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! 😂
did you use AP in the place of the other two flours or did you just put 1 2/3 cup of ap flour into the mixture?
I used ONLY ap flour in this recipe. 🙂
Is it just me or does this recipe call for an unnatural amount of sugar? I”m wondering if these will taste good with less sugar?
I made these with only all purpose flour and refrigerated only overnight and they were awesome.
I like my Choc. Chip Cookies crunchy on the outside and chewy soft on the inside…these cookies perfectly fit my needs. They are awesome, and keep very well for at least a week. I did leave them in the fridge for almost a week cuz I didn’t have the time to bake them; I added about 2-3 T of water to the batter and then put it in the microwave on defrost until it softened, and they turned out perfect…both in appearance and in taste! Just got done mixing up a new batch today at my daughters house!
Try using lard instead of the butter. Oh my gosh they melt in your mouth!
I make Great Cookies and they are really great. A lot simpler recipe than this but the main difference is a cup of peanut butter. After I made these once my kids never asked for Toll House again.
I have now used this recipe twice. I used all purpose unbleached flour and only a 12 ounce bag of chocolate chips. I also only chilled the dough for six hours. I am a horrible cookie maker and these cookies were amazing.
Picture looks wonderful, but I guarantee these are NOT the best chocolate chip cookies… my sister Marys’ recipe is absolutely the best is the world! One of hers, warm from the oven, and you will die of happiness.
Ooo! Please post Mary’s recipe then! Please!!! 🙂
Care to share Mary’s recipe?? 😀
Just wanting to know if you posted Mary’s chocolate chip recipe yet:-)
Wow, these cookies are delicious! I knew I had ingredients for cookies so I was determined to make some since my son had been asking to the last few days. I found this recipe on Pinterest but did not read through before starting so I used what I had on hand and I did not refrigerate the dough at all.- because we wanted cookies now. :0) It was cooked right away. I used AP flour for all flour, baking powder only (no baking soda), salted butter and still used the coarse grey sea salt on top of that by mistake but the cookies were not too salty. When I got a bite with the extra salt it really yummy. I used a silpat on one cookie sheet one time but did not use for the remainder. They turned out best using just parchment paper. The cookies were crisp, light and absolutely delicious. They looked like the ones you buy from a baker, any I’ve made never have before. My husband’s favorite cookie is chocolate chip and he says this is the best ones I’ve ever made. We all agree, the best!
OH MY HEAVENS!!!! I saw this recipe on pinterest and wanted to give it a try for a while. I was deterred a little by having to wait an entire day for deliciousness?? I can wait now, these were absolutely divine!!! I consider myself a cookie snob of sorts, I’m really picky 🙂 I used the different flours as written AND really good quality chocolate. That can make all the difference. I used chopped dove chocolate bars and chopped guittard milk chocolate chips (I don’t like how big the chips are) then for the dark chocolate, cause I agree the combo is the best!, I used chopped bakers semi sweet baking bar. My husband asked me to never make these again very sarcastically, because last night I think he ate 16!!! He could not stop eating them 🙂 Me either…it was breakfast twice 🙂