How many recipes have I tried for chocolate chip cookies? A LOT. Hands down, this is my favorite. Adapted from Kate Davis with Bon Appetit, it’s a winner in my book. I make extra dough, form it into balls and freeze for the next time we want a super speedy batch.
I bake at nearly 5000 feet elevation so I have to adapt my recipes (the one below is not adapted). King Arthur Flour has a great guide on baking at elevation found here.
Ultimate Chocolate Chip Cookies
Adapted from Bon Appetit, this is hands down my favorite chocolate chip cookie recipe. Crisp on the outside and chewy on the inside, an amazing depth of flavor and the hit of salt makes the sweetness shine.
Ingredients
- 1 cup butter unsalted
- 2 cups flour all purpose
- 1 1/4 tsp baking soda
- 3/4 tsp kosher salt
- 1 cup dark brown sugar
- 1/3 cup granulated sugar
- 2 large eggs room temperature
- 2 tsp vanilla
- 2 chocolate toffee bars preferably Skor, chopped into 1/4" pieces
- 1 cup milk chocolate chips
- 1/2 cup dark chocolate bar rough chop
- flaky sea salt
Instructions
- Heat oven to 375F or 190C
Batter
- For brown butter: cook butter in a medium saucepan over medium heat, stirring often, until it foams, then browns, 5–8 minutes. Refrigerate or put in the freezer to re-chill until semi firm (about the consistency of room temp butter)
- In a bowl whisk flour, baking soda, and kosher salt.
- In a large mixing bowl add cooled brown butter and sugars, mix with an electric mixer on medium speed until fully incorporated. Add eggs, one at a time, then vanilla and increase mixer speed to medium-high until the mixture starts to lighten and slightly thicken.
- Add dry ingredients and mix with a spoon or spatula until combined. Add in toffee and chocolate chips & chunks, stir again to incorporate. Let dough sit in the refrigerator at least 30 minutes to chill the dough which will help prevent too much spreading. It will thicken and harden a little as it chills. (Can be chilled overnight at this point)
Bake
- For easy clean up use parchment or silpat baking mat, scoop out 1 oz balls slightly smaller than a ping-pong ball (I use an ice-cream scoop) and place about 3 or 4 inches apart on the tray. Do not flatten. Bake 9-11 minutes, checking at 8 minutes and watching carefully for a few more minutes. When done the edges will looked cooked through and golden brown, and the center still somewhat soft.
- Let cook on the baking sheet, immediately lightly sprinkling with the flaky salt, then letting sit 5-7 minutes until your able to move them to a cooling rack without them falling apart.
Notes
I adapt my cookie recipes for baking at my elevation - about 5000 feet. King Arthur Flour has a great guide for baking at elevation. Found here.
- add 2 tbsp more flour
- decrease sugar by 1 tbsp
- add an extra dash of vanilla & 1 tsp water to increase the moisture (if I use extra large eggs then this will work instead)
- decrease baking time by a few minutes
Nutrition
Calories: 254kcalCarbohydrates: 32gProtein: 2gFat: 13gSaturated Fat: 8gCholesterol: 26mgSodium: 247mgPotassium: 62mgFiber: 1gSugar: 21gVitamin A: 304IUVitamin C: 1mgCalcium: 27mgIron: 1mg
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