Cook’s Illustrated Perfect Chocolate Chip Cookies
Cook’s Illustrated Perfect Chocolate Chip Cookies are large, bakery-style cookies made with browned butter and dark brown sugar for a toffee-like flavor and soft texture.
Can we talk chocolate chip cookies today?
I feel like I have been to the moon and back when it comes to how many chocolate chip cookie recipes I’ve tried over the ten year span since I started this site. I’ve done the back-of-the-Nestle-bag thing, the pudding chocolate chip cookies, the thick and chewy chocolate chip cookies, the copycat soft batch chocolate chip cookies, the New York Times chocolate chip cookies, Alton Brown’s “The Chewy” chocolate chip cookies, and I’ve created my own versions of some of those, too.
For the longest time, the Cook’s Illustrated/America’s Test Kitchen thick and chewy chocolate chip cookies were my go-to cookie. Then I made the New York Times chocolate chip cookie recipe (from Jaques Torres) and my world was turned upside down. Enormous cookies, super thick and chewy, dark chocolate, flaky sea salt… they were a dream! But they also involved planning ahead, which isn’t always possible when you want cookies RIGHT NOW (or at least in the next two hours). So, I sort of made my own version of that (as well as a peanut butter cup version that is like whoa).
As you can see, I’m a tad bit, shall we say, non-committal when it comes to my chocolate chip cookies… always looking for the next best thing. But, life’s too short to miss out on the opportunity to uncover the most amazing, PERFECT chocolate chip cookie ever, right?
Last weekend, I returned to this Cook’s Illustrated perfect chocolate chip cookie recipe that I had tried multiple times nearly five years ago. I had been underwhelmed with it at the time, but perhaps time heals all wounds because as far as I’m concerned, they turned out absolutely perfectly this time around.
What Makes a Perfect Chocolate Chip Cookie?
Admittedly, this is totally subjective and you and I may not see eye-to-eye on it. Heck, my husband and I have VASTLY differing opinions on what makes a chocolate chip cookie perfect, so when I can create a cookie that we both REALLY LIKE, it’s a huge win.
This is what I need from my perfect chocolate chip cookies:
- Soft, thick and chewy – this is a must! I refuse to waste calories on thin cookies or crunchy cookies. Unless you’re giving me a biscotti, pizzelle, or some other cookie that is inherently crunchy, it needs to be soft and chewy. End of story.
- It needs to be EASY. Chocolate chip cookies are the ultimate “throw them in the oven for an afternoon snack” type of cookie. Sure, there is room for the fancy, chill-the-dough-for-days type, but my perfect cookie needs to be low maintenance.
- There needs to be enough chocolate chips. This should go without saying, but if I can take a normal-size bite and manage to not get even one chip, then the amount of chocolate chips is seriously lacking.
These Cook’s Illustrated perfect chocolate chip cookies check off all of my requirements above, AND it’s a cookie that my husband and I both loved. Total home run here!
What Makes These Cookies Different?
There are a few different aspects to these cookies that makes the “perfect” moniker worthy:
- While the thick and chewy chocolate chip cookies use melted butter, this recipe takes it a step further and actually browns the butter. Using browned butter really ups the complexity of the flavor; nothing bad has ever come from browned butter, that’s for sure!
- Most soft and chewy cookies use more light brown sugar than granulated sugar to keep that soft texture, but this one uses dark brown sugar that, along with the browned butter, gives these cookies a hint of butterscotch and toffee flavor.
- A little less flour and the addition of an egg yolk adds to the soft texture.
Perfect! Seriously, the Cook’s Illustrated Perfect Chocolate Chip Cookies are utterly fantastic cookies. They can be whipped up quickly, they have great flavor, and the perfect texture – golden brown, wrinkly edges and soft and puffy centers.
My only regret is not making a double batch of these!
