I am a recipe collector. I have piles of cookbooks and stacks of recipes. But I bet if you were to look through all those recipes there is one kind of recipe I have more of than any other recipe.
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!!
Well, I have several wonderful chocolate chip cookie recipes here on the blog. But I always seem to think there is a better one out there. I would find one and try it and it usually wasn’t better. My friend Heidi did shared a recipe for a Chewy and Amazing Chocolate Chip Cookie that is really pretty amazing.
But I keep searching.
I have found that chocolate chip cookie recipes seem to go in and out of popularity, especially in the blogosphere. The most recent chocolate chip cookie recipe to hit the blogosphere 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. I had actually printed off this recipe months ago and put it in my To Try file and totally forgot about it until I was reminded of it when Tidy Mom featured it on her blog and declared it the best chocolate chip cookie recipe!
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.
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.
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.
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!
- 2 C minus 2 tablespoons cake flour
- 1 2/3 C bread flour
- 1 1/4 tsp baking soda
- 1 1/2 tsp baking powder
- 1 1/2 tsp coarse salt
- 2 1/2 sticks 1 1/4 cups unsalted butter
- 1 1/4 cups light brown sugar
- 1 cup plus 2 tablespoons granulated sugar
- 2 large eggs
- 2 teaspoons 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!
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I’ve tried that recipe too, but maybe I need to follow your tips more carefully because while I thought they were “good” I wasn’t sure my quest was over. Yes, I am continually looking for that same “best” ccc recipe too!
I think I will give this one another try, and follow your tips for fair judging 🙂
Isn’t it funny how no matter how wonderful a chocolate chip cookie recipe, we keep looking for more? I think I’ve forgotten about the same handful of recipes and keep finding them at other sources and will inevitably rotate for the rest of my life between these recipes. Thanks for sharing. Photos are droolworthy.
The kids and I will make these ASAP! Actually we need a dessert for a team party!! I will let you know what they think!!!
I’ve been thinking about chocolate chip cookies all week and have been able to talk myself out of making them. This might have just dissolved my resolve though. I’ll have to get some cake flour and give them a try. One question though…do you use real vanilla extract or do you think it matters?
I do try to use real vanilla extract because I think it does make a difference, especially in something when there aren’t a lot of other competing flavors. In something that is heavy chocolate it may not make as big a difference but in my chocolate chip cookies I think it does – enjoy!
These are on my ‘to do ‘ list ASAP ! I was wondering, though, about how many cookies can I expect to get out of this recipe if I use the 1/3 c measure?
I agree, about the search for the ‘best’ cookie. Crisp on the edges and soft in the middle are my criteria as well…and the photos ARE droolworthy !
About 2.5 – 3 dozen, even at the bigger size.
I cannot wait to try these….homemade choc chip cookies are my favorite cookie!
After trying a “to die for” Jacques Torres chocolate chip cookie in NYC , I had to find the recipe. As a result, and with a few modifications, I have been using this recipe now for my home based baking business. My “Secret Recipe Chocolate Chip Cookie” has become quite a hit. All types of chocolate are used, milk, bittersweet, etc. and all are wonderful!
Thanks for the motiviation, Leigh Anne. I’ve been meaning to try this recipe for a few months and just haven’t gotten to it. Thanks for the tips, too.
Leigh Anne, Thank for doing the research on the best ccc! Sombody has to do the “hard” work! I, too, have several ccc recipes I rotate through but I’ve never tried one with bread flour. Or measured 1/3 cup (maybe using my small cookie scoop isn’t best for a ccc). Will try your version this weekend.
These are TO DIE FOR delicious!!!!!! I even made some for me with sugar free choc chips (like it makes a big difference) and they were soooooooo good!!!!! Thanks again for the great recipe!
My favourite CCC recipe has oatmeal in it and if baked on a pizza stone is to DIE for – I agree – the chilling of the dough makes it taste SO MUCH better!
