World's Best CHOCOLATE CHIP COOKIES Recipe: Crunchy Outside, Soft & Chewy Inside

No other cookie or treat beats Chocolate Chip Cookies. They're gooey on the inside but crunchy on the outside, pretty irresistible if you ask me! Honeysuckle’s Brown Butter Chocolate Chip Cookies Recipe (makes 8): Melt and carefully brown 8 tbsp high-quality butter, I used Kerrygold brand In a large bowl mix: 1/2 cup white sugar 1/2 cup dark brown sugar 1 egg 1 tsp vanilla 1/2 tsp salt (kosher) 1/2 tsp baking soda Then once it’s a ribbon-like consistency, add: 1 1/3 cups AP flour 1 cup large chocolate chips Mix well, scoop into round dough balls on a parchment-lined baking sheet. Sprinkle with finishing salt if desired. Chill 10 minutes if you’d like and bake for 10-12 minutes at 350º F. Cool and serve 00:00 The Perfect Cookie 00:18 Browning the Butter 01:38 Wet Ingredients 03:00 Dry Ingredients 04:20 Baking Techniques 04:55 Tasting ***For non-Americans who cook in grams (Thank you to chut) unsalted butter: 114g white sugar: 100g brown sugar: 110g an egg (50g) 1tsp vanilla 1/2 tsp salt 1/2 tsp baking soda flour: 160g chocolate chips: 175g also for the oven: 170-180 degrees Celsius edit: I made them with those measurements today and they turned out amazing, they're really delicious! I put them at 180degrees celsius for 11 minutes it was enough! si des français passent par là: si vous n'avez pas de brown sugar (si quelqu'un sait ou en trouver d'ailleurs???), vous pouvez utiliser de la vergeoise, j'ai pris de la blonde et c'était parfait! pour la baking soda c'est du bicarbonate de soude! © 2025 Honeysuckle® All Rights Reserved.