Claire Saffitz Chocolate Chip Cookies

So you’re craving something warm, gooey, and utterly divine but the thought of a complicated recipe makes you want to crawl under a blanket? Same, friend, same. Good news: I’ve got the lowdown on Claire Saffitz’s legendary chocolate chip cookies, and trust me, they’re worth every single, glorious calorie. Forget your basic, boring cookies; we’re stepping into the big leagues with minimal fuss, maximum flavor. Let’s do this!

Why This Recipe is Awesome

Okay, let’s be real. There are a bazillion chocolate chip cookie recipes out there. So why this one? Because it’s Claire Saffitz, that’s why! She’s basically the high priestess of making baking both approachable and incredibly sophisticated. This recipe isn’t just a cookie; it’s an experience. We’re talking:

• Flavor Bomb Status: Brown butter? Two kinds of chocolate? Flaky sea salt? Yes, please! It’s a symphony for your taste buds.
• Textural Perfection: Crispy, crackly edges giving way to a soft, chewy, gooey center. It’s like a magic trick.
• It’s Idiot-Proof (Mostly): Look, if I, a person who once set off a smoke alarm trying to boil water, can nail these, so can you. The steps are clear, and the reward is immense.
• Seriously Impressive: Bring these to any gathering, and you’ll instantly become everyone’s favorite human. Or, just eat them all yourself, because #selfcare.

Ingredients You’ll Need

Gather your troops, because we’re about to make some magic. Don’t skimp on quality here; these ingredients are the heroes of our story!

• 1 cup (226g) Unsalted Butter: The star of the show! We’re browning this bad boy for nutty depth. Unsalted, because we control our salt, thank you very much.
• 2 cups (250g) All-Purpose Flour: The basic building block of joy.
• 1 teaspoon Baking Soda: For that perfect lift.
• ½ teaspoon Baking Powder: The other half of the dynamic duo, ensuring a tender crumb.
• 1 ½ teaspoons Kosher Salt: To balance all that sweetness.
• ½ cup (100g) Granulated Sugar: For crispness and sweetness.
• 1 ½ cups (300g) Packed Dark Brown Sugar: Hello, chewiness and deep molasses flavor! Don’t even *think* about light brown sugar here, IMO.
• 2 Large Eggs, plus 1 Large Egg Yolk: Room temp, please! For structure and extra richness.
• 2 teaspoons Vanilla Extract: Use the good stuff! It makes a difference.
• 10-12 oz (280-340g) Good Quality Chocolate: This is where the real fun begins. A mix is key! Think ~8 oz chopped dark chocolate bars (60-70% cacao is great) and ~4 oz good quality chocolate chips (Guittard or Ghirardelli are awesome). Variety is the spice of life, and cookies!
• Flaky Sea Salt: For sprinkling on top. This is **non-negotiable** for that gourmet touch. Seriously, don’t skip it.

Step-by-Step Instructions

Alright, apron on (or not, we’re not judging), let’s get baking!

1. Brown That Butter: In a light-colored saucepan, melt your butter over medium heat. Swirl it constantly. It’ll foam, then quiet down, and then little brown bits will appear at the bottom, and it’ll smell nutty. This usually takes 5-8 minutes. **Watch it like a hawk** – it goes from perfectly brown to burnt in seconds. Pour it immediately into a heatproof bowl to cool slightly (about 15-20 minutes).
2. Whisk the Dry Stuff: In a medium bowl, whisk together the flour, baking soda, baking powder, and kosher salt. Set aside.
3. Cream the Wet Stuff: Once your brown butter has cooled a bit (it should still be warm but not scorching hot), add both sugars to it. Whisk vigorously for about 30 seconds until combined. Now, add the eggs, egg yolk, and vanilla extract. Whisk like crazy for 1-2 minutes until the mixture is lightened in color and somewhat fluffy. This aerates the mixture and is super important!
4. Combine Forces: Add the dry ingredients to the wet ingredients. Mix on low speed (or by hand with a spatula) until *just* combined. **Do not overmix!** As soon as you see no more streaks of flour, stop. Overmixing develops gluten, which leads to tough cookies, and nobody wants that.
5. Fold in the Chocolate: Gently fold in your chopped chocolate and chips. Try to distribute them evenly. You want a good chocolate chunk in every bite!
6. Chill Out, Dough: This is arguably the most important step for chewy, thick cookies. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. **For best results, chill for 2-24 hours.** A longer chill deepens the flavor and improves the texture dramatically. Trust me on this.
7. Scoop and Bake: When you’re ready to bake, preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper. Scoop rounded 2-tablespoon portions of dough onto the prepared sheets, leaving about 2 inches between them. Flatten the tops slightly and, if you’re feeling fancy (and you should be!), press a few extra chocolate chunks onto the top of each cookie. Sprinkle generously with flaky sea salt.
8. Bake ‘Em Up: Bake for 10-13 minutes, rotating the sheets halfway through, until the edges are golden brown but the centers are still slightly soft and puffy. They might look a little underdone, but that’s the secret to their chewiness!
9. Cool (Reluctantly): Let the cookies cool on the baking sheets for 5-10 minutes before transferring them to a wire rack to cool completely. This helps them set up without falling apart. Try not to eat them all immediately… though I fully support eating one (or three) while they’re still warm and gooey.

