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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!
If you enjoyed this recipe, please come back and leave a star rating and review! It’s so helpful to other readers to hear other’s results and ideas for variations.
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If you enjoyed this recipe, please come back and leave a star rating and review! It’s so helpful to other readers to hear your results, adaptations and ideas for variations.
- 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
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Stir the very soft butter until smooth and creamy. Add the sugars and stir well. (Mixture will not be fluffy at this point,)
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Whisk in the eggs and vanilla until the mixture is creamy and fluffy.
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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.
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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.
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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.)
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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.
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Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.
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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.
See Café Tips above in the post for more detailed instructions and tips.
Adapted from The New York Times
Cookies can be stored in an airtight container at room temperature for 3-4 days and can also be frozen for 1-2 months.
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CJ says
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
Chris Scheuer says
Yay! Thanks for letting us know, CJ.
Kathy says
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!
Chris Scheuer says
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.
Jeanne SM Smith says
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!
eleni dellaportas says
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.
Chris Scheuer says
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!
Grace says
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!
Chris Scheuer says
I love this, Grace! Sound like your husband is hooked on these cookies and I can understand why!
Kaye says
Hi Chris,
The taste of these cookies is fantastic, however, I did have a problem with spreading. Any advice?
Thanks,
Kaye
Chris Scheuer says
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?
Southerner Forever says
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
Chris Scheuer says
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! 💕
Ashely says
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!!!
Chris Scheuer says
Haha! I love it! Thanks so much for sharing your review, Ashely!
Elizabeth Glass says
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
Chris Scheuer says
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.
Elizabeth Glass says
Thank you so much,Chris!
Shannon says
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 !
Chris Scheuer says
Haha! You will really enjoy the cookies!
Jan says
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 !
Chris Scheuer says
Thanks, Jan! Sounds like you've been baking up a storm!
Marlena Parker says
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.
Chris Scheuer says
Haha! I love this comment, Marlena! I'm so happy you have a happy hubby!
Danielle Miu says
This is a great cookie, and the recipe makes enough to share with the neighbors, if you don’t eat them all first!
Chris Scheuer says
Thanks, Danielle! They are great for sharing!
Danielle Schultz says
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 !!!
Chris Scheuer says
That's awesome, Danielle! Thanks so much for sharing your encouraging comment!
Marcie Douglass says
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!!!
Chris Scheuer says
Your comment makes my heart happy, Marcie. I felt the same way, the first time I tried these cookies 💕
Karen says
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💓
Chris Scheuer says
Haha! I know what you mean about being dangerous, Karen! Thanks so much for sharing your results.
Liz says
We love these, too! A major factor is that I use 1/4 cup cookie dough per cookie, LOL!
Julie Adams says
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.
Chris Scheuer says
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.
Chris Scheuer says
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.
Janet E Borzelleri says
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
Chris Scheuer says
Thanks, Janet!
Patricia says
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?
Chris Scheuer says
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 🙂
Barbara R. says
Also tried the Doubletree Inn cookies a couple days ago. Outstanding and the best I've ever had in my 63 years!
Chris Scheuer says
Awesome! Thanks, Barbara!
Diane says
Please can we have the actual metric amounts? They’re blank at the moment 😢. Thanks
Chris Scheuer says
Yes, I thought I did that but I'll go back and re-do it now. I appreciate you letting me know, Diane.
Diane says
Thank you. I’ll try these tomorrow.
Diane says
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.
Chris Scheuer says
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!
Hillary says
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! 🙂
Chris Scheuer says
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!
Chris Scheuer says
Thanks, Maria. I did see that they published that recipe!
Maria says
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.