Chocolate Chip Cookies

filed under: Cakes · Cookies on September 10, 2010

The Best Chocolate Chip Cookies ever! These cookies are taste tested and kid-approved. Melt-in-your-mouth chocolate chips in the perfect cookie dough batter.

The Best Chocolate Chip Cookies! (Maybe?)

One thing that folks often skip in this recipe is chilling. It can dramatically change the texture and consistency of this cookie and I highly recommend that you do NOT SKIP CHILLING. If you can’t resist snacking or popping them in the oven, try making a double batch. It’s worth it.

So be sure you plan ahead. After assembling the dough, chill it for at least 24 hours before baking it, preferably up to 36. This allows the dry ingredients time to soak up the wet ones, which results in a firmer, richer dough.

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Chocolate Chip Cookies

Homemade Chocolate Chip Cookie Recipe

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


NYT Chocolate Chip Cookies

What makes these the world’s best Chocolate Chip Cookie recipe?

It was originally created by Jacques Torres and shared in the New York Times. His attention to detail, to the use of flours and chilling time, make a big difference in the final result with this cookie. Folks who love cakey chocolate chip cookies love this cookie. Folks who love chewy chocolate chip cookies love this recipe. Everyone loves it!


The Perfect Chocolate Chip Cookie Recipe!

I have made these cookies more times than I can count and they are ALWAYS perfect!

My most requested cookie for a reason. Not only are they perfect as is, but you can easily customize them. Try Semi-sweet chocolate or chunks or milk chocolate or white chocolate or even peanut butter!

NYT's Cookies with Peanut butter!

4.96 from 21 votes
Chocolate Chip Cookies
Prep Time
10 mins
Cook Time
12 mins
Total Time
22 mins
 

So there is this image floating around the internet. It is a chocolate chip cookie with spiders superimposed on it.

Course: Dessert
Cuisine: American
Keyword: chocolate chip cookies, Spider Chocolate Chip Cookies
Servings: 15
Author: Amanda Rettke
Ingredients
  • 2 c minus 2 tablespoons (8 1/2 ounces) cake flour
  • 1 2/3 c (8 1/2 ounces) bread flour
  • 1 1/4 tsp. baking soda
  • 1 1/2 tsp. baking powder
  • 1 1/4 c (284g) unsalted butter room temperature
  • 1 1/2 tsp. coarse salt
  • 1 c (8 ounces) plus 2 tablespoons granulated sugar
  • 1 1/4 c (10 ounces) packed light brown sugar
  • 2 large eggs room temperature
  • 2 tsp. McCormick vanilla extract
  • 1 1/4 lb chocolate chips or chunks original recipe calls for chopped dark chocolate
Instructions
  1. Sift flours, baking soda, baking powder and salt into a bowl and set aside.
  2. Using a mixer with a paddle attachment, cream butter and sugars until light and fluffy – 3 to 5 minutes.
  3. Reduce speed and add eggs one at a time, then add vanilla.
  4. Slowly add dry ingredients, mixing until just combined.
  5. Fold in chocolate chips. Refrigerate dough for24-36 hours.
  6. DO NOT SKIP THIS REFRIGERATION.
  7. When ready to bake, preheat oven to 350°F. Remove dough from refrigerator and allow to come to room temperature.

  8. Drop spoonfuls of dough onto baking sheet. Bake for 10-12 minutes.
  9. Cool on wire rack.

Recipe Video

First time here?

Check out my 50 Best Cookie Recipes in the World!

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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Comments

  • Tammi says:

    Why do I have to refrigerate??

  • chavaughn says:

    I love what u do thanks for show me your baking I love them move video thanks u alot

  • Helen See says:

    The Chocolate Chip Recipe won’t copy. I have tryed it twice and when you press print it isn’t printing.

  • Susann says:

    I followed this to the letter. The dough was way too dry-even crumbly. A real pain to make into portions.
    Should add 1 more egg.
    Tasted fine though.

  • Joanne stremple says:

    I don’t understand the chocolate cookie recipe

  • Jimi Ann says:

    Can this cookie dough be frozen? I would like to only make a few cookies at a time instead of a whole batch.
    Thank you

  • Peggy Ann says:

    This is a great recipe. Have made perfect cookies every time but the first time when the dough was crumbly and difficult to work with. The next time I put the whole batch in large Ziploc baggies and it stayed moist and useable. I will use this recipe every time I can wait for the full 24 hours.

  • shadooneh says:

    finally found a nice normal looking perfectly chewy choc chip cookie, ty!

  • Ruthie says:

    Can you freeze the Chocolate Chip Cookie Dough as you would the Pecan Sandies?

  • Linda says:

    At what temperature?

  • TinaMarie says:

    The best cookies I’ve ever made and they are a HUGE hit with the family!

  • Debra says:

    Oh my stars! This recipe looks delicious. I’m dying to try it!

  • Bev says:

    Very nice cookies..will make again and again…

  • Fabiola says:

    😍❤️👍🏻

  • Anh Dao Nguyen says:

    This is my go to recipe for Choc chip cookies. These are so goo and so worth waiting for. They are chewy and have a nice crisp around the edges. I make the dough. Scoop into balls and line them all up on my tray, wrap it and fridge them. In a couple days when ready, I can pull out whatever I want and bake them straight from the fridge. I don’t have to fuss with letting the dough come to room temp to roll them. They don’t look done when I take them out cuz it continues to brown on the hot trays. If I don’t need to bake them all, I freeze the rolled dough and bake at a later time. I make with all different chips too and nuts. Thanks for sharing and everyone I’ve shared with loves them too!

  • Jeanne says:

    Hi, I have tried this recipe 3 times now and each time the dough just all melds together on the tray bubbling. I refrigerate for 24 hrs as stated. I also have a problem with the way the ingredients are set out e.g. is it one and a quarter teaspoons of baking soda and one and a half teaspoons of baking powder and one and a quarter pounds chocolate chips and one and a half teaspoons of coarse salt.??I’m fine with the flours – 8 1/2 ounces bread flour and 8 1/2 ounces cake flour and 10 ounces of light brown sugar. If someone could please explain the ingredient quantities for us because the way they are written is confusing and I’ve wasted 3 lots of dough. An answer would be greatly appreciated. I live in Australia.

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