I hadn’t planned on doing a post about the Bon Appetit chocolate chip cookies, but after making them a couple of (now many!) times and reading reviews, I had to. Some reviewers say the cookies spread too much and are greasy, but that shouldn’t be the case because they are awesome cookies. And they don’t even require a mixer or mixing bowl! The Bon Appetit Chocolate Chip Cookies are stirred together in one saucepan. So if you didn’t have good luck with the recipe, it’s worth trying again with changes.
Since this recipe appears to be a riff on an old famous Cook’s Illustrated recipe, I made it again and added back a step that CI originally used. The step is stirring the butter and sugar mixture, letting it stand for 3 minutes and repeating a couple of times before adding the flour. This is supposed to dissolve the brown sugar more.
Even with the stirring, BA’s version is still too loose to shape right away. Contrary to what the original BA article says, it seems the dough does need some chill time. When I make the cookies, the shaped dough goes into the refrigerator looking something like this.
The blobs of dough can be shaped into nicer rounds once they’re a bit firmer.
A Few More Tips for the Bon Appetit Chocolate Chip Cookies
Make sure to use enough flour. 210 grams works for me. If you don’t have a scale, use a slightly heavier hand with it. But I have a feeling flat cookies have something to do with the brown sugar, in this case.
You don’t have to use dark brown sugar. Light brown makes great cookies! The moisture level and brand of the sugar may affect your results if you are weighing by volume. For instance, if you don’t use a scale and pack a whole lot of really dry dark brown sugar into a 1 cup measure, you may get flatter cookies. Try to make sure the brown sugar is fresh and soft.
Dough chilled for 24 hours or more will definitely give you thicker, better textured cookies. However, you should be able to bake up some decent cookies with dough that’s been chilled for an hour or two.
Bon Appetit’s New Best Chocolate Chip Cookies
- 12 tablespoons unsalted butter 170 grams
- 1/4 cup granulated sugar 50 grams
- 1 cup packed dark brown sugar 200
- 1 teaspoon table salt
- 2 teaspoons vanilla extract
- 1 large egg
- 2 large egg yolks
- 1 1/2 cups unbleached all-purpose flour 210 grams — use KA or one with a higher protein
- 3/4 teaspoon baking soda
- 1 1/2 cups semisweet chocolate chips or chunks
- Brown 8 tablespoons (114 grams) of the butter in a large (3 1/2 quart) saucepan. Remove pan from heat and add remaining 4 tablespoons of butter, stirring with a heavy duty heat proof scraper until fully melted. Add dark brown sugar, sugar, salt and vanilla and stir until blended, then stir in the egg and yolks. Let mixture stand for 3 minutes.
- After 3 minutes, stir again for 30 seconds. Let stand for another 3 minutes, then whisk again. The standing time helps dissolve the sugar with the theory being that more dissolved sugar in the batter will contribute to extra caramelization while baking.
- Add the baking soda and stir until blended, than add the 210 grams of flour and stir. The batter will be thinner than typical chocolate chip cookie dough and most likely still a little warm. Allow it to stand for another 5 minutes (or until cool) then stir in the chocolate chips.
- The batter will still be pretty runny, so empty it onto a large plate, cover and chill for about 30 minutes or until it is thick enough to scoop into portions.
- When thick enough to shape, shape into 16 equal portions and keep the portions chilled until ready to bake. You can bake right away, or let them chill overnight.
- Preheat oven to 375 degrees F. Place on parchment lined baking sheets, 2 inches apart. Bake 10-14 minutes at 375 degrees F. Allow them to cool directly on the baking sheet for about 10 minutes, then transfer to a wire rack.