Free account saves recipes
Sign in
Perfect Chocolate Chip Cookies (ATK)
America's Test Kitchen's brown-butter formula: nutty fat, an extra yolk, and a 375°F bake. Chewy centers, crisp edges, and a toffee note the original Toll House dough does not have.
Makes 16 × 62g cookiesGrams
Ingredients
Flours (100%)
- 248.0gAll-Purpose Flour
Other ingredients
- 3.0gBaking Soda
- 198.0gUnsalted Butter
- 99.0gGranulated Sugar
- 149.0gPacked Dark Brown Sugar
- 6.0gTable Salt
- 8.0gVanilla Extract
- 50.0gEgg
- 20.0gEgg Yolk
- 212.0gSemisweet Chocolate Chips
Instructions
Melt 10 tablespoons (142g) of the butter in a skillet until the milk solids turn golden and smell nutty. Pour into a bowl with the remaining 4 tablespoons (56g) cold butter and stir until melted and the bowl is just warm.
Whisk in both sugars until smooth, then the salt, vanilla, whole egg, and yolk.
Fold in the flour and baking soda just until combined, then the chocolate.
Portion into 16 mounds. Rest 30 minutes at room temperature, or chill if the dough feels greasy.
Bake at 375°F (190°C) until the edges are golden and the centers look slightly underdone, 10 to 14 minutes.
Cool on the sheet until set, then move to a rack.
Save this recipe to your free account
Create a free account to save this formula to your collection, scale batch sizes, and bake with hands-free cook mode.