Cookies, Dessert

BA’s Chocolate Chip Cookie

chocolate-chip-cookieThese cookies are from the Bon Appetit’s website and are billed as the perfect chocolate chip cookie. I had found the recipe about a month ago, and when I realized it was National Chocolate Chip Cookie Day last week I knew I needed to make them. These are much bigger cookies than I usually scoop but they are really delicious. There is no mixer or chilling required so if you are in the mood for immediate gratification from a homemade chocolate chip cookie then this is your recipe.

  • 1½ cups all-purpose flour
  • ¾ tsp  kosher salt
  • ¾ tsp baking soda
  • ¾ cup (1½ sticks) salted butter, divided
  • 1 cup dark brown sugar, packed
  • ¼ cup granulated sugar
  • 1 large egg
  • 2 large egg yolks
  • 2 tsp. vanilla extract
  • 6 oz. bittersweet chocolate (60%–70% cacao), coarsely chopped, or semisweet chocolate chips

Place racks in upper and lower thirds of oven; preheat to 375°. Whisk flour, salt, and baking soda in a small bowl; set aside. Cook ½ cup (1 stick) 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) 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 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. 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.

*I used a scale to weight out 1 1/2 oz balls of dough because my cookie was only 1 oz

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