I’m not really sure where the summer has gone. I swear it was just last week that I was making a list of everything I wanted to do this summer and I may have tackled a few of the things on the list. We did a lot of traveling, however not much as a family. Looking back at this past summer I vividly remember trying out this new chocolate chip cookie in June. It does not seem that long ago and yet, here I am. Getting ready to go back to school, filling in the calendar with everyone’s schedule and starting to research meals to prep for busy fall nights ahead. While I do dread the end of summer, I do look forward to some routine and consistency of breakfast, lunch and dinner. The past few weeks have been a total food train and I need to get off. And with that statement, I give you the best chocolate chip cookie I have made in a long time.
I will correct that statement by saying this isn’t the best chocolate chip cookie I ever ate. That award goes to Levain Bakery in NYC. But, I don’t live in NYC and I can’t replicate that cookie. I generally like a chocolate chip cookie to be thin and crisp which is obtained with more butter and a higher white sugar to brown sugar ratio. Commercial cookies like Tate’s is my ultimate cookie of choice.
I was taking a walk in early June and listening to Bon Appetit’s podcast and was listening to an episode where Chris Morroco spent endless hours making the best chocolate chip cookie. He approached it very scientifically (as most should in baking) and explained his choice of ingredients, proportions and technique in great detail. The result he promised was a cookie with crisp edges, a chewy middle and a distinct butterscotch flavor.
With the exception of dark brown sugar that was needed for the recipe I had everything that I needed..so I quick run to the store I was ready to make the promised best cookie. One of the things I liked about this recipe is that you can make the cookies on a whim. You use melted, browned butter so there is no need to take the time to have the butter soften. There is also no need to get the mixer out. It’s a bowl and wooden spoon recipe. So while there is no licking of the beaters, clean up is a breeze.
Bon Appetit’s Best Chocolate Chip Cookies (recipe by Chris Morroco)
Makes 16-18 cookies, depending how much raw dough you eat.
- 1½ cups (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
- 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; 113 g) 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; 56 g) 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 (the 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-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.