Common Mistakes to Avoid

We’ve all been there. Here are some pitfalls to dodge on your path to cookie greatness:

• Burning the Brown Butter: This is a quick one! Don’t walk away from the stove. It can go from nutty to charred in literally seconds. If it smells burnt, start over.
• Skipping the Chill Time: Thinking you don’t need to chill the dough? Rookie mistake! You’ll end up with flat, sad, greasy pancakes instead of glorious, thick cookies. The butter needs to firm up.
• Overmixing the Dough: “Just combined” means *just* combined. Too much mixing develops gluten, leading to tough cookies. We’re making tender cookies, not hockey pucks.
• Using Low-Quality Chocolate: This is not the time for that waxy, cheap stuff. The chocolate is a huge part of the flavor. Invest in good chocolate bars and chips; your taste buds will thank you.
• Forgetting the Flaky Sea Salt: It might seem like a small detail, but that sprinkle of flaky sea salt on top elevates these cookies from “good” to “OMG, what is this magic?!” It cuts through the sweetness and adds amazing texture.

Alternatives & Substitutions

While this recipe is pretty perfect as-is, sometimes you gotta improvise! Here are a few ideas, but remember, the original is king:

• Chocolate Varieties: Feel free to play around! While a mix of dark chocolate is highly recommended, you could throw in some milk chocolate chips for a sweeter cookie, or even some white chocolate. Nuts (pecans or walnuts) would also be a great addition if you’re into that.
• Butter: Okay, technically you *could* try a plant-based butter if you’re dairy-free, but I haven’t tested it, and browning it might be tricky. For the true Claire Saffitz experience, stick with the real deal. Why hurt your soul like that?
• Flour: If you’re gluten-free, a 1:1 gluten-free all-purpose blend *might* work, but it could alter the texture slightly. I’d stick to regular AP flour for the best results, TBH.
• Salt: If you don’t have flaky sea salt for sprinkling, coarse kosher salt will do in a pinch, but the flakes are divine. Don’t sub out the salt *in* the dough though!

FAQ (Frequently Asked Questions)

Got questions? I’ve got answers (and probably some unsolicited advice)!

1. Can I skip browning the butter? Well, technically you *can*, but why would you want to?! That nutty, toasty flavor is a game-changer. It’s like going to a concert and listening to the recording at home – just not the same experience!
2. Do I really have to chill the dough? I’m impatient! YES. Absolutely, positively, non-negotiably, yes. Chilling the dough allows the flavors to meld, the flour to fully hydrate, and the butter to firm up. This prevents spreading and gives you that perfect chewy texture. If you want flat, greasy cookies, skip it. But you don’t, do you?
3. What’s the best kind of chocolate to use? A mix is key for depth! I recommend high-quality dark chocolate bars (like Ghirardelli, Valrhona, or Callebaut) that you chop yourself, combined with some good quality chips. The chopped chocolate melts beautifully and creates those coveted chocolate puddles.
4. My cookies are spreading too much! What happened? Oh no! This is usually due to the dough not being chilled enough, your butter being too warm when you added the sugars, or your oven temperature being off (too low). Make sure your dough is nice and firm before baking!
5. Can I make the dough ahead of time? You’re a genius! Absolutely, the dough actually gets better with age (up to 3 days in the fridge, or even longer in the freezer). Just let it come to temperature a bit before scooping if it’s super hard.
6. How do I store these masterpieces? Once cooled, keep them in an airtight container at room temperature for up to 3-4 days. You can also freeze the baked cookies for longer storage, or freeze individual dough balls and bake them straight from frozen (just add a few extra minutes to the baking time).
7. Can I make them smaller or larger? Sure! Just adjust baking time accordingly. Smaller cookies will bake faster; larger ones will take a bit longer. Just keep an eye on those golden edges!

Final Thoughts

There you have it, my friend! The Claire Saffitz chocolate chip cookie saga, condensed for your baking pleasure. Seriously, these aren’t just cookies; they’re a warm hug, a high-five, and a “you totally got this” all rolled into one. Now go forth, bake up a storm, and maybe share one… or five. You deserve it! And hey, if you nailed it, tell me all about it! Your baking journey just got a major upgrade. Happy baking!