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! 😂
UGHH!! Why does baking have to be an EXACT science! I tried these cookies but I didn’t have quite enough flour so I made some impromptu adjustments on the spot. The cookies still taste AMAZING! But they look absolutely horrendous lol! Obviously next time I’ll go by the exact measurements of the recipe. For anyone reading this and confused of the final verdict, here it is put simply: THIS RECIPE IS AMAZING! Definitely try them out, you will not be disappointed. Any errors I had were completely because I’m a dummy. Thanks so much for posting this recipe. I’ve been looking for “THEE cookie recipe” to add to my recipe book and these are definitely it!
So glad you like it! Dont be too hard on yourself though… sometimes the greatest thing we can do is improvise! It shows what a resourceful and creative mind you have! 🙂
I kept seeing this recipe and figured I’d give it a try. For those who’ve asked, there are a few differences from the Nestle Tollhouse recipe (more flour, sugar, butter, and this one has baking powder). While these are good, I have to say I still prefer the Nestle.
These are truly the best chocolate cookies ever. I made the mistake you warned about…I tasted the raw dough. It is addictive! Thank you for sharing.
This is the recipe that I have used for the last 40 years (since I was 10), from the Nestle’s Tollhouse chocolate chip package. 🙂 They are the best!
These cookies are wonderful-soft and chewy in the middle and crispy on the edges. This is the best recipe I have ever found for chocolate chip cookies. I can’t keep out of them they are so good. Awesome!!!!!
I am ever so thankful to have seen this recipe. I have searched, and searched for a good chocolate chip recipe , that is just chewy enough. My search is over, thanks to you . I follow the recipe as written, did not use all purpose flour, and baked them 24 hours after making the dough. They ” were” PERFECT! Enjoyed all the comments, and suggestions, but no need to change such a delicious cookie!
Just made these and they are great! I used cake flour and whole wheat pastry flour and I subed a 1/4 cup of the butter with Sunsweet Lighter bake and I didn’t refrigerate the dough at all and they were still great. I might decrease the sugar next time as I too thought that was a lot. All said and done they were great. My kids kept stealing them off the cooling rack. Thanks!
Is it really necessary to refrigerate the dough? I am, like many other moms, a ‘I’m feelin’ cookies, lets whip up a batch’ kinda gal… Who has 24-36 hours to wait for delicious cookies?!
These are the most amazing chocolate chip cookies I’ve ever had! People tell me I should be selling them for a dollar or two a piece! Refrigerating the dough really does make all cookies bake better I think. I actually put them into balls before I refrigerate the dough so all I have to do is pull them out and put them in the oven. This could be really great for people who don’t always have time to chill the dough in between… Make a second batch and freeze them in single portions, then you can cook them when you want them.
I am a very very huge fan of chocolate chip cookies and I need to try every new recipe that I discover! You just forced me to arrange some time for baking next weekend.
Thanks for sharing! I made these last night, they were delicious! I also used all purpose flour. I didn’t realize until after I had made the dough that you are supposed to refrigerate the dough for at least 24 hours before baking. I made a dozen right away just to try them out (couldn’t resist after I just made the dough!) and I’m happy to report that they were awesome. Will make the rest tonight according to the instructions, but just wanted to let you all know that the recipe is still great if you’re in a time crunch and need these same day!