The Best Chewy Chocolate Chip Cookies
These are the BEST Chocolate Chip Cookies! They are soft, chewy, and loaded with chocolate chips. You will never need another chocolate chip cookie recipe!
These cookies have been my absolute, hands-down favorite chocolate chip cookie for the last five years or so.
If you’ve been following along for any length of time, you know that I lived and died by the thick and chewy chocolate chip cookies from Cook’s Illustrated for ages. They were, indeed, thick and chewy, which is my favorite type of cookie. Unless it’s a pizzelle or biscotti, I feel like crunchy cookies are a waste of perfectly good calories.
I was riding the thick and chewy chocolate chip cookie train until I found the NY Times Chocolate Chip Cookies which are even thicker and chewier! Those are absolutely enormous cookies that are loaded with dark chocolate chunks and topped with flaked sea salt. To say they are good, or even great, is a massive understatement. However, they definitely fall into the “special occasion” category of cookie given their jumbo size and insane amount of chocolate.
I took that recipe and threw in a few tweaks to make them more of an everyday chocolate chip cookie, and I’ve been using it exclusively ever since.
How Do You Make Chewy Chocolate Chip Cookies?
I kept with the unique combination of bread flour and cake flour for these cookies, which gives the cookies a sturdy, yet soft texture. (A quick note here – I realize not everyone keeps both bread and cake flour on hand, so if you need to substitute all-purpose flour, you can do so without totally compromising the texture of the cookies. Check the recipe notes for the amount.) To amp up the soft and chewy factor, instead of two whole eggs, I use one whole egg and one egg yolk.
Then, instead of using over three cups(!!) of dark chocolate chunks, I scaled back to 2½ cups of regular semisweet chocolate chips. I think this is a perfect amount, but I will say that my husband falls into the “less is more” faction of chocolate chip cookie eaters and prefers more cookie, less chocolate chips (my brain just can’t compute that), and he thinks there are too many chocolate chips. If you are in his camp, then you may want to dial the chips back to two cups or a little less.
Next, I omitted the sprinkle of sea salt entirely – it’s great paired with the dark chocolate, but I don’t find it necessary for an everyday chocolate chip cookie.
I also cut the refrigeration time down from the recommended 72 hours to overnight, maximum. The long refrigeration really intensifies the flavors and creates almost a caramelized or browned butter taste, which, again, is great with dark chocolate and sea salt, but I really didn’t care for it in a plain chocolate chip cookie with semisweet chocolate chips.
Finally, I decreased the size of the cookies from 3½ ounces of dough to 2 ounces (or about 2 tablespoons of dough). They’re still a significant cookie and not at all “bite size”, but definitely more manageable than the super sized original.
Freezing Chocolate Chip Cookies
Many of you may already be aware of how amazingly well chocolate chip cookies freeze. You can do so in one of two ways:
- Freeze Before Baking – You can shape the dough into balls and place them on a baking sheet until they are frozen. Then store in a ziploc freezer bag for up to 4 months. Bake them from frozen, adding an additional couple of minutes to the bake time.
- Freeze After Baking – Once the cookies are baked and cooled, wrap them individually in plastic wrap, then place in a ziploc freezer bag for up to 3 months.
I’ve done both, and they freeze remarkably well either way!
I really adore these cookies; I made batches of them a couple of weeks before Joseph, Dominic and Isabelle were born and stashed them in the freezer, then brought a handful to the hospital with me… best decision, ever. I’ve tried to keep some in the freezer ever since; they’re my favorite sweet treat at the end of the day and don’t take long at all to thaw.
What are your favorite kind of chocolate chip cookies?
