The BEST Chocolate Chip Cookies | Chewy, Crispy and Chocolate Chunks

all-purpose flour

🥗Healthier: whole wheat flour

Whole wheat flour adds more fiber and nutrients.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat option, while margarine can be more budget-friendly.

chocolate chips

🥗Healthier: dark chocolate chips

💰Cheaper: chocolate chunks

Dark chocolate has less sugar and more antioxidants, while chocolate chunks can be less expensive.

Melt 115 g unsalted butter in a pan over medium low heat until it bubbles and the milk solids separate and settle at the bottom.

Continue heating until the butter turns a lovely golden color, then remove from heat and transfer to a bowl to cool.

Chop 300 g dark chocolate into chunks, keeping some aside for topping the cookies later.

In a bowl, mix the cooled brown butter with 1/2 cup white granulated sugar and 1/2 cup packed brown sugar until a wet sand-like texture forms.

Add 1 large egg and 1 teaspoon pure vanilla extract to the sugar and butter mixture, mixing until incorporated with a spatula.

In another bowl, whisk together 1 1/4 cup all-purpose flour, 1/2 teaspoon salt, and 1/2 teaspoon baking soda.

Make a well in the center of the dry ingredients, add the chocolate chunks, and mix to coat them with flour before combining with the wet ingredients.

Combine the wet and dry mixtures using the cut and fold method until no flour is visible.

Use a trigger release ice cream scoop to portion out the cookie dough onto a parchment-lined baking sheet, leaving about 2 inches between each cookie and 4 inches between rows.

Top each cookie with a couple of reserved chocolate chunks.

Refrigerate the cookie dough for about 30 minutes to allow the dry ingredients to absorb the sugars and butter.

Preheat the oven to 350°F (180°C).

Bake the cookies for approximately 12 to 15 minutes in the center of the oven.

Allow the cookies to rest for 1 minute after baking, then use a tupperware to gently swirl around the cookies to shape them perfectly.

Let the cookies cool on the tray for about 5 minutes before transferring them to a wire rack.

Sprinkle the cookies with flaky sea salt before serving.

Cooking Techniques

Equipment Needed

Allergens