Chris Morocco spent months developing this chocolate chip cookie recipe—testing at least 30 batches, then cross-testing the final version 10 more times—to land on his ideal: thin cookies with crisp, rippled edges, soft, chewy centers, and plenty of melted chocolate. The result is a deeply caramelized take on the classic Toll House version, with a texture that only gets better as it cools.
Browning some of the butter adds nutty depth, while a high proportion of dark brown sugar and extra egg yolks give the cookies their richness and signature chew. Chopped bittersweet chocolate creates pockets of melted chocolate throughout. And because the butter is melted, there’s no need for a mixer. Best of all, there’s no overnight rest; just give the dough a few minutes to hydrate before scooping.
Chocolate chip cookie FAQ
Why did my chocolate chip cookies spread too much?
These cookies are designed to spread into thin, rippled discs, but they shouldn’t turn into puddles. Warm, loose cookie dough can spread excessively; letting it rest for 5–10 minutes after mixing gives the flour time to hydrate. The dough should hold its shape when scooped. If it still seems too soft, refrigerate briefly until firmer, and be sure to leave plenty of room between cookies on the baking sheet.
Avoid silicone baking mats here, as they encourage spreading. Use parchment instead.
Should I weigh the ingredients?
We recommend using a kitchen scale, particularly for the flour. Too little flour can lead to excessive spreading, while too much can make the cookies cakey. If measuring by volume, spoon the flour into the measuring cup and level it off rather than scooping directly from the bag.
How do I know when the brown butter is ready?
Look for golden-brown milk solids and a distinctly nutty aroma. The process may take longer than the recipe's estimated four minutes, depending on your pan and stove, so trust your senses rather than the clock. Butter can go from brown to burnt quickly, so transfer it to a heatproof bowl as soon as it's ready, then stir in the remaining cold butter as directed.
How do I know when chocolate chip cookies are done?
Look for deep golden edges and centers that still appear slightly soft. The cookies continue to set as they cool on the baking sheets, so don't wait for the centers to look completely firm before pulling them from the oven. The suggested 8–10 minutes is a guide; your oven and baking sheets may affect the timing. Read more:
Watch Chris make BA’s Best Chocolate Chip Cookies
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Recipe information
Total Time
40 minutes
Yield
Makes 16
Ingredients
1½
cups plus 1 Tbsp. (200 g) all-purpose flour (spooning into measuring cups, then leveling)
1¼
tsp. (4 g) Diamond Crystal or ¾ tsp. (4 g) Morton kosher salt
¾
tsp. (4 g) 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
Need to make a substitution?
Preparation
Step 1
Place racks in upper and lower thirds of oven; preheat to 375°. Whisk 1½ cups plus 1 Tbsp. (200 g) all-purpose flour, 1¼ tsp. (4 g) Diamond Crystal or ¾ tsp. (4 g) Morton kosher salt, and ¾ tsp. (4 g) baking soda in a small bowl; set flour mixture aside.
Step 2
Cook ½ cup (1 stick; 113 g) unsalted butter in a large saucepan over medium heat, swirling often and scraping bottom of pan with a heatproof rubber spatula, until butter foams, then browns, about 4 minutes. Scrape melted butter and any brown bits to a large heatproof mixing bowl and let cool 1 minute. Cut remaining ¼ cup (½ stick; 56 g) unsalted butter into small pieces and add to brown butter (it should start to melt but not foam and sizzle, so test with one piece before adding the rest).
Step 3
Once butter is melted, add 1 cup (200 g) (packed) dark brown sugar and ¼ cup (50 g) granulated sugar and whisk, breaking up any clumps, until sugar is incorporated and no lumps remain. Add 1 large egg and 2 large egg yolks and whisk until sugar dissolves and mixture is smooth, about 30 seconds. Whisk in 2 tsp. vanilla extract. Using rubber spatula, fold reserved dry ingredients into butter mixture just until no dry spots remain, then fold in 6 oz. (170 g) bittersweet chocolate (60%–70% cacao), coarsely chopped, or semisweet chocolate chips (the cookie dough will be soft but should hold its shape once scooped; if it slumps or oozes after being scooped, stir dough back together several times and let rest 5–10 minutes until scoops hold their shape as the flour hydrates).
Step 4
Using a 1½-oz. scoop (3 Tbsp.), portion out 16 balls of dough and divide between 2 parchment-paper-lined rimmed baking sheets. Bake cookies, rotating sheets if cookies are browning very unevenly (otherwise, just leave them alone), until deep golden brown and firm around the edges, 8–10 minutes. Let cool on baking sheets.
Do Ahead: Dough balls can be portioned 3 months ahead; freeze on cookie sheets and then transfer to a resealable plastic bag. Bake from frozen, adding 1–2 minutes onto the cook time. Cookies can be baked 3 days ahead. Store in an airtight container at room temperature.
Photo by Chelsie Craig, Food Styling by Kate Buckens
Editor’s note: This recipe was first published in April 2019; it has been updated for style. Head this way for 31 of our easiest cookie recipes →