The Best Chocolate Chip Cookie Recipe EVER!

by Alice Currah on October 5, 2009. Updated April 1, 2012

ChocolateChipCookies1
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!

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.

eggsandbuttersugarpourbrownsugarcreamlightandfluffycreamcourseseasaltChocolateChipcookiedoughccdoughballsbakedcookieshalfcookieCCCookies1

Share Button
About these ads
     

{ 1250 comments… read them below or add one }

Amy March 22, 2014 at 2:48 pm

Delicious! I followed the recipe to the T (see below). Even weighed the flour.

2 questions/thoughts–

1) Do you think 360 could be too high a temp. depending on the oven? I experimented and made the first batch at 360 and baked for exactly 14 minutes. They were a bit darker than I would have liked but fantastic nonetheless. 2nd batch @ 350 for 14 minutes- I ended having to give them an extra 2 minutes of baking but they came out perfect. Just wondering if the oven temperature could vary depending on the type of oven.

2) I am surprised you didn’t recommend sifting the flour. Any reason why or is an accurate weight all that is needed?

I’ll definitely make these again. Thanks! :)

Reply

April April 1, 2014 at 2:13 pm

I have to say I made these, and my mother said they tasted like something you would get out of a Bakery. These were AMAZING! The perfect cookie and I no loner need to search for a chocolate chip recipe again. Thank you

Reply

Vin April 3, 2014 at 3:47 am

Thank you great recipe. The pictures were really nice too. Thank you for taking your time and posting such a great recipe.

Reply

Barry April 6, 2014 at 4:17 pm

Easy to follow the recipe. I thought 360 @ 14 minutes was just right. I tweaked the recipe just slightly: 2 cups choc chips plus 1/4 cup chopped walnuts [replacing the 1/4 cup of choc chips].
Also added a little orange zest. Every thing came out delicious.

Reply

Nikia April 10, 2014 at 11:00 pm

This is by far the best chocolate chip cookie recipe I’ve been able to find – thank you!

Reply

Jennifer Reyes April 15, 2014 at 6:15 am

I just wanted to say, i followed this to a T. And they were literally the best cookies I have EVER made, and i have made some damn good cookies. My specialty is cupcakes, and although my previous chocolate chip cookie recipe was pretty great, yours tops that and more! Thank you!

Reply

Nelda Gay April 23, 2014 at 4:11 pm

Can you tell me if you have a pinterest page or such for your cupcakes?

Reply

LC April 16, 2014 at 5:11 pm

You say we should weigh the flour, but don’t give the weight we should shoot for. I don’t have any idea how much flour this recipe should contain. Please let us know this important piece of information.

Reply

alice April 16, 2014 at 5:19 pm

Hi LC,
The weight is listed in the recipe at 12 oz. Hope this helps.
Alice

Reply

Terrianne April 17, 2014 at 5:37 pm

Not even close. I didn’t like these. My husband wasn’t fond of them. My two and a half year old wasn’t smitten either. And he loves chocolate chip cookies. All a matter of taste, I’m sure. What’s more contentious and subjective than the matter of such a lofty assertion: “The best chocolate chip cookies ever.” I will go back to Ina Garten’s chocolate chunk recipe, which I think is divine with a mix of milk and semi-sweet chunks. Thanks for inspiring my willingness to try something new.

Reply

caitlin April 17, 2014 at 11:04 pm

I thought these were delicious with a few small tweeks: I found they did better at 350 degrees and around 9 minutes. I also used unsalted butter but then sprinkled extra Maldon sea salt on top, and used dark chocolate chunks. These were so delicious even out of the freezer a month later.

Reply

Valerie April 20, 2014 at 7:57 am

I have searched a long time for a different recipe. This one’s is it. The salt and sugar mixture is the bomb. Don’t let any negative feedback here sway you, this is a keeper!

Reply

aysha April 22, 2014 at 8:14 am

will it effect if i used light brown sugar?

Reply

Princess April 23, 2014 at 2:50 pm

I used light brown sugar and 1 cup of whole wheat flour, the rest white flour. Came out cakey instead. So I will bake the rest @360 and take it out in 9 mins instead of 14 mins to see it makes a difference. The cookies did not spread, so I will pat it down some. If all else fails, I’ll try it again with white flour and dark brown sugar. They look great! Wish I could get it to come out that way.

Reply

debby April 25, 2014 at 2:33 am

Absolutely wonderful recipe. Weighing the flour was the trick. My 12 oz. Was about 2 1/4 cup or less. So if iv hadn’t gone by weight I would have had too much flour and the cookies would have been cake like instead of these wonderful crispy chewy ones. I love the sweet savory feel of these with the added sea salt. My only change is I actually used about 2 3/4 cups chocolate chips. And i doubled the vanilla only because my best friend loves tons of vanilla. Sooo good. Thank you for sharing with us all.

