These ultra chocolatey chocolate chip cookies are chewy around the edges, have moist & gooey centers and as the name suggests, are packed with melty pools of chocolate. They are made using both brown sugar and brown butter which elevates their flavours to a level more than any other chocolate chip cookie you’ve ever had. Not only are these cookies so delicious, but so easy and quick to make with minimal chill times. And needless to say, they’re perfect for every occasion because who doesn’t love a good chocolate chip cookie right? Lastly you can top them with sea salt if desired.
Ingredients you’ll need:
- Unsalted butter, browned: Browned butter gives a far better flavour and a richer texture. You must always start with a larger quantity of butter as compared to what you finally need browned at the end. Read below on how to brown butter.
- Brown Sugar: Adding a higher amount of brown sugar as compared to granulated sugar adds a richer texture, chewiness and moistness to your cookies.
- Egg: Use large eggs and bring them to room temperature before mixing in. Eggs strengthen the binding of your bakes and also add moisture. Having your eggs at room temperature makes it easier to incorporate them and allow them to mix thoroughly in your cookie dough. A good way of doing this is by letting them sit in a bowl filled with room temperature water for around 10 minutes or until they come down to room temperature.
- Vanilla: You must use a high quality pure vanilla extract in your recipes. This helps to add a rich flavor to your baked goods especially when they contain chocolate. Pure vanilla extracts are typically dark brown in color. This enhances the flavour of all ingredients (especially chocolate) and you should never leave it out.
- All-purpose flour: I highly recommend weighing all your ingredients using a kitchen scale for accurate recipe results. If you’re using cups, don’t scoop your cup into the flour. Spoon the flour into your cup and level it off with the back of a knife.
- Leaveners: You will need both baking powder and baking soda to make these cookies.
- Salt: Adding a pinch of salt helps to balance out the flavours in the cookies. I have added sea salt for a little extra flavour however you can use normal iodised salt too. However you will need flaky sea salt to top these cookies.
- Chocolate: I highly recommend using good quality couverture baking chocolate chips or chocolate bars (I use callebaut) to ensure the best flavor. Couverture chocolates are made of cocoa butter as compared to regular compound chocolates which are made of saturated fats like oil. This will also help you get those melty pools of chocolate.
FAQ
Place unsalted butter in a small saucepan over medium heat. You will need to start with a few extra tablespoons to account for water evaporation. As it melts, swirl the pan to encourage even cooking. After it is fully melted, it will start to foam up and then it will start to form big bubbles like it’s boiling. You should be able to see the fat solids begin to separate. Then it will foam up again, and the fat solids will start browning. Continue cooking for another minute or so until the butter is evenly golden, the fat solids are brown, and it gives off a nutty aroma and a crackling sound. Transfer the brown butter to a bowl for immediate use, or place in the fridge to solidify again.
To get perfectly round cookies, use a large round cookie or biscuit cutter to round out each cookie immediately after they come out of the oven. Cookies are moist and soft when taken out of the oven and this is a very effective way to get perfectly round cookies. They continue to bake as they cool maintaining.
These chocolate chunk cookies are incredibly soft, chewy and moist at the same time. This is because of a few reasons. Firstly, the amount of brown sugar in this cookie recipe is more than the granulated sugar. This adds softness and moisture to these cookies. Another very important tip would be to take out these cookies under-baked. Yes, you read it right! These cookies continue to bake as they cool. Taking them out when almost done is the best way to ensure that they stay soft. Lastly, chill your cookie dough. This is so important to prevent your cookies from over spreading and instead helping them to rise above and result in thicker cookies.
Yes you can freeze the cookie dough as well as baked cookies. Wrap the dough or cookies in a plastic wrap or ziploc bag and freeze them. If you are freezing the chocolate chip cookie dough, transfer it to the refrigerator a night before you want to bake it. If you are freezing cookies, bake them in the oven until warm for about 5 minutes. Make sure to freeze cookies only once they are completely cooled.
How to get the best results from this recipe?
All of the recipes on the blog are thoroughly tested multiple times and carefully designed so that anyone can reproduce these delicious baked good in their own kitchen and enjoy them to the fullest. The only way to make this possible is when anyone can exactly replicate the measurements and temperatures.
