BA’s Best Chocolate Chip Cookies


Photo Credit:Bon Appétit

What makes this chocolate chip cookie recipe BA’s Best? 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.

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Taste delicious and easy to make. I tried not to over mix and I let my doh sit for 30min in the bowl and placed balls on the trays and let them sit for 30 min as well to prevent spreading… since it’s winter it’s been pretty cold so the room temperature was perfect. For me it made about 23 cookies😻
Madonna B.
Fresno, CA
I loved these. One thing I did was put the batter in the fridge which helped with the spreading. These are the best cookies I have ever made. So GOOD!
Lucy Smith 88888
New Zealand
Love these 🍪. My son said he wanted to make CC cookies and I decided to make this recipe. He is really into cooking right now. This recipe was easy and delicious. Very kid friendly. My husband loved them also. Great cookie; crispy and chewy. Perfecto!
Candia Weaver
Phoenix, Az
If you can conjure up the self-discipline to save a few of these cookies for 12-24 hours after baking, they somehow get even better. The best tip was to watch the video before starting. Your research paid off, Chris!
I really wanted to love these cookies, especially with the browned butter, but they were a mess. I’ve been baking chocolate chip cookies for 15 years so I’ve tried a few recipes; the ones I find make the best cookies are those that require refrigeration before baking. Especially with the warm, extra buttery, low-flour dough (most recipes would have at least 2 cups of flour for 3/4 cup butter, and 1 egg + 2 yolks also seems like a lot of liquid), if your dough is not maintaining shape, I suggest refrigerating the dough. Just mixing it to hydrate the flour didn’t do anything for me. And if you want a really easy CCC, check out Sally’s Baking Addiction instead!
These are amazing. They sort of cooked into one big cookie but they still taste amazing!
Playa del Rey, CA
This is the best chocolate chip cookie recipe I have ever made! Definitely my new go to.
Memphis, TN
BEST BROWN BUTTER COOKIES EVER!! this is my go-to cookie recipe. i’ve made it so many times and everyone loves them! i’ve shared the recipe with friends too and they all love it. everyone should try these cookies at least once in their life 🙂 🍪
Being 68 years old, I have made chocolate chip cookies for YEARS! I would try 2 or 3 recipes a year to see if any had matched or beaten my Grandmother’s recipe and none came close until tonight…Found this recipe and decided to double it as I knew if it was good, i recipe would have been a teaser or my husband. As I got to the part where I mixed dry ingredients into other mixture, my dough was a bit loose, so I added 1/2 cup of self rising flour.

These are absolutely a 10 star cookie and as many have stated, the brown butter really pleases the palate and adds depth to the cookie. I believe I will try brown butter in other cookie recipes as well. Thanks BA> WHAT A KEEPER!!!! BECKI ROOD
This recipe works perfectly as is, even with minimal resting of dough. For folks having trouble with spreading. It may be due to your climate or even your oven temp. Invest in an oven thermometer – my oven runs 50 degrees hotter than where I turn the dial. I don’t have any mods for the core ratios, but I do make a couple changes for my pref. 1. While the butter is browning, I add in 1/2 cup chopped walnuts, then strain out the browned butter and then add the walnuts back with the chocolate. 2. I prefer chopping a bar of chocolate so that the chocolate shards in the cookie. Chocolate discs are good as well.
Oakland, CA
Maybe I’m just a glutton, but my first bite into one of these cookies made my knees weak! This was my first time successfully browning butter and it made a WORLD of difference flavour-wise, I couldn’t believe how good the brown butter smelled on its own! I did have some issues with my cookies spreading, but after watching the video I now know that I should have let the dough rest before baking, definitely won’t skip that step next time around. Five stars, but I’d give more if I could!
Corey W
I followed this recipe to the letter and the dough was much darker than in Chris’ video – doesn’t matter so much, but just something to note. What made this recipe bad, though, was that the cookies were way too thin. They looked nothing like Chris’ video or any of the other videos I’ve seen of people making them. They get super thin and never cook in the center – it stays complete gooey, and even when I cook the cookie, it literally falls apart when I pick it up because it’s way too soft in the middle. The flavor of these cookies is great but I can’t figure out why they turn out so thin and soft. I’ve made them three times, with the same measurements and no tweaks, just to be sure. I have even chilled the dough, and once even chilled the tray with it, to see if that makes a difference. No luck. They are also wayyy too greasy/buttery when baked. I don’t know where I’m going wrong but I can’t bother ever making these again. Unfortunately it’s a waste of ingredients and time for cookies that don’t turn out.

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