Chocolate Chip Cookies

Adapted from the Basics With Babish recipe, with only slight modifications. I prefer vailla over the original recipe’s cinnamon, and find that bread flour helps the cookie resist spreading too much. Yields 24 medium cookies.



  1. Chop chocolate bar into bite-sized pieces and set aside.
  2. In a medium bowl, combine flour, salt, and baking soda and set aside.
  3. Over medium heat, brown butter until milk solids are golden brown. Place in freezer until set, about 1 hour.
  4. Remove butter from freezer and place at room temperature to soften, about 1 hour.
  5. Place softened butter and both types of sugar in the bowl of a standing mixer and mix on medium until creamed together, about 3 minutes.
  6. Add eggs and vanilla extract to bowl of standing mixer and beat on medium until light in color with airy texture, about 3 minutes.
  7. Add dry ingredients, half at a time, to bowl of standing mixer and mix on low until just combined and no dry flour is visible.
  8. Add chopped chocolate to bowl of standing mixer and stir to incorporate.
  9. Turn dough out onto plastic wrap and cover completely before storing in refrigerator. Age dough in refrigerator for at least 1 hour and up to 2 days.
  10. Remove chilled dough from refrigerator and immediately scoop into balls and place onto a cookie sheet lined with parchment paper.
  11. Bake immediately while dough is still chilled at 350ºF for 10 minutes and then watch the cookies in the oven until just the edges turn golden brown. Remove from oven, bang the pan firmly down against a hard surface to set the tops of the cookies, and let cool on the pan for 5 minutes.