One year ago: Tortellini in Parmesan Cream Sauce with Spinach and Sun-Dried Tomatoes
Six years ago: Waldorf Salad
Cook's Illustrated Perfect Chocolate Chip Cookies
- 1¾ cups (218.75 g) all-purpose flour
- ½ teaspoon (0.5 teaspoon) baking soda
- 14 tablespoons unsalted butter, divided
- ¾ cup (165 g) dark brown sugar
- ½ cup (100 g) granulated sugar
- 1 teaspoon salt
- 2 teaspoons vanilla extract
- 1 egg
- 1 egg yolk
- 1¼ cups (225 g) semisweet chocolate chips
- 1. Preheat oven to 375 degrees F. Line 2 large (18x12-inch) baking sheets with parchment paper.
- 2. In a medium bowl, whisk together the flour and baking soda; set aside.
- 3. Heat 10 tablespoons of the butter in a 10-inch stainless steel or cast iron skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling the pan constantly until the butter is dark golden brown and has a nutty aroma, 1 to 3 minutes. Remove skillet from heat and transfer the browned butter to a large heatproof bowl. Stir the remaining 4 tablespoons butter into the hot browned butter until completely melted. Set aside and let cool to room temperature.
- 4. Add both sugars, salt, and vanilla to the bowl with the butter and whisk until fully incorporated. Add the egg and egg yolk and whisk until the mixture is smooth with no sugar lumps remaining, about 30 seconds. Let the mixture stand for 3 minutes, then whisk for 30 seconds. Repeat the process of resting and whisking 2 more times until the mixture is thick, smooth, and shiny. Using a rubber spatula or wooden spoon, stir in the flour mixture until just combined, about 1 minute. Stir in the chocolate chips and give the dough a final stir to ensure there are no hidden flour pockets.
- 5. Scoop the dough into 16 even portions, each about 3 tablespoons, and arrange them 2 inches apart on the prepared baking sheets, 8 dough balls per sheet.
- 6. Bake the cookies 1 tray at a time until the cookies are golden brown but still puffy, and the edges have begun to set but centers are still soft, 10 to 14 minutes, rotating the baking sheet halfway through baking. Transfer the baking sheet to wire rack and allow cookies to cool completely before serving. Cookies can be stored in an airtight container at room temperature for up to 3 days.
- It is recommended that you use weight measurements for the best results.
- You can use light brown sugar instead of dark, but the characteristic butterscotch/toffee flavor will be less pronounced.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
This is my go to for a cookie recipe! Every where I’ve brought them people rave about them. I’ve even had people pay me to make them! I let them sit in the fridge over night then come to room temp before baking the next dat. This hydrates the dough and allows for the cookies to be perfectly chewy for a lot longer in storage!! Also I use a mix of milk chocolate, semi sweet and dark chocolate chips, oh my yum!
I just baked these. While I know it’s “forbidden,” I tasted the raw dough and the toffee flavor was very present. It was mostly gone in the baked version. The overall texture is perfect and these are very good cookies but was hoping for a lot more toffee flavor in the end. My husband loves them.
I know my response is well after the fact, but just to let you know: raw cookie dough is perfectly safe. Don’t worry about the little bit of egg in there. There’s a reason ppl have been eating raw dough for forever: it’s yummy! So enjoy and no worries!
Love these but need the butter measurements in grams if possible – It’s too hard to spoon it out of the fridge…
Hi Cheryl, It would be 142 grams to start with (that you brown), then the remaining 57 grams that you stir in at the end. Hope that helps!
Hi, I get so confused with using browned butter. So in this recipe, you start out by measuring 142 grams, then you brown it. After it’s browned, pour into a container and add 57 grams of butter that hasn’t been browned.
Should I use grams only because sometimes butter doesn’t come in sticks, but in blocks, so you are unable to cut off individual tablespoons.
Can you tell me if this is correct.
So the total weight of the butter (browned and unbrowned) is 199 grams?
Can someone please help.
This cookie is amazing but if you choose to brown the butter add 1/2 teaspoon salt instead of 1 teaspoon salt. If you don’t have time and simply melt the butter in the microwave, the 1 tsp of salt works great.