If You Like The BEST Chewy Chocolate Chip Cookies, Try These:
- Peanut Butter-Oatmeal Chocolate Chip Cookies
- Levain Chocolate Chip Cookies
- Cook’s Illustrated Perfect Chocolate Chip Cookies
- Oatmeal Chocolate Chip Cookies
- Thick and Chewy Chocolate Chip Cookies
One year ago: Jewish Apple Cake
Six years ago: Oatmeal-Raisin Ice Cream
The Best Chewy Chocolate Chip Cookies
Ingredients
- 8½ ounces (240.97 g) cake flour, 2 cups minus 2 tablespoons
- 8½ ounces (240.97 g) bread flour, 1⅔ cups
- 1¼ teaspoons (1.25 teaspoons) baking soda
- 1½ teaspoons (1.5 teaspoons) baking powder
- 1½ teaspoons (1.5 teaspoons) kosher salt
- 10 ounces (283.5 g) unsalted butter, at room temperature, 1¼ cups
- 10 ounces (283.5 g) light brown sugar, 1¼ cups
- 8 ounces (226.8 g) granulated sugar, 1 cup + 2 tablespoons
- 1 egg
- 1 egg yolk
- 2 teaspoons vanilla extract
- 2½ cups (450 g) semisweet chocolate chips
Instructions
- Sift together the cake flour, bread flour, baking soda, baking powder and salt into a large bowl and set aside.
- Cream together the butter and sugars on medium speed until very light, about 5 minutes. Add the egg and the egg yolk one at a time, mixing well after each addition, then add the vanilla. Reduce the mixer speed to low, gradually add the dry ingredients and mix until just combined, 5 to 10 seconds. Using a rubber spatula, fold in the chocolate chips.
- Press plastic wrap against the dough and refrigerate for at least 2 hours, up to 24 hours.
- When ready to bake, preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a nonstick baking mat.
- Scoop 2 ounces of dough, roll into a rough ball (it should be a little larger than a golf ball) and place on the baking sheet, leaving at least 2 inches of space between balls of dough. Bake until the edges of the cookies are light brown and set, but the centers still look pale, about 13 to 16 minutes. Cool the cookies on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely. Leftover cookies can be stored in an airtight container at room temperature for up to 3 days, or wrapped in plastic wrap, placed in a freezer bag and frozen for up to 3 months.
Notes
- You can substitute all-purpose flour for the bread flour and cake flour; if you do so, use 3⅓ cups of all-purpose flour.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Update Notes: This recipe was originally published in October 2015. It was updated in September 2018 with new photos and extensive recipe tips.
You are in our prayers!
I posted a 4 star but I give it a 5.
I’ve made these once and they’re my new favorite now.
I only have dark brown sugar. Will that work?? Thank you!
You guys! I just don’t know what to say about these cookies! I am in love with them!!! Used bread flour & cake flour as written. My only change was to the chocolate chip component – and based on personal preference. Still used about 2 1/2 cups of chocolate but used a mix of 60%, semi-sweet and m&ms. Absolutely spectacular! It’s a very chocolatey chocolate chip cookie!!! Could def use less chocolate if you prefer a higher cookie to chocolate ratio. This recipe is SO GOOD!!! It is absolutely a keeper!
Opening up blog n not seeing tres leches cake gives me hope we might see you and all again. Sure hope so. We all miss you.
These come out fabulous every time! No matter whether I use AP flour or the mix of bread/cake flour as per recipe.
Loved these. Will make many more of them. I do all my cooking in a Cast Iron #12 Dutch oven. Takes a bit longer but I just like doing it that way. The old timers cooked for years with them. Cooking over coals with the big black pot. I just make bars and not so much as cookies. Thanks for the recipe!
I’ve been meaning to leave a comment for sometime now. I just started making these a couple of months ago and they seriously are the best cookie recipe. My search is over! These turn out perfectly even when I froze them as cookie balls and baked them later. I love that you don’t have to defrost them or anything. This is now my go-to cookie recipe. Thank you so much!
The absolutely best chocolate chip cookie recipe I’ve ever tried! I gave some to our post office workers and the bank as thank you for staying in the job during this time of Covid-19. They’re asking for more of these anytime!
I followed the recipe using both flours. I used Guittard large dark chocolate chips. Dough was perfect after chilling.
WhenI first read this recipe, I thought, this can’t be right. Way too much flour, sugar, butter, not enough eggs for the mix. Baked them properly. They are just—Meh! Somewhat chewy, if you heat in microwave for a few seconds, but dry, not particularly chewy. What a waste of so much butter & sugar!
Five stars because In the pictures it looks delish! But I made these using regular flower and let me tell you I am laughing because this was my second attempt and I want to give up baking now 😂 they just fell flat on me and seems like I may have had too much butter or what idk. Headed to subway for a cookie soon, I give up. Haha.
