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! |
|
- 1 cup (2 sticks) salted butter, softened
- 1/2 cup sugar
- 1 1/2 cup packed brown sugar
- 2 eggs
- 2 tsp. vanilla extract
- 2 3/4 cups (12 oz) all-purpose flour *If at all possible, please weigh the flour
- 3/4 tsp. smallish-medium coarse sea salt
- 1 tsp. baking soda
- 1 1/2 tsp. baking powder
- 2 1/4 cups semi-sweet chocolate chips
- 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 1/2 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 1/2 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 1 1/2 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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These are by FAR the best chocolate chip cookies I have ever had!!! The sea salt MAKES the recipe!!! I loved the flecks of salt in the bites soo much that the second time I made these I added a full teaspoon instead of the 3/4. Thank you so much for this recipe!!! Flawless!
These cookies are AMAZING. I was looking through all of my cookbooks and could not find any Chocolate Chip Cookies (surprising) and I Googled, Good Chocolate Chip Cookies, and your came up. I found this recipe that I wanted to try and it called for Schwan’s Chocolate Chip Frozen Cookie Dough, well I don’t like any of the premade stuff. That’s when I went on the search for a recipe. Below is the recipe that I was making it’s called Chocolate Chip Cheesecake Cookies.. They are SUPER good.
1 pkg (8oz) softened Cream Cheese
1/4 Cup Powered Sugar
1/2 tsp vanilla
Mix ingredients together. Drop teaspoons of cream cheese mixture onto waxed paper and freeze for an hour.
Make your chocolate chip cookie recipe
Flatten one piece of cookie dough (I used a cookie scoop and did made the dough heaping in it) and place a teaspoon of cream cheese mixture from the freezer in center.
Fold dough around mixture and roll between hands to smooth out cracks ( I just folded the dough to cover it up, and none of the cream cheese mixture melts enough to go everywhere.)
Bake for 10 – 14 Minutes at 360 degrees..
Hi Allison,
My oh my – this sounds amazing! Thanks for sharing!
Ok so I don’t have a scale but 2 and 3/4 c of flour doesn’t equal anywhere near 12 oz on the measuring cup so I don’t know how much to use….
You’re right Leslie. 2 3/4 c. is way to much flour for 12 oz.
One US cup is equal to 8 oz.
Therefore 12 oz. should equate to 1.5 c.
Use 1 1/2 c. of flour if you don’t have a scale.
I’m getting ready to try this recipe, so I’ll be sure to let you know what I think… They sound delicious!
Hi Ali,
One US cup by liquid volume is 8 oz. One US cup of flour is measured by weight – just over 4 oz. Hope this clarifies!
So I live at semi-high altitude and made these to the recipe and they turned out flat as a pancake. .. still taste good. Word of warning, figure out high altitude adjustments. Not really a baker so not sure at all what they could be!
I was told that temperate of the butter makes a difference (room temp, but not melting, cold is even better) AND to not over fluff. whoops~
Hi Monica,
I don’t know how to adjust recipes for high-altitude baking. But my friend over at http://www.userealbutter.com made a batch of these cookies baking at high altitude. I’m sure if you search her site for chocolate chip cookies you can troubleshoot with her.
Hi,
I made the gluten-free version of this chocolate chip cookie using rice flour & gluten free chips. I added a teaspoon of Guar Gum for consistency. I made these for my daughter since I don’t care much for chocolate chip cookies. I have to say these were the best chocolate chip cookies I’ve ever had. Wow, and even with my gluten-free version.
I sent the recipe to my sister in Tokyo. She just made them last week & said it was also, the best chocolate chip cookie. She used Valrhona chocolate disks 56% cacao.
Thank you for the amazing recipe!
Hi Patty – Wow, it’s great to think people in Japan are baking these cookies! Thanks fo sharing!
This looks yummy!
Juat wanted to let you know these are the best cookies. Thank you for sharing this recipe. My mom has passed away and I am putting her recipe on my wall in the kitchen as a boarded and this one going on the wall with them. They were awesome cookies. Thanks
Hi Jerry,
Thanks for your kind words. Glad you liked the cookies. We (family) think they are pretty special.
WOW! Amazing! These cookies truly deserve the title of “Best EVER chocolate chip cookie”. They are BEYOND YUMMY!!!!!!!!! I weighed my flour (12 ounces) just as suggested, and I am glad I did. I also increased my salt, quite by accident, to 1 teaspoon, but I think the 3/4 teaspoon (as in the recipe) would be better. Lastly, next time I am gonna try GHIRARDELLI’S 60% COCOA instead of semi-sweet (which is what I usually use) chocolate chips, I think those would taste awesome too!!
Thank you for this amazing recipe!!!
Thanks Janice for sharing your thoughts. So glad you enjoyed the cookies!
these are restaurant quality cookies, they can’t take time to get it right but when you do get it right they are the best ever. I had to play around with the amount of flour I used. I did spoon the flour into the cup measure and I had to add two heaping tablespoons more to the recipe. I found that refrigerating the cookie dough for a day or so was key and also I under baked the cookie, I cooked it for exactly 9 mins. These are fabulous cookies that are worth mentioning. I truly thank you for sharing and I’m not a chocolate chip cookie person but I ate the whole batch over three days by myself, could NOT stop eating them
I forgot to rate, Five star!!
The BEST chocolate chip cookie recipe EVERRRRRRR! 2 3/4 cup flour worked just fine for me. Didnt have any course sea salt so I used course kosher salt and that worked just AMAZING! 5 STARS!
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