I’ve made these and had them come out perfectly…in Kansas….but flat and greasy in Colorado. What adjustments should I make in Colorado at 5,000′?
Hi Larry, I have tons of altitude baking tips in this post that might help: https://www.browneyedbaker.com/high-altitude-baking-tips/
I have made these cookies over 24 times. After the 4th time, I did start changing up the methods and they did indeed come out different ways. My overall impression is that melting/browning the butter rids the cookies of far too much moisture which is why the cookies are dense, cracked on the top. You have to understand that the recipe was made by someone who was not a baker. Most cooks on ATK are not bakers and while I love the show very much and never miss it. There’s a lot that can be gleaned from French bakeries and professional bakers whose Youtube channels I frequent.
Bakers weigh. Companies weigh because they have to maintain consistency. You save so much time, it’s amazing. I learned how to out of necessity (I develop recipes for companies and my own in my free time) and the reason why so many American (relax, I’m American lol) home cooks have problems is because they do not weigh.
The last batch of these cookies sealed it for me. Dry, dense, cracked on top, wrinkly (because of the melted butter method) They’re good, but they can be better and if we’re going to take the time to make cookies, shouldn’t they be the most amazing!?
-This recipe has far too much flour which is why they have you add an egg yolk. Adding an egg yolk actually changes the butter flour ratio which in essence changes the entire recipe which is the reason they appear dry and cracked and wrinkly.
-If you do brown the butter, make sure to add some moisture back into the recipe. Like in Alton Brown’s recipe, he adds 2 tbsp. of milk. I tried that once and it was very good, very delicious.
-Truthfully, if you want a great cookie, the ATK gluten-free chocolate chip cookie is far better. In a blind taste test, all of my customers preferred it over this recipe. I wasn’t surprised as that recipe was worked on be several testers.
-The brown sugar to white sugar ratio of this recipe is fantastic. I’d keep it going forward. However, the method of whisking for 3o seconds, resting for three is really counterintuitive and doesn’t “work”. You’re talking about an extra ten minutes there!? What were they thinking?
What I would keep is the 3 tbsp. portion, the 370 temperature (though I think that 365 is best), NOT chilling the dough and reduce the chips portion as chocolate chips ingredients vary too much. Avoid Tasty’s recipe. Yuck. Very sweet. Too sweet, and two small.
My husband requested these for the Thanksgiving potluck at work.
Best cookie recipe that I’ve found & made.
I first found the recipe in 2011 & was unimpressed at first.
The next few times making the cookies from the chocolate chip bag resulting in thin & flat was it. I threw all those recipes out & put 5 stars on this recipe!
No baking powder needed?
I love this recipe, and want to make it for my wedding. If I made it a few weeks ahead and put it in the freezer, do you know how it affects the leavening? Would you pre-shape the cookies and bake from frozen or in a big puck, tha and then bake? Thanks for your help!
I would pre-shape before you freeze.
This cookie comes out like the “ideal” chocolate chip cookie – chewy but slightly crisp exterior. Really great!! Only change I made was adding extra 1/2 tsp baking soda. I like my cookies puffy.
Best cookies I’ve ever made, including the Jacques Torres recipe. And I could have eaten ALL the dough. YUM! THANK YOU!
I couldn’t get enough of these cookies. Glad they were for a party and I had to shut the lid or I would’ve eaten more.!
Batter was very thin. Measured by weight. Got 10 cookies. Called for 149 grams dark brown sugar. About 3/4 cup. My scale says 149 is about 1/4 cup. Flour looked to be a bit light by weight as well.
So, where did I or you miss here? My scale is accurate.
Mine was a lil soft to buf it wasnt bad you should be fine in the end if necessary just measure by cup and not by weight i did by cup for years its just a lil more crispy
Tried this today and they were great! Put it in a 180*C oven though, after the bottoms were getting too brown with the recommended 190*C temperature. Other than that, followed the recipe exactly!
