What makes this chocolate chip cookie recipe the best in BA? Adding brown butter really puts these cookies on top. It makes them crispy on the edges and chewy in the center, but still rooted in the classic biscuit flavor. Oh, no mixer is needed, so there is no reason not to make them.

Raw material:

Make 16

1½ cup (200 g) all-purpose flour (spoon into the measuring cup, then level)

1¼ teaspoon. (4 g) Diamond crystal or ¾ teaspoon. (4 grams) Morton Kosher Salt

¾ teaspoon. (4 grams) baking soda

¾ cup (1½ stick; 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 teaspoons. Vanilla extract

6 oz. (170 g) bittersweet chocolate (60%–70% cocoa), coarsely chopped or semi-sweet chocolate chips

4 method steps

Step 1

Place the grill in the upper and lower thirds of the oven; preheat to 375°. Whisk flour, salt, and baking soda in a small bowl; set aside.

Step 2

Boil ½ cup (1 stick; 113 grams) of butter in a large saucepan over medium heat, rotating frequently and scraping the bottom of the pan with a heat-resistant rubber spatula until the butter is bubbling and then browned, about 4 minutes.

Transfer the butter to a large heatproof bowl and let cool for 1 minute. Cut the remaining 1/4 cup (1/2 stick; 56 grams) of butter into small pieces and add the brown butter (it should start to melt, but there should be no foaming and sizzling, so use a piece before adding the rest carry out testing).

Step 3

After the butter has melted, add the sugar and a blender to break any lumps until the sugar is added and there are no lumps. Add the eggs and egg yolks and stir until the sugar dissolves and the mixture becomes smooth, about 30 seconds. Stir in the vanilla. Using a rubber spatula, fold the remaining dry ingredients into the butter mixture until there are no dry spots, then add the chocolate (the dough will become soft, but it should retain its shape once it is scooped; if it collapses or oozes after being scooped out, stir the dough again Several times, let stand for 5-10 minutes until the spoon retains its shape while the flour is hydrated).

Step 4

Use 1½ ounces. Spoon (3 tablespoons), divide 16 dough balls, and divide them between 2 rimmed baking sheets lined with parchment paper. Bake the biscuits. If the biscuits brown unevenly (otherwise, leave them alone), rotate the slices until they are dark golden brown and hardened on the edges, 8-10 minutes. Cool on the baking sheet.

Make in advance: Cookies can be made 3 days in advance. Store sealed at room temperature.