I love to cook, bake, and most of all- eat. Having this extra time at home allows us the opportunity to do more of all of the above and the other day, my kids- and husband- got a craving for chocolate chip cookies. Lucky for all of us, I knew exactly which recipe we would be using to make them.
I’ve been a subscriber to Bon Appetit Magazine since before I could drive. Fortunately, my entire family shares my love for the culinary world and it was my grandfather who first signed me up for the magazine. Since then, I’ve made numerous incredible meals using Bon Appetit’s recipes, including multiple variations of the chocolate chip cookie. It was about a year ago, however, that I came across their recipe for their “Best Chocolate Chip Cookies-” and it is since then that I refuse to use any other. These cookies, I am convinced, are quite literally the best of all time and they’re the perfect way to sweeten up your “staycation” at home.
Give this recipe a whirl and comment below letting me know how they came out. The only *potential issue* I will say that you may come across in baking them, is stopping yourself from eating them all in one sitting, once they’re done.
Chocolate Chip Cookie Country of Origin: U.S.A.
- 1½ cups (200 g) all-purpose flour
- 1¼ tsp. (4 g) salt or ¾ tsp. (4 g) Morton kosher salt
- ¾ tsp. (4 g) baking soda
- ¾ cup (1½ sticks; 169 g) unsalted butter, divided
- 1 cup (200 g) (packed) dark brown sugar
- ¼ cup (50 g) granulated sugar
- 1 large egg
- 2 large egg yolks
- 2 tsp. vanilla extract
- 6 oz. (170 g) bittersweet chocolate (60%–70% cacao), coarsely chopped, or semisweet chocolate chips
- 4 oz. crushed walnuts (optional)
- Sea salt- to sprinkle on cookies when baked and cooled
- Place racks in upper and lower thirds of oven; preheat to 375°. Whisk flour, salt, and baking soda in a small bowl; set aside.
- 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).
- 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).
- 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.