The BEST Chocolate Chip Cookies
I don’t know how many versions of chocolate chip cookies I’ve made over the years. I guess it started with the Toll House version, which is probably where most of us has started. My sister-in-law’s family makes a version with potato chips crushed inside the batter, which are amazing. I’ve made them mini, which helped me feel better when I ate a dozen and giant which looked impressive when I gave them out at Christmastime.
Bon Appetit experimented with tons of variations and came up with the most delicious version; toffee-like on the outside and chewy in the middle. The trick is the browned butter, ratio of brown sugar to white sugar and the size of the cookie- they need to be large enough to achieve that lacy texture on the outside. Follow the recipe and file this recipe away, cause you’ll be making them again!
Tips:
Cookies can be made 3 days ahead. Store airtight at room temperature.
Make sure to spoon the flour into the measuring cup. You’d be surprised how much more flour you get when you just scoop it.
Let the dough rest like the recipe says. If you don’t you will get a puffier cookie that doesn’t achieve that lacy, toffee-like edges. Obviously I was impatient with my first batch, which is how I know.
The cookies should be roughly the size of a standard ice cream scoop, just level it off.
The center will look unbaked still, it will set as it cools. Pay attention to the edges.
The BEST Chocolate Chip Cookie
Originally from Bon Appetit
Makes 16 cookies
PREP 20 minutes
COOK 8-10 minutes
INGREDIENTS
1½ cups (200 g) all-purpose flour (spooning into measuring cups, then leveling)
1¼ tsp. (4 g) Diamond Crystal or ¾ tsp. (4 g) Morton kosher salt
¾ tsp. (4 g) baking soda
¾ cup (1½ sticks; 169 g) unsalted butter, divided
1 cup (200 g) (packed) dark brown sugar
¼ cup (50 g) granulated sugar
1 large egg
2 large egg yolks
2 tsp. vanilla extract
6 oz. (170 g) bittersweet chocolate (60%–70% cacao), coarsely chopped, or semisweet chocolate chips
INSTRUCTIONS
Place racks in upper and lower thirds of oven; preheat to 375°. Whisk flour, salt, and baking soda in a small bowl; set aside.
Cook ½ cup (1 stick; 113 g) 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. Transfer butter to a large heatproof bowl and let cool 1 minute. Cut remaining ¼ cup (½ stick; 56 g) 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).
Once butter is melted, add both sugars and whisk, breaking up any clumps, until sugar is incorporated and no lumps remain. Add egg and egg yolks and whisk until sugar dissolves and mixture is smooth, about 30 seconds. Whisk in vanilla. Using rubber spatula, fold reserved dry ingredients into butter mixture just until no dry spots remain, then fold in chocolate (the 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).
Using a 1½-oz. scoop (3 Tbsp.), portion out 16 balls of dough and divide between 2 parchment-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.