Ultimate Chocolate Chip Cookies
These Ultimate Chocolate Chip Cookies are rich, bakery-style cookies made with browned butter, toasted walnuts, and a blend of semisweet and dark chocolate chunks. Finished with flaky sea salt, they are crisp on the edges, soft and chewy in the center, and full of deep, cozy flavor. A little extra effort takes these cookies from everyday to unforgettable.
Equipment
- medium bowl
- stand mixer with the paddle attachment or electric hand mixer
- storage pan for refrigerating
- 2 large baking pans
- silicone mats or parchment paper
- #16 cookie scoop for large cookies 4 tbsp
- #50 cookies scoop for small cookies 1.5 tbsp
Ingredients
- ½ cup butter browned and cooled
- 1 ¾ cup flour 190 grams
- ½ tsp baking soda
- ¼ tsp baking powder
- ⅛ tsp salt
- ½ cup brown sugar
- ½ cup sugar
- 1 large eggs
- 1 tsp vanilla extract
- ½ cup walnut pieces, toasted and chopped
- ½ cup semi-sweet chocolate chunks
- ½ cup dark chocolate bar chopped into chunks about 2 oz
- 1 tbsp flaky sea salt, such as Maldon
Instructions
- Brown the butter by cooking in a medium saucepan until brown and nutty. Take off heat and allow to come to room temperature. Toast the walnut pieces in a saute pan. Chop into smaller pieces and set aside.
- In a medium bowl, mix together the flour, baking soda, baking powder, and salt. Set aside.
- In the bowl of a stand mixer with the paddle attachment, cream together the butter and sugars until light and fluffy. Add in the eggs and vanilla and mix until combined making sure to scrape down the sides of the bowl as you mix.
- Carefully stir in the dry ingredients and mix until incorporated. Do not over mix. Add in the chopped walnuts and chocolate pieces and mix well. Place in refrigerator for 1-2 hours.
- Bring the cookie dough out of the refrigerator and allow to sit while the oven preheats. Preheat the oven to 350℉. Set up baking pans with silicone mats or parchment paper.
- For 9 large cookies, use a #16 cookie scoop (4 tbsp) and bake for 12-14 minutes. For 18 small cookies, use a #50 cookie scoop and bake for 10-12 minutes. Depending on how cold the dough is, they may need more time. Watch carefully to make sure they do not burn.
- When brown on the edges, take out pan and place on wire rack. Sprinkle with the flaky sea salt. Let the cookies cool on the pan for at least 10 minutes. These are best enjoyed same day so we only bake what we'll eat and then freeze the dough for another time.