The Best Chocolate Chip Cookie Recipe EVER!

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

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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.

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{ 1277 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! :)

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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

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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.

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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.

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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!

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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!

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Nelda Gay April 23, 2014 at 4:11 pm

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

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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.

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alice April 16, 2014 at 5:19 pm

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

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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.

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Maggie August 15, 2014 at 11:50 pm

These were the most delicious cookies that I had ever made, or had ever tried. Terrianne, I have to question your ability to follow the instructions, and I also find your comments rude. Sharing a glorious recipe is an act of kindness and deserves respect. If you screwed up the recipe you should have just kept your comments to yourself.

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Kim November 17, 2014 at 1:15 am

Wow. What an absurdly rude and out-of-place comment. Pick your battles.

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Rae November 27, 2014 at 5:36 pm

These cookies are absolutely delish!!! They are crispy on the edge while chewy in the cnter, just the way I like them. Image these at least twice a month. I agree, keep negative comments to yourself.

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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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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!

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aysha April 22, 2014 at 8:14 am

will it effect if i used light brown sugar?

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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.

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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.

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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!!

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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.

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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?

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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.

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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.

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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.

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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

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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.

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Karen Sikes May 18, 2014 at 10:11 am

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

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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.

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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!!

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Alice Currah June 5, 2014 at 3:11 pm

Glad you liked them Emily!

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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!

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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!!

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

It looks great. I´ll try it

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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!

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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.

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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.

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Courtney July 22, 2014 at 7:39 pm

Seriously the best chocolate chip cookies! Thanks for sharing!

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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!

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Barbara Monroe July 30, 2014 at 9:56 am

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.

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June August 20, 2014 at 1:45 pm

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 :)

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Alice Currah August 26, 2014 at 3:03 am

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?

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June August 29, 2014 at 8:24 pm

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

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Kristi August 21, 2014 at 2:15 am

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! :-)

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Alice Currah August 26, 2014 at 3:01 am

Glad to hear you like them as much as we do!

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Denise August 28, 2014 at 9:18 am

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!

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Alexander August 28, 2014 at 2:51 pm

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

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ana September 2, 2014 at 12:17 pm

Can I use refined sugar or just granulated sugar? normally others recipes calls just common sugar. this make difference?

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Donna Garnett-Elias September 9, 2014 at 8:45 pm

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!!!!

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Jeni September 14, 2014 at 10:30 pm

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!!

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Melissa September 30, 2014 at 11:38 am

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!

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Alice Currah October 15, 2014 at 1:21 pm

Hi Melissa,
Thank you so much for taking the time to write a thoughtful comment with all your adaptations. I really appreciate it!

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Jennifer hill October 6, 2014 at 5:24 pm

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!

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Alice Currah October 15, 2014 at 1:12 pm

Hi Jennifer! I love this one.. http://savorysweetlife.com/2010/06/drop-cracked-sugar-cookies/ . These aren’t big and airy, but they have a nostalgic quality to them that I absolutely love.

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jan October 17, 2014 at 1:46 am

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~~~~~

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Angela October 17, 2014 at 9:00 pm

OMG YUMMY ! My kids love me , now I know a way to get out of trouble with a loved one if I should mess up lol!

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michael October 19, 2014 at 10:22 pm

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

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Alice Currah November 14, 2014 at 11:26 am

Hi Michael, I love toasting pecans and adding them to the cookies too. Thanks for stopping by!

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Gwen October 21, 2014 at 4:06 pm

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.)

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Gwen October 21, 2014 at 4:23 pm

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.

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dianna November 5, 2014 at 1:54 pm

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

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Emily November 13, 2014 at 11:39 pm

Just right. Been looking for the right mix between crispy and chewy for a long time. Thanks for sharing!

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Rae November 27, 2014 at 5:51 pm

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?

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