The magic of these brown butter chocolate chip cookies lies in their texture soft and chewy in the center with crisp, golden edges. The browned butter infuses each bite with a nutty richness, elevating a classic treat into something truly gourmet. Paired with chunks of milk and dark chocolate that melt into glossy pools, each cookie delivers an indulgent mouthful.
What makes them even more special? They actually taste better the next day. With a chilled dough base and thoughtfully selected ingredients like cornstarch and egg yolks, these cookies retain moisture and flavor beautifully. Ideal for gifting, storing, or enjoying straight from the oven, they’re the ultimate expression of cookie perfection.
Full Recipe:
Ingredients:
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225g unsalted butter, cubed
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150g caster sugar
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150g light brown sugar
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3 large egg yolks
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75ml whole milk
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270g plain flour
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1 1/2 tsp baking powder
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3/4 tsp bicarbonate of soda
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3 tbsp cornstarch
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150g dark chocolate, chopped
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150g milk chocolate, chopped
Directions:
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Cube the butter and melt it in a saucepan over medium heat. Stir constantly until it turns golden brown and smells nutty (about 5–7 minutes). Let it cool slightly.
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In a large bowl, cream the browned butter with both sugars.
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Add egg yolks and milk. Mix until smooth.
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In a separate bowl, sift flour, baking powder, bicarbonate of soda, and cornstarch.
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Gradually mix dry ingredients into the wet mixture to form a smooth dough.
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Fold in chopped chocolate.
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Wrap dough and chill for 24–48 hours.
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Preheat oven to 180°C (356°F).
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Line a light-coloured baking sheet with parchment paper.
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Scoop dough into balls, leaving space between each (about 3 per 30cm tray).
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Top with extra chocolate chunks (optional) and bake for 10–12 minutes, until edges are golden brown. The centers may look soft but will firm up while cooling.
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Let cookies rest on the tray for 6 minutes, then transfer to a wire rack to cool completely.
Prep Time: 30 minutes | Cooking Time: 12 minutes | Total Time: 42 minutes (plus chilling)
Kcal: ~280 kcal per cookie | Servings: 12 cookies
The Ultimate Chocolate Chip Cookie: Why This Recipe is a Game-Changer
Few things are as universally beloved as the chocolate chip cookie. It evokes memories of after school snacks, warm kitchens, and the comforting scent of something sweet baking in the oven. But among the sea of cookie recipes out there, Remi’s Ultimate Chocolate Chip Cookies truly stand out. These cookies aren’t just another take on a classic they’re a full sensory experience: deeply flavorful, texturally balanced, and crafted with techniques that elevate them far beyond your average bake.
At the heart of this recipe lies a clever combination of traditional ingredients and modern baking science. From the deeply rich flavor imparted by browned butter to the chewy texture that remains intact for days, this recipe is a perfect example of how small adjustments make a massive difference in outcome. Here, we explore the elements that make these cookies so special, how you can adapt the recipe to your own taste, and why this might just become your go-to cookie for life.
The Power of Brown Butter
The most defining aspect of this cookie is the use of brown butter. This isn’t a new ingredient in the baking world, but it’s often overlooked by home bakers due to unfamiliarity or a slight fear of messing it up. However, once you try it, there’s no turning back.
Brown butter is created by gently cooking butter until the milk solids begin to toast, turning golden brown and releasing a deep, nutty aroma. This seemingly small step transforms the butter into something multidimensional rich, warm, and complex. It acts almost like a secret seasoning, boosting the overall depth of the cookie.
In Remi’s version, brown butter forms the flavorful backbone of the dough. It’s not just about richness, though it also affects the cookie’s texture, helping to crisp the edges slightly while maintaining a melt-in-your-mouth center. If you’ve ever taken a bite of a cookie and thought, “Wow, what is that amazing flavor?” it was probably browned butter.
Texture that Stays Chewy for Days
Texture is everything in a cookie. Some prefer crisp and crunchy, while others lean toward soft and gooey. The genius of this recipe lies in its ability to balance both.
Remi’s cookies boast a chewy interior with slightly crisp edges, giving them that ideal bite that keeps you coming back for more. This is achieved through a combination of ingredients and techniques. One of the key players here is cornstarch. Often used in shortbread or crumbly cookies, cornstarch also has the ability to soften proteins in flour, yielding a more tender, chewy result. It also helps control cookie spread, so each bite maintains a plump, bakery style profile.
Another key to that lasting chewiness is the egg yolk-only approach. Egg yolks add richness and fat without extra water content, which means less evaporation during baking aka, a softer cookie for longer. Paired with whole milk, which adds additional moisture and tenderness, the dough becomes an ideal consistency that doesn’t dry out overnight.
The Chocolate Strategy: Quality & Contrast
Most chocolate chip cookie recipes call for… well, chocolate chips. And while they work fine, there’s a big reason Remi opts for chopped chocolate bars instead.
When you chop your own chocolate, you create varied sizes slivers, chunks, flakes and that leads to chocolate distribution that feels more natural and luxurious. Some pieces melt into glossy puddles, while others stay slightly firm for a bite of texture. Even more, the use of both dark and milk chocolate ensures you get a perfect balance of bitter depth and creamy sweetness in every mouthful.
The result is a visually stunning and flavor-balanced cookie where no two bites are exactly the same.
Chilling: The Make-or-Break Step
One of the most frequently skipped but absolutely vital steps in this recipe is chilling the dough. Many impatient bakers might want to skip straight to baking, but this would be a mistake.
By chilling the dough for at least 24 hours, several things happen. First, the flour fully hydrates, meaning the dry ingredients absorb moisture, leading to a more cohesive dough. Second, the flavors meld and deepen. Third, and most importantly for structure, chilled dough spreads more slowly in the oven, allowing for a thicker cookie with that iconic chewy center.
While it can be hard to wait a whole day (or two), you’ll be rewarded with cookies that are infinitely better than those made from unchilled dough.
Baking Tips for Cookie Perfection
Even the best dough won’t save a bake if you don’t handle it right in the oven. Remi’s recipe recommends baking on light-colored baking sheets, and for good reason.
Dark sheets absorb more heat, which can cause the bottoms of your cookies to overcook while the tops are still raw. Light sheets reflect heat more evenly, giving your cookies the best chance at even baking and preventing burnt bottoms.
Also key: leave plenty of space between your dough balls. These cookies are designed to spread slightly, so overcrowding the tray will result in cookie collisions (which, while still tasty, won’t win any awards for presentation).
Optional but highly recommended press extra chunks of chopped chocolate into the tops of the dough balls before baking. This small aesthetic trick gives your cookies that signature “bakery look” and ensures some chocolate stays on the surface where it melts into Instagram-worthy pools.
Variations and Customization
While this recipe is nearly perfect as-is, one of its best qualities is how easily it can be adapted to your preferences. Want to make it your own? Try:
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Adding a pinch of cinnamon or espresso powder for warmth and depth.
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Tossing in toasted nuts, like walnuts or pecans, for crunch.
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Swapping milk chocolate for white chocolate and adding dried cranberries for a festive twist.
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Drizzling with sea salt after baking to enhance the sweet-salty balance.
You could even make a gluten-free version by using a 1:1 gluten-free baking flour, though the chewiness might vary slightly.
Storage and Freezing Tips
These cookies aren’t just delicious fresh they’re made to last. Stored in an airtight container at room temperature, they stay chewy and soft for 3–4 days thanks to the yolk and cornstarch combo.
You can also freeze the dough balls before baking. Simply portion the chilled dough onto a tray, freeze until firm, then transfer to a zip-top bag. When you’re craving a cookie, just bake straight from frozen adding a minute or two to the bake time and you’ll have freshly baked cookies on demand.
Conclusion:
What makes a cookie recipe “ultimate”? For some, it’s the texture; for others, the depth of flavor or the balance of sweet and salty. Remi’s Ultimate Chocolate Chip Cookies check every box chewy, flavorful, easy to prep ahead, and versatile enough to suit your cravings or impress guests.
This recipe isn’t just another version of a nostalgic classic it’s a reinvention, made with thoughtful choices and modern techniques. It respects tradition while embracing innovation. The result? A cookie that satisfies on every level.
If you’re looking to upgrade your cookie repertoire or even just wow a friend with the best homemade treat they’ve ever had this is the recipe to bookmark, bake, and repeat.