This is the ONLY cookie recipe I make. I have tried plenty of others. The texture and browned butter toffee taste is totally unparalleled. I bring these in to work whenever I make them and they are always incredibly popular. The first few times I made the recipe to the letter – now I like to add walnuts and make 12 larger cookies instead of 16 smaller. When they’re larger they need to bake a little longer but the texture is sooo good.
Made these tonight and they were AMAZING!!! Thanks for sharing the recipe!
Absolutely the most delicious chocolate chip cookie I’ve ever had! They turned out plump and chewy. I made smaller cookies from the dough (yield 36 cookies) and have a gas oven that runs hot, so lowered the cooking temperature to 340 degrees and cooked for 11 minutes. Perfection!
Does the cookie dough need to be refrigerated before baking? I thought it was funny that the recipe didn’t call for refrigerating the dough, and my cookies turned into one giant, flat cookie.
Hi Caroline, This particular recipe does not require refrigeration prior to baking. It is important that the butter cools to room temperature prior to baking. Also, be sure to weigh the ingredients and adhere to the mixing, resting, mixing, resting directions. I hope that helps!
I made these for the first time today. I followed the recipe exactly and they are the puffy and taste amazing. Best chocolate chip cookie ever.
I make these cookies all the time! They’ve turned out great every single time. I think browning the butter is what makes them so good. I add a sprinkle of coarse salt on them as soon as they come out of the oven.
People rave over these and always ask me for the recipe…I gladly pass along the link to this site!
These are not my tips, but I have used them all to great effect.
1. Use European butter (higher fat content than American butter) because it’s so much more flavorful.. Plugra is a good brand.
2. BEST TIP: Make cookie batter 72 hours before you want to bake them, refrigerating the dough (vastly enhances and improves flavor).
3. Remove cookie dough from fridge and bake it from its cold, hard state (they will bake up higher and look more much more attractive).
4. Take them out when they look just barely undone on the top of the cookie. This will keep them chewy longer.
5. Bake on a slipmat or parchment. They will come off of the tray more easily and be less likely to become misshapen, though you technically do not need to use them).
P.S. In case you’re curious, the reason why Cook’s Illustrated has you rest and whisk the butter/sugar/egg batter three times is to fully dissolve the sugar crystals!
Loved the recipe and the result was a lovely butter scotch chocolate chip wonderful…nice crunch on the outside lovely chewy center. I will make them again and again thank you for sharing.
Aroha from New Zealand
The original recipe has chopped toasted pecans.,..and that puts them over the top.
??? *and than puts them over the top of the cookies. Both work but its “them” not “that”
Yesterday, I was on the search for a chocolate chip cookie recipe. I even read of the reviews before I made it last night. The idea of browning butter baffled me. I was like this is something new I have to try it. I followed the recipe exactly except we only had regular brown sugar and egg beaters instead of eggs and I also made the cookies slightly bigger so it made ten. The smell of browning butter smells amazing. After the cookies were done I let them cool before I put them away and I ate one. When I say this is the best chocolate chip cookie recipe. I put them in the oven for 10 minutes so when I bit into the cookie just the rim had a little crunch. After you pass the crunch you get a warm gooey chocolate chip cookie with that slight toffee/caramel taste. This is my new favorite cookie recipe and I promise you that I will make it many many more times to come. Also, a lot of people were saying that their cookies came out thin and flat, but when I did it they came out beautifully. Thank you so much for the explosion of flavors in my mouth.
This is a great cookie recipe! As advertised the cookies were crispy, chewy and richly flavored with brown sugar and chocolate. Made the recipe just as stated except ( don’t the “excepts” make your eyes roll?) I doubled it and added chopped pecans because why wouldn’t you? Definitely my new go to chocolate chip cookie.
I made these and the thick and chewy chocolate chip cookies and took both to work today. These were the winner among my co-workers (although no one seemed to mind the others!).
These look so good – I love how simple they are!
Whipped these up after reading your post this morning. They are beautiful! My new favorite recipe! So easy to make.
The original CI Thick & Chewy has been our favorite for years. I did try this recipe, like you did a few years ago and it did not replace my favorite. I’m going to give it another chance soon! They look perfect!
