How to (Scientifically) Make the Best Chocolate Chip Cookies

As you transition your calendar to November, turn your clocks back an hour, and crank up your heat as you prepare for the winter, it can only be the brisk autumnal months. And all you really want is a glass of milk and a chocolate chip cookie, right? Well, that’s what I want and after faithfully following Serious Eats‘ blog award-winning test kitchen column, The Food Lab, I may have found the ultimate cookie. You can read their scientific journey here.

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If you’ve never heard of Serious Eats, you should definitely check it out. It, and The Food Lab in particular, dives into popular recipes ranging from kale salad to cassoulet, grilled pizza to hardboiled eggs. So of course, it’s only natural that the classic chocolate chip cookie should be tested to death. If you think there’s not much to the most classic of cookies you can think again. After testing the amounts and ratios of eggs, butter, brown and white sugar, cake and bread flour, baking soda and powder, temperature, chilling the dough, and salt, J. Kenji López-Alt settled on what he considers the ultimate recipe for chocolate chip cookies. His recipe has a few surprises including browning the butter, adding an entire 2 teaspoons of kosher salt plus more sea salt after baking, using only baking soda (no powder), and a 1/2 cup of dark brown sugar. It also involves chilling the dough overnight, making this recipe a bit more of a project than the average cookie eater may want to take on.

After faithfully following the recipe, I certainly think the cookies are great, wonderful even. But the best ever? Let me make them again…

2 thoughts on “How to (Scientifically) Make the Best Chocolate Chip Cookies”

  1. I can attest to the deliciousness of these cookies! Great job on baking. You can use my kitchen as a test kitchen anytime.

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