Saturday, 10 March 2012

Bon Appetit Chocolate Chip Cookies

I'm such a good daughter, really. My mother was craving some sweets but didn't have time to make them, since she's busy with her Master's degree. So, being the awesome kid I am, I offered to make her some.

She had all the ingredients already, anyway. And the recipe. We bought the March 2012 Bon Appetit magazine when we were at the airport leaving for Jamaica, and I was dying to try out one of the recipes. These babies are thin and chewy, but crispy on the outside. I upped the chocolate chips because you can never have enough chocolate, am I right? I also snuck in some skor bits, just enough to give in that caramel taste. Feel free to leave these out if you want to go classic with your cookie.

Just be careful when you take them out of the oven. Let them cool for at least 20 minutes until you transfer them off the baking sheet and onto a rack. I made the mistake of trying to move some before they were cool enough. I'd even suggest putting them in the fridge for 30 minutes. Makes them extra crispy, actually.

They make for an awesome break from studying and lab report writing. Not like I've been doing much of either today, but that's beside the point. Have fun and have some cookies, I say!

Chocolate Chip Cookies
Adapted from March 2012 Bon Appetit, pg. 48
Makes about 20 cookies
  • 1 cup + 2 tbsp all purpose flour
  • 3/4 tsp salt
  • 1/2 tsp baking powder
  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
  • 3/4 cup (packed) brown sugar
  • 1/4 cup sugar
  • 1 large egg, room temperature
  • 1 tsp vanilla
  • 1 1/4 cup semisweet or bittersweet chocolate chips
  • 1/3 cup skor bits (optional)
Preheat oven to 425F. Line two baking sheets with parchment paper and set aside.

Stir together flour, salt and baking powder in a small bowl. Using an electric mixer, beat the butter and both sugars on medium-high speed until combined, about 3 minutes. Add the egg and vanilla and beat again at medium-high for another 3 minutes, or until light and fluffy.

Add in the dry ingredients and blend at low speed. Fold in the chocolate chips (and skor bits, if using).

Spoon heaping tablespoons of dough onto the baking sheets, spacing them about 1 1/2" apart. Bake, rotating the pans halfway through, until the edges are golden brown, about 6-10 minutes. Watch carefully, because they finish fast.

Let cool on the baking sheet for 20 minutes before transferring to a wire rack. Let cool completely and enjoy.


  1. Wow, those cookies look absolutely amazing! I'll be sure to be extra careful when I take them off the sheet when I make them : )

  2. I tried this and they did not turn out at all. Did not spread and burned on bottom but the rest was not cooked thoroughly. Disappointed.

    1. I was thinking about what would make your cookies not spread. Did you make sure to beat the butter/sugar/egg/vanilla mixture for a good 3 minutes? It really makes the batter smooth and helps make it more spreadable.

      The only other thing I could think of was if your oven wasn't hot enough, so the butter didn't melt before the bottoms got over cooked. Every oven is different and 425F is a pretty high temperature for cookies.

      I'm just throwing ideas around, let me know if it helps!

  3. I love the crisp and the crunch of these all time fave cookies...Thanks for sharing.

  4. they look like florentines but way better, delicious!

  5. I made this recipe last week and they were great! Definitely make sure you beat the butter/sugar/egg/vanilla mixture until it's light and fluffy because the texture becomes completely different. I don't have a mixer, so it took a lot of hand beating, but it worked! Also, taking out the cookies when the edges start to brown is CRUCIAL because otherwise they will burn. They will not look fully baked in the middle at all, but they set after a couple of hours and will end up delicious. I loved the thinness of the cookies and the brown sugar flavor. Will definitely be making this recipe again!

  6. There were SOOOO good. I knew from your photo that they were just the cookies I was looking for. Best cookie ever. Thanks a bunch!

    1. I'm glad they worked out for you! They can be finicky. They are pretty epic, eh? Thanks for commenting!

    2. They're absolutely PERFECT. I beat them with an electric mixer for the time you specified, and they have always turned out great.

  7. I made these cookies and they were AMAZING! Have already made them 2 times within 2 weeks :)