This is my all time favorite chocolate chip cookie recipe!!! Love, love, love them!
Oh Michelle…I already have a stick of browned butter waiting on the cabinet for me to mix up some cookie dough. I was just going to tweak the basic Toll House recipe by browning one of the sticks of butter and see if it enhanced the flavor profile. Maybe I’ll try this Cook’s recipe instead. I’ve been craving chocolate chip cookies since last week when I made a batch for my daughter’s school bake sale. I don’t bake much anymore and when I do it is usually it all leaves the house. :( Thanks for the post!
Can you please explain how you got a “stick” of browned butter, how do you turn it into stick form? Thanks
I prefer a crisper, or less chewy/soft chocolate chip cookie. It doesn’t have to be as hard as a Chip Ahoy cookie, but I lean that way vs. chewy. Any suggestions? Thank you! I do also love the NY Times recipe and browning butter is my new favorite flavor. Yum!
Hi Beth, I really am not a great person to ask because I go out of my way to make sure my cookies and super soft and chewy, ha! But some general tweaks you can make would be to use a whole egg instead of just the yolk, and adjust the sugar amounts so that you have more granulated sugar and less brown sugar. I’ve never done either, but those would be a good starting point!
Stella Parks, of Serious Eats and Bravetart.com, talks about bleached AP flour v. unbleached AP. What I’ve gathered from her comments as the bottom line is that in many cookie recipes bleached flour will cause the cookies to spread more. Sometimes that’s a good thing, and sometimes not, depending on the effect you want. Previously I hadn’t bought regular (bleached) flour in years, but I’ve recently picked some up to test this out.
These look delicious! I can’t pass up a good chocolate chip receipe..
I’m definitely a chocolate chip cookie snob. I’m not ashamed to admit it. I’m partial to the cookies we made at the bakery where I worked. Sadly, when it closed, I never thought to take the recipe with me (I managed to grab a few before the auctioneers took the book). I know our recipe was similar to this, but we used mini chocolate chips…and a LOT of them. That made for a lot of melty chocolate in every bite. I’m going to try this recipe, but sub the mini chips and see if we have a winner.
So funny you mention that, Diane! There’s a bakery near my in-laws that has amazing chocolate chip cookies, and they use mini chocolate chips, so there is a TON of chocolate in every bite. Genius!
I always make the NY Times Chocolate Cookies.
Which do you prefer?
Yes, we like the soft ones.
Hi Rena, Such a tough choice! These are closer to a “classic” chocolate chip cookie, but I love how massive the NYT ones are, along with the dark chocolate and flaky sea salt. If you offered me each, I’d probably choose the NYT cookie :) BUT! This one is still delicious!
Whoa. I made these last week! I did make a double batch so that I could store frozen dough in the freezer. Never have done that so I impressed myself. :) I love nuts in chocolate chip cookies but always omit them since they’re not preferred by my children. Well, this time I kept some dough separate and put in toasted pecans. I def agree with you that the browned butter really adds to the flavor. So good.
I recently found a new favorite CCC. Check out the Malted Chocolate Chip Cookies from Serious Eats.
I think we keep trying new CCC recipes because they are all pretty low risk v. High reward as recipes go. And wouldn’t it be a shame to miss out on the ultimate one?
Oh I’ll have to try that one, thanks for the suggestion! And yes, I would hate to miss THE ultimate one!
I going to make these next weeke. I just made my favorite ccc recipe for my husband I just love the extra hints of vanilla in them …..
Brown butter and dark brown sugar sound amazing in a ccc!! I recently made caramel with dark brown sugar and could have eaten it all with a spoon!
I made this recipe a couple of weeks ago for a get together with teens and adults, and they were a huge hit! I had several people ask for the recipe saying they were the best ever!
I have to confess I changed a few things.
-because of time issues I had to make the dough and scoop onto baking sheets the day before baking.
-I didn’t have the recommend size dish year so I used a number 40.
