Recipes

The BEST Chocolate Chip Cookie Recipe

 

The search for the absolute best chocolate chip cookie recipe has ended with the New York Times Chocolate Chip cookie recipe adapted from Jacques Torres

The secret behind absolutely THE BEST Chocolate Chip Cookie Recipe at TidyMom.net

I think it’s pretty fair to say that when most of us think of making chocolate chip cookies, we look on the yellow Nestle bag for the Toll House Cookie recipe.

Recently my friend Kim had a chocolate chip cookie fail!  She asked me “What happened? What did I do wrong”  I made a few suggestions off the top of my head, but it got me thinking.  I wanted to search for the BEST, no fail, Chocolate Chip Cookie recipe.

Surely the Nestle Toll House recipe is the best known, but did you know there is a science to all that flour, sugar, eggs and chocolate?  That’s why some times your cookie may come out perfect and the next time they don’t.  Or wonder about flat cookies vs fluffy cookies?

In my search for the best chocolate chip cookie recipe, it appears that The New York Times had the same question I did a few years ago, and set out on a quest for the best chocolate chip cookie recipe!  It’s a great read if you have ever wondered why you have cookie making “issues”.

I also discovered, that I must be one of the only bloggers that had not heard about this recipe! HA!  Amanda, Julie, Maria, Jamie and a whole slew of others have written about it, while I had my head in a hole!  So I’m asking…no BEGGING you……don’t ignore this post as “just another chocolate chip cookie recipe”!

If I can help just ONE person discover it, my job will be done!  Seriously, my search is over this IS the BEST Chocolate Chip Cookie Recipe.  This is not a recipe you want to adapt, and you want to follow the directions precisely the first timeTrust me on this, I followed it to a “t” because I wanted to see if it really lived up to it’s name!

A little planning and patience is needed with this recipe . You will need cake and bread flour and a minimum of 24 hours to chill…..but SO worth it!

The size of this cookie plays a big roll as well. 

The secret behind absolutely THE BEST Chocolate Chip Cookie Recipe at TidyMom.net

The instructions say to form the dough into a ball a little larger than a golf ball, suggesting 3.5 ounces (I used a cookie scoop and my kitchen scale and made mine 3.15 ounces)

The secret behind absolutely THE BEST Chocolate Chip Cookie Recipe at TidyMom.net

I wanted to show you how big these look in my hand! lol  Do me a favor, try it!! you will LOVE the look on their faces when you bake them a big chocolatey perfectly chewy cookie.

The secret behind absolutely THE BEST Chocolate Chip Cookie Recipe at TidyMom.net

“Their larger size allows for three distinct textures. First there’s the crunchy outside inch or so. A nibble revealed a crackle to the bite and a distinct flavor of butter and caramel. Then there’s the center, which is soft. A bull’s-eye the size of a half-dollar yielded easily.

But the real magic is the one-and-a-half-inch ring between them where the two textures and all the flavors mix.” ~ Maury Rubin, City Bakery, on West 18th Street, NY

The BEST Chocolate Chip Cookie Recipe | New York Times Chocolate Chip Cookie

Prep Time: PT30*M

Cook Time: 20 minutes

Yield: 18 large cookies

The BEST Chocolate Chip Cookie Recipe | New York Times Chocolate Chip Cookie

Absolute best chocolate chip cookie you'll ever eat!

Ingredients

  • 2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
  • 1 2/3 cups (8 1/2 ounces) bread flour
  • 1 1/4 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons coarse salt
  • 2 1/2 sticks (1 1/4 cups) unsalted butter
  • 1 1/4 cups (10 ounces) light brown sugar
  • 1 cup plus 2 tablespoons (8 ounces) granulated sugar
  • 2 large eggs
  • 2 teaspoons natural vanilla extract
  • 1 1/4 pounds bittersweet chocolate (I used Ghirardelli chocolate chips )
  • Sea salt

Instructions

  1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
  2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours
  3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
  4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.

Notes

Recipe from Jacque Torres and The New York Times

*NOTE CHILL TIME of 24-72 hours- it WILL yield a better cookie

© TidyMom. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

http://tidymom.net/2012/best-chocolate-chip-cookie-recipe/

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Don’t be the last person to try these!  I promise you! THIS is The Best Chocolate Chip Cookie Recipe (don’t change a thing!) 

 My sweet friend Lisa has post the BEST Gluten Free Chocolate Chip Cookie Recipe if you’d like to check that one out too!

