Hi, it’s me again. No, this isn’t click bait… unless you end up trying my recipe and not agreeing that it’s better than Bon Appetit’s recipe. Then yeah, at that point.. sorry for letting you down 🤷‍♀️. So let me take you down a tiny memory lane [no, this isn’t a story about my grandma teaching me how to cook in the kitchen]. This is a story about a girl who sucks at baking, who tried baking cookies [and failed a lot]. I love Bon Appetit. Their videos, articles, recipes, the people who work there, etc. Back in January, I wanted to make a goal of becoming better in the kitchen. I decided to try out a Bon Appetit recipe, and I landed on the best chocolate chip recipe. Not sure why, but I did.

related: 4 Easy Margarita Recipes

Fun fact about me: I don’t measure anything. Never have and I thought I would never become that person. Well, the first time I tried making Bon Appetit’s best chocolate chip cookie, they came out a complete disaster. FLAT. Did I mention, COMPLETELY FLAT? I had no idea what I did wrong except I didn’t have any measuring cups or parchment paper. Knowing myself, I would usually have given up at this point. But something in me told me to try again, again, and again. The first time I baked that first batch was February 11th. It is now April 22th and I feel confident in my chocolate chip baking skills. So what did I do? and how did I do it? Well I re-made the recipe with my measuring cups and parchment paper over and over again. When I felt slightly confident from repeating the recipe and finding the perfect balance of crunch and ooze… I started researching more chocolate chip cookie recipes.

I found a TON of variations of cookie recipes with an overwhelming list of different tips and tricks. I tried a ton, since I usually like thicker and chewier cookies. I’m now at a point, where I have that. So I want to share it with the world [ or the people that visit my website, lol ].

Wynee’s Better Version of Bon Appetit’s Best Chocolate Chip Cookie:

Instrustions:

Brown an entire stick of butter in a saucepan [4-5 minutes]. It should start browning after that time frame. If it hasn’t, leave it on for a bit longer until butter starts foaming. Transfer butter to the largest mixing bowl you have [get my mixing bowl set here]. Once you’ve transferred the butter to the mixing bowl, cut the remaining 1/2 stick of butter and add to the bowl. Wait until the piece of butter is completely melted or almost melted to add the rest of the butter pieces.

Add both sugars. Whisk until mixture is smooth and both sugars have been incorporated. Add the egg and the egg yolks and whisk again until smooth. Add your vanilla extract!

Click here for my mixing bowl set!

Then, add in all the dry ingredients. Fold in until no dry spots remain. Dough should be firm enough to hold shape when you’re done adding. Then add in the chocolate pieces.

This recipe allows you to make 16 cookies!

Now, my 2nd secret tip that I recommend with this recipe is to let it chill in your refrigerator for atleast 3 hours. I always leave it overnight though (8 hours) before baking. The flavor, the thickness, and chewiness just gets 100% better. If you’d rather not wait that long, this recipe can be baked right after combining all ingredients but I truly do recommend a minimum of a 3 hour chill.

Bake your cookies for 11-12 minutes, and voila! You have an addicting [trust me] masterpiece!

For the original Bon Appetit recipe, click here.

 

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