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This easy, one-bowl, no-mixer recipe really does produce the BEST chocolate chip cookies we've ever tasted. They're buttery and crinkly with crisp edges, a chewy interior and lots of delicious chocolate chips.
Although I have a lot of cookie recipes in my file and a good number of chocolate chip cookie recipes, these truly are the BEST (and one of the easiest) chocolate chip cookies that have ever passed through the Café kitchen.
5,700 5-star reviews
I can't take the accolades for creating this recipe, as I found it over at The New York Times Cooking website. With over 5,700 5-star reviews, I was pretty sure it must be something special. I've been making these cookies for a few months now and EVERY time they get rave reviews from family, friends, neighbors, etc. They truly are something special.
What's so special about them? It's not the ingredients, as they're just the usual cast of characters common to most chocolate chip cookie recipes; butter, sugar, leavening, vanilla, flour and chocolate chips. I guess it's the proportion of ingredients that makes these cookies so delicious, as well as a little secret trick that's employed before baking.
Too fussy and complicated
Before we get to that intriguing secret step, however, I have to say that I found the NYTimes' ingredient list to be unnecessarily fussy. Two types of flour (cake flour and bread flour), which a lot of people don't keep in stock. Weird measurements like "2 cups minus 2 tablespoons cake flour" and "1 cup plus 2 tablespoons granulated sugar". And, for the star ingredient, "1¼ pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content". Fèves? Really? What's wrong with good old fashioned chocolate chips?
I also found that the Times directions are a lot more complicated than they need to be. The instructions call for several bowls, "a mixer fitted with paddle attachment" and instructions to refrigerate the dough for 24-36 hours before scooping it up into mounds for cookies. Have you ever tried scooping hardened dough, right from the refrigerator?
Simplify, simplify, simply!
That's my motto! So with my practical mind in full swing, the one that's always thinking of ways to make life easier for you (and me), Iwondered if this 5-star recipe needed to be this complex. I set about with some testing to see if it could be made simpler.
And the answer is YES! Although I converted the recipe to one-bowl, no-mixer with easy instructions and readily available ingredients (no fancy flours), the cookies are outrageously delicious. If you have a decently supplied pantry and refrigerator, you can make these wonderful cookies today!
Have patience
Well, at least you could definitely make the dough today. That's the little secret I mentioned earlier and perhaps the one caveat for those who "want chocolate chip cookies and want them NOW". Although these cookies are very good if you make the dough and proceed to bake the cookies right away, something magical happens as the dough rests in the refrigerator. And the longer the better, anywhere from 2 hours (if you need cc cookies in a big hurry) all the way to 72 hours.
In lieu of refrigerating the whole bowl of dough (as the NYT instructs), I like to make the dough, scoop it all into mounds (placed close together on a single sheet pan) and refrigerate for as long as I can wait. When I'm ready to bake, I pull out just enough of the mounds that will fit on one sheet pan. The bake time is quick, 12-16 minutes or until light golden brown.
Why refrigerate chocolate chip cookie dough?
What's the point in refrigerating the dough for these BEST chocolate chip cookies? King Arthur Flour explains it this way, "Chilling cookie dough before baking solidifies the fat in the cookies. As the cookies bake, the fat in the chilled cookie dough takes longer to melt than room-temperature fat. And the longer the fat remains solid, the less the cookies spread. In addition, the sugar in the dough gradually absorbs liquid."
I believe that chilling the dough also helps reduce excess moisture in the cookies which creates a caramelized flavor and helps attain that highly coveted chewy interior texture with deliciously crispy outer edges.
You might already have the BEST chocolate chip cookie recipe in your arsenal. But, if you're like me, always wondering if there might be something even better, you need to try this recipe. I think you'll be very pleasantly surprised as you take the first bite of one of these crinkly, buttery, caramel-y, crisp-chewy, outrageously delicious cookies!
