The 5 Secrets You Need to Know for Perfect Chocolate Chip Cookies

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There are thousands of chocolate chip cookies recipes out there, right? You probably have your old stand-by. Well, I challenge you to give my recipe a shot. I have a couple of tricks that are easy to implement to achieve knock-your-socks-off flavor. These are possibly the best chocolate chip cookies you’ll ever taste!

So, I have 5 secrets to getting perfect cookies every time. It’s all about being patient and enjoying the process of cookie baking. For me, this whole process is meditative and calming. From browning my butter to taking some time between making the dough to baking it, enjoying the work makes the end product that much tastier.

Secret #1: Brown the Butter

While I was on maternity leave, I stumbled upon Binging with Babish, followed quickly by Basics with Babish. Are you familiar with this guy? Like, holy cow. He’s on my list of heroes now because he introduced me to the idea of browning your butter and letting it solidify before starting your cookies.

You’ll still be able to cream it with your sugar, but you’ll add in a nutty extra flavor that amplifies your cookies to 11. Trust me! Or trust Andrew Rea… either way.

Secret #2: Don’t Skimp on the Salt

How many of your nana’s cookie recipes call for a half teaspoon of salt with unsalted butter in a recipe that yields 3 dozen cookies? Cookies are supposed to be sweet, doncha know.

Nope nope nope nopity nope nope.

If you expect your cookies to blow people’s minds, you’re going to need salt. Good salt. As a rule, I don’t use the iodized stuff because I don’t see the point. I keep pink Himalayan sea salt on hand for everything just for the supposed mineral quality, and I’m standing by that choice. But if you’re more into Kosher Salt, go for it! Just please… use salt.

Secret #3: Use Really Good Chocolate

There’s nothing wrong with semi-sweet chocolate chips all by themselves. Any old cookie recipe uses them. But, if we’re going to create a cookie that will set itself apart, you’ve got to play ball. Get the good stuff. If you’re really into the texture of chips, mix up dark chocolate and milk chocolate. Maybe you’re more of a chunk person. In that case, grab a bar of your favorite, and chop it up!

Then, to elevate that quality chocolate, break out the espresso, vanilla, and (if you’re feeling particularly adventurous) spices! If you’re kicking about with some decadently dark chocolate, why not break out some chili powder?

For me, I’m a fan of a pinch of espresso powder to really boost the punch of the chocolate. Most of the time, yes, I’ll add vanilla, but trust me when I say it’s okay to leave it out.

Secret #4: Embrace that Gooey Center

This is obviously a preference, but in my humble opinion, the best chocolate chip cookie is crisp about the edges and gooey in the center. In fact, I’m the person who will fearlessly toss back a spoonful of cookie dough with no fear of salmonella.*

To do that, I’ve found that the best way to achieve gooey cookies is to make them a wee bit taller than they are wide. I also choose to leave them craggy looking to create crunchy bumps for added texture.

As they melt in the oven, they’ll spread out and the edges and bumps will set and caramelize as the center sinks in on itself.

Secret #5: Rest the Dough Overnight

The fifth and final trick is to fridge your dough overnight. The shortest amount of time I’d rest dough is one hour, but the best flavor comes out of dough that’s been allowed to meld and marry in the fridge for at least 12 hours (and max 48 hours).

The number one reason to fridge your dough is that warm dough spreads in the oven. Cold dough, on the other hand, tends to maintain a little bit of height, get chewy in the center, and still brown nicely on the exterior. The baked texture of a fridged dough is just that much better.

The second reason is the flavor development I mentioned. We’ve got some salt, brown sugar, espresso powder in our chocolate chip cookies. You may have opted for vanilla, chile powder, or cinnamon. Whatever flavors you’ve added, the longer they rest in the fridge, the more that flavor can work into every molecule of the cookie.

At the end of the day, resting your dough in the fridge is the deciding factor in whether or not your cookies are good or if they are GREAT!

And there you have it: The Most Fabulous Chocolate Chip Cookies Ever!

If you are making cookies for a party and need to provide another option for friends with allergies, check out my vegan oatmeal raisin cookie recipe. They’re just as addictive as these chocolate chip cookies, but without nuts, dairy, or eggs.

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This post was updated on December 16, 2020 with new photos.

Perfect Chocolate Chip Cookies

Set aside your basic cookie recipe and prepare to have your socks blown off with this amazing chocolate chip cookie. You won't want to share!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 1 day d 20 minutes mins

Cook Time 12 minutes mins

Course Dessert

Cuisine American

Servings 28 cookies

Ingredients

  

• 1 cup unsalted butter browned
• ¾ cup light brown sugar
• ½ cup pure cane sugar
• 1 large egg room temperature
• 2 Tbsp whole milk
• 2 cups all-purpose flour
• 1 tsp pink Himalayan sea salt
• ¾ tsp baking soda
• 1 tsp espresso powder
• 2 cup chocolate chips

Instructions

 

• Brown 2 sticks of butter (1 cup) to a deep golden brown. Remove butter to a container and refrigerate until just barely solidified but not cold (about an hour).
• In the bowl of a stand mixer, cream together sugars, browned butter, and milk.
• Beat in one egg until combined.
• Mix in the flour, salt, espresso powder, and baking soda until smooth.
• Fold in the chocolate chips.
• Cover the dough and refrigerate for at least 24 hours.
• Preheat the oven to 375°F.
• Scoop 2 Tbsp-sized balls out onto a Silpat or parchment-lined baking sheet. Do not roll them smooth, but allow the balls to have some lumps.
• Bake for 10-12 minutes. Cool for 5 minutes on the sheet, and then remove them to a cooling rack.
• Serve warm with a glass of ice cold milk.

Keyword Browned Butter, Chocolate Chip, Cookie

*Disclaimer: Raw eggs and raw flour potentially carry salmonella. Eating raw cookie dough could lead to food poisoning. Do so at your own risk. Make good choices, please.

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