THE FOOD LAB
Unraveling the mysteries of home cooking through science.
The Best Chocolate Chip Cookies
J. Kenji López-Alt Managing Culinary Director
Chewy chocolate chip cookies with crisp edges, a rich, buttery, toffee-like flavor, big
chocolate chunks, and a sprinkle of sea salt.
Note: For best results, ingredients should be measured by weight, not volume.
About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to
explore the science of home cooking in his weekly column The Food Lab. You can follow him at
@thefoodlab on Twitter, or at The Food Lab on Facebook.
Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a
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The Best Chocolate Chip Cookies
About This Recipe
YIELD: Makes about 28 cookies
ACTIVE TIME: 30 minutes
TOTAL TIME: 1 day
SPECIAL EQUIPMENT:
baking sheet, whisk, rubber spatula, 1 ounce ice cream
scoop
THIS RECIPE APPEARS
IN:
The Food Lab: The Science of the Best Chocolate Chip
Cookies
RATED:
Ingredients
8 ounces (2 sticks) unsalted butter
1 standard ice cube (about 2 tablespoons frozen water)
10 ounces (about 2 cups) all-purpose flour
3/4 teaspoon baking soda
2 teaspoons Diamond Crystal kosher salt or 1 teaspoon table salt
5 ounces (about 3/4 cup) granulated sugar
2 large eggs
2 teaspoons vanilla extract
5 ounces (about 1/2 tightly packed cup plus 2 tablespoons) dark brown sugar
8 ounces semi-sweet chocolate, roughly chopped with a knife into 1/2- to 1/4-
inch chunks
Coarse sea salt for ganish
Procedures
1. Melt butter in a medium saucepan over medium-high heat. Cook, gently
swirling pan constantly, until particles begin to turn golden brown and butter
smells nutty, about 5 minutes. Remove from heat and continue swirling the
pan until the butter is a rich brown, about 15 seconds longer. Transfer to a
medium bowl, whisk in ice cube, transfer to refrigerator, and allow to cool
completely, about 20 minutes, whisking occasionally. (Alternatively, whisk
over an ice bath to hasten process).
2. Meanwhile, whisk together flour, baking soda, and salt in a large bowl. Place
granulated sugar, eggs, and vanilla extract in the bowl of a stand mixer fitted
with the whisk attachment. Whisk on medium high speed until mixture is pale
brownish-yellow and falls off the whisk in thick ribbons when lifted, about 5
minutes.
3. Fit paddle attachment onto mixer. When brown butter mixture has cooled (it
should be just starting to turn opaque again and firm around the edges), Add
brown sugar and cooled brown butter to egg mixture in stand mixer. Mix on
medium speed to combine, about 15 seconds. Add flour mixture and mix on
low speed until just barely combined but some dry flour still remains, about 15
seconds. Add chocolate and mix on low until dough comes together, about 15
seconds longer. Transfer to an airtight container and refrigerate dough at least
overnight and up to three days.
4. When ready to bake, adjust oven racks to upper and lower middle positions and
preheat oven to 325°F. Using a 1-ounce ice cream scoop or a spoon, place scoops
of cookie dough onto a non-stick or parchment-lined baking sheet. Each ball
should measure approximately 3 tablespoons in volume and you should be able
to fit 6 to 8 balls on each sheet. Transfer to oven and bake until golden brown
around edges but still soft, 13 to 16 minutes, rotating pans back to front and
top and bottom half way through baking.
5. Remove baking sheets from oven. While cookies are still hot, sprinkle very
lightly with coarse salt and gently press it down to embed. Let cool for 2
minutes, then transfer cookies to a wire rack to cool completely.
6. Repeat steps 3 and 4 for remaining cookie dough. Allow cookies to cool
completely before storing in an airtight container, plastic bag, or cookie jar at
room temperature for up to 5 days.
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