Thick and Chewy Chocolate Chip Cookies

America's Test Kitchen · America's Test Kitchen / Cook's Illustrated · 2009 · Original Recipe

ATK's meticulously tested recipe. Brown butter is the key innovation for nutty depth. Extra egg yolk for richness. Bread flour for chew. Controlled technique yields consistently thick, chewy results. One of their highest rated recipes.

chewiness

crispiness

cakeyness

thickness

spread

richness

sweetness

complexity

thickchewybrown butter depthnuttyreliablecrisp edgessoft center

Ingredients

bread flour2 cups (250g)

butter(browned (10 tbsp) and softened (4 tbsp))14 tbsp (198g)

granulated sugar0.5 cups (100g)

packed dark brown sugar0.75 cups (165g)

egg1 each (50g)

egg yolk1 each (18g)

vanilla extract2 tsp (8g)

baking soda0.75 tsp (5g)

salt0.75 tsp (5g)

semi-sweet chocolate chips1.25 cups (213g)

chopped pecans(toasted, optional)0.75 cups (90g)

Total dough weight1.1kg

Process

Mixing: brown butter
Butter: browned
Eggs: mixed
Bake Temp: 375°F (191°C)
Bake Time: 10-14 min
Chill: None
Yield: ~16 cookies
Sheet Prep: parchment

Recipe Radar

How this recipe's ratios compare to the dataset. Gray = population median.

Outlier Profile

Uniqueness score: 1.6. Shows how many standard deviations each ratio diverges from the mean.

Percentile Rankings

Where this recipe falls compared to all 669 recipes in the dataset.

Flour:Fat1.26 (32th percentile)

Flour:Sugar0.94 (17th percentile)

Brown:White Sugar1.65 (71th percentile)

Egg:Flour0.27 (56th percentile)

Chocolate:Flour0.85 (50th percentile)

Fat %17.9 (67th percentile)

Sugar %24.0 (81th percentile)

Hydration0.27 (48th percentile)

Bake Temp375 (86th percentile)

Key Ratios

Flour:Fat

1.26

Flour:Sugar

0.94

Brown:White Sugar

1.65

Egg:Flour

0.27

Chocolate:Flour

0.85

Fat %

17.9

Sugar %

24.0

Flour %

22.6

Hydration

0.27