My favorite Chocolate Chip Cookie Recipe

In my lifetime, I have probably tried baking at least 50 different Chocolate Chip Cookie recipes. From the infamous Neiman Marcus Cookies when I was in high school, to the crispy pan banging cookies, from the trusty Tollhouse Cookie Recipe to the slice and bake Pillsbury, to the King Arthur Baking Recipe of the Year that included a tangzhong dough - and from a recommendation of a friend, I think I've found it.

The Best Chocolate Chip Cookie

Recipe by Broma Bakery

Ingredients

  • 3/4 cup (168 g) unsalted butter
  • 1 cup (200 g) brown sugar, packed
  • 1/4 (50 g) cup granulated sugar
  • 1 egg + 1 egg yolk, room temperature
  • 1 tablespoon pure vanilla extract
  • 1 3/4 cup (220 g) all-purpose flour
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon kosher salt + more flaky seat salt for sprinkling
  • 1 1/2 cups semi sweet chocolate (225 g), chopped

Instructions

    1. Brown the butter over medium heat, stirring constantly until the butter begins to foam and turns a golden brown, emitting a nutty aroma. Make sure you only brown the butter lightly. When butter browns the liquid evaporates off which can dry out your dough. As soon as the butter starts to turn brown and smell nutty, take it off the heat to prevent any more liquid from escaping.  Take butter off the heat and allow to cool.
    2. In a large mixing bowl combine the cooled brown butter, brown sugar, and white sugar. Beat until mixed together. Add in the egg, egg yolk, and vanilla extract. Mix well.
    3. In separate bowl mix together the flour, salt and baking soda. Mix half the dry ingredients into the wet until everything comes together. Slowly add in the remaining flour a little bit at a time, stopping if the dough starts to get too dry.* Fold in the chocolate. Do not over mix.
    4. Refrigerate the cookie dough for at least a half hour, or overnight.
    1. When you are ready to bake the cookies, preheat the oven to 350°F and line a cookie sheet with parchment paper. Use a 1.5  or 2 ounce cookie scoop to scoop the cookie dough out into balls, placing them 2 inches apart on the prepared sheet. Bake for 11 minutes*, or until the edges are just golden brown and the centers have puffed up but are still gooey.
    2. Allow to cool before eating!

Check out Broma Bakery's website for all of Sarah's helpful notes and tips!

Samantha's tips:

  • Chocolate quality - the better the chocolate the better the cookie, seriously. I made it the first time with Guittard chocolate that was gifted to me for Christmas. I loved the cookies but knew I wanted to try the cookies with something more readily available - and didn't need to be special-ordered. So I also tried the recipe with the WORST chocolate chip cookies I own (the red bag from Costco) and they were still super good.
  • Refrigerate the dough overnight ideally or at minimum for 2 hours.
  • Weigh out/scoop them onto parchment when they're still super pliable before refrigerating them.
  • Add the salt after they've been baked, it led to a better distribution of salt. I learned this when I forgot to salt them before they went into the oven. One of those happy mistakes.
  • After you scoop out 2 oz portions, you can freeze them and bake them from frozen! I baked them for about 13 minutes from frozen.
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