Tabular Recipes.

BA’s Best Chocolate Chip Cookies

Total
40 min
Makes
16
Serves
BA’s Best Chocolate Chip Cookies
1½ cups plus 1 Tbsp. (200 g) all-purpose flour (spooning into measuring cups, then leveling)Place racks in upper and lower thirds of oven; preheat to 375°. Whisk 1½ cups plus 1 Tbsp. (200 g) all-purpose flour, 1¼ tsp. (4 g) Diamond Crystal or ¾ tsp. (4 g) Morton kosher salt, and ¾ tsp. (4 g) baking soda in a small bowl; set flour mixture aside.Cook ½ cup (1 stick; 113 g) unsalted butter in a large saucepan over medium heat, swirling often and scraping bottom of pan with a heatproof rubber spatula, until butter foams, then browns4 min · Scrape melted butter and any brown bits to a large heatproof mixing bowl and let cool 1 minute. Cut remaining ¼ cup (½ stick; 56 g) unsalted 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 1 cup (200 g) (packed) dark brown sugar and ¼ cup (50 g) granulated sugar and whisk, breaking up any clumps, until sugar is incorporated and no lumps remain. Add 1 large egg and 2 large egg yolks and whisk until sugar dissolves and mixture is smooth30 sec · Whisk in 2 tsp. vanilla extract. Using rubber spatula, fold reserved dry ingredients into butter mixture just until no dry spots remain, then fold in 6 oz. (170 g) bittersweet chocolate (60%–70% cacao), coarsely chopped, or semisweet chocolate chips (the cookie 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-paper-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 edges8–10 min · Let cool on baking sheets. Do Ahead: Dough balls can be portioned 3 months ahead; freeze on cookie sheets and then transfer to a resealable plastic bag. Bake from frozen, adding 1–2 minutes onto the cook time. Cookies can be baked 3 days ahead. Store in an airtight container at room temperature. Editor’s note: This recipe was first printed in April 2019 as “BA’s Best Chocolate Chip Cookies”; it has been updated for style. Head this way for more easy cookie recipes →
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

Ingredients

  • 1½ cups plus 1 Tbsp. (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

Stepssimplified

  1. 1Place oven racks in the upper and lower thirds. Preheat oven to 375°F. Whisk together 200 g all-purpose flour, 4 g Diamond Crystal (or 4 g Morton) kosher salt, and 4 g baking soda in a small bowl; set aside.
  2. 2In a large saucepan over medium heat, melt 113 g unsalted butter, swirling and scraping the bottom, until it foams and turns brown (about 4 minutes). Pour the brown butter and all browned bits into a large heatproof mixing bowl. Let cool for 1 minute. Cut the remaining 56 g unsalted butter into small pieces and stir into the brown butter (test with one piece first—it should melt without foaming or sizzling).
  3. 3Once all butter is melted, add 200 g packed dark brown sugar and 50 g granulated sugar. Whisk until fully incorporated and no lumps remain. Add 1 large egg and 2 large egg yolks; whisk until the sugar dissolves and the mixture is smooth (about 30 seconds). Whisk in 2 tsp vanilla extract. Using a rubber spatula, fold in the reserved flour mixture just until no dry spots remain. Then fold in 170 g coarsely chopped bittersweet chocolate (60–70% cacao) or semisweet chocolate chips. The dough should be soft but hold its shape when scooped; if it slumps, stir it together a few times and let rest 5–10 minutes.
  4. 4Using a 1.5-oz scoop (3 Tbsp), portion 16 balls of dough. Divide them between two rimmed baking sheets lined with parchment paper. Bake, rotating sheets only if browning very unevenly, until deep golden brown and firm around the edges (8–10 minutes). Let cool on the baking sheets.