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🍪 Cook’s Illustrated Perfect Chocolate Chip Cookies

Cook's Illustrated Perfect Chocolate Chip Cookies

🍽 Serves ⏲ Total Time
16 23 minutes

🧂 Ingredients

  • 🌾 1.75 cups (210 g) all-purpose flour
  • 🥤 0.5 tsp baking soda
  • 🧈 14 Tbsp (198 g) unsalted butter
  • 🍬 0.5 cup (99 g) granulated sugar
  • 🍁 0.75 cup (160 g) dark brown sugar
  • 🧂 1 tsp salt
  • 🍨 2 tsp vanilla
  • 🥚 1 egg
  • 🥚 1 egg yolk
  • 🍫 1.25 cups (213 g) semi-sweet chocolate chips

🍳 Cookware

  • 1 18x12-in baking sheets
  • 1 medium bowl
  • 1 10-inch stainless steel or cast iron skillet
  • 1 large heatproof bowl
  • 1 rubber spatula or wooden spoon

📝 Instructions

Step 1

Preheat oven to 375°F. Line 2 large 18x12-in baking sheets with parchment paper.

Step 2

In a medium bowl, whisk together the all-purpose flour and baking soda; set aside.

Step 3

Heat 10 tablespoons of the unsalted butter in a 10-inch stainless steel or cast iron skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling the pan constantly until the butter is dark golden brown and has a nutty aroma, 1 to 3 minutes. Remove skillet from heat and transfer the browned butter to a large heatproof bowl. Stir the remaining 4 tablespoons butter into the hot browned butter until completely melted. Set aside and let cool to room temperature.

Step 4

Add granulated sugar, dark brown sugar, salt, and vanilla to the bowl with the butter and whisk until fully incorporated. Add the egg and egg yolk and whisk until the mixture is smooth with no sugar lumps remaining, about 30 seconds. Let the mixture stand for 3 minutes, then whisk for 30 seconds. Repeat the process of resting and whisking 2 more times until the mixture is thick, smooth, and shiny. Using a rubber spatula or wooden spoon, stir in the flour mixture until just combined, about 1 minute. Stir in the semi-sweet chocolate chips and give the dough a final stir to ensure there are no hidden flour pockets.

Step 5

Press plastic wrap against the dough and refrigerate for at least 24 hours, up to 72 hours.

Step 6

Scoop the dough into 16 even portions, each about 3 tablespoons (60 g), and arrange them 2 inches apart on the prepared baking sheets, 8 dough balls per sheet.

Step 7

Bake the cookies 1 tray at a time until the cookies are golden brown but still puffy, and the edges have begun to set but centers are still soft, 10 to 14 minutes, rotating the baking sheet halfway through baking. Transfer the baking sheet to wire rack and allow cookies to cool completely before serving. Cookies can be stored in an airtight container at room temperature for up to 3 days.

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