Perfect chocolate chip cookies are addictively chewy, crispy, and absolutely yummy. The rich buttery goodness, decadent chocolate chips, and delectable vanilla aroma that hits the nose with the first bite make this comfort food treat a guaranteed hit.

I’ve never been big on cookies. No, I’m not a cookie snob, but we didn’t grow up eating American cookies. I tried to like them because they’re everywhere, but who could fault me when store-bought cookies were all I had tried? Don’t get me wrong, some are really good (usually the expensive ones).

However, if you want to introduce someone to cookies, especially if they’ve never tried them, the prepackaged, commercially-produced ones are not the place to start. So when my family (including son, nieces, and nephews) started begging me to bake cookies, I started looking through a ton of recipe books looking for the perfect recipe. Who can resist those sweet faces?

Why Homemade Is Better

Let’s not get into the staggering number of calories and chemical additives that make store-bought cookies shelf-stable and scientifically addictive. While health concerns are not on my list of concerns when eating sweets, enjoying them fairly guilt-free is a plus! Right?

But the biggest plus is being able to customize your cookies to you. Nuts, raisins, and peanuts make great add-ins.

After trying several, with added inches to my hips to prove it, I chose my favorite Cook’s Illustrated recipe. Of course, the Joy of Cooking’s recipe is an ideal second place. My tweaks included brown butter for added depth of flavor to those crispy edges and soft, chewy center. We’ve learned to eat them in moderation so we can hike up the Culver City stairs without feeling like we’re going to die.

How to Bake the Perfect Chocolate Chip Cookies

1. Whisk the flour and baking soda together in a medium mixing bowl, and set aside.
2. Brown the butter in a saucepan until it turns a golden brown and has a nutty aroma (1-3 minutes). (Photos 1-2)
3. Cool – Turn off the heat and transfer the browned butter to a large heatproof bowl. Stir in the remaining 4 tablespoons of butter into the browned butter until completely melted. (Photos 3-4)

1. Add the sugar, brown sugar, salt, and vanilla extract to the bowl of melted butter and whisk until fully combined. (Photo 5)
2. Whisk in the egg and egg yolk until the mixture is smooth with no lumps (about 30 seconds). Let the mixture rest for 3 minutes, then whisk for another 30 seconds. Repeat this process (whisk and resting) two more times until you get a thick, shiny, and smooth dough. (Photo 6)

1. Stir in the flour mixture until just combined, about 1 minute. Fold in the chocolate chips (and nuts if using), making sure no flour pockets remain. (Photos 7-9)
2. Divide the dough into 16 portions, each 2-3 tablespoons, and place on baking sheets—eight cookie dough balls per sheet. (Photo 10)
3. Bake cookies, one tray at a time, rotating the baking sheet halfway through baking for 10-14 minutes. They’ll be golden brown, slightly puffy, and the edges will begin to set, but the centers will still be soft.
4. Transfer the baked cookies to a wire rack and cool completely before serving. Yes, grabbing a hot one straight out of the oven is tempting, but they will taste better if you let them cool.
5. Serve with a cold glass of milk or a cup of coffee if desired.

Recipe Notes and Tips

• The extra step of whisking the eggs in until smooth and glossy helps develop the gluten and flavor.
• Spread the cookie dough out in a greased brownie pan for easy blondies.
• Brown sugar is a must for the extra moisture and flavor. White sugar is also a must for the crystallization and crispiness.

Storage Instructions

Store cooled cookies in an airtight container for 1-2 weeks at room temperature, 2-3 months in the fridge, or 6-12 months in the freezer. So make a double batch and freeze some for unexpected snack attacks.

More Delectable Cookie Recipes to Try

This blog post was originally published in April 2013 and has been updated with additional tips and gorgeous photos.

Looking for more recipes? Follow on…

Prep: 15 minutes mins

Cook: 12 minutes mins

Total: 27 minutes mins

American

• Adjust the oven rack to the middle position and heat the oven to 375℉ (190 ℃). Line 2 large baking sheets with parchment paper. Whisk the flour and baking soda together in a medium mixing bowl, and set aside.

• In a medium skillet or saucepan, heat 10 tablespoons of butter on medium-high heat for about 2 minutes or until melted. Swirl the pan constantly until the butter turns a dark golden brown and has a nutty aroma (1-3 minutes).

• Turn off the heat and transfer the browned butter to a large heatproof bowl. Stir in the remaining 4 tablespoons of butter into the browned butter until completely melted.

• Add the sugar, brown sugar, salt, and vanilla extract to the bowl of melted butter and whisk until fully combined.

• Add the egg and egg yolk, and whisk until the mixture is smooth with no lumps (about 30 seconds). Let the mixture rest for 3 minutes, then whisk for another 30 seconds.

• Repeat this process (whisk and resting) two more times until you get a thick, shiny, and smooth dough.

• Stir in the flour mixture until just combined, about 1 minute. Fold in the chocolate chips (and nuts if using), making sure no flour pockets remain.

• Divide the dough into 16 portions, each 2-3 tablespoons, and place on baking sheets—eight cookie dough balls per sheet.

• Bake cookies, one tray at a time, rotating the baking sheet halfway through baking for 10-14 minutes. They’ll be golden brown, slightly puffy, and the edges will begin to set, but the centers will still be soft.

• Transfer the baked cookies to a wire rack and cool completely before serving. Yes, grabbing a hot one straight out of the oven is tempting, but they will taste better if you let them cool.

• Use room-temperature eggs for more thorough mixing. You don’t want cold eggs stiffening up your butter.
• Chilling the dough will create a thicker cookie, while warmer dough will give you a thinner one.
• Slightly undercooking will give you crispy edges and a softer center. Not raw, just not totally browned.
• Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Serving: 1cookie| Calories: 300kcal (15%)| Carbohydrates: 36g (12%)| Protein: 3g (6%)| Fat: 17g (26%)| Saturated Fat: 8g (50%)| Polyunsaturated Fat: 4g| Monounsaturated Fat: 3g| Trans Fat: 0.3g| Cholesterol: 33mg (11%)| Sodium: 114mg (5%)| Potassium: 109mg (3%)| Fiber: 1g (4%)| Sugar: 21g (23%)| Vitamin A: 238IU (5%)| Vitamin C: 0.1mg| Calcium: 31mg (3%)| Iron: 1mg (6%)

Course: Snack

Cuisine: American