Skip to main content
J. Kenji Lopez-Alt's The Best Chocolate Chip Cookies (Food Lab)
American

J. Kenji Lopez-Alt's The Best Chocolate Chip Cookies (Food Lab)

Kenji's science-driven chocolate chip cookie from The Food Lab, using browned butter, a rested dough, and a higher brown-to-white sugar ratio for deep toffee notes and chewy centers with crisp edges.

45 min
Total time
24
Servings
30 min
Prep
15 min
Cook
intermediatedessertvegetarian
Source: J. Kenji Lopez-Alt (The Food Lab / Serious Eats)

Ingredients

24 servings
  • 225 g (2 sticks) unsalted butter, divided
  • 255 g all-purpose flour
  • 5 g (1 tsp) baking soda
  • 1 1/2 tsp (5 g) kosher salt
  • 300 g dark brown sugar
  • 100 g granulated sugar
  • 2 eggs large eggs
  • 2 tsp (10 ml) vanilla extract
  • 225 g bittersweet chocolate, chopped into chunks

Make it your way

Instructions

Plan my prep
  1. Step 1.Brown half the butter (1 stick) in a saucepan over medium heat, swirling, until deeply golden and nutty, about 5 minutes. Pour into a large bowl and stir in the remaining stick of butter to melt it; let cool slightly.
  2. Step 2.Whisk together the flour, baking soda and salt in a separate bowl.
  3. Step 3.Add both sugars, the eggs and vanilla to the butter and whisk vigorously until smooth, glossy and slightly lightened, about 30 seconds.
  4. Step 4.Fold the dry ingredients into the wet with a spatula until just combined, then fold in the chopped chocolate.
  5. Step 5.Cover the dough and refrigerate for at least a few hours, ideally overnight, to hydrate the flour and deepen flavor.
  6. Step 6.When ready to bake, preheat the oven to 165 C (325 F) and line baking sheets with parchment.
  7. Step 7.Scoop dough into roughly 3 tablespoon balls and space them well apart on the sheets.
  8. Step 8.Bake for 13 to 16 minutes, until the edges are set and golden but the centers still look slightly underdone, rotating the pan halfway.
  9. Step 9.Optionally rap the pan on the counter once out of the oven to flatten and create ripples.
  10. Step 10.Let the cookies cool on the sheet for 5 minutes, then transfer to a rack and sprinkle with a little flaky salt.

Tried this? (0)

No one has shared a photo yet. Make it and be the first.

Comments (0)

No comments yet. Be the first to share your thoughts.