1 cup butter
1 cup white sugar
1/2 cup brown sugar
all creamed together until fluffy
add 1 egg
1 tsp vanilla extract ( I use real)
Mix well
Add 1 1/2 cup flour
1 tsp baking soda
1 tsp cinnamon
mix until blended
Then add 3 cup oatmeal
1 cup chocolate chips
Mix until combined
Put in fridge for 1 hour
Bake at 350 F for 14 minutes (or there abouts) on a pizza stone – when the cookies are done – they don’t look done yet… they still look wobbly in the middle. Take them out of the oven and keep on pizza stone until firm (about 90 sec) and then transfer to cooling rack. Don’t leave on pizza stone too long or they will continue to cook and no longer be chewy in the middle… don’t move too soon to cooling rack or cookie will fall apart.
Hi Leigh Anne
Did you use a 1/3 cup measuring cup or a cookie scoop that measures 1/3 cup.
I used a ice cream scoop that holds 1/3 of cup, it is easier to get the dough out of it than a measuring cup but a measuring cup will work too. You’ll just need a spoon to lift the dough out with.
The ultimate test was when I made these since my CC cookies NEVER turn out. My husband and I chuckled with delight when the first batch came out SUPER beautiful and delicious. THANKS!
Leigh Ann, have you tried the “Best Chocolate Chip Cookie” on Mel’s Kitchen Cafe website? I just tried them last week and they are the best I’ve ever made. (I haven’t tried this recipe yet) I’m curious how they stack up against these.
Her recipe is a good one – in fact I have almost the exact same recipe here on the blog too – it is a popular one that went around the blogosphere a few years ago. The melted butter gives the cookie a good texture but I think I might like this recipe even better but that recipe was my favorite until this one!
Hi Leigh Anne, this is Tara’s mom Robin. I want to make these cookies for a few girlfriends that are coming to visit me for a gettaway weekend. We will watch Downton Abbey and of course eat treats aka cc cookies. I am wondering what you mean by bread flour. Can it be regular all purpose flour or should it be the real “bread flour” with higher gluten content. I am thinking from your comments that it should be bread flour not all purpose. Also, what are your favorite things to do in UT aside from visit those cute girls and Logan.
Hi Robin! I do use bread flour – not all purpose flour. I think it gives the cookies a better texture. Your girlfriend weekend sounds so fun – I want to come!! My favorite things to do it Utah – they usually include eating and shopping and some more eating! Of course there is always a trip to Cafe Rio and Tai Pan in there. If they are cooks Gygi’s would be on the list too I guess it would depend on what your friends like. Gardner Village is always fun too. Lots of fun little boutiques for clothes and crafts – so many possibilities!! Have fun! I’m headed to Utah next weekend. Let me know if you find some fun new places I need to check out!!
i have finally found the BEST cc cookie recipe…..this is is! I made a batch 4 days ago and I have the ingredients to make another batch…they were perfect!!Thanks.
So glad you enjoyed them as much as we did. This recipe is my go to chocolate chip cookie recipe from now on.
We celebrated Easter at our home this year with family and friends! I baked up a batch of these cookies for taste testing purposes. BOTH of my sons said that they were the BEST they had ever eaten! Others agreed! So, this recipe passed the taste testers ‘tests’ at this home! Thanks for sharing it!
So glad you enjoyed them – they are the BEST!
I just finished baking these and I’m in heaven! They really are the best ever! They taste like I could have gotten them from a bakery. I had almost given up on chocolate chip cookies, because it’s so hard to not have flat cookies when you use all butter at my altitude, but they look and taste beautiful. Thanks for going on your quest!
I am so glad you loved them too. They are the best and now you have me craving chocolate chip cookies!!!
First batch was incredible! Thank you!! Anyone try to freeze the cookie dough?
I frozen the dough and it works great! So glad you loved them.
I just made these this past weekend and they were wonderful! I got so many compliments and several people said they were indeed some of the best chocolate chip cookies ever. I didn’t have enough butter so I used 1/4 stick of crisco, and I used a combination of white chocolate chips and semi-sweet chocolate chunks. Thanks for another delicious recipe!
I am so glad they were a big hit!! I love the combo of white chocolate and semi sweet!
These. ARE. seriously, the BEST. Thank you so much!
I am so glad you loved them too!
I can’t claim these are the “best” out of respect for my grandmother, but these were the best cookie I’ve had in quite some time.
Cody – I’ll take it! Glad you enjoyed them.