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Chocolate Chips Cookie Recipe

Chocolate chips cookie recipe with browned-butter flavor, both chips and chopped dark chocolate chunks, and toffee bits for caramelized edges. Chill for 48 hours so the dough bakes into deeply golden, crinkle-topped cookies with melty pools and a flaky Maldon salt crown.
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Prep Time 20 minutes
Cook Time 10 minutes
chilling 48 minutes
Total Time 1 hour 18 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Brown butter, cooled
  • 1 cup brown butter, cooled cool to room temperature so eggs don’t scramble
Sugars
  • 0.75 cup granulated sugar
  • 0.75 cup packed brown sugar
Eggs and vanilla
  • 2 large eggs use 2 large eggs plus 1 yolk
  • 1 egg yolk from a third large egg
  • 2 tsp vanilla
Dry ingredients
  • 2.25 cup bread flour (not AP — bread flour = chewier)
  • 1 tsp baking soda
  • 1 tsp salt
Chocolate and toffee
  • 0.5 cup chocolate chips plus 1/2 cup chopped dark chocolate bar
  • 0.5 cup chopped dark chocolate bar jagged chunks melt into pools
  • 0.5 cup toffee bits
Flaky sea salt
  • 0.1 tsp flaky Maldon sea salt to finish press on top while warm for visible sparkle

Equipment

  • 1 sheet pan

Method
 

Brown and cool
  1. Brown the butter, then let it cool completely until room temperature.
  2. Visually confirm the butter is fully cooled with no warmth remaining before mixing.
Make the dough
  1. Beat the cooled brown butter with the granulated sugar and packed brown sugar until smooth.
  2. Add the large eggs, the extra yolk, and the vanilla, then beat until glossy.
  3. Fold in the bread flour, baking soda, and salt just until no dry streaks remain.
  4. Stir in the chocolate chips, chopped dark chocolate bar, and toffee bits so they’re evenly distributed.
Chill
  1. Cover the dough and refrigerate for 48 hours, with a minimum of 24 hours.
  2. Let the dough rest until firm and cold so the cookies hold their shape and bake thicker.
Bake and finish
  1. Preheat the oven to 375°F and line a sheet pan.
  2. Scoop and space the dough on the sheet pan, then bake for 9–10 minutes at 375°F.
  3. While the cookies are still warm, press extra chocolate and flaky Maldon sea salt on top for a visible crown.

Notes

Pro tip: press toppings on straight from the oven so the chocolate adheres and you get the shiny, jagged look. Refrigerate baked cookies up to 4 days in a sealed container; freeze baked cookies up to 2 months. For a dairy-free swap, use a plant-based butter that browns well and dairy-free chocolate (texture may vary slightly).