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Cheryl Sousan

A self-proclaimed neat freak, Cheryl chronicles her journey through homemaking on her blog, TidyMom.net, where she shares recipes, tutorials, crafting and her ever-growing love for photography. This St. Louis mom juggles her passion for life, her daughters and her tiger-loving husband, all while her obsession with tidiness cleans up the trail blazed behind her. Google+

192 Responses to “The BEST Chocolate Chip Cookie Recipe”

  1. Dorae posted on January 10, 2013 at 8:35 pm (#
    101
    )

    Has anybody tried making macadamia cookies with this recipe, Using the white chocolate chips and macadamias

  2. Mary posted on January 28, 2013 at 5:49 pm (#
    102
    )

    I haven’t made chocolate chip cookies in years because I was tired of failing at this cookie. I am so glad I saw your post because this is truly the best choc chip cookie I have ever had!

  3. Sara posted on January 30, 2013 at 12:42 pm (#
    103
    )

    can you roll them into balls prior to placing them in the fridge for 24 hours?

    • TidyMom replied on January 30th, 2013 at 1:25 pm

      I don’t see why not! – let me know how they turn out if you try it!

  4. Roseann posted on January 31, 2013 at 7:21 pm (#
    104
    )

    I’m in the process of making these wonderful chocolate chip cookies but, I’m a little confused whether to leave them in a ball or should I flatten them a little.

    • TidyMom replied on February 1st, 2013 at 11:27 am

      Leave them in a ball

  5. Roseann posted on January 31, 2013 at 11:03 pm (#
    105
    )

    Well I made them. You are right this chocolate chip recipe is wonderful. I made one tray at the size you suggested but, I decided to try making them 1&1/2 ozs. .@ for 16 minutes and they came out perfect. I felt that I had to leave the bigger size in to long and they were getting to dark on the bottom . I also, added chopped walnuts in. “They are great” my husband and son love them. Thank You for the recipe.

  6. Caroline posted on April 20, 2013 at 6:48 pm (#
    106
    )

    Heaven on my tongue. What more can I say?
    They taste JUST like the ones you’d get at the bakery!
    Mine chilled for about 4 days before I got around to baking them. (Hard to believe, huh?)

  7. Rebecca posted on April 23, 2013 at 10:16 am (#
    107
    )

    Should I change anything for high altitude? I am in Fort Collins, CO (5000 feet). Thanks!

  8. Rachel posted on May 11, 2013 at 11:06 pm (#
    108
    )

    This is my favorite recipe ever! Can I ask why you used a 3.15 oz measure and not the 3.5 oz that the original recipe calls for? Just curious as it seems a little random!

  9. jen posted on May 31, 2013 at 12:08 pm (#
    109
    )

    Made these today but didn’t have cake flour so I just used all purpose flour. Still turned out amazing. Thanks for sharing.

  10. Ani posted on September 25, 2013 at 11:55 am (#
    110
    )

    I like to know the ingredient content for the chocolate cookie.
    I am going to try this and I’ll let you know how it turns out. I always search for new receipes and love to bake.

  11. Andrea posted on September 26, 2013 at 1:52 pm (#
    111
    )

    Adding this to my list to try. Yes, I am a TollHouse recipe user. :) But it’s funny because I was just thinking- what if there is a BETTER recipe?! That makes so much sense to have a bigger cookie to get the crispy edges and soft inner parts. I LOVE a good Chocolate Chip Cookie with nuts. :) yum. Thanks for sharing.

  12. Daniela posted on December 6, 2013 at 11:19 am (#
    112
    )

    HI! I’m going to try your recipe for my Christmas cookie baking :) How long do they keep for?

  13. Kayla posted on March 1, 2014 at 9:20 am (#
    113
    )

    Just made these cookies am they taste great! Only problem is mine turned out flat! All my ingredients were either new or up to date except I’m not sure about my baking soda. Do you think that could be it? Also I softened (I made sure note to melt) my butter in the microwave because the recipe didn’t specify if the butter should be soft or cold. I kept the dough in the fridge for 2 days. Anyone have any thoughts?!?!

    • TidyMom replied on March 1st, 2014 at 9:55 am

      hmmm, I’ve made these numerous times and they’ve come out perfect every time, so I’m going to guess that yes, your baking soda was maybe old. did you weigh the ingredients? the softened butter could have been an issue if it was too soft, I usually use room temp, it still has it’s shape, but soft to the touch.

      I would try new baking soda next time, and see if that helps. good luck!

  14. Spencer @ Moo-Lolly-Bar posted on July 13, 2014 at 7:21 pm (#
    114
    )

    Sounds like an excellent recipe! I love a good chocolate chip cookie and this one sounds amazing! Would love to try some.

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