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!

4.7 from 293 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. Susan A says

    These are fantastic. I have made them several times. I even made one batch of these and did a head to head against the Tollhouse recipe. This was vastly superior. Love them! Thank you.
    For others: It’s the 2 and 3/4 C unless you have a scale.

  2. Kate says

    Best chocolate chip cookies I’ve ever made. My niece has taken an interest in baking so we made them while she was staying with me and we loooove them! This recipe is perfect. All I changed was the butter; I used unsalted, only because I was a little low on salted. I’m sure they would come out excellent either way.

  3. Gywen says

    One word….fabulous! This is a great cookie just as you described!!
    I’m baking & eating them right now! : ) Thank you for sharing!

  4. Tara says

    Mine liquefied in the oven. New powder and soda, measured the flour and creamed butter and sugars to proper fluffiness. At 9 mins @ 360 the edges were brown and the middles were raw. At 12mins they were a very pretty golden but completely flat and crispy all the way through. Tried second batch at 350 with the exact same results. Turned off the oven added 1/4c more flour to dough. Reheated oven to 350, at 6 mins my cookies had a puddle of liquid dough under them. At 10 mins they were puffed nicely. At 12 mins, crispy brown edges, raw middles. At 14 mins…..success!

  5. Michele says

    This is the best chocolate chip recipe I’ve ever made. Would it affect the recipe using less sugar? I’d like to make them again with less sugar.

  6. Kellie says

    Wow these cookies were incredible! I added some walnuts and subbed 1.5 cups oat flour. Seriously some of the best cookies I’ve ever eaten and I bake a lot!

  7. Michele says

    Made these cookies on a snowy, Sunday afternoon…they are best! I have used another recipe over the past 7 years and wanted to see if there was a better one out there…well, there is! Perfect. I love your confidence in this recipe, you did not disappoint!

  8. Asyraf says

    I think I’ve done everything correctly, but the consistency of my dough is too wet and I cant form it with an ice cream scoop. Can anybody help?

  9. Jeri says

    Since we’re weighing and I (a cook who just got into baking) don’t have the scoop , could you give an idea on the wt. of each cookie pre-baked. My 2 T. cookies were a whopping 40 gr., and I would have never gotten 4 dz. cookies. I’m thinking 30 gr. a piece. Don’t mean to be trifling, just couldn’t tell by the pic the size of the scoop or cookies…

  10. Jeri says

    Since we’re weighing, could you give a ballpark figure on the weight of the pre- baked cookies? My 2 T. cookies would have never made 4 dz., so I’m thinking about 30 gr.(?) Don’t mean to be trifling, I just couldn’t tell the size of the scoop….

  11. kristen t says

    i LOVE making this receipe! The cookies come out sooo great! I did only add chocolate chip chunks AND chocolate chips because well…you can never go wrong adding chunks of chocolate to cookies!!!
    i also refrigerate my dough for a lil before baking. gives the dough a better consistency in case anyone has issues with their cookies being too runny.

  12. Kellie says

    My husband is a cookie-holic! I made these cookies about two months ago and am now making a batch about every 2-3 weeks! My husband LOVES them. To keep them fresh, I put them in a ziplock bag and froze them. To my surprise, the cookies are just as good frozen. They don’t get hard….as soon as you take a bite, they get chewy. This truly is the best choco-chip cookie recipe I’ve ever had. Thanks for the recipe!

  13. Cindy says

    Just made these cookies and they are fantastic!! I made them with dark chocolate and pecans and even though I’ve never liked cookies with nuts in (was making these by request) this cookie was perfect in every way. Soft in the middle, crunch edges – just can’t say enough about it.

  14. Kristen says

    This has quickly become my favourite chocolate chip cookie recipe, and I’ve tried many. The dough is always silky smooth, and ingredients make for a perfect taste.

    Thank you!

  15. Jenn Hill says

    I must admit I was very skeptical of yet another chocolate chip cookie recipe. I just pulled these out of the oven and oh my goodness, they are amazing!

  16. Shannon Brooker says

    OMG!! I just made this recipe and it is truly the best chocolate chip cookie I have ever made! I had to make one last minute substitution.. I only had 1 cup of regular choc chips left in the house.. oops.. So I subbed 1 cup of mini choc chips for a total of 2 cups. Because they were mini, they measure densely so I cut the extra 1/4 cup.. They came of really awesome.. The crisp crust on the edges is beyond fantastic. 13 minutes was ideal for me and my scale broke so I had to use 2 3/4 cups flour as a back up to weight.

  17. Michele says

    Yesterday I made these cookies for the third time. My husband who considers himself a connoisseur of chocolate chip cookies thinks these are the best. Weighing the flour is a key step in producing great cookies. Thank you again for sharing your detailed recipe and making so many people happy.

  18. Doug Schmidt says

    You can’t take volume measure and transfer it directly to weight. Even though you measure may have ounces that pertains more for liquids 1 cup of sugar or salt is going to weigh different than one cup of flour. That is why he recommends to weigh. Bakers weigh things for consistent results. flour is also notorious for absorbing moisture from the air. On average 3 cups of flour is 1 pound or 16 ounces. I hope that helps.

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