Introduction
I have a theory: your kitchen isn’t truly a home until it smells like Chocolate Chip Cookies. This is the recipe that I keep in my “emergency” folder—it is the ultimate ambassador of hospitality. These cookies have that “bakery-style” texture—crispy, buttery edges with a soft, slightly underbaked center that melts in your mouth. They are the gold standard of The Daily Dish.
The “Secret” Ingredients for Deep Flavor
The secret to a “Gourmet” cookie is Browning the Butter and a Hefty Pinch of Sea Salt. Most people use softened butter, but melting it until it turns a nutty, golden brown adds a “toasted” flavor that is irresistible. The sea salt on top acts as a contrast to the sweetness, making the chocolate taste richer and more intense.
Ingredients
- 1 cup Unsalted Butter: Browned and cooled slightly.
- 1 cup Brown Sugar & 1/2 cup White Sugar.
- 2 cups All-Purpose Flour.
- 1 Large Egg + 1 Egg Yolk: The extra yolk adds chewiness.
- 2 cups Semi-Sweet Chocolate Chips.
- 1 tsp Vanilla Extract & 1/2 tsp Sea Salt.
Instructions
- Brown the Butter: Melt butter in a pan over medium heat until it turns brown and smells like toasted nuts. Let it cool.
- Creaming: Whisk the cooled butter and sugars. Add the egg, yolk, and vanilla.
- Dry Mix: Fold in the flour and salt until just combined. Fold in the chocolate chips.
- The Chill: Refrigerate the dough for at least 30 minutes (this is vital for flavor!).
- Bake: Scoop onto a pan and bake at 350°F (175°C) for 10–12 minutes.
- The Finish: Sprinkle with sea salt while still warm.
Storage & Reheating
Store in a sealed container with a piece of white bread to keep them soft for up to a week.