I have been cooking for over 60+ years and these cookies did not turn out at all. I followed entire recipe to a ‘T’ and the dough was extremely dry, so much so they would barely hold a ball shape? I measured the flours in cup measurement vs ounces. I used all regular flour as I did not have bread flour. With this being said I believe the bread flour would have made it worse?! I had a couple trays and threw the first one out, the second is edible as my husband will eat them and the 3rd are still too hot to try. Any suggestions or alternatives would be appreciated. nothing like I expected.
Hi,
I’m so sorry to ask again Michelle, but just wondering if I can make these into cookie bars with or without adjustments. I know you’re a busy lady, so thank you in advance for your help.
Hi Connie, Yes I actually made them into bars here: https://www.browneyedbaker.com/chocolate-chip-cookie-bars/. Enjoy!
I have cake flour but not bread flour. Can I use a combination of cake flour and all purpose flour? If so, what amounts should I use for both?
Hi Jessica, In that case I would just use all all-purpose flour.
Hi Michelle,
can these be made into a cookie bar in a pan? Would there need to be adjustments made? I have limited time and would love to make these but need a short cut. I’ve been searching for the perfect cookie bar. Thank you so much.
Hi Connie, Yes, you could! I would check for doneness around 18 minutes.
These turned out wonderfully! I followed directions exactly and was very glad the directions were so detailed or I would have overbaked them.
I see the nutritional facts, but how many cookies are considered 1 serving?
I have made a LOT of different cookie recipes and many that claim to be the chewiest, softest cookies. This is by far the best recipe I’ve ever made and have been a hit with everyone that tried them. I thought I was out of cake and bread flour (I realized I wasn’t after the dough was already made) so I made them with AP. Don’t skip the refrigeration step, it’s essential. My dough was a little dry so I had to add a touch of water to help it come together, but it didn’t hurt the final product. I still have half a batch on the counter and already can’t wait to make them again!
These definitely are THE BEST cookies ever! I have made these over and over and cannot believe how good they are. This recipe is a MUST to have in your collection.
These look amazing!! I can’t wait to bake them with my boys.
Hi Michelle,
Is this the same recipe as your Favorite Chocolate Chip Cookies recipe? I’ve been making that one for years and love it. The link I pinned for that recipe brought me to this one. I don’t recall separating any of the eggs though. I think the original recipe used two whole eggs. Was that the only change you made to the recipe recently? Thanks!
Yea Michelle what gives? You’re messing with perfection here! Granted I do trust you, you’ve never steered me wrong, but the egg thing Ann brought up, and the cookie size and of course the adjusted baking time. Just had a family meeting about this, do we stick to the old tried and true, or go out on a limb and trust you’re expertise. Well I’m in your hands Michelle and gonna do it you’re new way.
Suggestions on coverting to a white chocolate macadamia nut cookie?
Hi Carolyn, I haven’t tried it, but I would just omit the chocolate chips and sub in white chocolate chips and chopped macadamia nuts.
Thank you…I was thinking 1 1/2 cup white chips and 1 c nuts….do those ratios sound good or would you tweak?
Hi Carolyn, I was actually thinking the opposite – 1.5 cups nuts and 1 cup white chocolate chips, but total personal preference depending on how much you like nuts vs sweet white chocolate! :)
Not sure if my comment went through so I will try again. These were absolutely delicious. I could eat the whole batch but I better stop! Thanks for the fabulous recipe!
These are the best ever chocolate chip cookies!! I can’t help but think of these didn’t turn out for you, you may have done something wrong!! I measured everything with a scale as per usual and refrigerated and baked and they have turned out perfectly twice. Also ended up freezing some of the dough balls so I can have these whenever I want some! Awesome recipe.
These are so yummy! I could eat the whole batch but I better stop! Thanks for the fabulous recipe!!
These have EXACTLY the texture I’m looking for in a chocolate chip cookie!
I love this recipe! I’ve made it several times!
A tried and true chocolate chip recipe! The bread flour makes all the difference! This is going in my recipe box.
