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.

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!

4.83 from 35 votes
Chocolate Chip Cookies
Prep Time
10 mins
Cook Time
12 mins
Total Time
22 mins

One of the best Chocolate Chip Cookies you will ever try!

Course: Dessert
Cuisine: American
Keyword: chocolate chip cookies, Spider Chocolate Chip Cookies
Servings: 15
Author: Amanda Rettke
  • 2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
  • 1 2/3 cups (8 1/2 ounces) bread flour
  • 1 1/4 tsp. baking soda
  • 1 1/2 tsp. baking powder
  • 1 1/4 cups (284g) unsalted butter room temperature
  • 1 1/2 tsp. coarse salt
  • 1 cup (8 ounces) plus 2 tablespoons granulated sugar
  • 1 1/4 cup (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
  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.
  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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  • Cyma says:

    pls explain how to make cake flour and bread flour at home since ee dont get it here

    • Jennifer says:

      Want to learn how to bake your recipes please

    • Donna Simmons says:

      To make cake flour:
      Measure out the amount needed for your recipe. …
      For every 1 cup of flour remove 2 Tbsp of flour.
      Now add 2 Tbsp of Cornstarch for every 1 cup of flour. …
      Sift 5-6 times and it’s ready-to-use cake flour.

  • fran white says:

    Chocolate chip cookie recipes calls for 2 cups minus 2 tablespoons.,but that is not 8 and 1/2 ozs. 2 cups is 16 ozs minus 2 tablespoons???

    • Kelsey says:

      2 cups is only 16 oz if you’re talking about volume measurement. 2 cups of flour does not weigh 16 oz. she is giving dry weight measurements here, which is what you use to bake with.

  • Linda says:

    Do I have to use bread flour???

  • Kathleen says:

    I just made these and followed the recipe exactly as written and they tasted great but were super flat, is there something I could of done wrong, or is there anything I should try different for next time?

    • Cory says:

      Try forming them into balls (after the requisite 24-hour chill) then chilling the dough balls, before baking them.

  • JUDY says:

    What’s the difference between cake flour and bread flour? I’ve never heard of it.

  • Sabeen farooq says:

    Hi.i dont have bread flour available so can i make with normal plain flour

  • Angel walker says:

    I don’t understand the two flours amount at all
    Can you say exactly what it is the cups or something I hope this doesn’t sound stupid thanks in advance

  • Brenda Hayes says:

    What is the receipe for box cake in the a jar

  • Sheila says:

    I know what cake flour is, but is bread flour just regular white flour?

    • Anne Louise Vreeman says:

      Bread flour comes in it’s own bag and is not the same as white flour. It has a higher gluten content which helps make bread more chewy and less like cake.

  • shirley lafontaine says:

    cant find the receipe for choc and white chip cookies made with cr. cheese

  • Pravinya says:

    I live in Sri Lanka
    We do not have separate flours for cake and bread, we have all purpose flour in stores.

    Please give me an alternative flour mixture that i can use for cookies.

    Thank you.

  • patricia ordon says:

    Why use bread & cake flour ? Why can’t I use all purpose flour ?

  • Anne says:

    What are theses flours ? Cake flour etc please as they look stunning

  • Carl says:

    Bread flour has a higher amount of gluten than all purpose flour.

  • Rick says:

    Love it! I made here at home and everybody loved it. Chocolate chip cookie are usually the favorite sweet at home.

  • iram says:

    is the cake flour n bread flour same as plain flour r self raising flow…confusion about that…if u can kindly clarify

  • Don says:

    Is bread flour regular flour

  • Donna says:

    I read it wrong only put 1/4 cup brown sugar. Hope it will be ok

  • Gail says:

    I will try this, what about Paleo using plant based flours and sugars can you develops that!!

  • Yuchira FErnando says:

    Wow it’s really good. Love them

  • Donna says:

    To make cake flour:
    Measure out the amount needed for your recipe. …
    For every 1 cup of flour remove 2 Tbsp of flour.
    Now add 2 Tbsp of Cornstarch for every 1 cup of flour. …
    Sift 5-6 times and it’s ready-to-use cake flour.

  • Lela says:

    I have always added a small box of vanilla instant pudding to the mix. Cookies stay soft and a little chewy.
    Has anyone tried this?

    • Kathy says:

      I have tried adding the pudding and you are right. Cookies do stay softer longer.

  • Marie D Sweeney says:

    Thank you for the chocolate chip recipe. Do you have the nutrition numbers? I am cooking for a diabetic. Thanks!

  • Hon Mccoy says:

    I know this recipe calls for bread flour. So is it bread flour or unbleached bread flour???? Help!

  • Linda says:

    Is this chewy or crispy cookies?

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