BEST CHOCOLATE CHIP COOKIE RECIPE EVER!

August 4, 2023 is National Chocolate Chip Cookie Day. To celebrate we bring back the Best Chocolate Chip Cookie Recipe Ever!

The first Chocolate Chip Cookie was actually made by accident in Whitman, Massachusetts in an inn called the Toll House. In 1938, Ruth Graves Wakefield one day planned on making regular chocolate cookies but got the great idea of throwing chunks of a chocolate bar into it. Much to her surprise, the chocolate did not mix well with the cookie and instead, it filled up with tasty chunks of chocolate. This fortunate turn of events led to the emergence of the Chocolate Chip Cookie and the birth of the Toll House company. As time went on, different versions of the cookie were made using white chocolate or dark chocolate and the people wanted a variety of new recipes to enjoy! Ruth Graves Chocolate Chip Cookie started to get more and more famous. Finally, Nestle reached out to her and agreed to add her recipe to their wrapper in exchange for a lifetime of free cookies — and she took it! Chocolate Chip Cookies have come a long way since the Toll House Inn days because today it is a staple of the American home. It is estimated that a person eats around 35,000 cookies in a lifetime which is crazy if you think about it. They’re now available to be eaten from Europe to Australia.

The Best Chocolate Chip Cookie recipe was submitted to Bon Appetit in Reader’s Choice Week contest. 

And Rick “Sugarman” Martinez of Bon Appetit pronounced it not only the best chocolate chip cookie but the best cookie recipe period. It’s from a reader named Kate Davis to whom we all owe a debt of gratitude.  Ms. Davis has built on the taste strengths of the Chocolate Chip cookie—namely Chocolate and Caramel.  Into the mix goes brown butter which is itself nutty and butterscotchy.  She reinforces the cookie’s caramel flavor with toffee.  In the original, Ms. Davis used Skor Bars. Finding none, Andrew opted for Heath English Toffee bits which you can find next to the chocolate chips in the supermarket.   We could not find the other key ingredient that makes this cookie exceptional.  The bittersweet chocolate disks that take the place of ordinary chocolate chips required a trip to Williams-Sonoma where we tracked down cocoa disks and not the 72 percent cocoa Martinez used. But they had the same effect.

Martinez says he ‘never bake(s) cookies with anything but..

Discs’ because “Unlike chunks or chips, they are thin and wide.  When the cookies bake and the dough spreads, you will get thin layers of melted chocolate sandwiched between buttery warm cookie”.  The icing on this particular cookie is the wonderful addition of Flaky Maldon Sea Salt which elevates the cookie even higher than it already is.  Here is Kate Davis’ recipe with Andrew’s substitutions of both Chocolate Disks and Heath English Toffee Bits. And after it, some other surprising cookies you will want to add to your repertoire.

Brown Butter and Toffee Chocolate Chip Cookies

August 4, 2023

Servings: 24

Prep: 40 min

Total: 60 min

Difficulty: Easy

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Likely the absolute best chocolate chip cookie we've ever tasted.

By: Monte Mathews

Ingredients

• 1 cup (2 sticks) unsalted butter
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ¾ teaspoon kosher salt
• 1 cup (packed) dark brown sugar
• ⅓ cup granulated sugar
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• 2 chocolate toffee bars, chopped into ¼-inch pieces (preferably Skor)
• or 1 cup of Heath English Toffee Bits
• 1½ cups chocolate wafers (discs, pistoles, fèves
• preferably 72 percent cacao)
• Flaky sea salt

Directions

• Step 1 Cook butter in a medium saucepan over medium heat, stirring often, until butter foams, then browns, 5–8 minutes. Transfer brown butter to a large bowl. Let cool slightly.
• Step 2 Whisk flour, baking soda, and kosher salt in a medium bowl.
• Step 3 Add brown sugar and granulated sugar to cooled butter. Using an electric mixer on medium speed, beat the butter mixture, scraping down the sides of the bowl until incorporated, about 1 minute. Add eggs and vanilla and continue to beat until the mixture lightens and begins to thicken for about 30 seconds. Reduce mixer speed to low. Add dry ingredients and beat, scraping down the sides and bottom of the bowl, until just combined.
• Step 4 Add candy and chocolate wafers and mix to combine with a spoon or spatula. Let sit at room temperature for at least 30 minutes to hydrate the flour. The dough will look very loose but will thicken as it sits.
• Step 5 Arrange a rack in the center of the oven
• Step 6 Preheat to 375°. Line a rimmed baking sheet with parchment paper. Using a 1½-oz. ice cream scoop, portion dough, and transfer to prepared sheet, spacing about 3½” apart (alternatively, form dough into ping pong ball-sized pieces with your hands). Do not flatten. Cookies will spread as they bake. Sprinkle with sea salt.
• Step 7 Bake cookies until edges are golden brown and firm but centers are soft, 9–11 minutes. Let cool on sheets for 10 minutes, then transfer to a wire rack and let cool completely.
• Step 8 Do Ahead: Cookie dough can be made 3 days ahead. Cover and chill. Let dough come to room temperature before baking.

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