Lesson 2 of 5 · Cookies & Dessert Basics

Chocolate chip cookies, step by step

  • Free video
  • Beginner
  • Cookies & Bars
  • 6 min
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Video by Tasty on YouTube: “How To Make Perfect Chocolate Chip Cookies” Watch on YouTube ↗

What you'll learn

Lesson 2 of 5

Bake chocolate chip cookies with nutty brown butter, crisp edges and soft centers, and learn why resting the dough improves flavor.

  • Brown butter adds a toasty, caramel flavor
  • Resting the dough deepens flavor and improves texture
  • Pull them when the centers still look soft

Ingredients for this lesson

Madagascar Vanilla Extract, 2 oz BottleVanillaGoods$13.00
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Madagascar Vanilla Beans, Grade B, 5 BeansVanillaGoods$12.00
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Lesson notes from VanillaGoods

Browning butter

Melt butter in a light-colored pan and keep cooking, swirling, until the milk solids turn golden brown and smell nutty, usually 5–8 minutes. Pour it into a bowl right away so it doesn't burn, and let it cool slightly before mixing with the sugars.

Step by step

  • Whisk the cooled brown butter with brown and white sugar, then eggs and vanilla
  • Fold in the dry ingredients, then chopped chocolate
  • Rest the dough in the fridge at least 30 minutes, or up to 2–3 days for deeper flavor
  • Scoop evenly and bake at about 350°F for 10–12 minutes, until the edges are golden
  • Finish with a pinch of flaky salt while warm

Watch for

Browning cooks off some water, so brown-butter dough can be slightly drier. If it's crumbly, a tablespoon of milk brings it together.

← Lesson 1Next: Chilling and portioning dough →

Tools for this lesson

The equipment that makes this easier. VanillaGoods vanilla is always our own; these tools are from Amazon.

As an Amazon Associate, VanillaGoods earns from qualifying purchases. We only suggest tools that fit what you're learning.

Put it into practice

Bake along with a VanillaGoods recipe that uses this technique.

Find vanilla cookies recipes

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