Café Tips for making The BEST Chocolate Chip Cookies
- For best results, measure your flour accurately. Either scoop flour into a measuring cup and level with the flat side of a knife OR whisk (or stir) your flour well, then scoop up the desired amount with a measuring cup and level with the flat side of a knife. If you scoop up flour that has compressed a bit, you can end up with too much flour and inferior results.
- I like to use a retractable scoop to quickly scoop up my dough and make uniform size cookies. For these BEST chocolate chip cookies, I used a medium scoop which is about 2 tablespoons.
- Even though you use a scoop, sometimes the cookies get a little renegade in the oven and lose their round shape. It's easy to get them fairly uniform in shape by gently pressing against the unruly edges with a metal spatula right when you remove the cookies from the oven.
- For a pretty presentation, I reserve about ¼ cup of the chocolate chips and add a few to each cookie as they emerge from the oven.
- This BEST Chocolate Chip Cookies recipe makes a LARGE batch of cookies (4 dozen medium-size cookies). You can cut the recipe in half if desired, but the cookies freeze well both as dough balls and as baked cookies. How nice to have cookies, either ready to eat when thawed or ready to throw on a cookie sheet when the whim hits.
- Because this is a "no-mixer needed" recipe, make sure your butter is very soft. To achieve very soft butter you can:
- Let it sit at warm room temperature for several hours or overnight.
- Boil a cup of water in the microwave. Leave the steaming cup in the microwave along with the butter. It will take 20-30 minutes to soften.
- And if you need soft butter in a hurry, place cold butter in the microwave for 10-second increments, turning the butter after each increment. This will take anywhere from 20-40 seconds, depending on the strength of your microwave. Just watch the butter closely with this technique as it can go from soft to melted very quickly.
- Although this recipe is described as "one-bowl and "no-mixer" feel free to use a mixer if desired.
- I use salted butter. If your butter is unsalted you may want to add an extra pinch of salt.
- I like to sprinkle these cookies with a bit of flaky sea salt. I love Maldon Sea Salt. It's more expensive than regular salt or kosher salt but it's meant to be used as a "finishing salt". Use it at the end, just before serving. It adds delicious flavor to just about any dish. For these cookies, add a light sprinkle just as they emerge from the oven.
- I love these pre-cut parchment paper sheets cut to fit an average size sheet pan. They save a lot of time and come in a convenient, flat storage box. A box of these will last forever!
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The BEST Chocolate Chip Cookies
Ingredients
- 1 ¼ cups very soft butter, 2 ½ sticks (I use salted butter)
- 1 ¼ cups light brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 ¼ teaspoons baking soda
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons kosher salt
- 3 ½ cups all-purpose flour
- 12 ounces semi-sweet chocolate chips
- flaky sea salt, optional, I love Maldon
Instructions
- Stir the very soft butter until smooth and creamy. Add the sugars and stir well. (Mixture will not be fluffy at this point,)
- Whisk in the eggs and vanilla until the mixture is creamy and fluffy.
- Sprinkle the baking soda, baking powder and salt evenly over the top of the butter mixture and stir to combine. Add the flour and stir with a sturdy spatula until all of the flour is incorporated, scraping the sides and bottom of the bowl frequently. Stir in the chocolate chips. Lick the spatula and bowl clean, but be sure to wash your face before your mother shows up.
- Scoop up the dough in 2 tablespoon scoops onto a parchment-lined sheet pan. Don't worry about spacing the cookies at this point. You can crowd them so you don't have to refrigerate several pans. Refrigerate for at least 2 hours and up to 72 hours, covered lightly with plastic wrap.
- When ready to bake, preheat the oven to 350˚F. Line several sheet pans with parchment paper. Place refrigerated dough balls onto one of the sheet pans, spacing 2 inches apart to allow for spreading. (Keep the rest refrigerated.)
- Bake until golden brown but still soft, 14-18 minutes or until golden brown. Add additional chocolate chips to the tops of the cookies, if desired and sprinkle lightly with flaky sea salt (optional). Allow the cookies to cool for several minutes on the pan then transfer to a wire rack to cool. Repeat with remaining dough balls.
- Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.
- After being refrigerated, the dough balls can also be transferred to a ziplock bag and frozen. Bake frozen cookies as directed above, giving them a few extra minutes in the oven until light golden brown.
Notes
Nutrition
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These are our all time favorite chocolate chip cookies! Our family is taking my husband and I to the Turks and Caicos islands for our 50th wedding anniversary in June. We are all taking food items such as snacks, cereals, condiments etc in our check bags. We are also bringing frozen steak, burgers, lunch meat in our check bag. We are staying in a rental on the island. So here's my question : can I totally mix up the chocolate chip recipe into a stiff cookie dough and then freeze to pack into my check bag, along with my other frozen items, and then thaw when we are ready to bake at our rental house? Thank you Debbie
Hi Debbie,
First of all, CONGRATULATIONS on FIFTY YEARS!!! That is so wonderful - I know that because we are also celebrating 50 years in June. We're going to Italy to celebrate for 4 weeks and all of our kids and grandkids will be there for one of those weeks. What an amazing blessing!!
Regarding your question, yes, that should work fine! And how fun to have warm chocolate chip cookies on your vacation!
You guys are amazing planners, I'm super impressed with all of the details you've thought of!
Have the most wonderful time, and again, congrats!!
These are absolutely delicious!! We made multiple for an occasion and the compliments were wonderful! Thank you!! Diana Baracz
Wonderful! Thanks for the review, Diana!
I've tried a lot of chocolate chip cookie recipes,
This has to be the best chocolate chip cookie recipe ever in my opinion.
It is the only one that I used now, and will continue to use.
It is Dynamite.! It is Perfect!
Thanks for sharing such a great recipe.
Thanks, CJ!
Hi Chris: I made these cookies today. Whew! That was quite a workout stirring and whisking the batter. I followed your directions to the "t". The cookies came out perfectly and so delicious. I used my scale, one of the best baking tools ever! My recipes always turn out well. I cannot recommend one more highly. Thanks for another great and easy recipe. Kathy
Awesome! Thanks for the review, Kathleen!
These are the all butter cookies I was dreaming of to replace the shortening based cookies I grew up with. Perfect texture (although everyone's preferences are different here) and exactly the caramel/salt/chocolate flavors I was looking for. Thank you for this, after trying a dozen chocolate chip cookie recipes these were the ones I was looking for. Full agreement that the NYT version was too fussy!
Awesome! Thank you for the review, KC!
Chris and Scott…a waaaay overdue note to tell you how much we love these cookies…and really, all the yummy recipes you have shared. I often freezes these lovely little dough balls to bake later, but…full disclosure…sometimes they are gone before they can even thaw out! Sometimes I add raisins and/or pecans…always delicious. Thank you both for being you!
Wonderful! Thank you for your kind comment and review, Cathy!
Made these cookies today, they are absolutely amazing! Thank you for the wonderful recipe!!
Awesome! Thank you for letting us know, Jamie!
Oh my goodness! These cookies are SO good! I used a combo of semi sweet and milk chocolate chips. I also used a smaller scoop which yielded 72 cookies. Can never have too many chocolate chip cookies! Refrigerated overnight and baked each batch for 12 minutes. Love your one bowl recipes!
Awesome! Thank you for the review, Penny!
These are delicious chocolate chip cookies. I have made many recipes in my day and this one is a keeper. I used a hand mixer due to the dough volume. Refrigeration is key!
Awesome! Thanks for the review, Kathleen!
I was out of brown sugar so used all granulated sugar, but these were the best cookies I've ever made. Thank you
Thanks for your review, Wanda!
!Hola Chris! I baked a batch of cookies yesterday, today and possibly tomorrow. They came out super delicious! Earlier I baked a batch of cookies and packed them for my nephews along with two slices of French Almond Cake. I also have enjoyed how I haven't had to use my stand mixer. Quick question...can I substitute the semi-sweet chocolate chips with milk chocolate chips?
