Bite Club: Chocolate Chip Cookies
The first rule of bite club... 🥊
Let’s talk about chocolate chip cookies. They’re a classic for a reason, but if you’re anything like me (and I know you are), you know that not all chocolate chip cookies are created equal. This is why I’m introducing a new challenge: Bite Club. 🍪
I’ve come to the conclusion that a chocolate chip cookie can be one of three varieties: flat and chewy, thin and crispy, or thick and gooey. Each has its time and place, and I certainly wouldn’t kick any of them out of bed. But which one reigns supreme? This past month, I put six chocolate chip cookie recipes to the test. That’s right—I baked six batches of cookies to crown my favorite chocolate chip cookie of all time. I was looking for the perfect balance of texture and flavor, and that je ne sais quoi that makes a chocolate chip cookie truly “the best.” 👑
Bittersweet vs Semisweet Chocolate
Semisweet chocolate is your classic choice, hovering around 60% cacao, and it’s the go-to for a not-too-bitter, not-too-sweet chocolate. Bittersweet, on the other hand, has a higher cacao content (usually 70% or more), giving you a more intense chocolate flavor. It’s a bold choice that delivers an air of “these chocolate chip cookies are for grown-ups.”
Chips vs Wafers (or Pistoles or Fèves)
Traditional chocolate chips are designed to hold their shape during baking, providing more structure and defined chunks of chocolate. But if you're looking for those luxurious little pools of melty chocolate, wafers are the way to go. Chocolate wafers (sometimes called pistoles or féves) spread more evenly throughout the cookie, creating a layered chocolatey experience. While chips give you nostalgia, wafers give you elegance.
Softened vs Brown Butter
Softened butter is the standard for cookies, as it is perfect for mixing with sugar to create that light, fluffy texture we know and love. But browning the butter gives the cookies a nutty, caramelized richness that makes them taste more indulgent. It’s the kind of thing that makes people say, “What’s in these?!” It’s a simple step that transforms the flavor. Softened butter is your go-to for classic comfort, but browned butter is for when you’re trying to impress.
Granulated vs Brown Sugar
This is where science kicks in. If you want your cookies to be crispy, use granulated sugar. The finer crystals promote a crispier texture in cookies by absorbing less moisture during baking. If you want your cookies to be chewy, use brown sugar. The molasses adds moisture and acidity to the dough, resulting in a chewier cookie with a richer flavor profile. If you want a perfect combination of both — crispy edges with a chewy center — use a combination of both.
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JoyFoodSunshine was the top result when I searched “best chocolate chip cookie recipe.” (Okay, SEO queen!) I’m usually a bit snobby about where I get my recipes from, but 11,000 five-star ratings cannot be ignored. These cookies were giving the ultimate Tollhouse vibes. This is a cookie of the people. No fancy techniques, no brown butter, no dough chilling. Just a straightforward, crowd-pleasing classic that will hit the spot every time.
Cookie Category: Flat and Chewy
Does it require chill time? No
Do I have to brown butter? No
Chocolate Type: Semisweet Chips
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Dorie Greenspan, known as a “cookie savant”, has several chocolate chip cookies in her arsenal. I reviewed them all and decided on this one when I noticed it included ground almond flour. Plus, someone on Reddit claimed they were the best. My verdict? I’m not so sure. These are a “French twist on an American classic.” (The French know a lot about food, but let’s stay in our lane here.) These chubby little cookies were simply not giving what they needed to give. They looked less appetizing than the others and I found them slightly too dry. My guess is it’s because of the additional almond flour, but I don’t know, maybe it was just user error. (lol no way)
Cookie Category: Thick and Gooey
Does it require chill time? No
Do I have to brown butter? No
Chocolate Type: Semisweet Wafers, Chopped
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You know I had to call on my girl, Claire Saffitz for this one. This recipe comes from her book, Dessert Person. There is the extra step of browning the butter, but I find it to be completely worth it here. One tip I picked up from Claire’s video was to make sure the butter cools before mixing in with the sugar. I admit in the past I have been impatient (can you blame me when cookies are involved?) and it has indeed affected the texture of the cookies in the end. Unlike the rest of the recipes here, Claire suggests using a mix of milk and dark chocolate, which I ended up loving.
Cookie Category: Flat and Chewy
Does it require chill time? Yes
Do I have to brown butter? Yes
Chocolate Type: Milk and Dark Wafers
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Coming in hot, we have BA’s Best Chocolate Chip Cookie. These were developed by one of the recipe developers, Chris Morocco. Allegedly, he spent months perfecting this recipe by making 40 test batches! (And I feel insane after making six…) Similar to Bon Appetit alumnus Claire’s version, this one also uses brown butter. However, Chris suggests using chopped-up bittersweet chocolate instead of a mix of milk and dark. These cookies are a more elevated version of your classic CC—rich, with little pools of chocolate and flakey sea salt that make them look irresistible.
Cookie Category: Flat and Chewy
Does it require chill time? No
Do I have to brown butter? Yes
Chocolate Type: Bittersweet Wafers
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Have you ever had a Levain cookie? They are the ultimate gooey, oversized chocolate chip cookie. They’re a New York City classic, but I researched the best “dupe” recipe and landed on this one by Stella Parks. I can confidently say that I have never made a cookie like this in my life. The dough balls are 6 ounces each (!!)—yes, I had to break out my scale for this one because apparently, size matters here. These cookies are thick, gooey, and very over-the-top. If you're a fan of the hefty, molten-center cookie, you’ll be in heaven. Cold glass of milk required!
Cookie Category: Thick and Gooey
Does it require chill time? Yes
Do I have to brown butter? No
Chocolate Type: Semisweet Chips
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Last up is Sarah Keiffer’s from The Vanilla Bean Blog. I’ve baked a handful of her cookies from her book, 100 Cookies, but never her chocolate chip cookie! She has a unique pan-banging technique that I felt could bring something different to this challenge. Bakers often tap their cookie pans in the oven to flatten the cookies, but in this technique, Sarah suggests opening the oven every few minutes to tap the pan, creating ripples on the edge of the cookie. Mine weren’t as ripple-y as hers, but you get the idea. These cookies provided thin and crispy representation to the challenge, which I greatly appreciated.
Cookie Category: Thin and Crispy
Does it require chill time? Yes
Do I have to brown butter? No
Chocolate Type: Bittersweet Wafers, Chopped
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It took me about two weeks to bake all of these, but I have finally crowned a winner…*drumroll* …Claire Saffitz’ chocolate chip cookies! Among the six recipes I tried, this one from her book Dessert Person really stood out to me. The browned butter, the two types of chocolate, the saltiness— it all added up to my “perfect” chocolate chip cookie. The Bon Appetit cookie was very similar, but I loved how Claire’s version had slightly more butter and salt. Plus, Claire uses milk chocolate, and if she’s not above eating milk chocolate then neither am I!
Honorable Mentions
If your dream cookie is thick, gooey and slightly underbaked, the Levain dupes will be your end-all-be-all cookie. Depending on what type of cookie I’m in the mood for, these are the two I will reach for moving forward. 🍪
If you have any favorites that you think deserve a spot in my next challenge, let me know! And if you’re my neighbor or a nearby friend, please come pick up some cookie dough. I’m begging you.
Thanks for reading, sweeties! 🍎