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New Cook's Illustrated Chocolate Chip Cookie

An easy browned butter chocolate chip cookie recipe from Cook's Illustrated
Course Dessert
Cuisine American
Keyword Cook's Illustrated
Prep Time 10 minutes
Cook Time 13 minutes
Total Time 23 minutes
Servings 16
Author Anna
Cost 5


  • 14 tablespoons unsalted butter (196 grams)
  • 1/2 cup granulated sugar (100 grams)
  • 3/4 cup packed dark brown sugar (150 grams)
  • 1 teaspoon table salt
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon coconut aminos optional
  • 1 large egg
  • 1 large egg yolk
  • 1 3/4 cups unbleached all-purpose flour (245 grams)
  • 1/2 teaspoon baking soda
  • 1 1/2 cups semisweet chocolate chips or chunks
  • 3/4 cup chopped pecans or walnuts toasted (optional)


  • Brown 10 tablespoons of the butter in a large skillet or saucepan. Pour browned butter into a mixing bowl, scraping up all brown bits, then add remaining 4 tablespoons of butter and whisk until fully melted. Add both sugars, salt and vanilla ( and coconut aminos if you are curious) and whisk until blended, then whisk in the egg and yolk. Let mixture stand for 3 minutes.
  • After 3 minutes, whisk 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.
  • Combine the flour and baking soda in another bowl. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips.
  • Scoop the dough into balls of 1 tablespoon each (or use a medium cookie scoop). At this point you can chill the balls or bake immediately.
  • Preheat oven to 375 degrees F. Place on parchment lined baking sheets, 2 inches apart. Bake 10-14 minutes at 375 degrees F.