I bought bread flour and cake flour especially for this recipe, and I am so glad I did, for the cookies were wonderful. I weighed my ingredients and was surprised to find that 1 cup plus 2 tablespoons of my organic granulated sugar (Costco brand) weighed 9 oz., not 8 oz. When there is this kind of discrepancy, do you recommend using the weighed amount or the volume amount? I kind of went in-between. Thanks!
Hi Jocelyn, I’m so thrilled that you loved the cookies! As for your question, I always defer to the weight, as it’s consistent no matter what!
Hello,
I usually make the NY times cookie (smaller size). I read this recipe but I also have read the one where you add the “secret ingredient” of cornstarch. I’m curious which one you like best? I thought this recipe was new but I see it’s an updated version of a 2015 recipe and I think the cornstarch one came after. So, which do you recommend??!
Hi Juli, Yes, the cornstarch one is separate! I love them both, they really are like 1 and 1A as far as I’m concerned, I just like the thickness of these a bit better.
I made these last week. I was intrigued by the different types of flour. I used bread flour and cake flour as the recipe stated. I have to agree, these are the best chocolate chip cookies. I purchased some fall M & M’s and I would like to add these to it this week when I make them again. Thanks for tweaking it. It is spot on delicious!
I was wondering if you have tried to double the recipe? Sometimes it works smoothly, and sometimes not so much.
Hi Kris, I have and it works just fine!
Made these today and used 2 cups Ghirardelli Grand semi sweet chocolate chips and 1/2 cup Ghirardelli regular size semi sweet chips. Delicious !!! I found the grand chips at Walmart.
Sounds amazing, I’m so glad you enjoyed these!
They look delicious! I’ve been looking for a great chocolate chip cookie recipe (chewy ofc) so I will have to try this! Might add the salt though, nothing better than salt with the sweet for me.
Would it be OK to use Salted Butter instead of adding salt and unsalted butter?
Hi Janie, Yes, you could do that!
These are the BEST cookies! I used all purpose flour and refrigerated them 24 hours prior to cooking. Love having a bit of chocolate in each cookie.
I’m so glad you enjoyed these Bets!!
Hi..I have looked ard and cant seem to find breadflour..and thats mainly why I havnt been able to try this recipe yet…is there a substitute for bread flour that I can use instead?
You can use regular all purpose flour in place of the bread and cake flours. See the note at the bottom of the recipe.
These are a great cookie and I have made them more times than I can count since you posted it the first time. I weigh the dough and make them 2 1/4 ounces each and get exactly 28 cookies. Bake for 17 minutes. Everybody just loves them.
I have a question for you. For some reason my kosher salt seems to be very big granules and therefore when I eat one I can tasted a sudden taste of salt. Could I use regular salt instead? Thank you.
Carol
Hi Caroln, Thanks so much for the review, it’s much appreciated! As for the salt, you can use regular table salt, although I would bump it down to 1 teaspoon.
Hi there!:)
I need help… My cookies always come out flat ! I have bought all fresh ingredients, flour, baking powder etc. and still cookies come out flat… Can you give me some advice pretty please?
And I adore your website and your recipes!
Maria
Hi Maria, If you have a kitchen scale, use it for absolute accuracy. Make sure your oven temperature is correct by using an oven thermometer. Make sure the oven is completely preheated before baking. Don’t grease baking sheets, use parchment paper or silicone baking mats. Those are the best tips I have without knowing what recipes you’re using!
Have you ever made these into balls before putting in the fridge? I do that with the NY Times cookie recipe and find it works out nicely. Easier then trying to scoop through the refrigerated dough. I’m not sure if it makes a difference with the flavor. Can’t wait to try this recipe! :)
Hi Colleen, I have not, but it should work just fine since that’s how I freeze them.
Can I make a half recipe? How would I half the egg and egg yolk?
Hi Michelle, Yes you can! I would use just 1 whole egg.
What is the weight of the all purpose flour if you choose to substitute??
Hi Elizabeth, 17 ounces.
Hi I made the dough, rolled into the balls and froze. Would you just take them out the night before baking and then bake for the original amount of time?
Hi Carolyn, You can, but you can also just bake from frozen and add a couple of minutes.
