Food director Chris Morocco spent months (truly) developing this chocolate chip cookie recipe—he made nearly 30 batches, plus 10 more in the cross-testing phase—to ensure they were the absolute best. What makes this recipe deliver on that promise? Crispy edges, a buttery chew, and plenty of chocolate chunks in every bite—all without a stand mixer.
The cookies are rooted in classic Toll House flavor, but browning the butter amps up the toasty notes. It’s also key in developing the balance of crisp edges, while a high ratio of brown sugar to white sugar ensures chewy centers. The quality of the pure vanilla extract is also important here; Chris recommends Heilala or Neilsen-Massey, which have enough heft to stand up to rich dark chocolate.
Parchment-paper-lined cookie sheets help keep cleanup to a minimum, so there’s no excuse not to make these. Finish them with a bit of sea salt while they’re cooling on the wire rack if you like and store them in an airtight container for up to three days. They’re great on their own, dunked into milk, or used as a base for ice cream sandwiches.
We understand cookie preferences aren’t uniform—some prefer soft cookies or a chewier finish. If your perfect chocolate chip cookie recipe includes nuts, oats, and seeds, this one has you covered. Toffee bits? No problem. And if you’re gluten-free (and even if not), try these cookies with milk, dark, and white chocolate. No matter the recipe, invest in a cookie scoop if you don’t already have one; uniform dough balls are essential for making evenly sized (and evenly baked) cookies.