Reply

Gabby May 13, 2014 at 4:51 pm

I just made these and they are fantastic! I have a gas oven and only needed 11 min. for single tablespoon scoops. The 2 Tbsp scoops I used for my first batch were bigger than I typically like my cookies.

Anyway, I’m hoping they stay chewy for a while.

Can you recommend the ideal means of storing these? Also, how would one freeze them?

Thanks!!

Reply

Alice Currah May 13, 2014 at 5:54 pm

Hi Gabby,
Most people will store them in a container with a slice of white bread. You can freeze uncooked dough balls but will need to adjust baking times. You can also freeze them in a sealed container (baked cookies) and let them come to room temperature. They will likely be more soft than chewy though.

Reply

julie May 19, 2014 at 8:46 pm

I live at 7,000 feet and the cookies were flat, sadly. Although they tasted good, I will need to make some adjustments. Any suggestions?

Reply

Hannah June 9, 2014 at 2:56 pm

Have you tried refrigerating the dough before baking? I have found that it helps keep a nice thick center, which also keeps the cookie moist and chewy.

Reply

Lucia May 13, 2014 at 9:49 pm

These cookies are HUGE!!! I didn’t expect them to be this big. I put cut up chocolate kisses insted of chocolate chips. They are really good.

Reply

Tammy O May 14, 2014 at 11:46 am

I made these and my husband said they were the Best Cookies I have made EVER. He told me not to change a thing. I do know my oven runs a little hotter so I adjusted the temperature to 350 and the time was 13 minutes. They came out perfect. Thank you for sharing this recipe.

Reply

Jill May 14, 2014 at 8:43 pm

Made these and followed the recipe exactly.
Took some to work….have requests weekly for more!!
Perfect and delicious cookie!!
thank you thank you thank you

Reply

Deb May 17, 2014 at 10:51 pm

I was looking for a new recipe to try at a bake sale for a 4-H group of my daughters. My husband happen to try one or two and said they were great. Will make these again, thank you for sharing the recipe.

Reply

Karen Sikes May 18, 2014 at 10:11 am

Just made these and you are correct – they are the best ever! Thank you!

Reply

Karli Jill Schoenleber May 31, 2014 at 12:28 am

I absolutely LOVE this recipe!! I change things up and add different type of chips and nuts and it’s my go-to recipe for ANY cookie. I feel like I must frame it, or dip it gold.

Reply

Emily June 2, 2014 at 10:22 pm

Literally the best cookies I’ve ever had! These are going to be my go-to for years to come!!

Reply

Alice Currah June 5, 2014 at 3:11 pm

Glad you liked them Emily!

Reply

Gabi June 13, 2014 at 10:45 am

i was pleased to see that this truly is the best recipe I have ever used! Thanks!!! going in my cookbook!

Reply

Kristen t June 15, 2014 at 10:14 pm

these were the best receipe i ever have used and i’ve tried SOOOO many bc i hate making store bought ones. Thank you for this receipe!!

Reply

Fondos de pantalla June 20, 2014 at 3:10 pm

It looks great. I´ll try it

Reply

vicci June 22, 2014 at 11:11 pm

I love this recipe. I have never had any issues with it, and never weigh a thing. I have now successfully made it gluten free…still amazing! I also have cut the brown sugar down to one cup, as i find the mixture too sweet, and added some cinnamon. I just use a block of whittakers milk chocolate cut into chunks…(for any other NZ or AUS readers). Thanks for the recipe!

Reply

Betty July 15, 2014 at 9:27 pm

I tried these and I’m not sure if I like them or not. They were way too chewy for my taste–I prefer my cookies not to have to be chewed like they are tough meat.
I made these with your sea salt suggestion, and I found that that is definitely not for everyone. The salt overpowered the taste of the chips.
I had to put my second batch (with table salt, mind you!) in for eight extra minutes before they got to the right consistency! I even had my oven thermometers in to tell me that, yes, the oven was at 360 degrees.
Do you mind posting a link to your friends recipes? I think I might want to try theirs, since despite you thinking your recipe is all that, theirs might actually suit my tastes better.

Reply

Mike July 20, 2014 at 12:27 am

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.

Reply

Courtney July 22, 2014 at 7:39 pm

Seriously the best chocolate chip cookies! Thanks for sharing!

Reply

Katie July 26, 2014 at 1:22 pm

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

Reply

Leave a Comment

Anti-Spam Quiz:

{ 86 trackbacks }

Previous post:

Next post: