Broma Bakery's Best Chocolate Chip Cookies in the World
The name don't lie--these are legitimately the best cookies I have ever made at home.
Considering cookies were one of the first things I started making on my own, it’s pretty safe to say I have made a lot of cookies throughout my time in the kitchen. I am now on the wrong side of 35, after all.
Mastering the art of the chocolate cookie at home has always been something I have struggled with. No matter how many different recipes I’ve tried over the years, I have never managed to achieve a homemade cookie that came anywhere near the calibre I was lusting for—you know, something closer to that gourmet cookie you dream about from your favourite local coffee shop or bakery.
When I first flipped through Sweet Tooth, the new cookbook by Sarah Fennel, the founder of Broma Bakery, I was immediately drawn to their recipe for ‘The Best Cookies in the World’. I mean, that is some major BDE level labeling, amiright?
At this point I have owned this cookbook for two months at most and have made this cookie recipe no fewer than six times. My kids are legitimately obsessed with these cookies and even Josh, who is the self-proclaimed ‘Cookie Connoisseur’ of the house, says these are “THE BEST(!!)” chocolate chip cookies he has ever had.
Scroll down for the recipe from her fantastic book and let me know if you try it. 😋
*FYI I’m using affiliate links here and there to help fund future cookbook purchases. 🙏
Broma Bakery’s The Best Chocolate Chip Cookies in the World from Sweet Tooth.
These may look like ordinary chocolate chip cookies, but they're anything but. They were developed by Sofi Llanso (my second in command) before she started working for me. When she suggested we put them on the blog in 2020, I said, "Are you sure?!" because I knew how special they were to her. She said yes, the world should experience them. Flash forward to today, and they are the most popular recipe on our site with more than 4 million page views. Nine times out of ten when I ask my readers what their favorite Broma recipe is, it's these cookies. And for me, these cookies hold an extra special meaning: they signify how special Sofi is, both to me and to the world. I simply couldn't publish this cookbook without them.
MAKES 15 COOKIES
PREP TIME 30 MINUTES (PLUS 1 HOUR AND 20 MINUTES COOL/CHILL/REST TIME)
COOK TIME 13 MINUTES | TOTAL TIME 2 HOURS 3 MINUTES
¾ cup (1½ sticks) unsalted butter
1 cup packed light brown sugar
¼ cup granulated sugar
1 large egg plus 1 large egg yolk, at room temperature
1 tablespoon vanilla extract
1¾ cups all-purpose flour
¾ teaspoon baking soda
¾ teaspoon salt
8 ounces semisweet or
bittersweet chocolate, coarsely chopped, or 1½ cups semisweet or bittersweet chocolate chips
Flaky sea salt, for sprinkling (optional)
1. In a small saucepan, add the butter and cook over medium-low heat. Use a silicone spatula to stir and scrape the butter from the bottom and sides of the pan every 10 to 15 seconds. At first, the butter will melt and foam, then over time the foam bubbles will get smaller and the butter will begin to emit a warm, nutty aroma. Continue to cook the butter, occasionally stirring and scraping with your spatula, until the butter begins to take on color and you see small, floating brown bits (these are the milk solids in your butter separating and toasting), 5 to 7 minutes. Once the butter is golden brown, remove it from the heat and allow it to cool in the saucepan for 10 minutes.
2. In a large bowl, combine the brown butter, brown sugar, and granulated sugar. Use the silicone spatula to mix together. Add the egg, extra egg yolk, and vanilla extract and mix well.
3. Add the flour, baking soda, and salt and use the silicone spatula to fold until no streaks of flour remain, being careful not to overmix your batter. The dough should be soft but not sticky, so when you touch it with your finger, it gives just a little.
4. Fold in the chocolate until evenly distributed. Do not overmix. Cover the bowl and place it in the fridge to chill for at least 1 hour and up to overnight.
5. Preheat the oven to 350°F. Line two sheet pans with parchment paper.
Remove the dough from the fridge and allow it to soften at room temperature until it's scoopable, about 20 minutes.
6. Use a 1½-ounce cookie scoop to portion out equal amounts of dough (a large spoon also works; the ball should be about 3 tablespoons). Roll the dough in your hands to smooth the edges, then place 2 inches apart on the prepared sheet pans.
7. Bake until the cookies have puffed up and are light golden brown around the edges but still somewhat soft in the middle, 12 to 13 minutes. Remove the sheet pans from the oven, sprinkle the cookies with sea salt (if using), and allow the cookies to cool slightly on the sheet pans before serving.