Uploaded March 2025 | Updated September 2026, 3 weeks ago
Recipe ⬇️ or print: recipetineats.com/the-chocolate-chip-cookies-of-my-dreams
These started out as a Butter Boy copycat but quickly took a life of its own. Now I think they're even better than Butter Boy!
Superior crispy outsides, soft baked inside, exceptional chew, intensely buttery with butterscotch undertones, beautiful deep golden colour. Make these once and they will invade your dreams forever! - N x ❤️
–––--
The Chocolate Chip Cookies of my dreams
Superior crispy outsides, soft baked inside, chewy, buttery, butterscotch undertones. Big. Indulgent. Outrageous!
225g / 2 US sticks unsalted butter , cut into 1cm / 1/2" cubes
WET INGREDIENTS:
1 tightly packed cup (200g) brown sugar (light brown sugar)
1/2 cup (100g) caster sugar / superfine super (sub regular/granulated)
1 large egg (55g / 2 oz in shell), at room temp
1 yolk from a large egg , at room temp
1 tsp vanilla extract
Dry:
300g / 2 cups plain flour / all-purpose flour (WEIGH or spoon flour into cups then level with back of knife)
1/2 tsp baking soda (bi-carb)
1/4 tsp baking powder
1/2 tsp cooking salt / kosher salt (1/4 heaped tsp table salt, 3/4 tsp flakes)
3 tsp cornflour / cornstarch, tightly packed and levelled
Choc chips:
1 1/2 cups (250g) dark chocolate chips (semi-sweet choc chips), plus extra for decorating
3/4 cups (150g) milk chocolate chips
1. Melt butter on medium / medium high then simmer, stirring every now and then, until very foamy, smells nutty and you see little golden specks (it’s browned butter!). Immediately pour into bowl, including all golden bits, cool to room temp (don’t let it solidify, not even around edges).
2. Whisk dry ingredients in a separate bowl. To the brown butter, stir in both sugars using a wooden spoon, then egg, yolk and vanilla. Mix in dry ingredients then chocolate chips.
3. Form 8 x 3.75cm / 1.5” thick discs, refrigerate in airtight container 12 hrs (up to 48 hrs, bare minimum 5 hrs).
4. Preheat oven to 180°C/350°F (170°C fan). Put 4 fridge cold discs on paper lined tray 7.5cm / 3” apart. Bake 17 min (check at 16 min) until edges are golden and middle surface is still pale but is set (ie not just melty raw cookie dough). Remove from oven, immediately press extra decorating chips on top. (You can also tidy shape while hot using spatula). COOL ON THE TRAY for 20 minutes (finishes cooking, crust sets). ATTACK!
NOTES:
- If you have no time to refrigerate, add an extra 2 tsp cornflour, form discs then fridge 1 hour. Bake per recipe.
- After 12 hrs in fridge, can freeze uncooked dough up to 3 months. Bake from frozen per recipe (they do bake a little thicker) or thaw overnight in fridge than bake per recipe (I prefer doing this).
Recipe ⬇️ or print: recipetineats.com/the-chocolate-chip-cookies-of-my-dreams
These started out as a Butter Boy copycat but quickly took a life of its own. Now I think they're even better than Butter Boy!
Superior crispy outsides, soft baked inside, exceptional chew, intensely buttery with butterscotch undertones, beautiful deep golden colour. Make these once and they will invade your dreams forever! - N x ❤️
–––--
The Chocolate Chip Cookies of my dreams
Superior crispy outsides, soft baked inside, chewy, buttery, butterscotch undertones. Big. Indulgent. Outrageous!
225g / 2 US sticks unsalted butter , cut into 1cm / 1/2" cubes
WET INGREDIENTS:
1 tightly packed cup (200g) brown sugar (light brown sugar)
1/2 cup (100g) caster sugar / superfine super (sub regular/granulated)
1 large egg (55g / 2 oz in shell), at room temp
1 yolk from a large egg , at room temp
1 tsp vanilla extract
Dry:
300g / 2 cups plain flour / all-purpose flour (WEIGH or spoon flour into cups then level with back of knife)
1/2 tsp baking soda (bi-carb)
1/4 tsp baking powder
1/2 tsp cooking salt / kosher salt (1/4 heaped tsp table salt, 3/4 tsp flakes)
3 tsp cornflour / cornstarch, tightly packed and levelled
Choc chips:
1 1/2 cups (250g) dark chocolate chips (semi-sweet choc chips), plus extra for decorating
3/4 cups (150g) milk chocolate chips
1. Melt butter on medium / medium high then simmer, stirring every now and then, until very foamy, smells nutty and you see little golden specks (it’s browned butter!). Immediately pour into bowl, including all golden bits, cool to room temp (don’t let it solidify, not even around edges).
2. Whisk dry ingredients in a separate bowl. To the brown butter, stir in both sugars using a wooden spoon, then egg, yolk and vanilla. Mix in dry ingredients then chocolate chips.
3. Form 8 x 3.75cm / 1.5” thick discs, refrigerate in airtight container 12 hrs (up to 48 hrs, bare minimum 5 hrs).
4. Preheat oven to 180°C/350°F (170°C fan). Put 4 fridge cold discs on paper lined tray 7.5cm / 3” apart. Bake 17 min (check at 16 min) until edges are golden and middle surface is still pale but is set (ie not just melty raw cookie dough). Remove from oven, immediately press extra decorating chips on top. (You can also tidy shape while hot using spatula). COOL ON THE TRAY for 20 minutes (finishes cooking, crust sets). ATTACK!
NOTES:
- If you have no time to refrigerate, add an extra 2 tsp cornflour, form discs then fridge 1 hour. Bake per recipe.
- After 12 hrs in fridge, can freeze uncooked dough up to 3 months. Bake from frozen per recipe (they do bake a little thicker) or thaw overnight in fridge than bake per recipe (I prefer doing this).
