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!
My Favorite Chocolate Chip Cookie
- 1 3/4 all-purpose flour
- 1/2 tsp baking soda
- 14 tbsp butter unsalted
- 3/4 cup packed brown sugar
- 1/2 cup white granulated sugar
- 1 tsp salt
- 2 tsp vanilla extract
- 2 large eggs You'll use large egg plus one yolk
- 1 1/4 cups chocolate chips *chips or chunks (I prefer 60% bittersweet chocolate chips
- Preheat oven to 375°F. Adjust oven rack to the center. Line two baking sheets with parchment paper.
- Whisk all-purpose flour and baking soda together. Set aside.
- Melt 10 tablespoons of butter in a 10-inch skillet. Swirl until butter is golden brown. Pour into a large bowl. Add remaining 4 tablespoons of butter and stir until completely melted.
- Add brown sugar, white sugar, salt and vanilla extract. Whisk until completely combined. Add one whole egg and yolk. Whisk until completely combined, 30 seconds. Let rest for 3 minutes. Whisk for another 30 seconds. Repeat 2 more times. This mixture will take on a smooth silky texture once finished.
- Add flour mixture. Stir to combine. Add chocolate chips.
- Scoop 3 tablespoons of dough and roll into balls. Keep two inches apart on a baking sheet. Garnish by adding a couple of chocolate chips into the top.
- Bake 1 sheet at a time until cookies are browned on the edges, 8-10 minutes, rotating halfway through. Cool pan on a wire rack for 5 minutes and then remove the cookies from the pan right onto the cooling rack.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
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.