You are very industrious, Lupita! I'm so happy you've enjoyed the recipe. You can definitely use milk chocolate chips in the recipe or even a combination!
Hola Chris! I loved your reply. You are so sweet and adorable. Please send me some printable labels. I bake as a hobby, so I love calling friends and family to come and pick up some of the baked goods. The labels will add a nice beautiful touch to the packed baked sweets. I will continue to bake your desserts. They all look so yummy!
P.S. I read all your tips and they definitely come in handy.
God Bless you and your amazing baking talents
Made these cookies tonight. Refrigerated them for about 3 hours then baked. After 14 minutes they were a nice light brown, look really good but they are not crinkly. Any idea what I did wrong?
Hi Alice, it might be the way you measured the flour. I like to spoon my flour into the cup and level it with a knife. If you have too much flour, the cookies will be a little denser.
Thank you so much for this recipe (and all of your fantastic recipes!). I have never been able to make a chocolate chip cookie - even using the recipe on the back of the bag! This one is fantastic and a huge hit every time. Very grateful for you!
That's great, Camille! Thanks for letting us know.
I'm in the process of making these now, loved how easy the recipe was and my 2 year old was able to help and it occupied her for 30 minutes which is awesome. I didn't have as much chocolate chips as your recipe calls for, but I'm sure it will still turn out great. The dough balls are currently in the fridge and I'll be baking tomorrow. Just one question is how do you get them to look so nice? Do I need to make them round and push them down a bit before putting in the oven? Right now they look like random oval scoops (I used a sort of ice scream scooper to line my parchment sheet). Thanks for the great recipe in any case. I'll let you know how it turns out
Hi Jenny, you can roll the dough balls in your hand to make them more round. Once you bake them, it's easy to get them fairly uniform in shape by gently pressing against the unruly edges with a metal spatula right when you remove the cookies from the oven.
Yep, this is the one we've been searching for! It really is perfect and so simple. We refrigerated them for 24 hours and then the family could not wait any longer. Haha! The cookies turned out splendidly. It truly is the perfect chocolate chip cookie. Thanks for sharing!
Yay! Thanks for letting us know, Tiffany!
I just made these last night for the first time and oh. My. Goodness! These were so goooood! I followed the recipe almost exactly, except I halved it and I used 1/8 c. butter flavored Crisco and 1/2 c. butter. I find if I substitute a little of the Crisco it keeps the dough soft if I'm lazy and leave the bowl in the fridge instead of making separate cookie balls to freeze. Though, I did make the cookie balls anyway last night. Anyway, the cookies turned out buttery and perfect and just amazing. Gonna replace my tried-and-true with these.
Thanks for letting us know, Sharl!
Loved reading the comments above. Real funny. No way are we doing all the work in NYT recipe 🤣🤣. I want want put some nuts (pecans) do i need to reduce the amount of chocolate so the biscuits holds together? Can you give a general guide to how much chocolate and nuts in total can be put inside the recipe?
Hi Angelique, you don't need to reduce the chocolate chips and you could add up to a cup of chopped pecans.
Ok I just stumbled onto your site today. I have been wanting to make chocolate chip cookies but with my original old recipes I wasn't happy with the spread that they make . Your instructions to these cc cookies seem so simple and easy. I have been baking for many years now and have not found any professional baker to put it into plain and simple words and instructions. I am going to make them today and will let you know the results. Thanks
Thanks, Patti-o! Let us know how they turn out 🙂
These turned out great! Due to a family emergency the cookie balls were refrigerated for 3 days, but they STILL came out fantastic when I finally baked them. I even froze a dozen to bake later - otherwise I would eat them all! I limit myself to 2 cookies at a time, but I am wearing a path to the kitchen because I keep going back for "just two more"!! I put a chocolate chunk in the center of each cookie right after they came out of the oven - never enough chocolate for me!
