Chris Makes Chocolate Chip Cookies | From the Test Kitchen | Bon Appétit

Join Chris Morocco in the Bon Appétit Test Kitchen as he makes chocolate chip cookies. The addition of browned butter really puts these cookies over the top. It makes them crispy-edged, chewy-centered, yet still rooted in classic cookie flavor. Oh, and no mixer required, so there’s no excuse not to make them.
Check out the recipe here: https://www.bonappetit.com/recipe/bas-best-chocolate-chip-cookies

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Chris Makes Chocolate Chip Cookies | From the Test Kitchen | Bon Appétit

Think about chocolate-chip cookies is that you know everybody’s eaten one everybody has an opinion there are the people who want them super crispy wafer like soft and chewy raw cookie dough in the center standing up off of the baking sheet and the things that came out most

Of all were crispy chewy having like a crisp edge but that feeds into a little bit of like a gooey chewy Center so that’s what we tried to achieve here and chocolate chip cookies in particular they’re like snowflakes at the end of the day like they’re all a little bit

Different for recipes where they are a very well-known thing usually what we try to do is have a really long development process the reason being that what I like to do is from the beginning I’ll cook recipes that are very well reviewed just to see what’s

Out there and what we liked about each one to try the Rick Martinez ones oh yeah well I’m very familiar with the Rick Martinez chocolate sort of toffee chip cookies I love that recipe honestly like this takes probably most closely after that cookie as its inspiration we

Worked you know over a period of like several weeks you know I had people trying these I went through multiple multiple multiple rounds of development even with my own cookies once I understood the direction I wanted to go in but I knew from a flavor perspective

That I wanted at least some brown butter in this cookie so that is the starting point we’re gonna take this to the stove and we’re gonna take it from there so here’s the thing about brown butter and cookies when you use like a liquid fat there’s no need to cream out the butter

And the sugar which is amazing because in this instance you don’t need to use a stand mixer or a hand mixer for that matter for this recipe you know we’re asking very little of you in terms of equipment what we are asking is that you brown your butter so just

Let it kind of all melt together over low heat so I’m starting to get a little browning that’s great I just want to make sure everything stays moving that nothing sticks to the pan so that’s the kind of color I’m talking about I’m gonna transfer that

Kind of quickly so I can stop the cooking I added the rest of the butter right away it might kind of start to foam and spit a little bit and that means that you’re driving off the water content of the butter which is what we

Don’t want to do so I’m just gonna do a little tester with one piece of the butter just to see if it’s cooled enough yeah a lot of people were very insistent in wanting grams for this and you know what they’re absolutely right we heard you and we republish the recipe

With grams you know just to take into account your needs and wishes honestly there’s no reason why we should be not publishing grams and our baking recipes so this is dark brown sugar which has the highest molasses content molasses actually has a good amount of acidity to

It and that acidity is what is going to react with our baking soda which is you know our only leavener in this cookie aside from our egg so brown sugar is going in along with 1/4 cup white sugar as you can see this is gonna stay super

Grainy because the fat does not want to dissolve it however the sugar is more or less smooth from the standpoint of there are no huge lumps here I’m going to mix my dry ingredients just so that they’re ready to go so this is one and a half

Cups of all-purpose flour I’m putting in 3/4 of a teaspoon of baking soda and then one and a quarter teaspoons of kosher salt I’m just gonna incorporate these just a little bull make a difference you need to do this in the smallest Bowl possible only using one whole egg for

This recipe and part of the reason for that is egg whites act akin to water in terms of how they interact with the proteins and the flour so I didn’t want to introduce too much liquid from the standpoint of having a dough that was too loose to work with what I found was

That what had the biggest impact on the flavor of the cookie but also helped control spread and gave like kind of a cool kind of glossy Sheen was the yolk so I’ve got one whole egg and then I’ve got two yolks from large eggs here so

One whole egg plus two yolks going in here and this is the point at which those sugars are gonna start to dissolve it’s gonna take on this like nice kind of almost matte Sheen so you don’t have to go crazy whisking but that’s the vanilla going in but you definitely want

To see that change where it goes smooth on you so here we have guitard 70-percent bar chocolate so it’s like really you know kind of assertively bittersweet you get that fruitiness and that kind of like that brightness from the acidity of the chocolate I chop these into like pretty rough pieces and

What’s nice about the bar is like you can do it like relatively quickly and what’s cool about breaking down the bar yourself is that you get these lovely irregular pieces you know you get some like big fat chocolate moments and then you get these like little kind of