I have made this recipe twice now and absolutely love it. One question though — are the cookies meant to have a noticeable saltiness? I was surprised when I ate one and found that I could taste the salt, as though the cookie had a sprinkling of salt on it. At first I thought I hadn’t mixed the dry ingredients well enough (even though I know I had!) and got a particularly salty one, but after sharing with family and co-workers, all of them commented on the saltiness, and how they loved it. I’m surprised because I know you always put some salt in your batter, but I’m not accustomed to actually tasting it on cookies unless it’s deliberately sprinkled on.
Hi Michelle, So thrilled that you love the cookies! I haven’t found them to be noticeably salty, though.
If you happen to use regular salt in place of kosher salt you will need to reduce the quantity… just in case that might have been the issue!
You have so many chocolate chip cookie recipes I didn’t know which one to pick, but chose this one. They were fantastic! I don’t really bake, but got a Kitchen Aid mixer for Christmas and a scale, which really helped from my previous attempts at making cookies. I think I might turn into a baker now. These were the best cookies I have ever made. It might sound silly, but I was really proud at how perfectly cookie like they looked. I’d be proud to give these as a gift. Though I think I’ll keep these batch to myself. They taste too good to share.
I’m so glad you picked this one and loved it! Enjoy your new kitchen toys! :)
Hello! I’ve made these and they are delicious! Would I be able to make them into mini cookies? If so, how would the cooking time change? Thanks
Hi Mary, Absolutely! It really depends on how small you make them… you might want to start checking around 7-8 minutes and go from there.
Thanks so much! I made over 100 mini cookies and they were delicious! I used a teaspoon to scoop them out and mini chocolate chips instead of regular ones.
Love these cookies! I’ve made just a couple of tweeks of my own – half dark brown sugar, half light brown sugar. Half dark chocolate, half semi-sweet chocolate chips. Gives them a nice caramel hint from the brown sugar mix, as well as a chocolate surprise in each bite!
Hands down the best chocolate chip cookie recipe out there! Yea I know everyone claims to have perfected the best, but these cover all the bases for just a great cookie, crispy outside, chewy inside, perfect flavor, and nice and BIG. I’m Like Michelle and need a fews chips in every bite, but there are those people like my wife who like more cookie. So I cut the chip quantity down a tad to appease those people, after all it’s a chocolate chip cookie, not a cookie chocolate chip!
Hi Michelle. I am interested in making these cookies for a family get together on Christmas Eve. I usually bake cookies, breads, cakes, etc. using the middle rack of my oven so the center of the baked item is in the center of the oven. Do you recommend using the middle rack for this recipe or a higher or lower rack? Do you rotate the cookie sheet (or sheet pan) half way during the cooking time or do you leave it in the same position for the entire duration? Thanks!
Hi Ed, Yes, definitely use the center rack unless a recipe states otherwise. I would rotate if your oven has hot spots; if you’re not sure, it never hurts! Enjoy the cookies :)
Michelle: Thanks for your response. I just finished making a half batch of the cookies using the middle rack and an insulated cookie sheet. I let the cookie dough chill in the refrigerator for 21 hours. The cookies looked amazing after they finished baking. I let them rest for 10 minutes on the cookie sheet then another 30 minutes on a wire rack per the recipe. These cookies by far are the best tasting and have the best overall texture (slight crisp on the outer edges, top, and bottom with an unbelievable soft and chewiness on the inside and center) that I have ever had. I used Ghirardelli brand semi-sweet premium baking chips. Thanks Michelle for this wonderful recipe!
Why did my cookies not turn out like yours? They are thicker and did not spread out. Same with the peanut butter ones I made recently. All of a sudden, I cannot seem to be able to bake (and I have made these successfully before). I do use a German scoop and they are about 7/8 ounces, smaller than you say. But they are not spreading out. I am packing the scoop and just placing them on the tray, not making an actual ball. Too packed in? I don’t get it. Sort of getting frustrated. Will try again but any thoughts would be appreciated. Thanks!
Hi Kathy, If it’s something that has just started happening all of a sudden, I would check to make sure your oven temperature is accurate. Too hot or too cold temperature can definitely affect how well baked goods rise.
I made these & they were bangin!!!!!! So delicious! Thanks for the recipe!
