MacMar’s Soulful Chocolate Chip Cookies
Chewy-centers, crispy edges, browned butter, and sea salt—this Charleston-inspired chocolate chip cookie brings structure, soul, and family history to every bite.
Equipment
- medium saucepan
- large bowl
- bowl
- baking sheets
- parchment paper
- wire rack
Ingredients
Main
- 2 ¼ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt plus extra for sprinkling
- 1 cup unsalted butter (browned) 2 sticks
- 1 cup packed light brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups semi‑sweet chocolate chips
Instructions
- Brown the butter in a medium saucepan over medium heat, stirring frequently until golden with toasted aroma. Let cool for 10 minutes.
- In a large bowl, whisk browned butter with both sugars until smooth.
- Add eggs and vanilla. Beat until fluffy and slightly pale—about 2 minutes.
- In a separate bowl, combine flour, baking soda, and salt. Gradually stir into wet base.
- Fold in chocolate chips (and other mix‑ins if desired).
- (Optional) Chill dough for 30–60 minutes.
- Preheat oven to 350°F. Line baking sheets with parchment.
- Scoop 2‑tbsp portions onto tray with 2” space between.
- Bake 11–13 minutes until edges are golden but centers appear soft.
- Cool on pan 5 minutes, then transfer to wire rack. Sprinkle with flake salt while warm.
Notes
Chill dough for taller cookies. Store raw dough covered in fridge up to 5 days or freeze scooped for 2 months. Baked cookies keep 3 days airtight.