The Ultimate Chocolate Chip Cookie Recipe

Written By Paige Dunn

Introduction

After years of baking chocolate chip cookies and never quite achieving that perfect balance of crispy edges and chewy centers, I decided to dive deep into what makes the most celebrated recipes work. I analyzed beloved recipes from culinary powerhouses like Bon Appetit, Martha Stewart, and Rosanna Pansino, breaking down every technique, ratio, and secret ingredient.

What I discovered was fascinating: each recipe had its own genius. Bon Appetit's brown butter technique adds an incredible nutty depth that transforms the entire flavor profile. Martha Stewart's precision with dual leavening agents creates the perfect rise and texture. Rosanna Pansino's straightforward approach proves that sometimes the best recipes are beautifully simple.

Rather than choose just one, I decided to combine their best elements into a single, foolproof recipe. The result? A chocolate chip cookie that delivers everything you want: complex flavor from brown butter, the perfect chewy-crispy texture balance, and that bakery-quality appearance that makes people stop and stare.

This isn't just another chocolate chip cookie recipe – it's the culmination of testing, tweaking, and perfecting. Whether you're a seasoned baker or just starting out, these cookies will become your new gold standard. The secret lies not just in the ingredients, but in the techniques borrowed from the masters themselves.

Combining the best elements from Bon Appetit, Martha Stewart, and Rosanna Pansino

Recipe Analysis Summary

Key Differences Identified:

  • Bon Appetit: Brown butter technique, higher brown sugar ratio, chocolate wafers + toffee

  • Martha Stewart: Dual leavening, longer baking time, larger cookies

  • Rosanna Pansino: Simple approach, higher baking soda, shorter bake time

Combined Recipe

Ingredients

Dry Ingredients:

  • 2¾ cups (344g) all-purpose flour (compromise between recipes)

  • 1¼ teaspoons baking soda (Martha Stewart's precision)

  • ½ teaspoon baking powder (Martha's dual leavening, reduced)

  • 1 teaspoon kosher salt (Bon Appetit's measurement)

Wet Ingredients:

  • 1 cup (2 sticks; 227g) unsalted butter (brown butter technique from BA)

  • 1 cup (215g) packed light brown sugar (balanced ratio)

  • ½ cup (100g) granulated sugar (reduced for chewiness)

  • 2 large eggs, room temperature

  • 1½ teaspoons pure vanilla extract

Mix-ins:

  • 1½ cups (216g) dark chocolate chips or chopped chocolate (quality focus)

  • ½ cup chopped chocolate toffee pieces (BA's signature addition)

  • Flaky sea salt for topping (BA's finishing touch)

Instructions

Step 1: Brown the Butter

Cook butter in a medium saucepan over medium heat, stirring constantly, until it foams then turns golden brown with a nutty aroma, 5-8 minutes. Transfer to a large bowl and let cool for 10-15 minutes until warm to touch.

Step 2: Mix Dry Ingredients

Whisk together flour, baking soda, baking powder, and salt in a medium bowl.

Step 3: Make the Dough

  1. Add both sugars to the cooled brown butter. Beat with electric mixer on medium speed until combined, about 1 minute.

  2. Add eggs one at a time, then vanilla. Beat on medium-high until mixture lightens and thickens, about 2 minutes.

  3. On low speed, mix in dry ingredients just until combined.

  4. Fold in chocolate chips and toffee pieces with a wooden spoon.

Step 4: Rest the Dough

Let dough sit at room temperature for 30 minutes to hydrate (BA technique), then refrigerate for 30 minutes for easier handling.

Step 5: Bake

  1. Preheat oven to 365°F (compromise temperature)

  2. Line baking sheets with parchment paper

  3. Scoop dough into 1.5-tablespoon portions, place 3 inches apart

  4. Sprinkle with flaky sea salt

  5. Bake 10-12 minutes until edges are golden brown but centers still soft

  6. Cool on baking sheet 5 minutes, then transfer to wire rack

Paige Dunn