BA's Best CCCs

Last April, Bon Appétit published their best chocolate chip cookie recipe and I immediately tweeted:

CCC Tweet

Of course it took me a year to finally get around to testing it out, but hey, we’ve all found ourselves with a bit more time to bake lately.

This recipe has some familiar techniques from past CCC trials, including browning the butter and using extra egg yolks for richness. I will say that the final flavour of these is good, but I had one major problem: they turned out so flat! Chris is scooping and baking the dough right after mixing it up, and when I did that, my cookies totally spread out. I chilled the dough for a couple hours and baked a few again with a bit better results, then left the rest of the dough in the fridge overnight and baked the rest the next day with far less spread. You can see the difference in the picture below:

Sizes

Personally, these are still too thin for my liking. I like my chocolate chip cookies on the thicker side, so I can really sink my teeth into them. If I want to go for something bigger/thinner, I would be more likely to go with the NYT CCCs which are worth the extra time and the splurge on fancy chocolate.

CCC Stack

More Chocolate Chip Cookies:

BA’s Best Chocolate Chip Cookies

Source: Bon Appétit

Ingredients

  • 1 1/2 cups (200 g) flour
  • 3/4 tsp (4 g) baking soda
  • 1 tsp (4 g) salt
  • 3/4 cup (1 1/2 sticks // 169 g) butter, divided
  • 1 cup (200 g) brown sugar
  • 1/4 cup (50 g) sugar
  • 1 egg
  • 2 egg yolks
  • 2 tsp vanilla
  • 6 oz (170 g) bittersweet chocolate, coarsely chopped

Directions

  1. In a small bowl, whisk together the flour, baking soda and salt.
  2. Add 1/2 cup (1 stick // 113 g) butter to a saucepan set over medium heat. Cook until it melts, then starts to bubble and foam, and turns a golden brown colour and smells delicious. Swirl the pan often so it doesn’t burn! Pour the butter into a large heatproof bowl, scraping all the brown bits out of the saucepan. Let this cool for one minute.
  3. Cut the remaining 1/4 cup (1/2 stick // 56 g) butter into small cubes, and add it to the brown butter. Whisk until it melts.
  4. Add the brown sugar and sugar and whisk until incorporated (it’s going to look really grainy, don’t worry).
  5. Add the egg and egg yolks and whisk again until the mixture is smooth, then whisk in the vanilla.
  6. Add the dry ingredients and stir in with a spatula or wooden spoon.
  7. Poke your finger in the mixture; if it’s still a bit warm, wait for it to cool before adding the chocolate (you don’t want the chocolate to melt when you add it!).
  8. Stir in the chocolate chunks.
  9. Chill the dough for about 15-20 minutes to firm up a bit before scooping. When ready, portion out the dough onto the baking sheet, and wrap the whole thing in plastic wrap. I recommend chilling this in the fridge overnight and baking the next day so you get a bit thicker cookies.
  10. When you’re ready to bake, line a cookie sheet with parchment paper and heat the oven to 375°. Bake the cookies for 8-10 minutes until golden brown around the edges, but still set in the middle.