Chocolate Chip Cookies

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I love chocolate chip cookies.


They are good. Really, really good. There is a reason the New York Times picked them as their favorite chocolate chip cookie recipe.

I, of course, did not have all the suggested ingredients on hand, so improvised a bit.

I can only imagine how good they would be if I actually followed the recipe!


Chocolate Chip Cookies


  • The
  • New York Times Chocolate Chip Cookies
  • 2 cups minus 2 tablespoons (8 1/2 ounces) cake
  • flour
  • 1 2/3 cups (8 1/2 ounces) bread flour
  • *I only used all purpose flour for my recipe.
  • 1 1/4 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons coarse salt
  • 2 1/2 sticks (1 1/4 cups) unsalted butter
  • 1 1/4 cups (10 ounces) light brown sugar
  • 1 cup plus 2 tablespoons (8 ounces) granulated
  • sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 1/4 pounds chocolate chips
  • *I used milk and semi sweet chocolate, then also went back and added Reece's peanut butter chips.


  1. Sift flours, baking soda, baking powder and salt
  2. into a bowl and set aside.
  3. Using a mixer with a paddle attachment, cream
  4. butter and sugars until light and fluffy – about 5 minutes. Add eggs. Stir in vanilla. Reduce to low speed and add dry ingredients slowly,
  5. mixing until just combined. Fold in chocolate chips. Refrigerate dough for
  6. 24-36 hours.
  7. When ready to bake, preheat oven to 350.
  8. Drop spoonfuls of dough
  9. onto baking sheet. Bake for 10-12 minutes.



These cookies would be ideal for any upcoming bake sales you mightbe asked to donate too.



And would certainly be ideal to make for your very super smart extra special children.

Or yourself.

Just sayin.



I hope you try them!


First time here?

You might want to check out my world famous original Rose Cake.

(Video Tutorial : Four minutes long and a fully frosted cake… it’s really that easy!)

or how about the heart cake that was featured on Martha Stewart?

Feeling happy and love color?  Check out the Rainbow Pancakes that caused a National stir.

Hope you find something you like!




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  1. Maryann says

    These do look great.. but can you please tell me if you use just all purpose flour, how much exactly is the amount?
    thanks so much.

  2. says

    These look absolute amazing. I’m surprised at the amount of vanilla extract. Almost every chocolate chip cookie recipe I’ve ever seen calls for 1 tsp, but I’ve never really noticed the vanilla in any of those.

    Have you tried freezing the dropped dough before baking to see if they stay taller?

  3. Michaeleen says

    I consider myself a good baker, but these cookies have risen me to a whole new level!

    I have made these several times after discovering it on your blog. I think they are the best ever! I followed the original recipe with the recommended flours. I think the difference is that it gives the cookie a different texture, which I like. Light and chewy is the best way to describe it. I’m sad when I think of making them and I don’t want to wait to let the dough rest. I haven’t tried baking them right away, but I don’t want to ruin a good thing.

    Thank you for sharing they are out of this world!

  4. Mallory says

    HELP! How come my cookies NEVER spread? It doesn’t matter what recipe I use. I thought for sure that by the looks of your cookies this would finally be the time I got flat cookies, but nope, they poof up instead of out. I only refrigerated them for 12 hours, could that be the problem? I’ll leave the rest of the dough in the fridge for another 12 hours to see if that helps. Suggestions?

    • Lori says

      As soon as you take them out of the oven, lift them into the air by the tin foil and drop them onto to the counter. They lose the puffiness but keep the gooineyness.

      • kelli says

        Holy crap.i have been baking my whole life and never knew to drop the pan would flatten out your cookies.Mind blown .Thanks for the tip.

  5. Ali says

    These are the best chocolate cookies I’ve had so far! My family has always used the recipe on the back of the nestle chips bag, but I decided to branch out recently and came upon your recipe. I was short on time so I only refrigerated the dough for maybe an hour, and in between batches, but they came out perfect. I hate how my cookies usually spread out super thin and these stayed puffy, exactly what I was hoping for! I also just used regular flour in the same amount that it called for, and I also reduced the chocolate chips a little because there were a lot of chocolate chips!

  6. Mo says

    The cookie dough is refrigerating as we speak. I am so nervous about my bake goods. I love the light and airy batter. However, I read the recipe wrong adding too much butter. But I tried to adjust ingredients of the recipe. I will tell you after my first bake. Thank you so much for the recipe. I will look forward to many of your recipes.

    • Mo says

      Verdict: After my mishap of the butter, the cookies were delicious. They were buttery and crisp. Next time I will correctly read the recipe. Thank you

  7. Stephanie says

    Hey, these look really good and I’m excited to make these for an event tomorrow but I have some urgent questions:
    1. How many cookies does this recipe make?
    2. Can I substitute the butter?
    3. I don’t have a paddle attachment but would an electric hand mixer be fine or should I use a wooden spoon?
    4. Is the center gooey? (for my kids)
    Thanks and hope you can answer these ASAP

    • says

      1. Depends on how big you make them
      2. I don’t recommend any substitutions
      3. You can use an electric mixer
      4. The center can be gooey if you remove it from the oven before they are completely cooked through

  8. Theresa says

    I made these tonight and I love them! I did everything the same in the recipe except I added 1 1/2 sticks butter and 3/4 cup Crisco and 2 tablespoons of my homemade vanilla. They came out perfect and no spread which I love. They where soft with a little crisp so just right. Thanks for sharing.

  9. recie says

    Just made these, following recipe exactly. Wonderful ! Although I couldn’t wait for dough to chill. Popped them right into the oven after mxing!!!!
    Perfect . I did add pecans as we are a bit nutty around here! This recipe is a keeper!

  10. says

    The recipe calls for 2 cups minus 2 tbls cake flour and you write in brackets 8 1/2 ounces. Is it 2 cups which is 16 ounces or is it 81/2 ounces. And is it 1 2/3 cups of bread flour or 8 1/2 ounces of bread flour,

  11. says

    In your chocolate chip cookie recipe the amount of flour is a little confusing to me. Is it 2 cup of cake flour or 8 1/2 ounces and is it 1 2/3 cups of bread flour or 8 1/2 ounces?

  12. says

    I thought this was the post pretentious recipe, with all the +1 Tbspn, -1 Tspn, blah blah blah…Then I made them (twice now) and they are the absolute BEST chocolate chip cookies EVER. I do think the different flours give the perfect texture. Followed the recipe exactly except only baked 8 miutes because I love gooey cookies and didn’t flatten them either. The second batch added walnuts to some and stuffed some with Nutella . Thanks for the recipe!