-I love a little pinch a flake he sought on my chocolate chip cookies, so I finished them off with that.
Have you ever tried Ree Drummond’s Chocolate Chuck Cookies? I would love to know your thoughts.
Thanks for sharing your feedback and adjustments! I haven’t tried those cookies, will have to make them soon!
I love this recipe. I haven’t made another choc chip cookie recipe since I found it.
I love trying different cc cookie recipes! I’ve never used browned butter before, it’s so crazy how one small change creates a completely different cookie!
I really want to try baking these cookies, but as I am in the UK I am not sure what the weight equivalent of 10 tablespoons of butter is? Are you able to help me.
Do you have a conversion chart anywhere on your website for us non-American cooks who don’t use cups etc – it would be really helpful for us. Thanks
A tablespoon of butter is about 15 grams. So 10 tablespoons = 150 grams.
Hi Philippa, Sorry that I didn’t break that out in the instructions – should be 141 grams. I am posting grams on all new recipes, as you see above, but am working on a chart, too!
I tried out this recipe for the first time last fall and my maybe seventh batch is in the oven. The only time they turned out too flat was when I disregarded the directions and put two pans in at once (the things we do when we’re in a hurry :)). I always get tons of compliments on these and they are the perfect balance of soft and crispy. Thanks for sharing!
To bake these extra special use the Guittard semi sweet chocolate chips. Makes a huge difference.?
I was searching for a chocolate cookie recipe that I hadn’t tried yet, but one that came highly recommended. I came here and was intrigued by all the varying results. So. off to baking I went. I didn’t think I would really do the process of mixing and resting several times although once I had taken all the time to follow the butter browning steps I forged on. The only thing I really did not do was cool the melted butter to room temp, there did seem to be some debate about that. And, I was getting anxious for a cookie. Mine look like the ones that BEB has pictured, definitely not puffy. However, the texture was very chewy and the depth of flavor, very noticeable. I really liked these. I will say the parchment paper was so greasy that I could not use it for another batch. I am going to refrigerate the rets of the dough and see what the difference might be in the look of the cookie. Certainly going to keep this recipe on hand, it is a new winner for me. (I did like that I could do this all by hand and didn’t have to use the Kitchen Aid at six in the a.m. when the cookie craving hit me!)
I’ve used this recipe over 400 times. Yes, I bake A LOT
I learned by trial and error.
It’s still the best recipe but I do tweak it.
Note that 1 3/4 c flour is not equivalent to 8 3/4 oz flour. I weighed the flour at 8 3/4 oz and cookies were not good. Went back to the drawing board and confirmed that 1 3/4 c weighs about 7.4 oz.
I’ve never had a problem with Michele’s version and my cookies do not come out flat like in the Toll House original, however I do double the vanilla and scoop/scrape my flour instead of weighing it. I ALWAYS double this this recipe when I make it and use two bags of chips (with 11oz bags, I’m not dithering over 2oz of chocolate chips). No problems with any of these changes. I’d perhaps check freshness of your baking soda, if the cookies are “too flat.” You may also want to check the temp of your oven with a gauge to see if it is actually reading 375. These cookies need the higher temp (many cookie recipes call for 350) to get that kick off. If your oven temp is off, that might be why.
By the way, access to the original CI Perfect Chocolate Chip Cookies recipe is available to subscribers. You may find it online, but any posting of it probably violates their copyright. I always appreciate how Michele states clearly where her recipes come from and that they’re adapted.
Wow…. Best cookies ever!
Does anyone have the original CI recipe they would be willing to share, I have heard of it but never tried it.
Shame on you all! I have made these cookies often. 1) If you follow the Cook’s Illustrated recipe exactly you will have perfect chocolate chip cookies every time. But you have to follow their recipe. 2) This is not the exactly the Cook’s Illustrated recipe. Go to their website and watch the video before you make these cookies. A subtle change such as not using Ghirardelli semi-sweet chocolate chips but using another chip or chucks can significantly alter taste and texture. They discuss this in the video. If you want to make twice as much, don’t double the recipe just make two batches. There are reasons they are so explicit in what they do as they explain in the video. So any problem with this “close enough” recipe is because it is just close enough. BTW I am not trying to sell a brand of chocolate, just passing along my experience.
