My quest to find the recipe for the best Chocolate Chip Cookie is always ongoing and this recipe is right up there at the top. It is everything a good chocolate chip cookie should be.
I am a collector of chocolate chip cookie recipes and have quite a few favorites. These Chewy Chocolate Chip Cookies are one of my favorites. I also love to play around with fun flavor variations and this Lemon White Chocolate Chip Cookie is amazing. These Peanut Butter Chocolate Chip Cookies are always a hit!.
I seem to be on an eternal quest for the BEST chocolate chip cookie recipe.
Several weeks ago I asked on Facebook how many chocolate chip cookie recipes does one person need!? Most of you answered – just one!! I beg to differ!
I have several dozen chocolate chip cookie recipes here on the blog but I keep searching and am always game to try a new chocolate chip cookie recipe.
NY Times Chocolate Chip Cookies
I have found that chocolate chip cookie recipes seem to go in and out of popularity, especially in the blogosphere. Several years ago a certain chocolate chip cookie recipe hit the blogosphere. It is one that was featured in the New York Times when they set out to find the best chocolate chip cookie recipe. Their winner was a recipe adapted from Jacques Torres.
The recipe takes a bit longer than your typical chocolate chip cookie recipe because it needs to be chilled. But let’s just say the little bit of extra effort is worth it. This chocolate chip cookie is everything a chocolate chip cookie should be, at least in my opinion. Crispy on the edges and soft and chewy in the middle.
Top Tips for Making the BEST Chocolate Chip Cookie:
- Use a combination of cake flour and bread flour. Don’t cheat on this one. Cake flour is finer than bread flour but the bread flour has gluten in it which is important. There is a difference in the texture if you don’t use cake flour and bread flour but they still taste delicious.
- Have eggs and butter at room temperature. You don’t want your butter really soft. Soft butter is when you can use your finger to easily indent into the butter.
- Cream your butter and sugar for 3 -5 minutes. This may seem like a long time but do it!
- Chill your dough. The recipe calls for you to chill it for 24-36 hours but seriously, who could wait that long. I chilled it for a few hours and baked a batch. They were delicious. I then exercised self control and chilled it for 12 hours – they were still delicious. Again at 24 hours – delicious! Maybe my chocolate chip cookie tastebuds aren’t that highly developed but I couldn’t see any big difference between those chilled only a few hours and those chilled the recommended 24 hours. So why wait!?
- The other trick is to be sure and not make your cookies too small. The recipe calls for you to make them 1/3 cup. Do it! I use this cookie scoop to make large cookies.
- A slight sprinkling of sea salt on the top gives it that extra special touch and flavor. (I did leave the salt off of one of my batches and they were still the BEST.)
So take my word for your – if you have been searching for the best chocolate chip cookie recipe – your search is now over. I promise!
Freezing Cookie Dough
My favorite way to eat them is frozen, right out of the freezer!
Other Favorite Cookie Recipes:
- Salted White Chocolate Oatmeal Cookies
- Crispy Oatmeal Cookies
- Compost Cookies
- Lemon Shortbread Cookies
- Lemon Dream Cookies
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Did you know I wrote a cookbook? Check out the Holiday Slow Cooker Cookbook for 100 delicious recipes.
Best Chocolate Chip Cookie Recipe
Best Chocolate Chip Cookie Recipe
- 2 cups cake flour minus 2 tablespoons
- 1 2/3 cups bread flour
- 1 1/4 tsp baking soda
- 1 1/2 tsp baking powder
- 1 1/2 tsp coarse salt
- 1 1/4 cups unsalted butter
- 1 1/4 cups light brown sugar
- 1 cup granulated sugar plus 2 Tbsp
- 2 eggs
- 2 tsps vanilla extract
- 1 1/4 pounds bittersweet chocolate I used Ghirardelli milk chocolate chips
- Sea salt
- Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
- In your mixer with a paddle attachment, cream butter and sugars together until very light, about 5 minutes.
- Add eggs, one at a time, mixing well after each addition.
- Stir in the vanilla.
- Add dry ingredients and mix until just combined.
- Add chocolate chips and mix until incorporated.
- Wrap dough in plastic wrap and refrigerate for 24 to 36 hours. (or just a few hours if you can't wait!)
- Dough may be used in batches, and can be refrigerated for up to 72 hours.
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat.
- Scoop dough (the size of generous golf balls) or about 1/3 cup onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more.
- Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Enjoy!
Originally shared February 17, 2012
If you’ve tried this recipe or any other recipe on Your Homebased Mom, then don’t forget to rate the recipe and let me know how it went in the comments below, I love hearing from you!