My Favorite Chocolate Chip Cookie Recipe
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THIS POST HAS BEEN UPGRADED FROM 9/16/14 TO IMPROVE READER EXPERIENCE.
My Favorite Chocolate Chip Cookie doesn’t have any competition in our book. I’ve tried a lot of recipes, and nothing touches this one. It’s a small-batch chocolate chip recipe and only makes about 16 to 18 cookies so either hide a stash for yourself or make a double batch!
When I stepped back from the corporate world, one of my goals was to learn more about baking and cooking.
Sure, I knew how to cook and bake. I’ve done it all my life. I wanted to expand on my horizons so to speak.
I stumbled into a series called “Cooks Illustrated” and read it cover to cover every time one showed up in my mailbox. One of the issues had “The Perfect Chocolate Chip Cookie” recipe in it. This doesn’t always mean a lot to me so I set out to see what the buzz was.
The glory of this publication was that it discussed why they did what they did. What didn’t work and what did and summed it all up for me in a recipe.
Why this Homemade Chocolate Chip Cookie Recipe works:
- Using more brown sugar than white sugar makes for a chewier cookie. I also prefer to use dark brown sugar 95% of the time.
- Butter is melted and then browned which gives these soft chocolate chip cookies a chewy texture and a deep rich caramel or toffee flavor.
- This recipe uses one whole egg and one egg yolk. Whites can draw moisture from your cookies. I’ve adopted this for a lot of my baked recipes when 2 eggs are called for. You will not ruin the recipe if you use 2 whole eggs, however.
- I use large 60% cocoa bittersweet chocolate chips instead of semi-sweet. As you can see, there isn’t a bite missing chocolate. I also push a few chips right into the top after I’ve scooped them. Everyone wants to see chocolate in their chocolate chips right?
- These cookies start with a 3-tablespoon scoop! They’re large and rich. I don’t think I’ve ever wanted a second one after finishing the first.
What’s the difference between Dark Brown Sugar and Light Brown Sugar?
The difference is the amount of molasses the sugar has in it as explained by Serious Eats. Dark Brown sugar has close to 3% more than light brown sugar. This difference, in my opinion, is a deeper caramel flavor.
You can substitute light brown sugar for dark. The most notable difference is the color. I think dark brown sugar is moister as well but it isn’t going to make a huge difference in your cookies.
If you substitute all white sugar for brown sugar, your cookies will be crispier, spread out more, and rise less.
Make your own Brown Sugar!
You can make your own brown sugar by adding a Tablespoon of Molasses to one cup of white sugar. Blend it in a food processor until it reaches a uniform color.
How do you make Brown Butter?
- I like using about a 10-inch skillet with a light-colored (or stainless) bottom. This is necessary so you can see the color change.
- Cook the butter over medium-high heat. As it melts, the water in the butter will cook-off. It can splatter so be careful that you don’t get burned.
- Once the butter starts to brown, swirl the pan or stir with a silicone or rubber spatula. You will see bits of dark specks collect on the bottom. These are the actual milk solids from the butter.
- Once the butter starts to brown it can go from dark to burning very quickly. Don’t leave it unattended.
- Once you’ve gotten it to a golden brown remove it from the heat and pour it into a glass or ceramic bowl so it stops cooking. Let it cool slightly.
Don’t forget to pin this amazing recipe!
These cookies are a bit more involved than your mix, scoop, and bake cookies but they’re totally worth it. Each batch makes 16 to 18 of The Best Chocolate Chip Cookies Ever, but they are worth every extra buttery second. Each perfect chocolate chip cookie is gently crispy on the edges, and chocolatey-gooey chewy in the middle.
Here are a few gadgets to help you make “The Perfect Chocolate Chip Cookie Recipe”:
- Parchment Paper – This is my favorite parchment paper. It’s important to know that there is an oven temperature rating on parchment paper. If you exceed it your parchment paper can catch fire in your oven. TIP: Don’t reuse your parchment paper once you’ve baked on it. I find that it dries out and can get brittle making it subject to catching fire.
- Baking Sheets – These sheet pans are durable and I have four of them so I can get everything baked in a jiffy!
- Open Skillet – I prefer stainless steel cookware. It allows me to see how my food is cooking and browning. It cleans up beautifully with Bar Keepers Friend (powder) and is durable.
- Cookie Scoops – Ever wonder how every cookie, meatball or muffin is the same size? Scoops! I use them a lot and own this set. I’ve had them for years!
We love cookies! You can find all of our cookie recipes here!
I use these cookies as a currency now. When I want to do something nice for someone I’ll whip up a batch of My Favorite Chocolate Chip Cookie recipe.
My little neighbor wanted to help bake up some Chocolate Chip Cookie Recipe from Scratch. I asked if we were making his recipe or mine. That was a rhetorical question of course. We made two batches. One for his house and one for mine because no one wants to share!
I’ve made this soft chocolate chip cookie recipe several times and love surprising John with them. I always have to leave him a little dough in the fridge. Life is short. Spoil the ones you love right?
Did you see the little nose sneaking in on John’s cookie? Poor girl didn’t even get a nibble.
Cooks illustrated is one of my favorite publications– for exactly the reasons you said…. I love how they tell you what works and what doesn’t! These were so good! They are one of my favorite cookies!
Thanks, Michele! I think you could write for this publication!
This was the best chocolate chip cookie I have ever eaten!!
Thank you, Michaela!
I do love a chocolate chip cookie – there’s something about classics that just never go out of style. I’m on the no-sharing train for this one!
I love the classics too and definitely hoarding my next batch of cookies, LOL!
I’m with John! I wouldn’t share either!! That browned butter is amazing in the cookies!
It’s definitely our favorite! Thank you!
We cannot get enough of these delicious cookies!
Thank you Nikki, they’re money in my bank!
I can never turn away for a delicious chocolate chip cookie! I’ve been mixing up cookie dough, baking a dozen then freezing the remaining dough. So nice to be able to pop a few in the oven for a fresh batch any time! THESE are delicious! I’ve been a subscriber to Cook’s Illustrated for years too!
Thank you, Sandra! I haven’t gotten that magazine for a few years but kept every single one of them.
I’ve entered cookie nirvana! These big chewy chocolate chip cookies will be a hit in our home too and I totally agree – spoil the ones you love. I’ll start here, thank you for an amazing recipe!
Thank you, Deb! I can get out of all kinds of trouble just by baking a batch of these cookies!
No wonder these are your favorite! They are absolutely DELICIOUS!!
Thank you, Brandi!
You always need cookies after exercising! These look wonderful – except for the nuts, as I can’t eat those, but I bet they’re just as good without. Thanks for the recipe!
No nuts in mine either! This is why we exercise.
Oh my gosh, this cookie recipe looks to die for! I will definitely have to try this one!
Thanks Michelle!
These cookies sound just fabulous! I love brown butter and the amazing nutty flavor it imparts, so these must be seriously good! Cant wait to make them 😀
Thank you! They are seriously yummy!
Reblogged this on babs1042.
Looks perfect! I must try this version next time I make chocolate chip cookies 🙂
Pecan, Chocolate and Vanilla… such a great combination. I’m feeling really hungry after indulging in a FF blog hop feast 🙂
Have a good weekend.