Thank you!! I’ve used this recipe for years and have perfect cookies EVERY time. I’ve used Nestle chips/chunks to premium Belgian chocolate discs, and the overall flavor & texture of the dough still shines. My favorite CC recipe.
I make these browned butter cookies all the time. The secret to keeping them from going flat is to refrigerate them. I do overnight and up to 24 hours. In fact I chill all of my cc cookie recipes. There is something about that step that gives cookies body. I am going to try your pudding mix cc cookies though too! They look beautiful!
Just recently discovered your blog – and love it! I’ve made this recipe over a dozen times and the original recipe doesn’t say to cool. This is to allow the sugars to actually melt with the butter, giving it the rich caramel taste. Maybe that’s why some are coming out flat?
Seriously, I’ve just tried to make these cookies. They are incredible, the recipe is absolutely perfect!!! Well, I had to do some “adaptations” for making them -since I’m Italian and the American units are not so easy to understand for me-, but -particulary for your directions- really, thank you! I love them.
I have been making these cookies for over 3 years. I will not make any other chocolate chip cookie than these. When I make these, I double the recipe to use one bag of chips. I only use Ghiradelli chocolate (the better the chocolate, the better the taste, IMO). I brown my butter (I don’t use unsalted) until it is almost burnt. I whip my butter, sugar, eggs and vanilla, then use my beater bar for the rest. I doctored up my recipe; up the flour to 2 cups and up the baking soda to 1tsp. I have wonderfully fluffy, raised, perfectly browned, perfectly crisp, perfectly chewy cookies. I use whatever nuts I have in my cupboard. I hope this helps for all of you that are having problems with flat cookies. Eating some as we “speak” and they are delicious!!!
I also don’t make my cookies as large as suggested. Mine are smaller and I cook them at 375* for 12 minutes.
Hi Carla, just double checking, did you say you don’t use unsalted butter? If so, is this giving your cookies a better flavor? Please advice.
Thank you! I agree on all your revisions. These are awesome cookies……keep trying until they meet your expectations, it’s well worth it.
Did you use unsalted butter?
Yes, the recipe states unsalted butter.
Wow Made the second batch mixed together and let rest. Baked them and still so salty they are inedible! So disappointed. Any tips from anyone that can help if I want to try again?
Making these cookies as we speak.
:) Love to try a new recipe ever time I bake cookies just to change things up. My only problem at the moment is that I made a batch of dough and tried it. (Who can resist cookie dough right?) And it was far to salty! I had to use a half teaspoon for it cause I couldn’t find a normal one. Did anyone else have this problem? I am making a second batch but without salt at the moment in order to counter it. (Cant have to many cookies :P)
Also If you find that the cookies come out to flat make sure you rest the dough before you bake. Sometimes they need time or they will just bake flat and crispy. Learned that the hard way many times from being impatient and wanting cookies as soon as possible lol. Thanks for the recipe though!
I’ve made these cookies about 3-4 times already. The first 3 times I actually missed the step of cooling the butter to room temperature, shaped the cookie balls by hand, baked the cookies on parchment paper and they turned out more puffy. Recently, I cooled the butter to room temperature, used a large cookie scooper, baked them on silicone baking mats and they came out more flat. I wonder why that is? Still delicious though :)
I made these tonight and they turned out very flat. I haven’t eaten them yet but thy spead out immediately and are flat as pancakes. I didn’t use parchment paper but used bakers joy instead. Our oven also makes parchment paper burn and smoke th house up…. Anyway..any tips? I’m in on a mission to my a gret cookie but thy always go flat! Help!!
Sorry for typos- using my phone and didn’t proofread
Hi Ashley, Mine have turned out pretty thin, as well. I would recommend making sure that the melted butter has been cooled to room temperature before proceeding with the recipe; I think that would help a bit.
