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
- 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
- Heat oven to 375F or 190C
- 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)
- 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.
- 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