolate pieces to the batter. Stir until combined.
• Scoop dough into 2 tbsp portions and set on flat plate/baking sheet.
• Refrigerate dough for at least 1h (this step allows all of the beautiful cookie flavours to combine and form a perfectly spread cookie!)
• Preheat oven to 350F (325F if using convection bake).
• Once dough is chilled, remove from fridge and place cookies onto baking sheet, spaced 2" apart.
• Bake cookies at 350F for 12-14 min or until the edges are golden brown (mine were perfect after 13 min at 325F convection bake).
• Sprinkle each cookie with flaked salt upon removing from the oven!
• Enjoy!!

Notes

Sofia’s Tips:

• Savour that warm, nutty brown butter aroma and don’t forget to scrape all those flavourful, brown, flaky butter bits into your batter!
• To measure flour correctly: Use a spoon to scoop flour into your measuring cup! This ensures you don’t add too much flour to these cookies and end up with dry cookies
• The cookies will continue to crack as they cool!
• A sprinkle of salt on top of these cookies brings all of the flavours together and makes for the perfect cookie!! Don’t forget this step!
• After scooping, these cookies can be put into a freezer safe bag and stored in the freezer for up to 6 months!! Perfect for your late night ooey gooey chocolate chip cookie snacking needs 🙂 

 

Have you tried this recipe!? I would love to know what you think! Leave a comment below! 🙂

Keyword baked, best, brown butter, chewy, chocolate, chocolate chip cookies, cookies, crispy, easy, nutty, simple, sweet, the best chocolate chip cookie

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