- In order to standardise the way ingredients are measured, I highly recommend that you weigh them in grams. Volume measurements are nearly not as accurate and have a lot of scope for errors. To precisely be able to replicate the recipes, all you will need is a kitchen scale!
- Every oven heats up differently. Your oven might be over heating or under heating by around 50 degrees or more and you might not even know. In order to ensure that you are baking at the right temperatures, I highly recommend investing in an oven thermometer!
If you would still like to bake using volume measurements, I mentioned those below. However, I primarily test my recipes in grams and cannot promise the best results if you do so. Trust me, once you’ll start using these tools you’d never want to go back!
Happy baking!
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Ultra Chocolatey Chocolate Chip Cookies
- Total Time: 1 hour 30 minutes
- Yield: 18 cookies 1x
Description
These ultra chocolatey chocolate chip cookies are chewy around the edges, have moist & gooey centers and as the name suggests, are packed with melty pools of chocolate. They are made using both brown sugar and brown butter which elevates their flavours to a level more than any other chocolate chip cookie you’ve ever had.
Ingredients
- 113g (½ cup) unsalted butter, browned (start with 150g)
- 125g (½ cup + 2 tbsps) brown sugar
- 75g (¼ cup + 2 tbsps) granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 166g (1¼ cup) all-purpose flour, spooned & levelled
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon sea salt
- 210g (¾ cup + 2 tbsps) couverture chocolate, chopped or chocolate chips
Instructions
- Start by making the brown butter. In a small saucepan, heat 150g of unsalted butter over medium heat for several minutes, swirling to even out the color. The butter will be ready once the fat solids have separated and darkened, and the butter is an even medium amber color.
- Weigh out 113g of the brown butter in a large bowl. If you are short a few grams, just add regular unsalted butter or water to make up the difference.
- Preheat oven to 350°F (177°C). Meanwhile, line 2 large baking sheets with parchment paper or silicone baking mats and set aside.
- In a large bowl, add the cooled brown butter, brown sugar and granulated sugar. Using a hand mixer or a stand mixer, beat on medium speed until creamy, about 2 minutes. Add in the egg and vanilla extract. Beat again until combined. The mixture will now be light and fluffy.
- In a separate bowl, combine the flour, baking soda, baking powder and salt.
- Add the dry ingredients into the wet ingredients about 4-5 tablespoons at a time and beat on low speed until combined. Repeat until all dry ingredients are added. The cookie dough will be slightly thick. Don’t over beat the dough.
- Fold in the dark chocolate chips or chunks into the dough. Keep a handful for adding on top later. Now beat the dough on low speed until combined. You can also do this using your hands. Make sure not to overmix as the butter will start melting.
- Wrap the chocolate chip cookie dough in a plastic wrap and let it chill in the refrigerator for atleast an hour or overnight. This is very important to avoid your cookies from over-spreading while baking in the oven.
- Scoop the dough (about 2 tablespoon for each cookie) on to the lined baking sheet. Take the leftover chocolate chips or chunks and press a few on top of each cookie.
- Bake cookies at 350°F (177°C) for 14-15 minutes or until edges start to brown. Take them out of the oven slightly under-baked to help them remain soft and moist. To get perfectly round cookies, use a large round cookie or biscuit cutter to round out each cookie immediately after they come out of the oven.
- Transfer cookies to a wire rack immediately and let them cool completely. Sprinkle with flaky sea salt on top while they cool if desired. These cookies will continue to bake while they cool.
- Store these cookies in an airtight container at room temperature for upto 2 weeks. You can also freeze them (see FAQs above).
Notes
- Make sure not to over-mix your cookie dough. Also, I do not recommend skipping the chill time. Freezing the cookie dough ensures that they do not spread too much in the oven.
- If you would like a more crisp cookie, I recommend swapping out half of the all-purpose flour with bread flour. This will add crispness and chewiness to your cookies. A downside of using bread flour would be that these cookies dry out when stored, so it’s recommended to store them with a slice of bread in your container to help them retain moisture.
- I highly recommend investing in an oven thermometer and a kitchen scale. Baking at accurate temperatures and weighing your ingredients correctly ensure that you can replicate the recipes perfectly and enjoy the best flavors.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert, Cookies
- Cuisine: American
Keywords: brown butter chocolate chip cookie, brown sugar chocolate chip cookie, soft chocolatey cookies, the best chocolate chip cookie
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