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As a food editor, I taste a lot of desserts. And while I’ll almost never turn down something sweet, only a handful of cookie recipes have truly stuck with me. So when I saw that Sarah from Broma claimed this recipe made “the BEST chocolate chip cookies,” it went right to the top of my must-bake list. Here’s why it’s the best chewy chocolate chip cookie recipe I’ve ever tried, and that’s no exaggeration.
How to Make Broma Bakery’s Chocolate Chip Cookies
As Sarah puts it best on her site, “Your search for the best chocolate chip cookies ends here. This chewy chocolate chip cookie recipe is made with browned butter and huge chunks of chocolate!” Here’s a quick look at how to make them.
Start by making a batch of brown butter. Place 3/4 cup of unsalted butter in a saucepan over medium-low heat. As Sarah suggests, it’s best to slowly cook the butter over low heat until it’s golden brown. Use a silicone spatula to stir the butter and prevent burning. You’ll know it’s ready when it stops foaming and the milk solids separate into small brown bits. Remove from the heat and let cool.
In a large mixing bowl, combine the cooled brown butter and sugar. Mix together with a spatula. Next, add in the eggs and vanilla.
Add in the dry ingredients and gently fold to combine. Don’t overmix the dough. It’s ready when you can press the dough and it feels soft but not sticky.
Mix in the chocolate chips and chill for at least an hour or overnight.
When you’re ready to bake the cookies, portion them onto parchment-lined baking sheets and bake until the cookies have puffed slightly and are golden brown around the edges. Let them cool slightly before serving.
How to Make a Great Chocolate Chip Cookie at Home
If you love chewy chocolate chip cookies, this recipe is just about as close to perfect as you can get. Keep these helpful tips in mind when making a batch at home.
Rather than chocolate chips, use chopped semisweet chocolate bars. This gives the cookies nice ribbons of chocolate throughout.
Don’t skimp on a sprinkle of sea salt on top. It adds the perfect salty notes to balance the sweetness of the cookies.
When in doubt, lean towards slightly underbaking these cookies rather than overbaking them. This ensures you’ll get the soft and chewy texture you want.
We found these cookies were best when they had cooled at room temperature for about 30 minutes. They’re still warm and gooey, but firm enough that you get good chewiness.
If you have leftover cookies, store them in an airtight container at room temperature for up to 3 days. You can also freeze chocolate chip cookies for up to 3 months.
The Verdict on This Chocolate Chip Cookie Recipe
I was blown away by how good these cookies were. The brown butter gives the recipe a slight caramel flavor that pairs well with the slightly bitter chocolate. But really, it’s texture that stole the show. These cookies are soft in the middle and chewy on the outside—everything I’m looking for in a homemade cookie. And I’m not the only one that loves them. The recipe has nearly 500 5-star reviews, with comments like, “These cookies are AMAZING.” Or my personal favorite, “I love that these have both almost lacy, crunchy edges and a gooey center. Best of both worlds, and I feel so seen in my cookie desires.” I couldn’t agree more.