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 ⅔ cups (208 grams) cake flour
- 1 ⅔ 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 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
Did you make this recipe?
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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! 😂
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.
Hi will I be able to add pumpkin purée to this recipe and still taste good? Or would the pumpkin ruin it? Thanks
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!
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,
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?
Your recipes and photos are lovely!!
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!
Is the refrigerating really necessary? I want cookies now! 🙂
They are so amazing and saltier than I’m used to but I love that about them!!!
Cookies turned out great! Just wondering if it matters to let the batter soften a bit before baking. It is super hard right out of fridge!