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Perfect Chocolate Chip Cookies
Cook's Illustrated · Cook's Illustrated · 2014 · Original Recipe
Cook's Illustrated exhaustive testing to create the 'perfect' cookie with brown butter, controlled spread, and complex flavor. Uses a unique technique of dissolving sugar in brown butter before adding dry ingredients for toffee-like depth.
4
chewiness
2
crispiness
1
cakeyness
4
thickness
2
spread
5
richness
3
sweetness
5
complexity
brown buttertoffeecontrolled spreadchewy centercrisp edgemeticulously tested
Ingredients
all-purpose flour1.75 cups (219g)
butter(10 browned, 4 melted)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 and milk chocolate8 oz (227g)
Total dough weight995g
Process
- Mixing
- brown butter
- Butter
- browned
- Eggs
- mixed
- Bake Temp
- 375°F (191°C)
- Bake Time
- 10-14 min
- Chill
- 30 min
- Yield
- ~16 cookies
- Sheet Prep
- parchment
Recipe Radar
How this recipe's ratios compare to the dataset. Gray = population median.
Outlier Profile
Uniqueness score: 2.1. 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:Fat1.11 (20th percentile)
Flour:Sugar0.83 (11th percentile)
Brown:White Sugar1.65 (71th percentile)
Egg:Flour0.31 (64th percentile)
Chocolate:Flour1.04 (67th percentile)
Fat %19.9 (83th percentile)
Sugar %26.6 (90th percentile)
Hydration0.31 (57th percentile)
Bake Temp375 (86th percentile)
Key Ratios
Flour:Fat
1.11
Flour:Sugar
0.83
Brown:White Sugar
1.65
Egg:Flour
0.31
Chocolate:Flour
1.04
Fat %
19.9
Sugar %
26.6
Flour %
22.0
Hydration
0.31