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The Best Chocolate Chip Cookie Recipe

The Best Chocolate Chip Cookie Recipe

"A few years back I went on a mission to find the best chocolate chip cookie recipe and this recipe from Bon Appetit was crowned the victor!" - Mitch (Doorway Drop Co-Owner)

Who doesn't love a classic chocolate chip cookie?! Warm and fresh from the oven, slightly crunchy around the edges, soft in the middle and loaded (and I mean absolutely stuffed) with chocolate! That's what I was looking for when I went on a personal quest to find the best chocolate chip cookie a few years back. I must have tested a dozen recipes using different ratios of sugars, different blends of flours, chocolates - added nuts (although I'm a purest and didn't really give those recipes a good try). After all the testing this recipe from Bon Appetit came out the victor in my eyes and what sold it for me? The brown butter!

What is Brown Butter

I call it liquid gold in cooking/baking, but essentially it is caramelized butter solids. It may seem daunting to make but it couldn't be easier. All you have to do is put butter in a pan, and over medium heat, boil it. It'll foam and sputter so keep an eye on it, making sure to stir it often so the milk solids in the butter don't stick to the bottom of the pan and burn, but after a few minutes you'll have a beautiful brown butter flecked with caramelized milk solids that smells incredible and brings an intoxicating nuttiness to any recipe. 

It's the perfect addition to a simple plate of pasta or, in this case cookies!

Brown Butter in a pan

Let's Talk Chocolate

You can't have a chocolate chip cookie without chocolate and what better chocolate to toss into your recipe than an incredible bean to bar chocolate like Coal Creek Roasters! Made right here on Vancouver Island, this bean to bar chocolate brings the perfect balance of sweetness and cocao to this recipe.

Choose Your Intensity

The best part of making your own cookies is you can customize it to your liking. With the chocolate in this recipe, play around with it. While it calls for 70%, I've made this recipe with all 70% chocolate, a mix of 70% and 80% and even tried it with 80/20 ratio of 70% and 100% chocolate to really pack the chocolate punch. It's totally up to you.

The Best Chocolate Chip Cookie

Check out Bon Appetit's recipe below 👇⁠


1½ cups (200 g) all-purpose flour (spooning into measuring cups, then leveling)

1¼ tsp. (4 g) Diamond Crystal 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

The Best Chocolate Chip Cookie


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.

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