Question - would this be a good recipe to use browned butter? My brother makes a killer CC cookie and swears by the brown butter. Brown, cool while measuring other ingredients, then mix with the sugars. Proceed with the rest of the ingredients as stated. I'd love to know if you think it would work. Thank you for a great recipe! ALL of your great recipes!
Hi Diane, you could definitely use brown butter although these recipe is hard to beat as is!
When I have made chocolate chip cookies, I sprinkle sea salt flakes on them before I bake them. If you sprinkle after will the sea salt fall off? Love the idea of post chocolate chip accent chips post baking.
Hi Gale, if you sprinkle them with salt right when they come out of the oven it will stick. Enjoy!
I love all your recipes! My dough comes out really sticky.. am I doing something wrong?
Hi Donna, Thanks for your kind words.
Regarding your question, the dough should be fairly thick, like a classic cookie dough - if you're using the specified amounts of ingredients, you should be fine!
I made half this recipe and because of the heavy butter flavor, I won't be making them again. I used 1 c. mini semi-sweet chocolate chips and got 33 1 T./1.5" dough balls. They baked in 8.5 minutes and spread out fine.
Thanks, Terri, sorry you didn't enjoy these cookies. We LOVE the buttery flavor!
I made a batch of these babies for the first time this week, to to take to our local vet’s office as a thank you. The staff there give such excellent care to our elderly dogs, including our little Frida, who died in August. I wanted something extra yummy for these wonderful people; and these sure fit the bill! The recipe is so easy to put together. The refrigeration time is a small price to pay for the fabulous results. I love the NYT food folks, but at age 71 with aching joints and back, I don’t want complicated and unnecessary steps, but rather appreciate your streamlined recipes that still taste really, really good! Thank you for sharing your gift of cooking with all of us, your loyal readers!
Thanks so much, Deb, for taking the time to share your sweet story! So happy you enjoyed this recipe and hope the vet staff did too!
Have you tried adding nuts and dried cherries to this recipe. Those are ingredients in cookies my family loves but I have such success with your recipes . I wanted to use some of these ingredients in your recipe rather than my recipe, which always spreads too much. Thank you.
Thanks for your sweet note of confidence, Jennie! 💕 You could definitely add nuts and dried cherries to this recipe, that would be fantastic. I might chop the cherries up a bit if they're really large. ENJOY!
Mixed these up yesterday, and baked them off today…total WOW! Make these! Chris responded to my question about using dark brown sugar, and I used that…they do not spread much, and I am soooo a fan of this recipe!
Thanks, Gayann! So happy you enjoyed them and appreciate you taking the time to share your review!
I am giving these 5 stars because I know I will love them. They are in the refrigerator now. I am a little ill since I paid particular attention to the part about cleaning the bowl and scrapers etc. The dough was delicious!
I am not a huge baker so this question may be silly, but if I make cookies and use my scoop which is 1 or 2 or who knows how big, I never know how to measure. Level it or make a big scoop? My scoops get bigger and bigger as the batter gets used up. I used a stand mixer since I got one as a present recently and wow! They sure make things easier! I will bake some of the cookies as a present before Xmas, keep the rest for myself.
Your recipe was so clear, explaining what to do with hard butter, answering all the questions in my head. Every recipe I have made of yours has been excellent. Thank you.
I usually level the scoop that way the they stay more consistent in size. I'm so glad you are enjoying the recipes, Patti!
Hi! Quick question…may I use dark brown sugar? That would save a trip to the store!
Absolutely! The cookies will be a bit deeper in color but super delish! ENJOY!
Immediately throw out all other chocolate chip cookie recipes! I’ve probably left a comment before but every.single.time I make these cookies a couple things happen (sometimes all of them) 1) people instantly remember these cookies and seek me out to tell me how good they are, 2) Rave, I mean, RAVE about how good they are, 3) ask me for the recipe or better yet, when I offer it, they tell me no, that they couldn’t be able to control themselves if they made them. The Maldon salt is the secret sauce and it turns these from amazing to “the best chocolate chip cookie” one has ever had. Sorry for the length of this but this must be said.
