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Bon Appetit Chocolate Chip

Bon Appetit's New Best Chocolate Chip Cookies

Chocolate Chip Cookies made with browned butter and 2 egg yolks.
Course Dessert
Cuisine American
Keyword Chewy Chocolate Chip
Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
Servings 16
Author Cookie Madness


  • 12 tablespoons unsalted butter (170 grams)
  • 1/4 cup granulated sugar (50 grams)
  • 1 cup packed dark brown sugar (200 grams)
  • 1 teaspoon table salt
  • 2 teaspoons vanilla extract
  • 1 large egg
  • 2 large egg yolks
  • 1 1/2 cups unbleached all-purpose flour, KA or a higher protein (210 grams)
  • 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.