The Best Chocolate Chip Cookie Recipe EVER!

ChocolateChipCookies1 The Best Chocolate Chip Cookie Recipe EVER!
Since I started blogging I’ve always wanted to do a post on my chocolate chip cookies.  You see.. my chocolate chips are all that and a bag of pretzels.  But the problem is, EVERYONE and their grandma think their chocolate chip cookies are the best.  So I decided I wouldn’t do a post because it seemed overplayed (putting it mildly).  I just didn’t have it in me to enter the “I have the best chocolate chip cookie recipe” rat race.

But months ago I had asked the question on Twitter on why people believed their recipe was really the best.  And from that moment on, Ashley Rodriguezand I would engage in the “Chocolate chip cookie Tweet wars”.  I asked her to post her recipe and she kindly pointed me to her beautiful site.  I made her recipe that same evening and I must say they were incredibly good.  I reported back my results to her and said this.. “They were really good, almost as good as mine.”  Her next tweet went something like this, “Almost?” – a.k.a “Say what?!?” Because we’re good friends and lovingly joke around a lot with each other, I can tell you that she really does have a fabulous recipe.  But I can also tell you with bold confidence, my recipe is pretty fierce – if I do say so myself.  The reason why I love this recipe is because it is not overly sweet and primarily uses brown sugar. The brown sugar gives it a more caramel type chewiness and more depth than the traditional Toll House type of recipe. As a result, you get a nice crisp bottom, but the rest of the cookie is soft and chewy.

These are the cookies my sister who lives in Germany asks me to send her because they are all she can think about when she thinks of home.  They are the same cookies she shared with her platoon in Iraq and the same cookies I will be sending to her in Afghanistan.  I once sent her a batch of a new recipe and trust me, she noticed.  I was told not to deceive her again and send my version only.

But last night it happened again.  It all started out so innocently.  A typical night of tweeting and before I knew it, somehow I had trash tweeted my way into a chocolate chip cookie bake off with my good friends Lorna Yee and Ashley Rodriguez.  If I recall correctly, the conversation went something like this.

Me to Ashley: Bring It!
Ashley to Me: Oh I’ll Bring It!

And before I knew it, other people were arranging a bake off. Moral of the story.. do not tweet and trash if you can’t back it up. And for the record, I can back it up. Enough said.

I present to you my favorite and original Chocolate Chip Cookie recipe.   Enjoy!

4.6 from 281 reviews
The Best Chocolate Chip Cookie Recipe EVER!
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 48 Cookies
 
Ingredients
  • 1 cup (2 sticks) salted butter, softened
  • ½ cup sugar
  • 1½ cup packed brown sugar
  • 2 eggs
  • 2 tsp. vanilla extract
  • 2¾ cups (12 oz) all-purpose flour *If at all possible, please weigh the flour
  • ¾ tsp. smallish-medium coarse sea salt
  • 1 tsp. baking soda
  • 1½ tsp. baking powder
  • 2¼ cups semi-sweet chocolate chips
Instructions
  1. Preheat oven to 360 degrees. Cream butter, sugar, and brown sugar until it is nice and fluffy (approx. 3 minutes on medium-high speed on a K-5). Add both eggs and vanilla and beat for an additional 2 minutes. Add baking soda, baking powder, salt, and flour until cookie batter is fully incorporated. Finally add chocolate chips until well distributed. The cookie batter should be somewhat thick. Drop about 2 tablespoons of dough or use a medium cookie scoop and plop the batter onto a baking sheet lined with parchment paper. Bake for 12-14 minutes until the edges are nice and golden brown. Remove from heat and allow the cookies to stay on the cookie sheet for an additional 2 minutes. Pick up the parchment paper with the cookies still on top and transfer to a cool non-porous surface. Allow the cookies to cool on the paper for at least 3 minutes before serving. Enjoy!
Notes
*please do not use table salt, the sea salt gives the cookies a nice flavor and hints of texture. If you only have table salt, use ½ tsp. *When using sea salt, you will get small crunchy flecks of salt when you bite into the cookie. If you do not like this taste, go with ½ teaspoon of table salt. *I realized grocery stores sell bags of chocolate chips in 12 oz bags but this recipe really needs every last chip. Otherwise you’ll get cookies with only a few chips in each one and this recipe requires lots of chocolate to bulk the cookie up. You’ll need about 1½ bags.

*Troubleshooting*

-If you’re cookies are coming out flat and not like the pictures there are probably 3 reasons for this.

#1) Baking powder and Baking soda is old.  If your baking powder and soda is older than 1 year and has not been in a sealed (preferably air tight) container, it has lost some of it rising qualities.

#2)  Creaming.  It is not enough to just cream the butter and sugars until it has come together.  This recipe requires you to beat it with a mixer for 3 minutes until the texture of the butter and sugar turns to light and fluffy-just like the picture.

#3) Flour.  Flour should be weighed.  This can make or break the recipe because just scooping flour into a measuring cup will never yield ideal or consistent results.

