bonappetit4.5
BA’s Best Chocolate Chip Cookies
Crisp edges, chewy centers, melty chocolate chunks, and nutty, rich brown-butter flavor—these chocolate chip cookies deliver classic comfort in every bite.
👥 16 Servings🔥 Cook: 20 min👤 Chris Morocco📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●oven
- ●pan
- ●saucepan
- ●mixing bowl
- ●spatula
- ●baking sheet
📝 Preparation Steps
1
Place racks in upper and lower thirds of oven; preheat to 375°. Whisk 1½ cups plus 1 Tbsp. (200 g) all-purpose flour, 1¼ tsp. (4 g) Diamond Crystal or ¾ tsp. (4 g) Morton kosher salt, and ¾ tsp. (4 g) baking soda in a small bowl; set flour mixture aside.
2
Cook ½ cup (1 stick; 113 g) unsalted butter in a large saucepan over medium heat, swirling often and scraping bottom of pan with a heatproof rubber spatula, until butter foams, then browns, about ⏱️ 4 minutes. Scrape melted butter and any brown bits to a large heatproof mixing bowl and let cool ⏱️ 1 minute. Cut remaining ¼ cup (½ stick; 56 g) unsalted butter into small pieces and add to brown butter (it should start to melt but not foam and sizzle, so test with one piece before adding the rest).
3
Once butter is melted, add 1 cup (200 g) (packed) dark brown sugar and ¼ cup (50 g) granulated sugar and whisk, breaking up any clumps, until sugar is incorporated and no lumps remain. Add 1 large egg and 2 large egg yolks and whisk until sugar dissolves and mixture is smooth, about ⏱️ 30 seconds. Whisk in 2 tsp. vanilla extract. Using rubber spatula, fold reserved dry ingredients into butter mixture just until no dry spots remain, then fold in 6 oz. (170 g) bittersweet chocolate (60%–70% cacao), coarsely chopped, or semisweet chocolate chips (the cookie dough will be soft but should hold its shape once scooped; if it slumps or oozes after being scooped, stir dough back together several times and let rest 5–⏱️ 10 minutes until scoops hold their shape as the flour hydrates).
(200 g) (packed) dark brown sugar1 cuplarge egg1large egg yolks2. vanilla extract2 tsp. (170 g) bittersweet chocolate (60%–70% cacao), coarsely chopped, or semisweet chocolate chips6 oz
4
Using a 1½-oz. scoop (3 Tbsp.), portion out 16 balls of dough and divide between 2 parchment-paper-lined rimmed baking sheets. Bake cookies, rotating sheets if cookies are browning very unevenly (otherwise, just leave them alone), until deep golden brown and firm around the edges, 8–⏱️ 10 minutes. Let cool on baking sheets. Do Ahead: Dough balls can be portioned 3 months ahead; freeze on cookie sheets and then transfer to a resealable plastic bag. Bake from frozen, adding 1–⏱️ 2 minutes onto the cook time. Cookies can be baked 3 days ahead. Store in an airtight container at room temperature. Editor’s note: This recipe was first printed in April 2019 as “BA’s Best Chocolate Chip Cookies”; it has been updated for style. Head this way for more easy cookie recipes →
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