I made these cookies this past weekend. OMG Everyone loved them. I made one addition to the recipe. When I took the cookies from the oven and they were still warm, I placed about 6 colorful mini M&Ms on top for color. My 3-year-old grandson loved that. The adults and kids all said that this was the best cookie EVER.
I just made the dough for the ” my favorite chocolate chip cookies “. It is in the fridge. I usually bake using convection oven. Do you ever bake this way? If so, do you think convection would work for these cookies? What convection temperature? 325???
Thank you!
Hi Nellie, I don’t use convection baking, but here are some thoughts… The general rule of thumb for converting a recipe from a conventional oven to a convection oven is to either use the same temperature and bake for 75% of the stated time (i.e. if a recipe says to bake for 20 minutes, bake for only 15 if using a convection oven), or you can reduce the oven temperature by 25 degrees F and bake for the same time or use a combination of reduced time and temperature. You can check out this Convection Oven Temperature Conversion Calculator as a starting point. Also, open the oven door as little as possible during baking.
Thank you! The cookies turned out great!!!
My husband couldn’t wait for them to cool! He snuck two!
These cookie are my favorite! They stay thicker and are a bit crunchy on the outside while soft on the inside. They also have a nice slight caramel hint, which may come from the brown sugar. I was a bit short on ss chips so I added some chopped bittersweet to equal the chocolate needed for the recipe. I added chopped pecans to half of the dough for the nut lovers in the family. Because I love the sweet/salty thing I added some flaky sea salt to some of the cookies when they were fresh out of the oven. These cookies are simply the best!!! I only baked about half of the recipe so the froze the remainder, scooped out onto a parchment lined cookie sheet. I moved them to a ziplock back to store. This is DANGEROUS!!!
I made these this morning because I had some cake flour to use up, and they are terrific! Thank you for tweaking the NYT recipe to make it more user friendly; you did a great job!
Three cheers for this cookie. It got rave reviews. My cookies were thinner than yours but I got them a little thicker when I backed them directly on the sheet pan without the parchment paper.
I just made your cookies and my family and I are in LOVE! I didn’t have any bread flour so I just used all purpose. Is there a significant difference if I use bread flour? Secondly, I found that it was difficult to scoop after it has been in the refrigerator. Would it turn out the same if I made it into a log form and cut it? Or is the round shape necessary?
Hi Ruth Lee, So glad these were a hit! Bread flour has more protein so it makes the cookies a little sturdier and chewier than all-purpose. That dough does get hard, doesn’t it?! The cookies will probably taste the same but may not have that same craggy, bakery-style look if you shape into a log and slice.
NYT recipe is the best! although I made some changes myself… but we all have different taste buds right? You can check out my changes on my blog http://www.onefoolpie.com/en/chocolate-chip-cookies-en/
I changed the brown/white sugar proportions and reduced the amount of chocolate like you did!
I really love your “everyday” version and I’m definitely gonna try this! Thanks for sharing! :D
This is my “go to” chocolate chip cookie recipe. I have had a really hard time finding any chocolate chip cookie recipe that works at my altitude in Utah … they would never turn out right — too thin — spreading to where they would fall apart. I would end up throwing out more than I would eat or give away. These are amazing!! Thick, chewy chocolate chip cookies
1 cup (2 sticks) unsalted butter, at room temperature
1 1/2 cups firmly packed brown sugar
2 large eggs
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 (12-ounce) bag semisweet chocolate chips
1 cup chopped pecans (optional)
Heat oven to 400 degrees.
In a bowl, with an electric mixer on medium speed, beat the butter and brown sugar until well blended. Beat in the eggs and vanilla until smooth, scraping down sides of bowl as needed.
In another bowl, mix the flour, baking soda and salt. Beat into the butter mixture until well incorporated. Stir in the chocolate chips and pecans, if using.
Drop dough in 2-tablespoon portions, 2 inches apart, onto baking pans.
Bake until the cookies are lightly browned and no longer wet in the center, 6 to 8 minutes; if baking more than one pan at a time, switch pan positions halfway through baking.
Let cookies cool for 2 minutes before transferring cookies to racks to cool completely.
