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oday I’m talking about something that honestly needs no introduction — chocolate chip cookies. I finally got around to taste testing Broma Bakery’s BEST Chocolate Chip Cookies recipe and oh my word, let me just say… they live up to the name.
When I say “best,” I don’t mean in that casual, throwaway way. I mean the kind of cookie that makes you pause mid-bite, close your eyes, and let your tastebuds have their little party. 🤎 The centers are soft and gooey, the edges have that irresistible chewy bite, and when you break one apart — that cookie pull — you know exactly what I’m talking about. I couldn’t resist trying to mimic that iconic pull for myself, and honestly? Gorgeous.
Here’s the thing about chocolate chip cookies: everyone has their version, but not all versions are created equal. The beauty of this particular recipe is in the balance. It’s simple, straightforward, and yet somehow manages to feel a little elevated. The key, as always, is in the ingredients.
If you really want to enjoy the best chocolate chip cookie experience, you absolutely need to use the best chocolate you can find. For this bake, I went with Callebaut 54.5% dark chocolate chips that I picked up from a local supplier here in Cape Town. I love the way this chocolate melts — not too sweet, not too bitter, just that perfect dark richness that contrasts beautifully with the buttery dough. Every bite is layered, complex, and way more satisfying than using supermarket baking chocolate.
What I also loved about testing this recipe is how reliable it felt. The dough comes together smoothly, the bake time is spot on, and you don’t need any fancy equipment or over-complicated steps. It’s a true home baker’s recipe — approachable, forgiving, and yet still impressive enough to wow family, friends, or honestly just yourself on a quiet afternoon.
Would I make them again? Absolutely. In fact, I already have another batch portioned and ready for the freezer because there’s nothing better than being able to pop a couple of cookie dough balls in the oven when the craving strikes.
So, if you’re on the hunt for your next go-to cookie recipe, this one from Broma Bakery might just end the search. And if you do try it, promise me one thing: go all out on the chocolate. Trust me — your tastebuds will thank you.
Check out the quick video below the recipes to see what you’ll be making!
Ingredients
- ¾ cup 168 g unsalted butter
- 1 cup 200 g brown sugar, packed
- ¼ 50 g cup granulated sugar
- 1 egg + 1 egg yolk room temperature
- 1 tablespoon pure vanilla extract
- 1 ¾ cup 220 g all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt + coarse seat salt for sprinkling
- 2 cups semi-sweet chocolate chopped
Instructions
- Brown the butter over medium heat, stirring constantly until the butter begins to foam and turns a golden brown, emitting a nutty aroma. Make sure you only brown the butter lightly. When butter browns the liquid evaporates off which can dry out your dough. As soon as the butter starts to turn brown and smell nutty, take it off the heat to prevent any more liquid from escaping. Take butter off the heat and allow to cool.
- In a large mixing bowl combine the cooled brown butter, brown sugar, and white sugar. Beat until mixed together. Add in the egg, egg yolk, and vanilla extract. Mix well.
- Add the flour, salt and baking soda into the wet until everything comes together. Fold in the chocolate. Do not over mix.
- When you are ready to bake the cookies, preheat the oven to 350°F/175°C and line a cookie sheet with parchment paper. Use a 1.5 or 2 ounce cookie scoop to scoop the cookie dough out into balls, placing them 2 inches apart on the prepared sheet. Bake for 11 minutes*, or until the edges are just golden brown and the centers have puffed up but are still gooey.
- Allow to cool before eating!
Video