• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Barbara Bakes™
  • Home
  • About
  • Info
  • Contact
  • Press
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • Breads
  • Breakfast
  • Dessert
    • Cakes
    • Cookies
    • Ice Cream
    • Pastry
    • All Desserts »
  • Main Dishes
    • Beef
    • Chicken
    • Pork
    • Pasta
    • Meatless
    • All Main Dishes »
  • Side Dishes
menu icon
go to homepage
  • Home
  • About
  • Recipes
  • Baking Tips
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Home
    • About
    • Recipes
    • Baking Tips
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Dessert » Cookies

    Perfect Chocolate Chip Cookies

    Published by Melissa on October 13, 2011 | Updated June 10, 2022 | 48 Comments

    Pin
    Share
    Tweet
    Jump to Recipe

    Perfect-Chocolate-Chip-cookies

    If there is a perfect chocolate chip cookie recipe, this one may be it. It comes from America’s Test Kitchen so you know it’s going to be delicious and the recipe isn’t as fussy as many of the other “best” chocolate chip cookie recipes. You don’t have to use a mixer, worry about softening your butter, or refrigerate the dough for two days before baking.

    This is a chewy chocolate chip cookie with crispy edges. It’s not doughy or undercooked like a Mrs. Fields cookie because you let the cookies cool completely on the cookie tray. It has a richer flavor because you brown the butter before adding the other ingredients. My daughter loved them and asked if I added caramel to the cookies.

    Perfect-Chocolate-Chip-cookies-collage-Barbara-Bakes

    Last week I stopped by the delicious Sugar and Spice and All Things Iced. BreAna’s Perfect Chocolate Chip Cookies looked irresistible and I thought they would be the perfect addition to my 12 Weeks of Christmas Cookies. The recipe comes from Cook’s Illustrated and BreAna posted links to several other bloggers who also loved this cookie, as well as a link to a nice video of the America’s Test Kitchen episode at Serious Eats.

    My daughter wasn’t the only one who loved these cookies. We all devoured them. I made a few changes to accommodate my high altitude (about 4,000 feet). My adapted recipe is below. Let me know if you try them and think they’re perfect too!

    Image
    Print Recipe Pin Recipe Rate this Recipe
    No ratings yet

    Perfect Chocolate Chip Cookies

    Prep Time15 mins
    Cook Time12 mins
    Total Time27 mins
    Course: Cookies
    Servings: 2 and a half dozen
    Author: Barbara Schieving
    Prevent your screen from going to sleep

    Ingredients

    • 1 ¾ cups plus 1 tablespoon 9 ounces all-purpose flour
    • ⅜ teaspoon baking soda in other words ½ teaspoon minus ⅛ teaspoon
    • 14 tablespoons 1 ¾ sticks unsalted butter
    • ½ cup minus 2 tablespoon 3 ounces granulated sugar
    • ¾ cup 5.2 ounces packed dark brown sugar (I used light brown)
    • 1 teaspoon table salt
    • 2 teaspoons vanilla extract
    • 1 large egg
    • 1 large egg yolk
    • 11/4 cups semisweet chocolate chips or chunks
    • ¾ cup chopped pecans or walnuts toasted (optional)(I omitted)

    Instructions

    • Adjust oven rack to middle position and heat oven to 375º. Line 3 large baking sheets with parchment paper.
    • Whisk flour and baking soda together in medium bowl; set aside.
    • Heat 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, stirring pan constantly until butter is golden brown and has nutty aroma, 1 to 3 minutes.
    • Remove skillet from heat and pour browned butter in to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted. Add both sugars, salt and vanilla to bowl with butter and whisk until fully incorporated.
    • Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand for 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth and shiny.
    • Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.
    • Use a #40 cookie scoop, or about 1 ½ tablespoons dough, drop dough 2 inches apart on prepared baking sheets. Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 8-12 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack; cool cookies completely on the tray for 30 minutes before serving.

    Notes

    adapted for high altitude baking from Cook’s Illustrated May/June 2009

    Fairy Hobmother Giveaway:

    I was recently visited by The Fairy Hobmother, Ian from Appliances Online. (They are currently promoting the Bosch Logixx range of appliances.) The Fairy Hobmother brought me a $50 Amazon gift certificate and he can bring you one too!

