Have you been searching for the best chocolate chip cookie recipe ever? Do you want to make epic chocolate chip cookies ever single time? Here is the recipe that will do just that! This cookie recipe has not only has taken my chocolate chip cookie game up another level but it has been tried and tested, and it yields amazing results every time. So, what are you waiting for? Start baking!
Who doesn’t like perfectly baked, gooey on the inside, slightly crispy on the outside, Chocolate Chip Cookies? NO ONE!! This chocolate chip cookie recipe is the definition of perfection.
I don’t think I’ve ever met anyone that doesn’t like a Chocolate Chip Cookie. Correct? Someone prove me wrong. This is a 72 hour Chocolate Chip Cookie Recipe to be exact. Don’t let the 72 hour thing freak you out, it’s totally worth it. TRUST ME. And you’re going to love it. You’ll see below that there is a decent rest time while making these cookies. Letting the Chocolate Chip Cookie dough rest for 72 hours just makes everything really come together and the flavor is out of this world. Letting the butter and sugars combine over that 3 day period really changes the game. And it makes you practice having patience… something that does NOT come easy for me.
I first came across this chocolate chip cookie recipe in the NY Times and I’ve been hooked ever since. I’ve made a few small changes over the years but it’s pretty perfect as is.
Tips and Tricks for this chocolate chip cookie recipe:
Basic Tips:
If you’re looking for an easy chocolate chip cookie recipe, you’ve come to the right place. This recipe only requires a few simple ingredients and can be easily made in one bowl. Plus, it yields soft and chewy cookies that are loaded with chocolate chips. Here are a few tips for executing my perfect chocolate chip cookie recipe:
- Use room temperature butter: This will ensure that your cookies spread evenly and don’t end up too flat.
- Add a little salt: This will help to balance out the sweetness of the chocolate chips and give the cookies a little flavor boost. I love Maldon.
- Don’t overbake: The key to soft and chewy cookies is taking them out of the oven while they’re still slightly underbaked. Just be sure to keep an eye on them so they don’t get too brown.
With these tips in mind, you’ll be well on your way to making delicious chocolate chip cookies that everyone will love.
A note on the flours and scales:
Not all flours are created equal – so you can’t just substitute regular flour for the bread/cake flour in this recipe! Different flours have different protein ratios and don’t all weigh the same amount so it’s not a 1:1 ratio swap. If you don’t want to make the trip to find these speciality flours, the recipe in my most recent cookbook uses regular flour and it’s exceptional!
Yes, you need a kitchen scale to make this recipe. You can try to do conversions for ounces to cups, but like I said above, not all units have the same density so they don’t convert perfectly. This is my favorite kitchen scale that I’ve had for years.
Now that you know how to make the best chocolate chip cookie recipe, it’s time for you to get in the kitchen and start baking! These cookies are sure to be a hit with your friends and family, so get started now and enjoy the delicious taste of fresh-baked cookies.
Ingredients for this Chocolate Chip Cookie Recipe:
- Cake Flour
- Bread Flour
- Baking Soda
- Baking Powder
- Coarse Salt
- Unsalted Butter
- Dark Brown Sugar
- White Sugar
- Eggs
- Vanilla Extract
- Chocolate Chips
- Maldon Salt
Some of my other favorite cookie recipes:
- Chocolate Chip Pumpkin Cookies
- Coconut Chocolate Chip Cookies (my second favorite chocolate chip cookie recipe)
- Snickerdoodle Cookies
- Soft Molasses Cookies
- Soft Banana Cookies
- Christmas M&M Cookies
- Double Chocolate Thumbprint Cookies
- Giant M&M Cookies
The Best Chocolate Chip Cookies
Hands down, these are the Best Chocolate Chip Cookies!! They take some time to make, but trust me 100% worth it! They make roughly 3 dozen cookies so at 3 cookies per person, it feeds 12 people!
Prep Time 3 d 15 mins
Cook Time 15 mins
Total Time 3 d 30 mins
Course Dessert
Cuisine American
- 8 ½ ounces cake flour
- 8 ½ ounces bread flour
- 1 ¼ teaspoon baking soda
- 1 ½ teaspoon baking powder
- 1 ½ teaspoon coarse salt
- 10 ounces unsalted butter softened
- 12 ounces dark brown sugar
- 6 ounces white sugar
- 2 large eggs
- 3 teaspoons vanilla extract
- 2 cups chocolate chips
- maldon salt for sprinkling
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Combine the cake flour, bread flour, baking soda, baking powder and coarse salt in a large bowl. Stir to combine and set aside.
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In a large mixer add the butter and sugars and mix for 5 minutes until fluffy. Add the eggs, one at a time, making sure to scrape down the sides of the bowl in between. Add the vanilla and combine.
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Add the dry ingredients a little at a time and mix until just combined. Add the chocolate discs and fold them into the batter. Cover the dough and refrigerate for up to 72 hours.
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When ready to bake, preheat the oven to 350 degrees F. Scoop 1/4 cup sized cookie dough balls onto a parchment lined baking sheet, 6 cookies per sheet and sprinkle the tops with maldon sea salt. Bake the cookies for 16-20 minutes until golden brown. Remove from oven and set aside to cool. If the cookies are a little puffy, bang the pan on the counter to release any excess air pockets. Or use a spatula to flatten the cookies to make more dense.
Search out cake and bread flours – it’s the secret to the best cookie texture.
Calories: 640kcal | Carbohydrates: 91g | Protein: 6g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 480mg | Potassium: 181mg | Fiber: 1g | Sugar: 59g | Vitamin A: 631IU | Calcium: 91mg | Iron: 1mg
Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe adapted from NY Times