The Best Chocolate Chip Cookies
These are the best chocolate chip cookies folks, seriously, you do not need to look any further. This recipe came from Cooks Illustrated so you know it has been tried, tested and approved. These cookies have also been tried, tested and approved in my house as well as many of my friend’s houses, and they are always declared by all as the “best chocolate chip cookie.” I bake these up all the time for bake sales, classroom birthday parties, but I mostly bake them for pure pleasure because they are just so darn good. These cookies have crunchy edges, chewy centers and there are chips in every bite. They’re the perfect afternoon craving throw together at the last minute cookie because you don’t have to plan ahead and bring any of the ingredients to room temperature first. Just grab everything out of the pantry and fridge, mix it together, drop some cookies on a baking sheet and bake away. There’s no need to write more, you just have to trust me and make some up.
The best chocolate chip cookies
Recipe from Cooks Illustrated
Makes 21-24 cookies using a 1 3/4″ ice cream scooper
- 1 3/4 cups all purpose flour – I use King Arthur’s unbleached all purpose flour
- 1/2 teaspoon baking soda
- 14 tablespoons unsalted butter (1 3/4 sticks)
- 1/2 cup granulated sugar
- 3/4 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.
I like to prep all my ingredients ahead of time so when I have to add them they are ready to go.
Adjust rack (or racks if you have 2 ovens) to middle position and preheat oven/ovens to 375 degrees. Line 2 large baking sheets with parchment paper.
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.
Whisk 1 3/4 cups flour and 1/2 teaspoon baking soda together in a medium bowl and set aside.
Whisk the 1/2 cup sugar, the 3/4 cup brown sugar and the teaspoon salt together in small bowl and set aside.
Divide up the butter, put 10 tablespoons into a 10-inch skillet.
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.
Put the remaining 4 tablespoons butter into a large heatproof bowl.
I recommend cutting up the butter once its divided, so it melts easier.
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.
Add the sugar and salt mixture plus the 2 teaspoons vanilla to the bowl with butter and whisk until fully incorporated.
Add in the egg and the yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds.
Chocolate lovers addition! I wanted to share with you all an adaption that my little 8-year old friend Tatum did! Tatum is a chocolate lover, so she decided to add 1/4 cup of melted chocolate chips to the batter at this point. She just melted 1/4 semi-sweet chips (or you can use bittersweet chips) and added it to the batter, making an even more chocolately cookie! I sampled a few of her cookies, and they were super yummy! Thanks Tate, you’re truly a chef in the making!
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.
The brown sugar mixture will thicken and lighten up as you whisk it and let it rest.
Note: Your batter may not look as thick as my batter in the below photo, but it should still thicken up.
Using rubber spatula or whisk, stir in the flour mixture until just combined. 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.
A note about chocolate chips, my family prefers dark chocolate to milk chocolate, so we use these Ghirardelli 60% cacao chips. They are amazing, and they do say that dark chocolate is good for you, so that may help take some of the guilt away. Try them in your next recipe that calls for chocolate chips.
Divide dough into 8 portions per cookie sheet. I use my handy dandy ice-cream scooper here.
The ice cream scooper I used is 1 3/4″. 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.
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.
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).
In my oven the total cooking time is about 10 minutes.
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.
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!
I just recently took this recipe and threw it all into a 12-inch cast iron skillet to make the best chocolate chip skillet cookie. So, if you’re looking to make up a “big” cookie then give this skillet cookie a try.
I love taking these cookies to a party paired with our favorite fudgey brownies ever! You can’t go wrong with either of these desserts!
Looking for a gluten-free version of a chocolate chip cookie? Then you have to try my gluten-free cookie bites, they are made with 5 simple pantry ingredients and the 2 main ingredients are walnuts and dates. The walnuts add a buttery taste and the dates add the sweet, but without the refined sugar. Try them, they’re amazing and totally kid approved!
I’ve also made a gluten-free version of our favorite brownie recipe ever and it tastes totally the same as the original version! Try it!
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