Tender Bakery-Style Chocolate Chip Cookies
A simple homemade recipe for perfect soft, tender, bakery-style chocolate chip cookies with a rich buttery flavor from browned butter and melty chocolate chips.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 42 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup (227g) unsalted butter, browned
- ½ cup (100g) granulated sugar
- ¾ cup (165g) light brown sugar
- 1 large egg, room temperature
- 1 ½ teaspoons pure vanilla extract
- 2 ¼ cups (280g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 ½ cups (270g) semi-sweet chocolate chips
Instructions
- Brown the butter: Place 1 cup (227g) unsalted butter in a medium saucepan over medium heat. Stir constantly until milk solids brown and butter turns golden caramel color. Remove from heat and let cool for 10 minutes until warm but not hot.
- Mix sugars and browned butter: In a large bowl, combine ½ cup granulated sugar and ¾ cup light brown sugar. Pour in the cooled browned butter, add 1 large room-temperature egg and 1 ½ teaspoons vanilla extract. Stir until smooth and combined.
- Whisk dry ingredients: In a separate bowl, whisk together 2 ¼ cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon fine sea salt.
- Combine wet and dry: Slowly add dry ingredients to wet mixture, stirring gently with a spatula until just combined. Dough should be slightly shaggy but hold together. Avoid overmixing.
- Fold in chocolate chips: Add 1 ½ cups semi-sweet chocolate chips and fold evenly into dough.
- Chill dough: Cover dough with plastic wrap and refrigerate for 30 minutes to hydrate and firm up.
- Preheat oven: Set oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
- Scoop and bake: Using a cookie scoop or tablespoon, place dough balls about 2 inches apart on baking sheets. Bake for 10-12 minutes until edges are lightly golden but centers still look soft.
- Cool cookies: Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Brown the butter carefully to avoid burning for best flavor. Chill dough for at least 30 minutes to prevent spreading and ensure tender texture. Remove cookies from oven when edges are golden but centers still look slightly underbaked for chewy softness. Use light-colored baking sheets to monitor browning better. Dough can be frozen in balls and baked directly from frozen with a couple extra minutes baking time.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Fat: 7
- Carbohydrates: 18
- Protein: 1.5
Keywords: chocolate chip cookies, soft cookies, bakery-style cookies, homemade cookies, tender cookies, browned butter cookies