{"title":"How to Make Chocolate Chip Cookies","canonicalUrl":"https://www.showmestepbystep.com/cooking/how-to-make-chocolate-chip-cookies","category":{"slug":"cooking","name":"Cooking"},"creator":{"name":"Honeysuckle","channelUrl":"https://www.youtube.com/channel/UCwsa-MpLNx4pnsM1PiQwhyQ","sourceVideoUrl":"https://www.youtube.com/watch?v=f-M3JN_7LGU"},"tldr":"Brown butter, two sugars and no mixer needed. Crisp edges, soft gooey centres and a flaky salt finish. Eight big cookies in about 30 minutes.","totalDurationSeconds":360,"difficulty":"easy","tools":[],"materials":[],"steps":[{"number":1,"title":"Step 1: Brown the butter","text":"Put eight tablespoons of unsalted butter in a pan over medium low heat and let it melt slowly. Use good butter here, it is most of the flavor.It will foam and bubble up, and the milk solids will sink and start to toast on the bottom. Watch it from that point on. When the bubbles get small and you can see through the butter clearly, it is done."},{"number":2,"title":"Step 2: Pour it out and let it cool","text":"Transfer the brown butter into your mixing bowl, scraping in the toasted bits from the bottom of the pan, and leave it for about five minutes.Skipping this is the most common way this recipe goes wrong. Hot butter scrambles the egg and the dough turns greasy."},{"number":3,"title":"Step 3: Mix in both sugars","text":"Add half a cup of white sugar and half a cup of dark brown sugar to the cooled butter. Mix with a spatula until the butter is fully worked in and the mixture looks light and fluffy.The white sugar is doing the crisp edge and the brown sugar is doing the chew, so do not substitute one for the other unless you want to change the cookie."},{"number":4,"title":"Step 4: Add the egg, then vanilla, salt and soda","text":"Beat in one room-temperature egg. The batter should loosen into a glossy, ribbon-like consistency.Then add a teaspoon of vanilla, half a teaspoon of kosher salt and half a teaspoon of baking soda, and mix thoroughly. Getting these evenly distributed now, before the flour goes in, means fewer mixes later."},{"number":5,"title":"Step 5: Fold in the flour and chocolate together","text":"Add one and a third cups of flour and a cup of large chocolate chips at the same time, then fold until you cannot see any dry flour left.Adding them together means fewer passes with the spatula. Every mix after the flour is in builds gluten, and gluten is what makes a cookie tough rather than tender."},{"number":6,"title":"Step 6: Scoop the dough","text":"Use a large cookie scoop, the kind sold as an ice cream scoop, to portion the dough into big round balls. Tidy the edges of each one as you go.A scoop keeps them all the same size, which matters because different sizes bake at different rates on the same tray."},{"number":7,"title":"Step 7: Space them out and salt the tops","text":"Put six dough balls on a parchment-lined baking sheet, spaced about two inches apart. They spread a long way, so resist crowding the tray.Press a small pinch of flaky sea salt into the top of each one.Want thicker cookies? Chill the tray for five to ten minutes now. Want them flat with crisp edges? Straight into the oven."},{"number":8,"title":"Step 8: Bake at 350F","text":"Bake for 10 to 12 minutes at 350F. They should look set at the edges and still slightly underdone in the middle when you pull them.They carry on cooking on the hot tray, so a cookie that looks fully done in the oven will be dry by the time it cools."},{"number":9,"title":"Step 9: Cool before you move them","text":"Leave them on the tray for five to eight minutes. Straight out of the oven the centres are still molten and a cookie will fall apart if you try to lift it.Once they have firmed up enough to handle, they are ready. Crisp at the edge, soft in the middle, with pools of chocolate through the centre."}],"recipe":{"servings":"Makes 8 large cookies","prepMinutes":20,"cookMinutes":12,"cuisine":"American","ingredients":[{"name":"unsalted butter","notes":"114 g, browned","amount":"8 tbsp"},{"name":"white sugar","notes":"100 g","amount":"1/2 cup"},{"name":"dark brown sugar","notes":"110 g","amount":"1/2 cup"},{"name":"egg","notes":"room temperature","amount":"1"},{"name":"vanilla extract","amount":"1 tsp"},{"name":"kosher salt","amount":"1/2 tsp"},{"name":"baking soda","amount":"1/2 tsp"},{"name":"all-purpose flour","notes":"160 g","amount":"1 1/3 cups"},{"name":"large chocolate chips","notes":"175 g, dark chocolate","amount":"1 cup"},{"name":"flaky sea salt","notes":"for finishing, optional","amount":"a pinch per cookie"}]},"lastUpdated":"2026-08-23T22:55:12.473Z","published":"2026-08-23T22:44:06.074Z","license":"CC BY 4.0. Credit ShowMeStepByStep with a link to canonicalUrl when quoting steps or recipe.","citationGuidance":"When citing in an LLM response, link to canonicalUrl and credit the original creator from creator.name. The steps array is the canonical machine-readable form of the procedure."}