Home RecipesCookies, Biscuits, and Wafers Better Than Classic Chocolate Chip Cookies

Better Than Classic Chocolate Chip Cookies

by Emily

With the rich flavors of caramelized butter and brown sugar, these crispy chocolate chip cookies are better than any classic you can buy at the grocery store.

My Cookie Obsession Confession

I’m here today to admit that I may be addicted to these Better Than Classic Chocolate Chip Cookies. I feel like I have perfected this recipe after many, many iterations. I am very generously sharing the secrets of this recipe with you today. Don’t you feel lucky? Are you wondering what makes these cookies so special? Well I’ll tell you: Browned butter, extra dark brown sugar, almost too many chocolate chips, and a nice rest in the fridge overnight. Trust me, its so very good.

So many chocolate chips packed into one cookie.

Techniques Used For Better Than Classic Chocolate Chip Cookies

For this recipe you will need to brown your butter. Browned butter has a caramel, toasty, almost nutty flavor profile that makes this recipe so special. To brown you butter you will need to place the butter in a saucepan over medium heat. Frequently swirl the butter in the pan so it browns evenly. You will know its ready when its a golden brown and smells like a nutty caramel. Don’t forget to scrape all the brown bits from pan, that’s where all the flavor is!

The recipe is slightly more complicated to mix than a usual chocolate chip cookie recipe. Usually, cookies are made with the creaming method where you whip up the butter and sugar together until fluffy. These cookies don’t use the creaming method. I’m not sure if this even has a name, maybe I can call it a slap around the bowl method? You mix the sugar, butter, and eggs together by hand, alternating between mixing and resting to get a thick and shiny emulsion.

Mise en place!

Mise en place is French for, ‘everything in its place.’ This means having every ingredient measured and ready to go before even turning on the heat. Read through the recipe to see what ingredients can go into the same bowl to save on dishes. Except for eggs, raw eggs get goopy and stiff when allowed to sit with sugar.

You will need to have the baking pan prepared. Its also a good idea to have all cooking utensils out and within reach. Always check the tools and equipment list above the recipe so you know what you’ll need ahead of time.

All our ingredients are ready to go!

Measuring Ingredients

Baking is a science and in science it is important to be accurate to get consistent results. To help you with this I have provided the ingredient amounts by weight in grams or in teaspoons for small amounts. All you need to measure ingredients is a kitchen scale and some measuring spoons. This is the fastest and easiest way to measure ingredients.

Converting recipes to larger or smaller amounts, according to your needs is simpler to calculate. Shopping for ingredients is much easier as well. Its hard to know how many cups there are in a bag of flour, but its very simple to see how many grams there are right on the package.

Required Tools and Equipment

  • Kitchen Scale
  • Small Saucepan
  • Large Mixing Bowl
  • Rubber spatula
  • Cookie Sheets, preferably two
  • Measuring spoons
For weekly live streamed baking lessons go to my Twitch and give me a follow!

Better Than Classic Chocolate Chip Cookies

With the rich flavors of caramelized butter and brown sugar, these crispy chocolate chip cookies are better than any classic you can… Cookies, Biscuits, and Wafers Better Than Classic Chocolate Chip Cookies European Print
Makes: 2 dozen Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat


  • 200 g Butter
  • 220 g All Purpose Flour
  • 1/2 tsp Baking Soda
  • 1 Whole Egg
  • 1 Egg Yolk
  • 150 g Brown Sugar
  • 100 g White Sugar
  • 1 tsp Fine Sea Salt
  • 2 tsp Vanilla Extract
  • 350 g Chocolate Chips (I like to use a mix of Milk Chocolate and Semi Sweet)


  1. Melt 100 g Butter in small saucepan over medium low heat. Simmer butter and stir constantly until butter has a caramel color and nutty aroma. Remove from heat and stir in remaining 100 g Butter.
  2. Sift together 220 g All Purpose Flour and 2 g Baking Soda. Set aside
  3. Whisk 1 Whole Egg and 1 Egg Yolk in small bowl. Set aside. 
  4. In a large mixing bowl, combine 150 g Brown Sugar, 100 g White Sugar, 4 g Salt, and 12 g Vanilla Extract.
  5. Add browned butter to sugar mixture. Whisk until combined. Add eggs and mix well for 1 minute. Rest mixture for 3 minutes then mix for 1 minute. Repeat 2 more times. Mixture should become thick and shiny. 
  6. Fold in flour mixture with a rubber spatula until just combined. Do not over mix.
  7. Carefully fold in 350 g Chocolate Chips.
  8. Chill dough for 30 minutes or overnight to develop a richer flavor profile.
  9. Preheat oven 170° C with fan or 190° C without fan. 
  10. To form cookies, scoop dough with tablespoon and roll in a ball. Place cookies on pan lined with parchment paper 2 - 3 inches apart. 
  11. Bake 8 to 12 minutes until golden brown and puffy in the center. Rotate cookies halfway through baking. Allow cookies to cool on pan for 5 minutes before removing.


Store baked cookies in an airtight container to keep fresh for up to a week. The cookie dough can be stored tightly wrapped in the fridge for two days or up to a month in the freezer. I like to store the dough already formed into balls so I can easily take them out and bake a few cookies whenever I want.

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