What makes this the best chocolate chip cookie recipe? Crispy edges, chewy centers, and classic cookie flavor with every batch. Oh, and no mixer required.
BA’s own Chris Morocco spent months developing these chocolate chip cookies—making nearly 30 batches, plus 10 more in the cross-testing phase—to ensure they were the absolute best they could be. What makes this recipe deliver on that promise? Crispy edges, a chewy center, and a recipe that turns out consistently delicious homemade chocolate chip cookies every single time—all without a mixer.
The browned butter is key to this recipe, helping it stay rooted in classic cookie flavor while also contributing to that perfect balance of crisp-chewy textures—an ideal combo whether you dunk your cookies in milk or not. The quality of the vanilla is also important here; Chris recommends Heilala or Neilsen-Massey, which both have enough heft to stand up to bitter chocolate and molasses-y dark brown sugar.