The Best Chocolate Chip Cookies


the blog:

By: Nikkie Wong

Makes: 24 cookies 

I can be a HUGE cookie snob. Needless to say, it has taken many trials to find the perfect chocolate chip cookie recipe. This cookie is soft and chewy on the inside, yet has a nice crispy edge. Add a little flaky sea salt on top and it’s the perfect balance between salty and sweet. Don’t knock it until you try it!. The browned butter creates this nutty, toffee-like taste. Adding chocolate chips and chocolate bar chunks allows all of the chocolate to be dispersed throughout the batter. These cookies are great on their own or dipped in milk. My personal favorite is to eat them with a scoop of vanilla ice cream! Enjoy!

Whatcha Need:

  • 2 sticks (226 g) unsalted butter, diced
  • 2 ¾ cups (350 g) all purpose flour
  •  ¾ tsp baking powder
  • 1 tsp baking soda
  • 1 ¼ cup (250 g) light brown sugar, lightly packed
  • ½ cup (100 g) granulated sugar  
  • 2 large eggs
  • 2 large egg yolks
  • 2 tsp vanilla extract 
  • 8 oz semi-sweet baking bar,  chopped into rough chunks 
  • – ½ cup semi-sweet chocolate chips
  • Flaky sea salt, for garnish (I use Maldon salt)


Get to Makin’:

  • Start by making the browned butter. Place butter into a saucepan and place over medium heat. The butter will start foaming after all the milk solids have separated. Carefully watch the butter stirring occasionally until you begin to see brown bits, about 5 minutes. Continue to cook the butter until you get an amber colored butter and it smells nutty. The butter can burn quickly so be careful. Once butter is brown, take off heat and pour into a large mixing bowl to cool for 5-10 minutes.
  • Preheat oven to 350 degrees F. Line baking sheet with parchment paper 
  • Whisk in sugars into butter mixture until well combined.
  • Add in egg and yolks one at a time, whisking until smooth ribbons form. Add in vanilla . 
  • Sift in flour, baking powder and baking soda into the bowl. Slowly fold in flour leaving some clumps of flour seen. 
  • Fold in chocolate chips into batter until just combined. 
  • Place dough into the refrigerator for at least 1 hour or up to 4 hours. (if leaving it in the fridge longer, allow dough to come to room temp for 30 minutes for easier scoping) 
  • Using a cookie scoop, scoop heaping 2 tablespoon dough rounds. Split them in half and press them together (this gives a more rugged look – but you can leave them in rounded scoops)
  • Place cookies 2 inch apart and sprinkle with flaky sea salt. 
  • Bake cookies for 12-14 minutes, or until edges have started to brown. After 8 minutes, take out cookie tray and gently bang the pan to default the cookies (this gives the cookies some ridges). Repeat this process every 2 minutes 2-3 times. (I like to pull the cookies out slightly underdone) 
  • Allow cookies to cool on tray for 5-10 minutes before moving to a cooling rack. 


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