Perfect Chocolate Chip Cookies
Perfect Chocolate Chip Cookies
A rich twist on classic chocolate chip cookies: These are made with nutty brown butter for depth, plus a pinch of cinnamon and cardamom for a warm aromatic spice. The dough is chilled, then baked until golden with crisp edges and gooey centres–perfectly balanced between sweet, spiced, and buttery.
Ingredients
Method
- Brown the Butter
- Melt butter over medium heat, stirring until it foams and turns golden brown with nutty aroma (4–6 min).
- Immediately pour into a heatproof bowl to stop cooking.
- Let cool for 5 minutes
- add brown sugar and white sugar and mix until smooth.
- add vanilla, mixing until fully incorporated.
- let cool another 5 minutes then add egg and egg yolk, vanilla extract and mix well
- Mix Dry Ingredients
- In a separate bowl, whisk together flour, baking soda, salt,** add cinnamon, cardamom and vanilla bean powder if using.
- Combine & Fold
- Stir dry ingredients into wet until just combined.
- Fold in 100 g chopped dark chocolate.
- Chill
- Cover dough and refrigerate at least 1–2 hours (or up to 24 hours). This improves flavor and prevents overspreading.
- Bake
- Preheat oven to 175 °C / 350 °F.
- Scoop dough into ~50 g portions (large tablespoon-sized balls) and place on a lined baking sheet.
- Chill dough balls for 1 hour (or freeze for later)
- Bake 11–13 minutes, until edges are golden but centers still look slightly soft.
- Cool & Enjoy
- Cool on tray for 5 minutes, then transfer to wire rack.
Notes
Additional spices are optional but oh so good and add wonderful warmth. Highly recommend freezing some cookie dough balls for later…it’s wonderful to just bake a few fresh. No need to thaw, just add about 1 minute to total baking time.