Makes • About 28 cookies
Source: Adapted from Sunset, November 2003
I have been trying different chocolate chip cookie recipes forever…..but NO MORE! I made these yesterday with all purpose and bread flour, no cake flour in the house and they are the best flavor, chewiness everything! I rolled 1 and 1/8 ounce balls and got 51 cookies. Baked them all and froze more than half but they aren’t going to last very long. Hands down my favorite after years of chocolate chip cookie making!!! Thank you!
I made these to bring as an easy cookie for a Halloween party – they were a hit! I only had 2.5 hours to chill them before it was time to bake. They were a perfect texture, thick and chewy. I saved about 1/3 of the dough to freeze, to bring to my parents house this coming weekend for fresh baked cookies. I got a bit busy and so the dough has been in my fridge for 48 hours. Can’t wait to try out these ones! Without a doubt I will be making these again and again.
Always game to try a new one. They are in refrig right now. I’ll report back tomorrow. Thanks.
I made these and followed the directions exactly, being sure to weigh the ingredients. The result was too sweet and greasy for our taste. Even my kids didn’t like them. Back to the (kitchen) laboratory for more experimenting with cookie recipes.
I made these tonight. They turned out great. I think next time I may experiment by adding a couple tablespoons of vanilla pudding mix. My mom’s recipe uses a couple tablespoons, and I think I missed it a bit. Thanks for sharing such a great recipe!
Hi, I ve been making these cookies ever since the recipe was published in the NYT – an absolute favorite of mine!
I’ve tried many, many chocolate chip cookie recipes over the years. I do love them thick and chewy versus thin and crispy, too! I’d pretty much landed on just the basic Toll House recipe with half semi-sweet, half milk chocolate chips (or m & ms) with double the (real) vanilla extract. Until…the very much trusted King Arthur Company awarded their recipe of the year for 2015 to a chocolate chip oatmeal cookie…..I thought, REALLY? Recipe of the year? So, of course, I HAD to try it because I didn’t really believe it could live up to it’s reputation. Well, I must report that it IS the best cookie I’ve ever tried and have served them to several others who agree! I do, however, use “off brand” chocolate chips as I’ve read recently that they won national taste tests over the more expensive chocolate chips.
Hi Lauralli, I’ll have to check out their recipe… I have made an oatmeal chocolate chip cookie recipe (my husband’s favorite), but haven’t tried KAF’s. Thanks!
My husbands favorite desserts are chocolate chip cookies and brownies so I’ve made several recipes of each to try to change things up. We decided after dozens of recipes, our fav one is the McCormicks Vanilla Rich Chocolate Chip Cookie recipe. This is a simple recipe and that extra vanilla makes a difference!
http://www.mccormick.com/Recipes/Dessert/Vanilla-Rich-Chocolate-Chip-Cookies
Hi Patricia, Thanks so much for sharing, I’ll have to give them a try!
This may be a baking noob question, but, do you pack the brown sugar?
You should always pack brown sugar into the measuring cup.
Hi Brittany, If you use a measuring cup (and not a scale), then yes, pack the brown sugar.
Yum! I do love the NYT cookie, but sometimes just can’t wait. I love Smitten Kitchen’s Sea Salt Dark Chocolate chunk. Either way, can’t go wrong with the CCC.
I’ve tried the NYT cookie recipe in a blind cookie taste test but my friends and family prefer the ones found at http://hostthetoast.com/best-chewy-cafe-style-chocolate-chip-cookies/. Maybe I didn’t do the NYT recipe justice but I am wondering if you have tried a recipe similar to the one in the link that incorporates cornstarch?
Hi Patricia, I have not – I’ll definitely give those a try!
I love these cookies and I’m definitely going to make them this weekend! Thank you!
http://lbsabotage.blogspot.com
so you use ghirrardelli’s semi sweet choc? i was hesitant to try it because it landed near the bottom of cook’s illustrated taste test. they said it tasted too sweet and didn’t have enough chocolate flavor. i’ve been using their top rated ghirrardelli bittersweet and i like it but i’m not sure the kids like it. were you using their bittersweet choc chips before switching to semisweet?