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Comments

  1. Mike says

    I’ve made these many times and everyone loves them. They are great by if you just follow the recipe but sometimes I like to augment with walnuts or toasted coconut. Tonight I substituted 3/4 of the chocolate chips with bite size Snickers….let me just say it is a very nice change of pace addition to an already great cookie. It turns it into a chocolate chip peanut cookie with bites of caramel. My kids were inspecting every cookie looking for one with Snickers bites. Thank you for this recipe we have had a lot of fun making more cookies in the last month than the previous last year.

  2. Katie says

    The best recipe! Everyone LOVES these cookies. This is my go to recipe for Chocolate chip cookies! Thank you!

  3. Barbara Monroe says

    Tried the recipe pretty much as written and cookies taste GREAT. Did replace my baking powder and did weigh flour. Used fine, pink Himalayan salt (because I had it). Probably did use a little less sugar (I almost always cut down sugar in recipes). Baked mine a little longer because I like things well done. Did turn half-way through and did let cookies rest three minutes after removing parchment (cookies and all) from cookie sheet. Pretty much followed the recipe, but next time I might cut down on the salt a little and add nuts. Thanks for a great recipe and awesome tips.

  4. June says

    Hi. I love your recipe!! My first time making it the cookies came out perfectly. But the next few times the cookies were always raw on the bottom. I don’t know what I did wrong. Any tips??? Thanks :)

    • says

      Hi June,
      Hard to say considering they came out perfectly the first time. Did you change anything the next time? I have never had raw bottoms since the bottoms usually bake first. Same baking sheet?

      • June says

        Hi Alice!!! :)
        I totally didn’t that little blurb at the bottom of the recipe about creaming it completely. I used a fork to mix since I broke my mixer and it didn’t come out as creamy. I bought another mixer and used it. Perfection!! The cookies are deliciouso once again. (My roommates are addicted) Thank you for the best chocolate chip cookie recipe ever!!! :) <3

  5. Kristi says

    Oh my goodness, Alice! Jackpot! Love these. The sea salt is brilliant! Just the ever-s0-slight hint of it. And they turned out just like you said – they even look just like your pics! :-)

  6. Denise says

    will it be possible for you to include the ingredient weight in grams instead of cups? it’s confusing for me and when i google all sorts of results come out.. :( i really want to make this and succeed!

  7. Alexander says

    This is my “go-to” recipe for chocolate chip cookies. I can assure you, it is ALL that and a bag of pretzels.

  8. Donna Garnett-Elias says

    Great Cookies! My 4 year old loves these cookies. They are soft in the middle & a little crunchy on the edges. This is my new Chocolate Chip Cookie recipe! I did change the recipe a little. I used 1 stick of butter & 1/4 Cup light olive oil instead of 2 sticks of butter. I cut the brown sugar to 1 Cup. I also added chopped walnuts. I’ve looked for the best Chocolate Chip Cookie recipe for years. I’ve finally found it! Thank you!!!!

  9. Jeni says

    I’ve just made this recipe for the second time. I definitely enjoyed these cookies the first time and followed the recipe exactly (including weighing the flour). They came out amazing!

    I tend to substitute white sugar for stevia (Pyure brand for baking) in all of my recipes. It has a great taste and I don’t notice much of a difference when compared to the real thing. I am very picky about that and absolutely despise the taste of splenda. When a recipe calls for something different such as brown sugar, I will follow that part of the recipe so that the flavor isn’t compromised..

    Anywho, I made this recipe for the second time today and added my own twist! I cut the aforementioned recipe in half and added about 1/4 cup of raw cacao powder which I obtained from Whole Foods. I didn’t cut out an equal amount of flour from the recipe, which I will do the next go around. The cookies came out a bit fluffy and cakey due to the additional dry ingredients.

    This is by far a wonderful recipe on its own and I absolutely recommend it!!

  10. Melissa says

    A few years ago I googled for the best chocolate chip cookie recipe and found this one online. It sounded good so I gave it a shot. AND… this has been my go to recipe ever since. I have always gotten rave reviews when I’ve made these and taken them anywhere. I will say that my preferred chocolate chip is the Ghirardelli dark 60% cocoa ones, so that’s what I use. Or sometimes I put in a combo of dark and milk chocolate chips. I think it just gives them a little something extra. I also combine one tsp instant coffee with 1 tbsp water and add that mixture in when I add the vanilla. I got that idea from the Neiman Marcus recipe. It enhanced the chocolate flavor, especially if using the dark chips. I’ve also made this recipe with carob chips for a friend who is allergic to chocolate and never had a chocolate chip cookie in her life! It comes out wonderful with the carob and most chocolate lovers who have eaten them don’t even know the difference. The weighed flour does tend to be just over 2 cups, which is not enough for how I like my cookies, so I’ve adjusted the recipe to 3 cups of flour. This still yields the soft and chewy cookie, but it’s a bit thicker. I think the secret to this recipe is the time spent blending the butter, egg, and sugar mixture. Don’t skimp on that part. It helps if you have a stand mixer. I have refrigerated and frozen this dough, with BEAUTIFUL results! Love love love this recipe. A million thanks to Alice for sharing it with the world, or those lucky enough to find it after googling!