    Just leave a comment on this post for a chance to be visited by the Fairy Hobmother. He found me when I commented on my sweet blogging friend and fabulous cook Megan’s Cookin’s Caprese Quinoa Salad post. Thanks Megan and Ian!

    12-weeks-of-Christmas Cookies & Sweets

    Be sure and check out all of the fabulous cookies the other 12 weeks of Christmas Cookies (and sweets) bakers baked up for this week.

     

    Pin
    Share
    Tweet
    « Coconut Cream Pie with a Chocolate Crumb Crust
    Moo Shu Pork »
    about us

    About Melissa & Barbara

    As of June 2022 Melissa Griffiths now is the one adding recipes. So think of it as Barbara Bakes, and Melissa too! Melissa and Barbara have been blogging friends for over 10 years and when Barbara was ready to retire and spend more time with her family, Melissa took over the site. Read more...

      • Facebook
      • Instagram
      • Pinterest
      • Twitter

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Fran@fransfavs.com

      October 25, 2011 at 10:19 am

      I just discovered your blog today and am having fun browsing! You should see a little bump in your impressions tonight. 🙂 I, too, posted these wonderfully perfect chocolate chip cookies–they are making the blog rounds for good reason. As I noted in my posting, this cookie may just the “the one.”
      http://www.fransfavs.com/2011/10/perfect-chocolate-chip-cookies/#more-1945

      Reply
    2. Sue

      October 19, 2011 at 4:30 pm

      Your cookie photo collage has convinced me to try this recipe! Oh my!

      Reply
    3. Libby

      October 16, 2011 at 4:31 am

      Cool cookies completely on the rack? Are you serious here? You haven’t been to my house LOL. These sound great and I will have to try them. I haven’t had a storebought choco chip cookie in ages because I just don’t like them anymore, no matter what the brand.

      I see you are gearing for Christmas – I’ll be lucky if I get a pumpkin carved this year 😉 Take care.

      Reply
      • Barbara

        October 16, 2011 at 7:19 am

        Hi Libby – that’s the same thing I thought when I read the recipe. lol Not eating a hot cookie is almost impossible at my house too. You are so right, homemade Chocolate Chip Cookies are infinitely better than anything you can buy, no matter the recipe. Enjoy!

        Reply
    4. betty

      October 15, 2011 at 10:33 am

      I would really like to take one of those cookies and dip it in milk <3

      Reply
    5. Judy

      October 14, 2011 at 9:43 pm

      These cookies are actually on my list to make. It’s not just the browned butter, it’s also the sitting and stirring of the batter that intrigues me. Guess they’re making their way through the blogosphere, as most ATK recipes do.

      Reply
    6. Sandi

      October 14, 2011 at 3:04 pm

      My little family would love these. Always looking for chocolate chip perfect-ness. Altitude of 4000 feet, are you in Colorado?

      Reply
    « Older Comments

    Primary Sidebar

    Welcome!

    Melissa and Barbara smiling

    Baking made easy! Sharing fabulous recipes for cookies, cakes, pies, breads and more. Barbara Bakes (and Melissa too!) Recipes from both of our kitchens to yours.

    Learn More »

    Popular Posts

    A collage of Ace-Blender-Tomato-Basil-Soup-Barbara-Bakes

    Ace Blender Tomato Basil Soup

    Peaches in various stages of slicing

    How To Slice Peaches

    Strawberry cheesecake with an Oreo crust and topped with whole strawberries drizzled with a shiny red glaze

    Strawberry Cheesecake with an Oreo Cookie Crust

    A sweet, moist, dense key lime pound cake drizzled with a tart key lime glaze. A delicious Southern twist to a traditional pound cake.

    Key Lime Pound Cake

    Footer

    ↑ back to top

    SEEN ON

    as seen on promo graphic

    SEEN ON

    as seen on promo graphic

    About

    • Home
    • About
    • Contact
    • Press

    Browse

    • Recipe Index
    • Popular
    • Baking Tips
    • Travel

    Subscribe

    • Newsletter
    • Facebook
    • Instagram
    • Pinterest

    As an Amazon affiliate, and affiliate with other businesses, I earn from qualifying purchases.

    Copyright © 2022 barbarabakes.com. All rights reserved. DISCLOSURE - PRIVACY POLICY.