The Very Best Chocolate Chip Cookies
Honest-to-goodness the very best chocolate chip cookies with toffee-flavored-browned-butter magic.
Servings: 2 dozen
Calories: 180kcal
Ingredients
- 14 T. butter
- 3½ oz. sugar (1/2 cup)
- 5¼ oz. dark brown sugar (3/4 cup)
- 1 t. salt
- 2 t. vanilla
- 1 egg
- 1 egg yolk
- ½ t. baking soda
- 8¾ oz. flour (1¾ cups)
- 1¼ cups semisweet chocolate chips
Instructions
- Preheat oven to 375°.
- Melt 10 T. butter in a large skillet over medium-high heat. Swirl constantly for another 2-3 minutes, until dark brown flecks appear and it smells wonderfully nutty.
- Remove skillet from heat and pour butter into a large mixing bowl. Add remaining 4 T. butter and stir until completely melted.
- Whisk in sugars, salt, vanilla, egg, and egg yolks.
- First Rest: Let batter rest for 3 minutes, then whisk for 30 seconds.
- Second Rest: Let batter rest for 3 minutes, then whisk for 30 seconds.
- Final Rest: Let batter rest for 3 minutes, then whisk for 30 seconds. Batter should be shiny, completely smooth, and much lighter in color.
- Fold in baking soda and flour, mixing only until incorporated. Fold in chocolate chips.
- Divide dough in 24 balls. Arrange evenly on parchment-covered baking sheets, 12 cookies per sheet.
- Bake at 375° for 9-12 minutes, rotating halfway through.Err on the side of underbaked - cookies will be lightly golden brown and slightly puffy, then fall during cooling.
- Set baking sheets on wire racks to cool for at least 15 minutes.
Notes
Adapted from America’s Test Kitchen.
I’m almost always guilty of measuring by volume rather than weight, but this is a recipe where it truly counts – dust off your kitchen scale if you have one!