Chocolate shards that was an aesthetic to that that I really really liked I felt so much better about putting a chocolate chip cookie out into the world that like got like it had a little bit more of a modern look to it with those kind of graphic regular chocolate pieces

So now dry ingredients are going in folding these together there’s not really much of a danger of overworking this certainly not by doing it by hand you know you definitely want to work all of that flour into this mixture just in the last like 30 seconds it went

From being like fairly loose to like loose but stiffening by the second so for anyone who felt like their first pass might have spread too much I would say like this is the point where you know once a chocolate goes in you could rest this dough just kind of

Room-temperature even for five or ten minutes that shouldn’t make like a pretty big difference in terms of the getting the flour to hydrate and and stiffen this dough up so chocolate is going in there is gonna be a lot of spread with these this is about the

Consistency that it should be you know it should be able to stand up on the the baking sheet hold that detail the cookie scoop just allows me to know exactly how much I’m putting into each one and therefore how much space I need on the cooking sheet so I find like eight

Cookies on a sheet is about all you can do you know so you do need two cookie sheets for this one person was like quite irate that this recipe was only yielding 16 cookies at the end of the day wouldn’t you rather have like 16 like dangerously close to perfection

Cookies than like 24 smaller you know compromise cookies they can these at 375 which is you know kind of on the higher end for a cookie part of it is that we want the heat of the oven to really set that edge give it a little bit of color and a little bit

Crispness but once the heat kind of sets the edge we want it to kind of spread out to about yay big or so once that edge is set and baked it’s gonna kind of arrest the lateral spread of the cookie and make it want to spread up a little bit

So anyway here goes nothing I like to stagger them a little bit on the baking sheets just to keep the air circulating around so eight minutes you want to reach should we look at some reviews oh yeah we wait let’s read those relocating reviews let me grab my computer all

Right and figs of Montreal honestly the best basic cookie recipe I’ve ever used these are definitely a few notches up from regular chocolate chip cookies the brown butter added great flavor made mine pretty large and still had 24 cookies that seems wrong now let’s get

To some of the bad stuff not sure what I’m doing wrong these cookies turned out really runny for me anyone have suggested made these cookies using the new weight measurements provided they spend quite a bit so I ended up with a thinner cookies gonna usually prefer but the real issue

I’m having with these is how greasy oily they feel when you’re eating them I mean that’s like that’s something that’s kind of interesting to me you know the comments about like grease eNOS because like when is grease butter and when is grease eNOS butteriness not to skip

Ahead here but just for the sake of argument there is in the texture like a lot more kind of like richness forward quality but in terms of like you know like grease eNOS like I certainly have like more chocolate than butter on my fingers right now so I don’t know what

To chalk it up to if it’s like you know a different brand the flower that’s hydrating in a different way different amount of protein you know that’s not you know so it’s not like kind of like activating this similar amount of gluten to like what we’re developing with here

Like this is far from over or it’s like if there’s anything and that Guns N’Roses has taught us is that like it’s never over you know Never Say Never Axl can reach out to / they can get back on the same page you know they can make you know

Their next album happen and you know look like there’s a lot of people who reached out to me on via you know DM like on Instagram and I feel like I responded or reacted to the vast majority of them I tried to diagnose issues where I could I also frankly saw

Like a lot of great looking cookies and you know at the end of the day like there is gonna be a tremendous amount of variability just between ovens users ingredients and all the rest of it into it as you can see like even between the two baking sheets these have a

Little bit more kind of cracking across the top these have a little bit more of a ripple to them same same dough same oven same time but snowflakes I feel like this is my Everest I feel like this is something that you could work on and

Refine your entire life I will never be done with it I am it and it is me and yeah it’s it’s very intense putting this out into the world you know so anyway fly they’re so beautiful I know you know I I see that too you know yeah no way

Because every time I said it my parents would reward me for speaking oh yeah another cookie oh yeah no duh great future food editors unite I mean that’s like yeah that’s hot that’s hot perfect yeah that’s nice I don’t know if this is something people have noted there’s a

Seabream into the cookie there richness of the chocolate the bitterness the like the texture the whole thing it is a real delight all right cool All Right see ya wow they’re beautiful are these bees best their ba is tried real hard the crisp yeah it’s trying to get those two things

Happen at the same time that’s that’s that’s tricky gets almost like that like crumbly crispness like the edge will do that and you have the Center bends that’s the world I’m living in take the journey with me yeah make cookies be happy that’s all I have to say I’m done

Engineering our own school we’re good it’s cool my mom said I needs to I need to smile more in my videos anyway so Andy’s uh and he’s on target with that