“ Everyone says that their chocolate chip cookie is the best...until they try this one. Decadently rich from a batter that uses all brown butter and brown sugar, these cookies are, in our opinion, perfect. Vijay, Recipe Hunter ”
While every baker might have their own variation, this chocolate chip cookie recipe is the one of our dreams. After years (yes, years) of testing, many failed batches, and more than our fair share of glasses of milk, we arrived at this – our favorite chocolate chip cookie. It’s the recipe we got back to time and time again because nothing else compares. It may not be the simplest, but the extra time is worth it to produce a cookie that is good enough to convert those who say that theirs is the best.
From a taste and texture standpoint, it’s just about perfect. I say “just about” because this is also the kind of recipe where it’s never really complete. We’re always tweaking it a little here and a little there to see if we can make it even better. But for now, trust us in saying that what you see below is the best we’ve ever made. They’re lightly crispy on the bottoms and edges, soft and chewy through the middle, and indulgently decadent (more so than the average CCC).
How did we do it? There are 4 main things that make this recipe truly different:
The sugar: While most chocolate chip cookies call for a combination of white and brown sugar, we opt for all brown sugar, using a combination of mostly dark with a little bit of light. This gives the final cookie a deep, sweet flavor that’s reminiscent of caramel and molasses.
The butter: Instead of using just softened butter, we brown the butter…all 14 tablespoons of it…for a nutty flavor that permeates the entire cookie.
The mixing technique: Most cookie recipes call for creaming together butter and sugar, then adding the dry ingredients. Here, we take inspiration from America’s Test Kitchen (note: paywall ahead) and use the whisk attachment instead of the paddle attachment to vigorously beat the brown butter, sugars, and eggs together in whisking & resting increments (see below) until light and fluffy. Then, we use a spatula to gently mix-in the dry ingredients and chocolate chips by hand
The chocolate: Nothing terribly fancy here, just a smart decision. Instead of using semisweet chocolate chips, we prefer a bittersweet chocolate chip, which allows for a more intense chocolate flavor to complement the sweet brown sugar in the batter. Our favorite (which you can find in most stores and online) are these Ghirardelli 60% Chocolate Chips, which are bigger and flatter than most.
Because of the melted / browned butter, the dough does need a few hours to rest in the fridge, though it can even stand up to an overnight respite with no problem. Just let the dough sit out at room temperature for 15-20 minutes so it’s easier to scoop.
To make the cookies, first sift together the flour and baking soda.
Then, brown the butter and transfer it immediately to a bowl so it doesn’t burn. Allow it to cool slightly, then combine it with the sugars in a stand mixer with whisk attachment. Add the vanilla and eggs and whisk to combine. It will look dark brown and glossy like this.
Then, whisk on high for 30 seconds, and let it rest for 3 minutes. You’ll notice it starting to lighten up.
Whisk again on high for 30 seconds, and let rest for 3 minutes. It’s becoming even lighter in color and texture.
Whisk one more time on high for 30 seconds, and let rest for an additional 3 minutes. Now, the mixture is thick, glossy, and much lighter in color.
It almost has the consistency of a frosting. Add the vanilla and mix to combine
Fold the dry ingredients and chocolate chips into the wet ingredients by hand using a spatula. Be gentle and don’t overmix the dough.
Allow the dough to rest for at least 2 hours and up to overnight. Roll the dough into 2 tablespoon balls (we like big cookies) and bake in a preheated 375°F oven on a parchment or Silpat-lined baking sheet for 11-12 minutes. Note that these cookies do spread more than you think so use multiple baking sheets or bake in multiple batches! Transfer to a wire cooling rack and allow to cool completely.
The centers will sink slightly, making the middles of the cookies chewy and delicious. With the big chunks of chocolate, even a few in each cookie melt so you get a gooey taste of chocolate in every bite.
Yup, they’re pretty much perfect
Our Favorite Chocolate Chip Cookies
Prep time: 30 minutes
Cook Time: 11 minutes
Yield: 15-18 medium sized cookies
- 1¾ cups all purpose flour
- ½ teaspoon baking soda
- 14 tablespoons unsalted butter
- ¾ cup dark brown sugar, packed
- ½ cup light brown sugar, packed
- 1 teaspoon salt
- 2 teaspoons vanilla extract
- 1 large egg, plus 1 large yolk
- 1¼ cups bittersweet chocolate chips (we prefer Ghirardelli)
- In a bowl, sift together the flour and baking soda.
- Melt the butter in a saucepan over medium heat until it is nutty and golden brown, 5-6 minutes, stirring frequently. Immediately transfer the brown butter to a bowl as it can burn quickly. Allow to cool for 15 minutes.
- In the bowl of a stand mixer, add the brown butter, dark brown sugar, light brown sugar, and salt. Using the whisk attachment, mix on low to combine.
- Add the egg and egg yolk and whisk on high for 30 seconds. Let rest for 3 minutes.
- Whisk on high again for 30 seconds and let rest for 3 minutes. Repeat one additional time.
- Add the vanilla and mix to combine
- Remove the bowl from the mixer and using a spatula, fold half of the flour mixture into the wet ingredients. Add the remaining flour and chocolate chips and fold until just combined.
- Cover with plastic wrap and refrigerate for at least 2 hours and up to overnight.
- When ready to bake, preheat the oven to 375°F and line two baking sheets with Silpat or parchment paper. Roll 2 tablespoons of dough into a ball and spread out on the baking sheet, leaving plenty of room between cookies as they do spread.
- Bake for 11-12 minutes until light brown then remove to a wire rack until cooled.
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