Thanks so much, Stacy! I really appreciate you taking the time to write this excellent review 💕 and I'm so happy others have enjoy these cookies as well!
These were delicious. I made one small change, and that was to use a combo of chocolate chips, and chocolate chunks.
Thanks, Lisa!
Wonderful taste & texture, especially with the topping of salt. I've never frozen unbaked cookies before but your suggestion for freezing is perfect. Love the idea of fresh baked cookies on a moments notice.
Thanks so much, Candace!
O wow! These cookies are absolutely PERFECT! Thank you for sharing your recipe with us. If I could, I would have given you 10 stars!
Yay! Thanks, Mariette!
I’ve made a ton of chocolate chip recipes but NEVER have I received the raving, gushing reviews as when I made these cookies! Almost a year after I first made them, I have people still reminiscing about them! I don’t know if it’s the refrigeration, the Maldon salt or what but these are amazing and I will never waste my time on another recipe. And to date, no bakery cookie, in my opinion, has been able to beat ‘em! Thank you for sharing and perfecting!
Awesome! Thank you for taking the time to leave a review, Stacy!
I have to agree these are my new "go to" cookies! I use to make another recipe that Chris shared BUT I find myself returning to this one again and again!I do refrigerate the dough and it is a game changer! Simply,THE BEST! Thank you! <3
Yay! Thanks so much for leaving a review, Elizabeth!
Hi Chris, is this oven temp in a fan force oven ,or standard please?
Hi Karen, it is a standard oven temperature.
I have made this recipe many time and we love these chocolate chip cookies. My question is: is it possible to put all the dry ingredients together in a zip loc bag in my suitcase. We are flying to a house we have rented on an island off the Florida coast. While we are there, add the wet ingredients and bake them there? Thank you Debbie
Hi Debbie, that should work just fine! Have a wonderful vacation!
Oops. Please ignore my last post. I see know how to convert the recipes to metric. Thanks. Tom
Let us know how they turn out!
I haven't tried these yet, but, I plan on making them this weekend. I was wondering if you have this recipe with the measurements listed by weight (grams or ounces). I prefer to cook using weights rather than volumes like cups. I find weights are more accurate and reproducible. Thanks. Tom
My husband had a book of award winning chocolate chip cookie recipes that I also used. Had some other internet favorites printed an stored in my cookbook binder, thinking I had found the best crispy outside, chewy inside recipe. I was going to return to my standby but with recent success with your shortbread recipes, I thought perhaps Chris has a chocolate chip cookie recipe.
My quest has ended. The taste and texture is perfect for me as I don’t like bready cookies. The refrigeration step, although tedious, is worth the wait. They were scrumptious warm and I wondered how they would be the next day after fully cooling....they were even better.
Thanks for this recipe
Awesome, Jane!!
I like to weigh my ingredients. What do you have a conversion for the flour by weight ? Kong Arthur uses 120 grams per cup of flour. Would that be what I should use.
Hi Terri, if you look at the recipe under the ingredients, you can click on the word metric and it will convert the ingredients for you. Enjoy the cookies!
Just have to say Great Chocolate Chip Recipe.
Everybody loved them.
I won't make any other recipes again.
I wish I know or found these cookie recipe sooner
Yay! Thanks for letting us know, CJ.
Can’t wait to try these! Maybe today. Do you have a source for that wonderful sponged container you show the cookies in? Thank you!
Hi Kathy, hope you enjoy these cookies!
Regarding your question, the blue and white container came from an old antique store we visited. I don't know where they originally came from.
These cookies really are the BEST chocolate chip cookies. I made the dough this morning and baked the cookies this evening. They are soft with a sight crunch when you bite into them. I'm glad I'm giving them away or I would be eating all of them. A great recipe! Thank you, Chris!
I'm obsessed with all your recipes I can't stop baking your cookies. I love the fact that you give a label so the presentation is important as the taste. Is there a label for these cookies? edellaportas@gmail.com
Thanks for all your hard work we are enjoying your recipes.
