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Cook's Illustrated Perfect Chocolate Chip Cookies are large, bakery-style chocolate chip cookies made with browned butter and dark brown sugar for a toffee-like flavor.

Cook's Illustrated Perfect Chocolate Chip Cookies

Large, bakery-style chocolate chip cookies made with browned butter and dark brown sugar for a toffee-like flavor.
Course Snack
Cuisine American
Prep 1 hour
Cook 28 minutes
Total 1 hour 30 minutes
Servings 16 cookies
Calories 291 kcal
Author Michelle


  • cups all-purpose flour
  • ½ teaspoon baking soda
  • 14 tablespoons unsalted butter, divided
  • ¾ cup dark brown sugar
  • ½ cup granulated sugar
  • 1 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1 egg
  • 1 egg yolk
  • cups semisweet chocolate chips


  1. 1. Preheat oven to 375 degrees F. Line 2 large (18x12-inch) baking sheets with parchment paper.
  2. 2. In a medium bowl, whisk together the flour and baking soda; set aside.
  3. 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. 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. 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. 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.

Recipe Notes

  • 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.

Nutritional values are based on one cookie

Nutrition Facts
Cook's Illustrated Perfect Chocolate Chip Cookies
Amount Per Serving
Calories 291 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 9g56%
Cholesterol 49mg16%
Sodium 190mg8%
Potassium 114mg3%
Carbohydrates 34g11%
Fiber 1g4%
Sugar 21g23%
Protein 2g4%
Vitamin A 345IU7%
Calcium 25mg3%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.