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BA’s Best Chocolate Chip Cookies
Chris Morocco · bonappetit.com · Original Recipe
Crisp edges, chewy centers, melty chocolate chunks, and nutty, rich brown-butter flavor—these chocolate chip cookies deliver classic comfort in every bite.
4
chewiness
2
crispiness
3
cakeyness
2
thickness
3
spread
3
richness
2
sweetness
3
complexity
chewy
Ingredients
all-purpose flour(200 g, then leveling))1.5 cup (188g)
diamond crystal(4 g)1.25 tsp (4g)
baking soda(4 g)0.75 tsp (5g)
unsalted butter(1½ sticks; 169 g, divided)0.75 cup (170g)
(packed) dark brown sugar(200 g)1 cup (140g)
granulated sugar(50 g)0.25 cup (50g)
egg1 each (50g)
egg yolks2 each (36g)
vanilla extract2 tsp (8g)
bittersweet chocolate(170 g)6 oz (170g)
Total dough weight820g
Process
- Mixing
- creaming
- Butter
- melted
- Eggs
- whole
- Bake Temp
- 375°F (191°C)
- Bake Time
- 20-22 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: 2.0. 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:Fat1.10 (18th percentile)
Flour:Sugar0.99 (19th percentile)
Brown:White Sugar2.80 (82th percentile)
Egg:Flour0.46 (94th percentile)
Chocolate:Flour0.91 (55th percentile)
Fat %20.7 (87th percentile)
Sugar %23.2 (78th percentile)
Hydration0.46 (88th percentile)
Bake Temp375 (86th percentile)
Key Ratios
Flour:Fat
1.10
Flour:Sugar
0.99
Brown:White Sugar
2.80
Egg:Flour
0.46
Chocolate:Flour
0.91
Fat %
20.7
Sugar %
23.2
Flour %
22.9
Hydration
0.46