Recipe

Top Cookie

A thick, chewy, crisp-edged chocolate chip cookie with brown butter and a quick rest for deeper flavor.

By Matt Campbell

•

4.9

A stack of thick chocolate chip cookies with crisp edges and melty chocolate on a plate on a kitchen table

“Top cookie” is a bold claim, I know. But if you have ever bitten into a chocolate chip cookie that somehow has crisp edges, a soft, chewy center, and chocolate that tastes like it actually showed up to the party, you get it.

This is my ride-or-die cookie: brown butter for that toasty, caramel vibe, a little cornstarch for tenderness, and a short chill that makes the flavor taste like you planned ahead even if you absolutely did not.

A small saucepan of browned butter with golden flecks, ready to be poured into a mixing bowl for cookie dough

Why It Works

Brown butter brings depth fast. You get a nutty, toffee-like flavor without adding fancy ingredients.
Two sugars, two jobs. Brown sugar keeps the centers chewy. White sugar helps the edges get crisp and golden.
Cornstarch makes the texture plush. It helps keep the centers soft and tender after the cookies cool.
A quick chill prevents cookie puddles. Even 30 minutes helps the dough hold its shape for thicker cookies.
Big scoops, high heat, short bake. You pull them when the centers look slightly underdone, then let carryover heat finish the job.

Pairs Well With

Storage Tips

Room temperature: Store cookies in an airtight container for 3 to 4 days. If you want to keep that just-baked softness, toss in a small slice of sandwich bread and replace it when it dries out.

Refresh day-two cookies: Warm in a 300°F oven for 2 to 4 minutes to bring back that just-baked edge and melty chocolate situation.

Freeze baked cookies: Cool completely, then freeze in a zip-top bag with parchment between layers for up to 2 months. Thaw at room temp, or warm for 5 minutes in a 300°F oven.

Freeze cookie dough: Scoop dough balls onto a sheet pan, freeze until firm, then transfer to a freezer bag for up to 2 months. Bake from frozen, adding 1 to 3 minutes.

Common Questions

Do I have to brown the butter?

No, but it is the shortcut to “why does this taste like a fancy bakery cookie?” If you skip it, use 10 tablespoons (about 142 g) melted butter and expect a slightly milder flavor.

Do I need extra butter because it browns?

Some recipes start with extra butter to compensate for moisture loss. This version is written and tested to start with 10 tablespoons and use all the browned bits, which gives plenty of flavor without making the dough greasy. If your brown butter looks very reduced (like you accidentally simmered it forever), you can stir 1 tablespoon water into it after you pour it into the bowl.

Why did my cookies spread too much?

Most common culprits: butter too hot, dough not chilled, baking sheet still warm from a previous batch, or your flour was under-measured. Let the brown butter cool until it is warm but not hot (so it will not scramble the egg), and chill the dough at least 30 minutes.

Can I make these smaller?

Yes. Scoop 2-tablespoon portions and bake 9 to 11 minutes. They will be a bit less gooey in the center, but still excellent.

What chocolate works best?

Use a mix if you can. I like semi-sweet chips plus chopped dark chocolate for puddles. If you are adding a bar, aim for about 4 ounces (113 g) chopped chocolate in addition to (or swapped for) some of the chips.

Can I reduce the sugar?

You can drop each sugar by about 2 tablespoons without wrecking the texture. More than that and you will lose chew and spread control.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Medium saucepan (for browning butter)
Mixing bowl
Whisk and rubber spatula
Measuring cups or kitchen scale
Baking sheets
Parchment paper
Cookie scoop (optional but helpful)
Wire rack

I started making these when I realized most “best ever” cookie recipes were either a grocery list marathon or a science fair project. I wanted a cookie that felt like a friend: reliable, a little extra, and not offended if you forget to soften butter because you browned it anyway.

Now it is the batch I make when someone says, “Can you bring dessert?” and I want to show up with something that looks effortless but tastes like I cared a lot. Which I did. Just not in a stressful way.

Top Cookie

(4.9 Reviews)

Prep Time 20 minutes

Cook Time 12 minutes

Total Time 1 hour 2 minutes

Servings 12 large cookies

Ingredients

Flour, baking soda, cornstarch, brown sugar, white sugar, eggs, vanilla, chocolate chips, and a bowl of browned butter arranged together for baking

10 tablespoons (about 142 g) unsalted butter
1 1/4 cups (160 g) all-purpose flour
1 tablespoon cornstarch
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup (150 g) packed light brown sugar
1/2 cup (100 g) granulated sugar
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
1 1/4 cups (215 g) semi-sweet chocolate chips, plus extra for topping
Optional: 1/2 cup (60 g) chopped toasted walnuts or pecans
Optional finishing: flaky salt

Instructions

Brown the butter. In a medium saucepan over medium heat, melt the butter. Keep cooking, stirring often, until it foams and you see golden-brown flecks and it smells nutty, 5 to 8 minutes. Immediately pour into a mixing bowl (get all those browned bits). Let cool until warm but not hot, about 10 to 15 minutes. If it still feels very hot to the touch, give it a few more minutes.
Mix the dry ingredients. In a separate bowl, whisk together flour, cornstarch, baking soda, and salt.
Build the dough. To the warm brown butter, add brown sugar and granulated sugar. Whisk until glossy and combined, about 30 seconds. Whisk in the egg and egg yolk until smooth, then whisk in vanilla.
Add dry to wet. Fold in the flour mixture with a spatula until you still see a few streaks of flour. Add chocolate chips (and nuts if using) and fold until just combined. Do not overmix.
Chill the dough. Cover and refrigerate for at least 30 minutes (or up to 48 hours). This helps the cookies bake up thicker and taste more caramel-y.
Heat the oven. Preheat to 375°F with a rack in the middle. Line two baking sheets with parchment. For the most even bake, cook one sheet at a time. If you bake two at once, rotate and swap positions halfway through.
Scoop big. Portion dough into 12 large balls, about 3 tablespoons each (about 65 g). Place 6 per sheet, leaving plenty of space. Press a few extra chocolate chips on top for that bakery look.
Bake. Bake 10 to 12 minutes, until the edges are set and golden but the centers look slightly underdone and puffy.
Cool strategically. Let cookies cool on the sheet 10 minutes (they finish setting here), then move to a wire rack. If you like, sprinkle with flaky salt while they are warm.
Optional pro move. If a cookie comes out a little wonky, swirl a large round glass around it right after baking to nudge it into a perfect circle. It is kitchen chaos, but make it tidy.

Nutrition information is estimated.

Did you make this? Tag @Mom's Best Recipes

Top Cookie

Why It Works

Pairs Well With

Recommended

Brown Butter Chocolate Chip Cookies

Brown Butter Chocolate Chip Cookies

Nestle Chocolate Chip Cookies

Nestlé Toll House Chocolate Chip Cookies

Storage Tips

Common Questions

Do I have to brown the butter?

Do I need extra butter because it browns?

Why did my cookies spread too much?

Can I make these smaller?

What chocolate works best?

Can I reduce the sugar?

Top Cookie

Ingredients

Instructions