Aww, thanks so much Eleni! I don't have labels for the cc cookies yet, maybe in 2021! I'm so happy you have enjoyed them!
Hi Chris, I have been making these cookies when I first saw the recipe maybe a year ago, not sure. But when we went through the lockdown in March/April my husband requested these cookie and I have been making them every 2 weeks since then. We freeze them and He’ll eat a couple each day. When he notices the stash is low he’ll cutely say I think you need to make cookies. So long story short they are a BIG hit and the grandkids love them too. Thank you!
I love this, Grace! Sound like your husband is hooked on these cookies and I can understand why!
Hi Chris,
The taste of these cookies is fantastic, however, I did have a problem with spreading. Any advice?
Thanks,
Kaye
Not sure, Kaye, as I've never had them spread or had other readers have this probelm.
Trying to troubleshoot: it possibly could be the brand of butter you used. Some butter has a high water content. Did you refrigerate the cookies before baking?
Chris, I admit to being a bit skeptical that a recipe for chocolate chip cookies could merit a "best" rating, but believe me, I am now a believer! I used espresso chips for 1/4 of the chocolate chips, based solely on our "taste" for a bit of espresso flavor with chocolate. I omitted the sprinkled salt as well. Absolutely perfect recipe, one we will make again and again. Kathy
I know what you mean, Kathy!There are so many recipes declared to be "best"! But I agree, this one does truly fit the name. Thanks for sharing your results! 💕
I made these to take to a social distance farm party. Luckily, I stashed a few back home because I set my container down and then headed to hike the gorgeous trail and when I got back ... there wasn't a single one left. Lots of verbal compliments, but the best one was the lack of any left over, hahahaha!!!
Haha! I love it! Thanks so much for sharing your review, Ashely!
Chris, I made these cookies yesterday and WE LOVED THEM! It will be my new "go to" chocolate chip cookie! I was surprised how quickly they came together! How do you freeze your cookie dough balls? I LOVE the thought of ease to just have them to pull out of the freezer! Thank you again SO MUCH! Elizabeth
Thanks so much, Elizabeth, for sharing your results. I"m so happy you enjoyed this recipe.
I just make the dough balls and plop them on a cookie sheet and stick the pan in the freezer. (They don't have to be spaced far apart as you're not baking them yet.) Once they are frozen solid, I throw them in a ziplock bag.
Thank you so much,Chris!
I can't attest to the cooked cookie as we ate the cookie dough straight out of the freezer. Guess I'll have to make a second batch so we can eat cookies. ha ha ha ... The dough.... wonderful ! Thanks for the great recipe !
Haha! You will really enjoy the cookies!
These really are the BEST. Perfect, crispy, slightly chewy. Absolutely love them. I used a combo of extra dark and milk chocolate chips because that’s what I had on hand. They are wonderful. While the dough was cooling, I made your Raspberry Shortbread Tart, my standby favorite. It’s always an easy beautiful and delicious desert. Everyone loves it !
Thanks, Jan! Sounds like you've been baking up a storm!
This may sound like I looked at my classmates paper as per the husband comments but I found the chocolate chip cookie of my husbands dreams! They do not stay in the freezer for long, I come home to the fragrance of fresh baked cookies and a smiling husband. No other cookie will do now and my search is over. You have done it again, with this wonderful recipe.
Haha! I love this comment, Marlena! I'm so happy you have a happy hubby!
This is a great cookie, and the recipe makes enough to share with the neighbors, if you don’t eat them all first!
Thanks, Danielle! They are great for sharing!
Wow Chris these cookies are amazing!!!! This is my new go too chocolate chip cookie recipe. I made these last night for my sweetheart he loves chocolate chip cookies and he was even impressed. They baked up so perfectly. The house smelled delicious too!!! He said this was the best recipe for chocolate chip cookies he’s ever had. Kudos to you and thanks for a delicious treat !!!
