Perfect Chocolate Chip Cookies
Who’s on board for baking (eating) the perfect chocolate chip cookies? Around here, we never turn down buttery, richly flavorful chocolate chip cookies. These cookies are just that and more.
Recently, I serendipitously found these Perfect Chocolate Chip Cookies among my Cook’s Illustrated collection. And of course the recipe was put to the test because somebody has to make the sacrifice of trying all the chocolate chip cookie recipes.
Verdict: these really are Perfect Chocolate Chip Cookies.
I’m genuinely into every single chocolate chip cookie recipe that’s worthy of being published here, including these crazy-good cookie bars. None of us can pick just one favorite, though we keep taste testing, just to make sure.
That said, there’s something noticeably special about these Cook’s Illustrated chocolate chip cookies – the browned butter piece is key to this recipe, as it’s all about that nutty-caramel flavor of browned butter in this particular chocolate chip cookie recipe. We kept as close to the original recipe as possible; after making them countless times, we’ve made adaptions to streamline the process without affecting outcome.
Once you taste the amazing combination of rich browned butter and dark brown sugar, chances are extremely high you’ll agree these are the perfect chocolate chip cookies.
The best chocolate chip cookies are chewy, buttery, and worth every single bite
These cookies are everything – they’re rich and complex, with deep flavors of chocolate, butter, and toffee notes. Plus a wonderfully soft, ultra-chewy texture that stays that way for days.
You can make a big batch, share with friends, and know your cookies will stay fresh and chewy until they’re devoured. For that reason, these cookies are great for shipping to loved ones.
Or you can keep some in the freezer for cookie emergencies, because sometimes people come over and other times you just need some darned good cookies.
These chocolate chip cookies freeze beautifully
This chocolate chip cookie dough can be frozen airtight for up to 2 months. The baked cookie themselves can be frozen airtight for 2 weeks. Possibly longer, but we’ve never been able to keep cookies around very long because… well, cookie emergencies.
Just say yes ↑↑↑ 😋
Try these 3-Ingredient Buttery Shortbread Cookies:
Perfect Chocolate Chip Cookies (Cook’s Illustrated)
Touted as Perfect Chocolate Chip Cookies, these cookies lived up to their name. They’re soft and chewy and stay that way for days. Browned butter here makes all the difference, creating a toffee-like depth that makes your taste buds oh-so-happy.
- Prep Time: 15 min
- Cook Time: 8 min
- Total Time: 23 minutes
Yield: 36 1x
- 14 tablespoons unsalted butter (1 3/4 sticks)
- 1 ¾ cups unbleached all-purpose flour (8 3/4 ounces)
- ½ teaspoon baking soda
- ½ cup granulated sugar (3 1/2 ounces)
- ¾ cups packed dark brown sugar (5 1/4 ounces, see note)
- 1 teaspoon table salt
- 2 teaspoons vanilla extract
- 1 large egg, room temp
- 1 large egg yolk, room temp
- 1 ¼ cups semisweet chocolate chips
- Heat 10 tablespoons butter in a large heavy pan on medium-high heat until melted, about 2 minutes. Constantly stir until butter is dark golden brown and has nutty aroma, about 2 min.
- Remove pan from heat; transfer browned butter to large bowl. Stir remaining 4 tablespoons butter into the hot butter until completely melted; set aside and let cool to room temp.
- Preheat oven to 350F, with rack on lower middle position. Line 2 large baking sheets with parchment paper or silicone baking mats.
- In a separate bowl, whisk flour and baking soda together; set aside.
- In bowl of stand mixer fitted with paddle attachment, add both sugars, salt, vanilla, and melted butter; blend on medium-high until fully incorporated.
- Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 1-2 min. Mixture should end up thick, smooth, and shiny.
- Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips. At this point, dough can be wrapped airtight and placed in fridge until ready to bake. We recommend chilling dough at least 30-60 minutes.
- Scoop the dough into balls of about 1.5 tablespoon each. Place on lined baking sheet, 2 inches apart. Bake 8 minutes or until edges and bottoms are browned; the cookies will be puffy and quite soft, but cookies will set as they cool. Bake only 1 pan at a time.
Do not use nonstick pan to brown the butter, as you won’t be able to tell when it’s appropriately colored.
Check that your brown sugar is fresh and still contains its original moisture. Brown sugar that has become dry will result in dry cookies. Dark brown in lieu of light brown creates a much fuller, deeper toffee/butterscotch flavor.
You’ll get the best results when weighing ingredients. If you cannot weigh the dry ingredients, use the scoop/scrape method to measure flour. A dry measuring cup meant for measuring flour is much more accurate than a liquid measuring cup. Glass Pyrex type measuring cups with spout on top are designed for liquids.
Dough can be wrapped airtight and frozen for up to 2 months. Baked cookies can be wrapped and stored at moderate room temp for a week, or frozen 1-2 months.
- Serving Size: 1
- Calories: 132
- Sugar: 7.4 g
- Sodium: 86.8 mg
- Fat: 8.7 g
- Carbohydrates: 12.8 g
- Protein: 1.8 g
- Cholesterol: 22.2 mg
- Category: dessert
- Method: bake
- Cuisine: American
Keywords: chocolate chip cookies
Crazy for Cookies:
- Chewy Chocolate Brownie Cookies: No need to choose between brownies and cookies, because these are the absolute best of both worlds baked into one.
- Double Dark Chocolate Chip Cookies – for all our dark chocolate fans, just stop here and make these cookies now.
- Gluten-Free Chewy Chocolate Chip Cookies – every time I share these cookies with people, nobody even suspects they’re actually gluten free.
- Almond Blossoms Kiss Cookies – we all knew peanut butter blossoms were great, but these almond blossoms are a mouthwatering twist your people will love.
- Chewy Monster Cookies – whether it’s a cookie exchange, potluck, or party, these monster cookies are always a hit. The colors, flavors, and texture make these cookies totally satisfying.