Hi Jose, Yes, I use Ghiradelli semisweet chocolate chips… I’ve tried tons of other (and more expensive) brands, and I keep going back to them. It may just be personal taste/preference, but they’re my favorite! And yes, I used their bittersweet chocolate chips for the original NY Times cookie recipe.
Hi there! I haven’t tried these yet, but my fave chocolate chip cookie recipe is Alton Brown’s The Chewy! It’s so chewy and full of chocolate and great with ice cold milk or iced coffee.
http://www.foodnetwork.com/recipes/alton-brown/the-chewy-recipe.html
I’ve tried that one, but just didn’t love it as much as this one!
Hello, they look delicious! I can’t find cake flour in my country, what should i use instead?
Thanks!
Nevermind, I just googled it :) It’s easy, now I’m ready to prepare some cookies
1 cup AP flour – 2 Tablespoons AP flour + 2 Tablespoons cornstarch = 1 cup cake flour
What I do with a lot of my cookie recipes, but especially with this recipe, is, I portion them out (I use a #30 disher) onto a parchment lined tray and stick them in the freezer. Once frozen, I put them into a ziploc bag and pop them back in the freezer. I play a little fast and loose with how long I let the dough refrigerate before portioning and freezing. When I get a hankering, I take out however many cookies I want to bake off, let them thaw, and then pop them into the oven or toaster oven. This way, I can always have fresh baked cookies, and aren’t those the best! I have done this with oatmeal and peanut butter cookie dough. Nice to have a stash in the freezer and to give away as a wee food gift!
Hi Gale, I’ve done this too, but I’m way too impatient to preheat an oven and wait for the cookie to bake and then cool a little bit. So, I started freezing already-baked cookies :)
I do that too and it’s great! It’s always nice to have a stash in the freezer to pull out for company or unexpected guests. I just thaw mine while the oven preheats and they bake off perfectly.
This is my go-to recipe also and I’ve made many of the same changes to make them more “every day”. I usually add walnuts (I heart nuts). I’ve also used AP flour when I haven’t had the other flours on hand. The cookies were still awesome.
this is a recipe you posted within the last few years right? love this recipe
Hi Joan, I shared the original NY Times recipe, this one is modified a little bit. But yes, it is so awesome!
This recipe was created by my friend & blogger David Leite @Leite’s Culinaria. It is my favorite chocolate chip cookie recipe too.
Here is my go-to recipe for chocolate chip cookies which I think you must try: Carolyn’s Chocolate Chip Cookies from Martha Stewart. I have been making this recipe for the past decade+. They are soft in the middle and slightly crisp on the edges. Semi-sweet chips are a must in this recipe; milk chocolate chips are just too sweet. They do have a chill time, but just several hours. And like you, I am always up for trying a new chocolate chip cookie recipe, but I have to say that since I found this recipe in Martha Stewart Living years ago, this has been the only one for me. However, I think you may have just changed that with your recipe :) *Maybe* I can fit a batch of these into my week ;) Have a good one, Michelle!
Hi Michelle, Thanks for sharing, I’ll have to give them a try!
This is perfectly timed! I am making chocolate chip cookies for my daughter to take to school for her birthday next week. I’ve used a few different recipes over the years. Last week I tried a new recipe but was less than pleased with the outcome. Thank you for your impeccable timing!
These are the ones I’ve been making for for years-they are the best!
Thank you!
I was just thinking about those NY Times cookies too, looking forward to trying your spin on it. We decided to make cookies today to reward ourselves for helping my Aunt move. Lifting fridges and stoves is crazy business, heavy and burns lots of calories so I think an extra cookie is in order!
they look nice,but can you please chance ounces to grams to bake them right
Hi Anneli, 1 ounce = 28.3495 grams.
These are such classic chocolate chip cookies! I am loving the tweaks you’ve made, especially the one where you’ve slashed the chill time! I really find it hard to wait that long and usually, half the cookie dough is over even before they reach the oven! Besides, I am the type of person who loves a little cookie in her chocolate chips, haha! I almost always overload my cookies with chocolate chips! These are absolutely perfect!
I’ve made the NYT cookies years ago and seeing your rendition of them makes me just want to make your version! They are perfect in every way!! I’m with you with chocolate, more is always better :)