That's awesome, Danielle! Thanks so much for sharing your encouraging comment!
WOW!!! I have searched for many years for a Chocolate Chip Cookie recipe that would produce an amazing cookie! I found it!!! Thank you so much!!! The only thing I did different was I used Unbleached Pastry Flour in place of the All Purpose. These were gorgeous and delicious!!!
Your comment makes my heart happy, Marcie. I felt the same way, the first time I tried these cookies 💕
Once again,a near perfect recipe! Made dough with kitchenaid for ease,did not alter recipe. Hands down best choc chip cookies.Dangerously so! Promptly divided out amongst my neighbors to get them out of my house!
Thanks Chris💓
Haha! I know what you mean about being dangerous, Karen! Thanks so much for sharing your results.
We love these, too! A major factor is that I use 1/4 cup cookie dough per cookie, LOL!
Mixed up the dough last night and baked them this morning. They are the perfect chocolate chip cookie. I live in the Denver metro area and usually guess about adjusting recipes for the altitude. For this I cut the white sugar down to 3/4 cup and they came out perfectly. Thanks for this recipe, will definitely make them again and again.
Yay! Thanks so much, Julie, for sharing your results as well as the high altitude adjustments. I know this will be helpful to other readers.
Thanks, Julie! This will be so helpful to our readers who live in high altitude climates. I appreciate you taking the time to share your results and adaptation.
When I saw the title, the BEST chocolate chip cookie recipe, I wondered if they were as good as the NYT recipe, which is my favorite. I had to laugh when I saw that your recipe was its modified cousin. I am going to make both the NYT and your recipe and have a taste test with my family. I'll keep you posted! Janet
Thanks, Janet!
Hello Chris,
absolutely spatula&bowl-licking is requirement of the recipe! totally on your same page:) 👍🏻👍🏻
Look forward to trying this version and compare to my go-to Cook’s Illustrated “Perfect Chocolate Chip Cookies” recipe. How do you compare these two recipes?
I love the Cook's Illustrated recipe as well but there's something pretty amazing about these cookies, especially after they're refrigerated for a nice stint. I haven't tried them side by side though. All I know is that everyone who tries these cookies has huge RAVE reviews 🙂
Also tried the Doubletree Inn cookies a couple days ago. Outstanding and the best I've ever had in my 63 years!
Awesome! Thanks, Barbara!
Please can we have the actual metric amounts? They’re blank at the moment 😢. Thanks
Yes, I thought I did that but I'll go back and re-do it now. I appreciate you letting me know, Diane.
Thank you. I’ll try these tomorrow.
Well I did bake these today and my husband can’t stop eating them 😋.
We’re currently in lockdown here in Scotland and I didn’t have enough choc chips, so I made up the weight with sultanas. I suppose they should be renamed lockdown cookies. 🙄. Can’t wait to get to the shops for more choc chips as soon as they let me out. Then I can make the BEST CC Cookies. Heavenly if they’re better than my lockdown version.
Greetings all the way to Scotland, Diane! I'm so happy you enjoyed these cookies. I love that your husband can't stop eating them, similar to mine!
This recipe reminds me a lot of the Jacques Torres Chocolate chip cookie recipe - and it is amazing! For anyone not sure about the refrigerating overnight, I would suggest baking a couple before refrigerating, then making the rest after and comparing. The difference is incredible... and even for an impatient cookie lover (like myself or my husband) this comparison has made believers (In refrigeration) out of both of us! 🙂
Hi Hillary! So nice to hear from you 💕
You're right, this is the Jacques Torres recipe posted in the New York Times. I just simplified it a bit and I think the results are just as good. I totally agree about the refrigeration. I forgot about them once in the refrigerator and they sat for 4 days. They were wonderful!
Thanks, Maria. I did see that they published that recipe!
I agree, Chris, that this recipe makes delicious cookies. Have been using it forever and have made similar modifications. HOWEVER, the recipe recently released by the Doubletree Inn--OMG! Those outrank these. Please try them.