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
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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! 😂
YUM – I’m thinking that there would be no better morning sickness medicine than chocolate chip cookies!!!!
Continued prayers….
Oh yes. They do look perfect. Crunchy outside and I bet gooey inside.
And that photo with the milk? A prize-winner for sure!
YUM! I have tried the NY Times recipe before and they are delicious! Glad you are back, I’ve missed your posts and seeing what baking projects you’ve got going on.
these appear to be perfectly suited for my chocolate chip cookie tastes–they’re the right thickness, they have the right amount of chips, and they’re perfectly-browned. i’d buy you out if you presented these at my bake sale. 🙂
I saw these on Jessica’s blog also, but haven’t tried them yet. I obviously need to get on it!! I love chocolate chip cookies, and these look like perfection!!
I saw the good news on your main blog. so happy for all of you!
You know, my best friend’s daughter is turning one and she wanted me to bake cookies for the birthday party. I was looking for the perfect chocolate chip recipe and here it is!!!
Its nice how god even cares to answer small and seemingly insignificant prayer requests.
ooh i put a recipe for no fail chocolate chip cookies on my blog last week 🙂 Must try these ones too!
Congrtulations on your wonderful news, as a mum of 5 i can just say it gets better and better, enjoy every minute! 🙂
Do I have to refrigerate them this long? I will if that is what makes them so good, but is that part of the secret to this recipe?
Thanks 🙂
No sure if you have to regrigerate them that long.. I only did a few hours… that is teasing me to have to wait so long 🙂 Anyway they are so good even only chilled for an hour 🙂 Thanks for sharing! and Congrats!!
Oh, those suckers are worth WAY more than .25 cents! 😉 I need to make them again…and YOU added peanut butter chips! You are SO SMART!
Your pictures are beautiful, too.
{See, I told you I was catching up!}