I just made this recipe (and LOVE the toffee notes). I didn’t have any spread, but I think that it may help you if you chill the dough before baking? I don’t think it could hurt to try! I’ve heard that chilling the dough gives you better consistency and lets the flavors meld and caramelize together even more. You should try it!
And Michelle, I loved these cookies so I definitely want to try the Thick and Chewy and compare!
When you say cool the butter to room temperature do you wait until the butter has solidified again? Or just until it is sufficiently cool?
Hi Charlotte, You don’t want the butter to solidify, just let it get to the point where you can touch it without feeling warm.
I’ve never really made chocolate chip cookies due to being disappointed at almost every recipe I’ve tried in the past. This was a great choice to start making them again! The cookies I made came out exactly like the recipe had mentioned…golden brown in color, slightly puffy center, crispy on the edges and outside of the cookies, and soft on the inside. Perfect! I really do love this simple recipe. Thanks for sharing! :)
Just made these today and they are really good! The only change I made was to add some heath chocolate covered toffee bits in addition to the chocolate chips, simply because I had a few left over. YUM! I would make these again for sure.
yum! Just tried these and they were perfect. Great crispy-chewy balance and caramelly flavor from the browned butter. I halved the recipe by omitting half the white from one egg (ok, I eyeballed it, but if you want you can separate the egg, measure the white, and split it in half.). I also made 12 cookies rather than 8 from my half-batch but they were still quite generously sized.
I just made these and I’m so disappointed! They’re not chewy at all. Not even a little bit. I can hardly taste the browned butter, and they’re so flat. They’re not bad, but the Jacques Torres recipe is infinitely better. The CI ones taste like any standard mediocre chocolate chip cookie a home baker would make. What a bummer.
I picked this recipe out of your cookie testing, because I like a more chewy crispy choc. chip cookie. I was hesitant because I am so used the old toll house recipe that my mom always made. I am so glad I gave them a try! They have slightly crispy edges with chewy centers. My kids love them too! They certainly not dry, but not cake like either. Just perfect for milk and cookies after school! Thanks!
Also, adding chopped, toasted pecans in the dough and lightly sprinkling fleur de sel on the tops before baking makes these cookies PERFECTION!
I have made this recipe almost 20 times. It is my favorite recipe. No offense, Iove your blog–but, I don’t think you made the recipe correct. They are not that thin and pale. They are golden brown (from all of the dark brown sugar and browned butter), slighty crispy and chewy on the outside and deliciously gooey on the inside. I suggest those who are interested try it, but take your time measuring the ingredients and brown the butter correctly. Thanks :-)
Hi Joy, I’ve actually made this recipe at least 5 times, weighing the ingredients each time, using an oven thermometer, browning the butter correctly, and making no changes whatsoever to the recipe as written, and they have turned out the exact same way each and every time.
Hey! You know what? Cooks IIllustrated recipes dont advise the readers to weigh the flour, but to simply use the scoop & swipe method. I really believe not enough flour was used if the turned out so thin. Also, it’s important to follow the recip exactly, like no cooling of the butter. This assists with the carmelization process. When done right, this recipe produces a thich, chewy, yet crispy edged cookie.
I’ve made these ones over and over. I love the flavor but I do wish they were just a bit thicker.
This is my
Go to chocolate chip cookie recipe. I always use dark brown sugar, tons of milk chocolate chunks and roasted walnuts. NEVER thin or dry.
I’ve made this recipe many times and they’ve NEVER been thin or dry! Always chewy and YUMMY!!!
hhhmmm…These look too thin and also dry. :(
Ive wanted to make the original CI recipe, but use browned butter, rather than just melting it. I do like that this new recipe makes a slightly smaller batch size it seems like (I dont always want a full batch of the classic CI but with that egg + yolk situation, it’s pretty much impossible to divide) whereas this recipe just starts out with less sugar, less flour, etc. Great comparison, Michelle. I LOVE THESE cookie comparison posts!