the best chocolate chip cookies
Serves: makes 21-24 cookies
  • 1 ¾ cups all purpose flour - I use King Arthur's unbleached all purpose flour
  • ½ teaspoon baking soda
  • 14 tablespoons unsalted butter (1¾ sticks)
  • ½ cup granulated sugar
  • ¾ cups packed dark brown sugar (dark brown sugar adds more flavor) - Use fresh, moist brown sugar instead of hardened brown sugar, which will make the cookies dry. I like and use the brand, Wholesome Sweeteners Organic Dark Brown Sugar, as well as the Whole Food's organic brown sugar.
  • 1 teaspoon salt
  • 2 teaspoons pure vanilla extract
  • 1 large egg - The recipe doesn't call for the eggs to be at room temp, but if I know I'm making them up ahead of time, I will take them out a bit beforehand.
  • 1 large egg yolk
  • 1 bag (10-ounces) of chocolate chips or chunks (preferably 60% cacao) - I use Ghirardelli 60% cacao chips
  1. I like to prep all my ingredients ahead of time so when I have to add them they are ready to go.
  2. Adjust rack (or racks if you have 2 ovens) to middle position and preheat oven/ovens to 375 degrees.
  3. Line 2 large baking sheets with parchment paper.
  4. Crack your egg over a small bowl using an egg separator or your hand to separate the egg yolk. Put the egg yolk in a small bowl and set aside.
  5. Whisk 1¾ cups flour and ½ teaspoon baking soda together in a medium bowl and set aside.
  6. Whisk the ½ cup sugar, the ¾ cup brown sugar and the teaspoon salt together in small bowl and set aside.
  7. Divide up the butter, put 10 tablespoons into a 10-inch skillet.
  8. Note: Avoid using a non-stick skillet to brown the butter; the dark color of the nonstick coating makes it difficult to gage when the butter is browned.
  9. Put the remaining 4 tablespoons butter into a large heatproof bowl. I recommend cutting up the butter once its divided, so it melts easier.
  10. Heat the 10 tablespoons butter over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has a nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to the heatproof bowl that holds the 4 tablespoons of butter. Stir the butter together until completely melted.
  11. Add the sugar and salt mixture plus the 2 teaspoons vanilla to the bowl with butter and whisk until fully incorporated.
  12. Add in the egg and the yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds.
  13. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2-3 more times until mixture is thick, smooth and shiny. NOTE: This whisking and waiting time is an important step and really makes a difference with the texture of the cookies.
  14. Note: The brown sugar mixture will lighten up and thicken as you whisk it and let it rest.
  15. Using rubber spatula or whisk, stir in the flour mixture until just combined.
  16. Stir in the chocolate chips, giving the dough a final stir to ensure no flour pockets remain. At this point, I put my batter into the refrigerator for about 5 minutes, as it can sometimes be too soft to handle.
  17. Divide dough into 8 portions per cookie sheet. I use my handy dandy ice-cream scooper here.
  18. The ice cream scooper I used is 1¾". If I use my 2" scooper than I get 16 cookies per batch. Arrange cookies 2 inches apart on the prepared baking sheets. You will have 8 dough balls per sheet.
  19. If you wanted to add a bit of Maldon or flaky sea salt crystals to the tops of the cookie, you can do so at this point. Just sprinkle a bit on the top of each dough ball.
  20. Bake cookies 1 tray at a time (or both trays if you have a double oven) until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10 to 14 minutes. You will want to rotate the baking sheets halfway through baking (after 5 minutes).
  21. In my oven the total cooking time is about 10 minutes.
  22. Note: They may look under baked in the center but don't fret, they will brown and firm up once they are out of the oven.
  23. Transfer cookies to wire rack to cool. We always have a cookie when they are still warm and the chocolate chips are gooey! Pair it up with a tall glass of milk and you have the perfect dessert or snack!
Recipe by Marin Mama Cooks at