BA’s own Chris Morocco spent months (truly) developing these chocolate chip cookies—making nearly 30 batches, plus 10 more in the cross-testing phase—to ensure they were the absolute best they could be. What makes this recipe deliver on that promise? Crispy edges, a chewy center, and a recipe that turns out consistently delicious homemade chocolate chip cookies every single time—all without a mixer.
The browned butter is key to this recipe, helping it stay rooted in classic cookie flavor while also contributing to that perfect balance of crisp-chewy textures—an ideal combo whether you dunk your cookies in milk or not. The quality of the vanilla is also important here; Chris recommends Heilala or Neilsen-Massey, which both have enough heft to stand up to bitter chocolate and molasses-y dark brown sugar.
There’s no machinery required and minimal cleanup, meaning there’s no excuse not to make these. But if your Platonic ideal of a chocolate chip cookie recipe includes nuts, oats, and seeds, this one has you covered. And if you want cookies with a more earthy, nutty flavor, give this salty buckwheat chocolate chip recipe a try.
Editor’s note: This recipe was originally published April 25, 2019.
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What you’ll need
Guittard 70% Bittersweet Cocoa Baking Bars
$36 At Amazon
Medium #40 Cookie Scoop
$17 $15 At Amazon
Get It Right Spatula
$13 At Amazon
Rimmed Baking Sheet
$28 At Amazon
Ladle
$13 At Amazon
Ladle
$38 At Amazon
Recipe information
Yield
Makes 16
Ingredients
Preparation
Step 1
Place racks in upper and lower thirds of oven; preheat to 375°. Whisk flour, salt, and baking soda in a small bowl; set aside.
Step 2
Cook ½ cup (1 stick; 113 g) butter in a large saucepan over medium heat, swirling often and scraping bottom of pan with a heatproof rubber spatula, until butter foams, then browns, about 4 minutes. Transfer butter to a large heatproof bowl and let cool 1 minute. Cut remaining ¼ cup (½ stick; 56 g) butter into small pieces and add to brown butter (it should start to melt but not foam and sizzle, so test with one piece before adding the rest).
Step 3
Once butter is melted, add both sugars and whisk, breaking up any clumps, until sugar is incorporated and no lumps remain. Add egg and egg yolks and whisk until sugar dissolves and mixture is smooth, about 30 seconds. Whisk in vanilla. Using rubber spatula, fold reserved dry ingredients into butter mixture just until no dry spots remain, then fold in chocolate (the dough will be soft but should hold its shape once scooped; if it slumps or oozes after being scooped, stir dough back together several times and let rest 5–10 minutes until scoops hold their shape as the flour hydrates).
Step 4
Using a 1½-oz. scoop (3 Tbsp.), portion out 16 balls of dough and divide between 2 parchment-lined rimmed baking sheets. Bake cookies, rotating sheets if cookies are browning very unevenly (otherwise, just leave them alone), until deep golden brown and firm around the edges, 8–10 minutes. Let cool on baking sheets.
Do Ahead: Cookies can be made 3 days ahead. Store airtight at room temperature.
Recipe notes
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