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! 😂
I was wondering how much flour you used, you said you used all purpose flour since you did not have cake flour and bread flour. Does that mean you used 2 cups minus 2 tbsp and 1 2/3 cup of all purpose flour? I typically only use about 2 1/2 cups of flour it seems like a lot, that’s why I ask!
I was wondering the same thing….what is the TOTAL amount of flour used?
2tbsp less of 2cups plus…?????
please advise, so I can make these…
I think my kids would LOVE.
I am wondering too!
i made these yesterday….they did not turn out, very dry, they look like biscuits???
A M A Z I N G these are simply the best I have EVER made! Thank you!
YAY! Love to hear it! 🙂
Do you really need to freeze them that long? I made them at 9:30 this morning and I need to take them to a dinner tonight at 6:30. By the way they look delicious!!
I love these cookies! I made a batch last week and they were awesome! Instead of chocolate chips, I used leftover chopped up chocolate candy bars from Halloween.
I have a batch in the fridge right now and I’m thinking about freezing some of them for later. If I freeze it in little cookie dough balls, can I bake them from frozen or should I thaw them?
Thanks! These are SOOO good- don’t tell my grandmother, but I think these beat her recipe!
just made these cookies…absolutely amazing!!! thank you for passion on this recipe 🙂
Well, the measurements in this recipe drive me crazy. And refrigerating the dough? When I go to the trouble of making these, I want a cookie today…not in 2 or 3 days. So I skipped that part. An annoyingly complicated recipe, but a good cookie nonetheless.
Are u supposed to let the dough soften up after you refrigerate?
These cookies were awesome! I used the cake flower and AP flower (not enough bread flower! 🙁 ) and I did not refrigerate them for more than hour. They took me more like 20-25 minutes to bake but I am starting to think it must have been my oven. The recipe made way more cookies then I expected (maybe 40?) but they were amazing and I will for sure make them again!
I just made these last night..(with 2 batches separately..please help me figure this out).
Batch 1: Chilled for 20 hours not 24…cookies came out really flat (but very crisp and chewy center)
Batch 2: Chilled for 26 hours..and cookies came out good; not flat.
Does the chilling time really affect the flatness of the cookies? Can anyone tell me? They both taste YUMMY! Any advice would be appreciated 🙂