Ultimate Chocolate Chip Cookies
Ultimate Chocolate Chip Cookies is a medium American recipe that serves 24. 180 calories per serving. Recipe by Tasty on YouTube.
Prep: 27 min | Cook: 22 min | Total: 59 min
Cost: $8.22 total, $0.34 per serving
Ingredients
- 1 cup All‑purpose flour (spooned and leveled)
- 1 cup Bread flour (spooned and leveled)
- 1 tsp Baking soda
- 1 tsp Salt
- 1 cup Unsalted butter (2 sticks, melted and browned)
- 3/4 cup White granulated sugar
- 3/4 cup Dark brown sugar (packed)
- 2 tsp Vanilla extract
- 1 tsp Espresso powder
- 1 Large egg (room temperature)
- 1 Egg yolk (extra, room temperature)
- 1 cup Semi‑sweet chocolate chips
- 1/2 cup Dark chocolate (70% cacao) (cut into small chunks with a serrated knife)
- 2 tbsp Water (add to browned butter to reach 1 cup liquid total)
Instructions
Sift dry ingredients
In a large bowl, sift together the all‑purpose flour, bread flour, baking soda, and salt. Set aside.
Time: PT5M
Brown the butter
Melt the butter in a saucepan over medium heat. Continue cooking, stirring constantly, until the milk solids turn golden‑brown and the butter smells nutty, about 8–10 minutes. Remove from heat, add water a tablespoon at a time until the liquid measures exactly 1 cup. Transfer to a liquid measuring cup to cool to room temperature.
Time: PT10M
Cream butter and sugars
In the mixing bowl, combine the cooled brown butter, white sugar, dark brown sugar, vanilla extract, and espresso powder. Beat on medium speed until the mixture is smooth and slightly fluffy.
Time: PT5M
Add egg and yolk
Add the whole egg and the extra yolk to the butter‑sugar mixture. Beat until fully incorporated.
Time: PT2M
Incorporate the flour
Add the sifted dry ingredients to the wet mixture in three portions, mixing on low speed after each addition until just combined. A few streaks of flour are okay.
Time: PT3M
Fold in chocolate
Gently fold the semi‑sweet chocolate chips and the dark chocolate chunks into the dough until evenly distributed.
Time: PT2M
Chill or scoop the dough
If you have time, cover the dough and chill in the refrigerator for at least 30 minutes (or overnight) for deeper flavor. Otherwise, scoop the dough onto a parchment‑lined baking sheet using a 2‑tbsp cookie scoop, spacing them 2 inches apart.
Time: PT5M
Bake the cookies
Preheat the oven to 350°F (177°C). Bake the cookies for 12–14 minutes, or until the edges are golden and the centers have set but still look slightly soft.
Time: PT12M
Temperature: 350°F
Cool and serve
Allow the cookies to cool on the baking sheet for 2 minutes, then transfer to a cooling rack to cool completely.
Time: PT5M
Nutrition Facts
- Calories
- 180
- Protein
- 2g
- Carbohydrates
- 22g
- Fat
- 9g
- Fiber
- 1g
Dietary info: vegetarian, low-calorie, very-low-calorie, low-fat
Allergens: dairy, eggs, wheat, soy
Ingredient Substitutions
- Instead of All‑purpose flour: bread flour, cake flour
- Instead of Bread flour: all‑purpose flour
- Instead of Baking soda: baking powder (use 3 tsp)
- Instead of Salt: sea salt
- Instead of Unsalted butter: clarified butter, coconut oil (will change flavor)
- Instead of White granulated sugar: coconut sugar
- Instead of Dark brown sugar: light brown sugar
- Instead of Vanilla extract: vanilla bean paste
- Instead of Espresso powder: instant coffee granules
- Instead of Large egg: egg substitute (1 tbsp flaxseed + 3 tbsp water)
- Instead of Egg yolk: additional egg white (will affect texture)
- Instead of Semi‑sweet chocolate chips: milk chocolate chips, dark chocolate chips
- Instead of Dark chocolate (70% cacao): bittersweet chocolate chunks
Equipment Needed
- Saucepan
- Whisk or electric hand mixer
- Large mixing bowl
- Measuring cups (dry & liquid)
- Measuring spoons
- Sifter
- Silicone spatula
- Cookie scoop or tablespoon
- Baking sheet
- Parchment paper
- Cooling rack (optional)
Critical Steps — Do Not Skip
- Browning the butter without burning it
- Creaming the brown butter with both sugars to a smooth mixture
- Baking at the correct temperature and time to achieve a crisp edge and gooey center
Chef Tips from the Video
- For an extra espresso kick, dissolve the espresso powder in a teaspoon of hot water before adding.
- Toast the dark chocolate chunks briefly (30 seconds) in a dry pan to deepen their flavor before folding in.
- Use a kitchen scale for precise flour measurements; 120 g each of AP and bread flour yields consistent results.
Troubleshooting
Cookies spread too much and become thin.
Chill the dough longer (at least 1 hour) and ensure the butter is not too warm when mixed.
Cookies are too cakey and don’t spread.
Increase the proportion of bread flour or reduce the amount of dark brown sugar; also make sure the butter is fully browned and cooled.
Cookies are greasy.
Make sure the browned butter has cooled to room temperature before creaming; excess liquid will make the dough oily.
Storage
Refrigerator: Store in an airtight container for up to 7 days.
Freezer: Freeze baked cookies in a zip‑top bag for up to 3 months; thaw at room temperature.
Room temperature: Keep in a sealed tin or cookie jar for 3–4 days.
Make-Ahead Tips
- Chill the dough overnight for intensified flavor and easier handling.
- Portion the dough into balls, freeze on a tray, then transfer to a freezer bag; bake from frozen, adding 2 extra minutes.
Last updated: August 9, 2026
