The Best Chocolate Chip Cookie Recipe EVER!

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

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!
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 48 Cookies
  • 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
  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!
*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.


-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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{ 1225 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! :)


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


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.


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.


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!


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!


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.


alice April 16, 2014 at 5:19 pm

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


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.


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.


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