Name: Perfect Chocolate Chip Cookies from Cook's Illustrated
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 ¾ c. flour; ½ teaspoon baking soda; 14 Tablespoons salted butter; ½ c. sugar; ¾ c. packed brown sugar; 1 teaspoon salt; 1 teaspoon vanilla extract; 2 eggs; 1 ½ c. chocolate chips

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While people often talk about the Perfect Chocolate Chip Cookies these ones really are! Browned butter and brown sugar add a delicious caramel note to these soft on the inside but crisp on the edge chocolate chip cookies. This recipe originally posted February 2012.

For years anytime I want something sweet to eat I’ve made cookies. While there are other types of cookies that I make the one that I keep coming back to is the chocolate chip cookie.

My traditional recipe is the Toll House cookie one. I think it’s the one that most people start with and if I don’t have time to look up a recipe it’s the one I use because I know it by heart. I’ve tweaked it over the years but the basic recipe is always the same.

However, I’m always open to new cookie recipes. Ten years ago I came across the recipe for Cook’s Illustrated Perfect Chocolate Chip Cookie. Since I started reading Cook’s Illustrated I’ve never had a recipe that hasn’t worked so I knew I had to try this one too.

Ingredients:

flour
baking soda
butter
sugar
brown sugar
salt
vanilla
eggs
chocolate chips

1. Preheat the oven to 375 degrees.

2. In a medium mixing bowl combine the flour and baking soda, set aside.

3. In a medium sized skillet heat the butter over medium high heat. Swirl the butter around in the pan until it has melted and has started to brown. Remove from heat and pour into a large heatproof mixing bowl.

4. Add the sugar and brown sugar to the butter and mix well. Whisk in the salt and vanilla.

5. Add both eggs and whisk for 1 minutes. Let the mixture rest for 5 minutes.

6. Whisk for another minute or until the mixture is shiny and smooth.

7. Pour the flour mixture into the wet ingredients and stir well until completely combined. Stir in the chocolate chips.

8. Scoop onto a cookie sheet and bake for 12-15 minutes.

I’d had my eye on this recipe since I first saw it one Christmas when my husband bought me Cook’s Illustrated. I clipped it and put it in my box of recipes to make later but it was only when I saw a photo of it on social media that I remembered it and decided to try it out.

We love cookie and baked goods that have brown butter in them. It gives the cookies a nutty and salty flavor that works so well against the chocolate chips.

While the batter looked a lot like my other chocolate chip cookie dough recipes, it was a little shinier and it smelled better. I was excited to put them in the oven and try them out.

Do I need to use both granulated and brown sugar?

No, you don’t need to use both but I would recommend it. If you only have one or the other that’s fine. Note that all brown sugar will yield a crispier cookie and all granulated sugar will yield a softer cookie.

Do I have to brown the butter? I don’t have a lot of time.

No you don’t have to but that’s what really makes this recipe. You can just put in softened butter but then this is like every other chocolate chip cookie recipe. The brown butter adds a nutty, caramel flavor that can’t be beat.

How do I know when my butter is perfectly browned?

It takes a little practice to do this but whenever the butter begins foaming and sizzling around the edges you really need to watch it. Keep stirring and your butter will begin to turn golden brown. The foam will subside and the milk solids on the bottom will toast and turn brown. It will smell buttery and nutty. Keep a close eye on it because you can easily burn it. At this point remove it from the heat immediately.

Can I make these cookies bigger or smaller?

Of course you can. If you make them smaller check them at 8-10 minutes of baking. If you make them larger check them between 14-16 minutes. It really depends on how large you make them.

Can I add different types of chips to this recipe?

You sure can! Butterscotch chips or cinnamon chips are amazing in this recipe. I’ve tried both and love them. While I haven’t tried them, I would think dark chocolate chips, peanut butter chips, or even espresso chips would be tasty in these cookies.

When I pulled them out of the oven they looked perfect. I grabbed one for myself and handed one to my husband. As my husband bit into it he immediately knew it wasn’t my usual cookie recipe. He looked at me and asked if it had brown butter in it. We both agreed that this was our new favorite chocolate chip cookie recipe.

The cookies are larger then the ones I normally make. They are just crisp on the edges then soft and chewy on the inside. The cookies are buttery and filled with chocolate goodness.

I officially changed my “go to” chocolate chip cookie recipe to this one ten years ago and I’m happy to report it’s still my favorite one!

More Chocolate Chip Cookie Recipes:

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