BA’s Best Chocolate Chip Cookies

BA’s own Chris Morocco spent months (truly) 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.

There’s no machinery required and minimal cleanup, meaning there’s no excuse not to make these. But if your Platonic ideal of a chocolate chip cookie recipe includes nuts, oats, and seeds, this one has you covered. And if you want cookies with a more earthy, nutty flavor, give this salty buckwheat chocolate chip recipe a try.

Editor’s note: This recipe was originally published April 25, 2019.