Chocolate Chip Cookies

Prep Time: 30 minutes Chill Time: 2 hours – overnight Cook Time: 13 minutes Total Time: About 2 hours 45 minutes Yield: 12 cookies (about 45 g each) Calories: ~220 kcal per cookie

🍪Ingredients

• 113 g unsalted butter
• 50 g dark brown sugar
• 25 g granulated sugar
• 1 large egg, at room temperature
• 1 tbsp vanilla extract
• 140 g all-purpose flour
• 20 g cornstarch (maizena)
• ¾ tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• 100 g dark chocolate, chopped
• Extra chocolate chips, for topping

👩‍🍳 Instructions

1. 01

   Brown the Butter In a small saucepan over medium heat, melt the butter and cook until it turns amber and small brown bits form at the bottom, releasing a nutty aroma.

2. 02

   Cool the Butter Transfer the browned butter to a medium mixing bowl. Chill in the freezer for 5–10 minutes until slightly firm. You should have about 90 g of butter left. If less, add a splash of water to reach 90 g.

3. 03

   Mix Wet Ingredients Whisk in the brown sugar and granulated sugar until combined. Add the egg and vanilla extract; whisk until smooth.

4. 04

   Combine Dry Ingredients In the same bowl, fold in the flour, cornstarch, baking powder, baking soda, and salt using a spatula. Mix just until no flour streaks remain to avoid overworking the dough.

5. 05

   Add Chocolate & Decorate Fold in the chopped dark chocolate until evenly distributed. Weigh out portions of dough so each cookie is about 45 g and roll into balls. Press a few extra chocolate chips on top of each ball for decoration. Cover the dough balls tightly with plastic wrap and refrigerate for at least 2 hours or up to overnight to firm up and develop flavor.

6. 06

   Preheat Oven Heat oven to 350°F (175°C). Line a baking sheet with parchment paper.

7. 07

   Bake Place the chilled cookie dough balls on the prepared baking sheet, leaving space between each. Bake for 13 minutes , or until the edges are golden brown and the centers look slightly soft.

8. 08

   Shape & Cool Immediately after baking, use a round cutter or bowl to “scoot” cookies into perfect circles (optional). Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack.

9. 09

   Finish & Serve Enjoy warm or store in an airtight container.

Pro Tips for Perfect Cookies

✅ Weigh Your Ingredients

All measurements are given in grams because it’s the most accurate way to bake. A kitchen scale ensures your cookies turn out exactly as intended. Cleanup is also easier!

(Cup measurements can be provided, but the recipe hasn’t been tested in cups, so results may vary.)

✅ Mix the Dough Carefully

When adding the dry ingredients, fold gently until no flour streaks remain. Overmixing develops gluten, which makes cookies thicker and tougher.

✅ Chill the Dough

Chilling is essential since we’re using melted brown butter. It firms the dough, prevents spreading, and enhances flavor. The longer it chills (up to overnight), the better the taste and texture.

✅ Underbake for Perfection

Cookies continue to bake on the hot tray after being removed from the oven. Take them out when the edges are golden but the centers look slightly underdone.

✅ The Secret to Perfectly Round Cookies

Use the cookie scooting method: Place a round cutter or bowl slightly larger than the cookie over it immediately after baking, then swirl to shape.

✅ A Note on Oven Temperature

Oven temperatures can vary. If your cookies spread too much or bake unevenly, check your oven with an oven thermometer.

Why These Ingredients Matter?

• Brown Butter: Adds rich, nutty flavor and a deeper taste than regular butter.
• Brown Sugar: Contains molasses, giving moisture, chewiness, and caramel notes.
• White Sugar: Helps with spreading and adds crispness to the edges.
• Cornstarch (Maizena): Makes cookies extra soft and tender.
• Baking Powder & Baking Soda: Provide lift and spread, creating a balanced texture.
• Dark Chocolate: Provides bold flavor and melty pools of chocolate for a gourmet finish.