BA’s Best Chocolate Chip Cookies

Chocolate chip cookies are one of the most iconic baked goods there is, and this recipe is my favorite of all time. After dozens of batches, the goal became clear: a cookie with crisp, caramelized edges, a soft and chewy center, and deep, rich flavor throughout. These cookies are intentionally thin, with rippled edges and pools of melted chocolate once baked.

The secret to these cookies is balance. Browning the butter adds a nutty, toffee-like depth, while a higher proportion of brown sugar gives the cookies richness and chew. Because this dough has a high butter-to-flour ratio, small details like the warmth of your kitchen or how you measure the flour can affect how much the cookies spread. When everything is in balance, the result is a chocolate chip cookie that sets beautifully as it cools, with an irresistible texture and flavor.

Precision matters here, but the payoff is worth it. All you need for great chocolate chip cookies are good butter, properly measured flour, and quality chocolate. Paying attention to the butter temperature, dough consistency, and visual cues in the oven will take these cookies from good to exceptional. I highly recommend weighing your ingredients with a kitchen scale.

Ingredients

Yield: Makes 16 cookies

• 1½ cups plus 1 Tbsp. (200 g) all-purpose flour
• 1¼ tsp. kosher salt
• ¾ tsp. 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
• A pinch of flaky salt optional

Instructions

Preparation Time: 40 minutes

1. Preheat oven to 375° and place racks in the upper and lower thirds of the oven. Line two rimmed baking sheets with parchment paper.
2. In a small bowl, whisk together the flour, salt, and baking soda. Set aside.
3. In a large saucepan over medium heat, cook ½ cup (1 stick) of the butter, swirling often, until it foams and the milk solids turn deep golden brown, about 4 minutes. Immediately scrape the browned butter and bits into a large heatproof bowl and let cool for 1 minute. Add the remaining ¼ cup (½ stick) of butter, cut into small pieces, stirring until melted.
4. Add the brown sugar and granulated sugar to the butter mixture and whisk until fully incorporated and smooth. Add the egg and egg yolks and whisk until the mixture is glossy and the sugar has dissolved. Whisk in the vanilla extract.
5. Using a rubber spatula, fold in the dry ingredients just until no dry spots remain. Fold in the chocolate. The dough should be soft but hold its shape once scooped. If it feels too loose, let it rest for 5 to 10 minutes to allow the flour to hydrate.
6. Using a 3 Tbsp. scoop, portion 16 balls of dough and space them evenly across the prepared baking sheets. Bake for 8 to 10 minutes, rotating sheets only if browning unevenly, until cookies are deep golden brown around the edges and just set in the center.
7. Let cookies cool on the baking sheets. Feel free to add flaky salt at this stage if you prefer to finish with it. They will continue to firm up as they cool.

Serving Suggestions

These cookies are best enjoyed slightly warm, when the chocolate is still soft and melty. One thing I love to do is portion out my dough and freeze it, and then bake a couple cookies (adding 2 minutes to cooking time) whenever the craving for them hits!