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The Best Chocolate Chip Cookies
J. Kenji López-Alt · Serious Eats · 2013 · Original Recipe
Exhaustively tested with scientific approach. Brown butter for nutty toffee flavor, bread flour for chew, hand-chopped chocolate for irregular pockets, extra egg yolk for richness. The Food Lab methodology applied to cookies.
5
chewiness
3
crispiness
1
cakeyness
3
thickness
3
spread
5
richness
3
sweetness
5
complexity
brown butternuttytoffeechewyirregular chocolate pocketscrisp edgesscientific
Ingredients
bread flour2 cups (250g)
butter(browned)2 sticks (226g)
granulated sugar0.75 cups (150g)
packed dark brown sugar0.75 cups (165g)
egg1 each (50g)
egg yolk1 each (18g)
vanilla extract2 tsp (8g)
baking soda0.75 tsp (5g)
kosher salt1 tsp (4g)
dark chocolate8 oz (227g)
Total dough weight1.1kg
Process
- Mixing
- brown butter
- Butter
- browned
- Eggs
- mixed
- Bake Temp
- 325°F (163°C)
- Bake Time
- 11-15 min
- Chill
- None
- Yield
- ~24 cookies
- Sheet Prep
- parchment
Recipe Radar
How this recipe's ratios compare to the dataset. Gray = population median.
Outlier Profile
Uniqueness score: 2.6. 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:Fat1.11 (20th percentile)
Flour:Sugar0.79 (8th percentile)
Brown:White Sugar1.10 (59th percentile)
Egg:Flour0.27 (56th percentile)
Chocolate:Flour0.91 (58th percentile)
Fat %20.5 (85th percentile)
Sugar %28.6 (94th percentile)
Hydration0.27 (48th percentile)
Bake Temp325 (5th percentile)
Key Ratios
Flour:Fat
1.11
Flour:Sugar
0.79
Brown:White Sugar
1.10
Egg:Flour
0.27
Chocolate:Flour
0.91
Fat %
20.5
Sugar %
28.6
Flour %
22.7
Hydration
0.27