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. If you love cookies as much as I do, don’t miss my 50 Best Cookie Recipes!
The Best Chocolate Chip Cookies! (Maybe?)
Year after year Chocolate Chip Cookies are rated the most popular by people all over the world. There is something magical about a rich and buttery dough packed with perfect chocolate morsels. Not only does it taste amazing, but it often takes us back to the wonderful memories of childhood.
But there is something that makes this recipe different. The chilling. If you skip chilling it can dramatically change the final result I highly recommend that you do not skip it.
What Makes These the World’s Best Chocolate Chip Cookies?
These cookies are good. Really, really good. There is a reason the New York Times picked them as their favorite chocolate chip cookie recipe! They have a crispy exterior and a soft, chewy interior. They are loaded with chocolate and it’s the perfect complement to the buttery cookie dough.
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!
How long do you cook Chocolate Chip Cookies?
The cookies bake for 10-12 minutes at 350°F. Remove them when they are light golden brown on the edges.
Can I make bigger/smaller Chocolate Chip Cookies?
You can! A giant chocolate chip cookie uses a 1/2 cup of batter per cookie and bakes for 16-20 minutes, but you can size them down to 1-2 tablespoons for smaller cookies. (and keep an eye on them in the oven if you are making minis)
Can I customize my Chocolate Chip Cookies?
Absolutely. Swap the chocolate chips for peanut butter chips for even more peanut butter flavor. Use all milk chocolate, all dark chocolate, or even white chocolate chips. Add flaked sea salt to the top. Heck, you can even add some drizzled chocolate to really make these amazing!
Can Chocolate Chip Cookies be gluten-free?
I believe they can, but I haven’t tested this recipe specifically. If you substitute the flour for 1:1 gluten-free flour, the recipe should work. This will change the texture slightly.
Can You Freeze Chocolate Chip Cookies?
Yes! To freeze baked cookies just arrange them on a cookie sheet and place in the freezer for about 30 minutes. Remove and then place the cold cookies into an air-tight container in layers separated by parchment or a freezer-safe sealable plastic bag that you can get most of the air out of. Freeze for up to 3 months!
Can You Freeze Chocolate Chip Cookie Dough?
Absolutely! This is my favorite method. I scoop out the dough with an ice cream scoop and place very close together on a baking sheet. Freeze the cookie dough for about 30 minutes, or until very cold. Place the dough balls into a freezer-safe sealable plastic bag or an airtight container. When you are ready to bake just thaw overnight or feel free to bake them right from frozen, just add 3-5 minutes to your baking time.
More Decadent Cookies
Chocolate Chip Cookies
Ingredients
- 1 â…” cups (208 grams) cake flour
- 1 â…” cups (208 grams) bread flour
- 1 ¼ teaspoons baking soda
- 1 ½ teaspoons baking powder
- 1 ¼ cups (284g) unsalted butter, room temperature
- 1 ½ teaspoons coarse salt
- 1 cup (200g) granulated sugar
- 1 ¼ cups (10 ounces or 225g) packed light brown sugar
- 2 large eggs, room temperature
- 2 teaspoons McCormick vanilla extract
- 16 ounces (about 3 cups) chocolate chips or chunks (I use a combination of both and reserve a few to place on top of the cookie before baking)
Instructions
- Sift flours, baking soda, baking powder and salt into a bowl and set aside.
- Using a mixer with a paddle attachment, cream butter and sugars until light and fluffy, 3 to 5 minutes.
- Reduce speed and add eggs one at a time, then add vanilla.
- Slowly add dry ingredients, mixing until just combined.
- Fold in chocolate chips by hand. Refrigerate dough for24-36 hours.
- DO NOT SKIP REFRIGERATION.
- When ready to bake, preheat oven to 350°F. Remove dough from refrigerator and allow to come to room temperature.
- Drop spoonfuls (2-3 tablespoons) of dough onto baking sheet. Bake for 10-12 minutes.
- Cool on wire rack.
Video
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I recently updated the images for this recipe 5/22/19. Thought I would leave the old pictures so you can laugh with me at how bad they are! 😂
Hi,
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.
Maryann
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?
hi would like to know how much flour is added if its only AP flour? Measurement please.
However much flour is listed in the directions is how much I used. 🙂
These look amazing! Do you remember how many cookies the recipe made? Thanks!
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!
Came here looking for a simple chocolate chip cookie and found exactly that. Will be making these as a surprise for my wife.
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?
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.
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.
To get my cookies to flatten, I use melted butter, and don’t refrigerate before baking.
Did you let them come to room temperature before baking?
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!
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.
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
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
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