The best chocolate chip cookies in the world from Sweet Tooth: 100 Desserts to Save Room For (page 77) by Sarah Fennel

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Allissagoodrich on June 09, 2026

    Incredible. Would slightly underbake.

  • cardan on May 10, 2026

    These are certainly some of the best chocolate chip cookies I’ve made. Super chocolately, soft texture, and the salt really zhuzhes up. They were a bit thin for me, but I think leaving them in the fridge longer than the minimum 1 hour could help.

  • meagan_x2lsb8 on March 29, 2026

    May be my new go-to ccc recipe … & my friends, family, etc. love them :)

  • stephanie_frj4st on March 28, 2026

    We agreed these were the best! Had to put them in a little longer they were pretty undercooked but gooey and delicious.

  • evelyn_xzt59j on January 29, 2026

    I’ve made a few modifications to this recipe over the years that lead to consistent results and extra depth of flavor: - DURING STEP 1: When browning your butter, add 3 Tbsp powdered milk to the butter once it’s melted and proceed with browning until they reach a deep mahogany. These additional milk solids will add and extra depth of toastiness to your dough. - BEFORE STEP 2: To account for the extra dry ingredients and lost moisture from browning the butter, add 1 Tbsp heavy cream to the bowl with your browned butter and milk powder and whisk it in. Place your bowl in the fridge for 30+ minutes to chill until solidified, yet softened. The goal is to bring it back to a softened butter rather than melted. - STEP 2: Once browned butter is at a softened consistency, add sugars and cream together for 3 minutes. Creaming your butter will prevent the spreading and greasy texture that melted butter can lend to a cookie recipe. Add eggs, vanilla, and salt and cream until combined, 1 minute.

  • bell_pjtwzh on January 21, 2026

    SOOO delicious. For me, they're the perfect amount of sweetness, super chocolatey, and you can taste that bit of salt in the dough. The recipe does call for a lot of chocolate, so adjust to your liking!

  • d.giginyc on December 31, 2025

    They’re pretty good but I find it to be inconsistent. They come out different every time I make them and they’re always thick. I don’t mind the thickness since I prefer it.

  • cookingbychapter on January 01, 2025

    This is a really good cookie, maybe better if I had chilled it longer than 2 hours. They turned out thinner than I was expecting but had great flavour. I will say, not the best I have ever had, but a recipe sure to be repeated and one that will make everyone happy you share them with

  • bwhip on October 30, 2024

    The best in the world? Hmmm, maybe! Not sure I’ve had better. These are really good. With browned butter, a high proportion of brown sugar, an extra egg yolk and big chocolate chunks (I used Ghirardelli 70%), they’re quite awesome! And some flakes of salt on top to add just a bit more magic. Definitely some of the best I’ve ever had.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.