The Best Chewy Chocolate Chip Cookies You'll Ever Make (Bakery Quality) | Good Food

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a unique flavor while being dairy-free.

semi-sweet chocolate chips

🥗Healthier: dark chocolate chips

💰Cheaper: chocolate bar (chopped)

Dark chocolate chips have less sugar.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar is less processed.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber.

Melt unsalted butter in a pan over medium heat to make brown butter.

Allow the butter to sizzle and simmer until it turns clear and brown, then let it cool.

In a bowl, mix together plain flour, rye flour, baking powder, baking soda, and sea salt.

In another bowl, combine the cooled brown butter with light brown sugar and golden castor sugar until well mixed.

Add vanilla extract to the butter and sugar mixture and combine.

Add 3 egg yolks and 1 whole egg to the mixture and mix until it resembles a thick, sludgy texture.

Combine the wet and dry mixtures until a loose dough forms.

Fold in semi-sweet chocolate chips into the dough.

Chill the dough for at least 24 hours for better flavor and texture.

Divide the chilled dough into 12 equal portions, rolling each into a ball.

Place the cookie balls on a lined baking tray, spacing them apart.

Bake in an oven preheated to 180°C (160°C fan) for 10 minutes.

After 10 minutes, slam the tray against the surface to create a ripple effect on the cookies.

Sprinkle with sea salt and return to the oven for an additional 3 minutes for a chewy texture or 5 minutes for a crispier cookie.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens