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?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
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! 😂
That was one of the best cookie recipes I’ve tried. I used all purpose and bread flour and was too impatient to refrigerate, but they were still amazing. Thank you!
Can i pay you to make me a batch lol
I tried! My cookies didn’t end up looking anything like yours… 🙁 But they still taste great!
Made this these today! So ridiculously good… thank you for sharing.
I have made these now a few times! I made them this weekend for a party and got tons of compliments . The best part was there were 2 left after the event. I figured I’d come post here to thank you for the recipe!
They always come out so beautiful and delicious!!!!!Thanks for a great blog! i always use your recipes when i wanna try something different!!!!!
_Leah
Im om my 2nd time making these. The first time I was amazed at how chewy and beeutiful they looked (as Leah said). They looked kind of perfect! THANK YOU for sharing!!
🙂
Hello!
Just got your note about using the picture you posted on Pinterest. Sorry for the confusion!
The recipe is actually a family recipe so we won’t be taking that down. The picture was properly linked to under the terms and conditions of Pinterest, so we can use it the way we did (See: http://pinterest.com/about/terms/). No stealing happened. However, we’ve already removed the image out of kindness.
We still would like to use your image if you’d allow it. Brazil is an emerging economy (and virtually untouched by the recession) so links to blogs in Brazilian Portuguese will only increase you readership. If you still don’t want us to use your image, no need to respond.
Great cc cookie recipe. I made them today and share them with a group of people this evening they did love them. I used the cake flour and bread flour and they gave the cookie a nice thickness to the texture, while the chocolate chips remained warm and melted inside, even several hours after baking. I was in a hurry today and put the dough in the freezer for an hour and they baked up just fine for the kind of texture I enjoy. I did put the remainder of the dough I didn’t use today in the refrigerator for overnight and will bake them up tomorrow, so I will see how the texture changes from the one hour in the freezer method I used today.
Thanks for sharing!
My friend gave me this recipe a couple years ago- you have to make it with the cake and bread flour- it makes them chewy and amazing. I add at least a bag of heath toffee bits and use half bittersweet choc chips. these are my go to cookies now
Is this better than Nestle Toll House Recipe that is on the back of the chocolate chip bag? If so then I must try them. Because Nestle’s recipe is the all time best.
I just searched to see if anyone had responded! We’re sticklers for Nestle so I’m not sure I believe there’s a better recipe!