  11. Jennifer hill says

    Can’t wait to try! Can you help me in my search for a drop sugar cookie recipe? I’ve been searching for years!!!! The ones my great gma use to make: big, airy, light, fluffy & very high in the center!

  12. jan says

    I never ever leave any comments but ,,,,, OMG this is the most delicious cookies I have ever made. I probably baked dozens and dozens of cookies and never had that 100% satisfaction. UNTIL, this one. I am saving it and printing it and keeping it in my recipe book. Thank you soooooooo much for sharing this with us. My whole family loves it so much! it is just perfect! if anyone looking for a perfect cookie recipe, don’t look further. this is the real deal~~~~~

  13. says

    Hi Alice I just tried your recipe and I must tell you these cookies are very good In my convection oven i kept them in for about nine minutes. The mix yielded 5 doz cookies and they were a good size
    next time id like to try some with chopped pecans Thanks for sharing

    Mike

  14. Gwen says

    I have had this recipe bookmarked for a while now. They are an exceptional and easy cookie IMO. I haphazardly throw it together sometimes and still end up with a winner. Thanks for posting it!
    (I love the few negative comments though. It is a COOKIE, people, not the meaning of life.)

    • Gwen says

      Oh…and I follow the 360 degrees for exactly 13 min and let them sit for 2 min before transferring them. (I have a dark non-stick cookie sheet).
      AND mix in the chocolate chips (and nuts or other add-ins) BEFORE the dry. They are the last in and I hand stir it until just mixed to keep them from being tough.

  15. dianna says

    Followed this recipe, and they are the best ever chocolate chip cookies!
    This recipe is a keeper! Thanks so much!

  16. Rae says

    Hi Alice, thanks for sharing this recipe. I absolutely ♡ them and make them frequently. I am, however, in search of an oatmeal cookie recipe that is just as delicious. Any recommendations?

  17. Jonathan says

    I love these cookies!!!!! And love just might be and understatement. I have been using your recipe, with a slight tweak ( I use a combination of light and dark brown sugars), and I have had nothing but rave reviews. So much so, that I have baked over 10 dozen in 1 sitting….more like standing. :-) Everyone I have shared this with thinks it is too difficult to bake, but your recipe, if followed to the “T” will have miraculous outcomes everytime!!! THANK YOU THANK YOU THANK YOU for sharing this recipe!!!!!

  18. Fourteen and Baking says

    This is my #1 cookie recipe! They’re absolutely perfect and my family and friends love them.
    I’ve tried other recipes before, but this one is definitely the best! You certainly weren’t bluffing when you made that title.
    I tried the sea salt since it was so strongly recommended, but I found that using 1/2 tsp of kosher salt tasted better. It was a bit too strong for my tastes and I wasn’t a fan of the slight crunch.

  19. Lisa says

    The BEST chocolate chip cookie recipe I have ever tried. Followed recipe exactly (including the salt) and they were spectacular! Thanks for sharing:)

  20. Deanna says

    Absolutely love these cookies! Not sure if it’s the brand of salted butter I buy, but the first time I made these they were way too salty. This time around I made them with one stick salted and one not, and replaced the salt in the dough with it being a sprinkle of sea salt on top before baking. High quality chocolate makes all the difference as well! AMAZING!

  21. Angel says

    I am that oddball that Loves chocolate chip cookies but not so much the actual chocolate chips so I always halve (at least) the amount of chips, (if it wasn’t for the kiddos I wouldn’t use any) and this is by far the best recipe I have ever tasted. I also prefer a flat, gooey cookie which is fortunate cause I’m a haphazard Baker at best and they never look like the ones on here. Still Sooo good!

  22. Susan says

    The butter was moderately softened but still had to apply some pressure to break up with the knife before blending it, so I don’t think thats it. I live in Tucson…so altitude is definitely not an issue. I kept them refridgerated all night and they still flattened out this morning.

    My husband suggested (after seeing me hang my head all morning, lol) that perhaps I used TOO much chocolate. They weren’t chips….bars that I broke apart by hand. Your recipe said a bag and a half….which would be 18 ounces….that’s what I weighed out, but maybe the inconsistent shapes and sizes caused this? It is truly the only different thing I did and I only did that cuz I saw other posts on here that said they used bars instead of chips.

  23. Joe says

    Hi Susan,

    If you’re having no luck with cookies with a bunch of different recipes, you may want to try a different baking sheet. I had one of those silverish, flat, non-stick deals and a more traditional darker sheet with the walled edges. No matter what, my cookies would come out terrible on the silvery one, and they would come out great on the old sheet with the walls. For consistency between batches, I let the sheet completely cool down before loading it up again, since the extra heat will inevitable tweak the cook time by just enough to make them look a little different, darker, taller, etc.

    Good luck!

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