The BEST Chocolate Chip Cookie Recipe
This post may contain Amazon or other affiliate links. As an Amazon associate, I earn from qualifying purchases.
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
Table of Contents
What is The BEST Chocolate Chip Cookie Recipe?
I think it’s pretty fair to say that when most of us think of making chocolate chip cookies, we look at 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 sometimes 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’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 time. Trust me on this, I followed it to a “t” because I wanted to see if it really lived up to its name!
The Secrets To Making The Best Chocolate Chip Cookies
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 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)
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.
What Makes This Chocolate Chip Cookie Recipe So Good?
“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
Like This Chocolate Chip Cookie Recipe? Pin It!
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!)
The BEST Chocolate Chip Cookie Recipe | New York Times Chocolate Chip Cookie
The search for the absolute best chocolate chip cookie recipe has ended with this cookie recipe! It's the New York Times Chocolate Chip cookie recipe adapted from Jacques Torres.
Ingredients
- 2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
- 1 2/3 cups (8 1/2 ounces) bread flour
- 1¼ teaspoons baking soda
- 1½teaspoons baking powder
- 1 1/2 teaspoons coarse salt
- 1¼ cups (2½ sticks) unsalted butter
- 1¼ cups (10 ounces) light brown sugar
- 1 cup plus 2 tablespoons (8 ounces) granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/4 pounds bittersweet chocolate (I use Ghirardelli chocolate chips)
- Sea salt
Instructions
- Sift flours, baking soda, baking powder, and salt into a bowl. Set aside.
- Using a mixer fitted with the 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
- When ready to bake, preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
- Scoop six 3.15 ounce mounds of dough (the size of generous golf balls) onto a 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 the 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
- NOTE CHILL TIME of 24-72 hours- it WILL yield a better cookie
- Recipe from Jacque Torres and The New York Times
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield: 18 Serving Size: 1Amount Per Serving: Calories: 313Total Fat: 18gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 23mgSodium: 345mgCarbohydrates: 29gFiber: 6gSugar: 1gProtein: 8g
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin, and freshness of ingredients used and are just estimates. We encourage, especially if these numbers are important to you, to calculate these on your own for most accurate results.
Hi there, I'm Cheryl!
As a wife, mom, and caffeine enthusiast, my journey has taken me from bustling mornings with my family to sharing delicious recipes, home care tips, and heartfelt decorating insights with wonderful readers like you. My love for baking, photography, and tidiness shines through every post I craft. Dive into my world and discover the art of homemaking, one tidy moment at a time. Read more...
Tidymom is a participant in the amazon services llc associates program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Please respect my work, recipes and photographs. If you do use a recipe in your own writing, please give proper credit and link back to the original post.
Has anybody tried making macadamia cookies with this recipe, Using the white chocolate chips and macadamias
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!
can you roll them into balls prior to placing them in the fridge for 24 hours?
I don’t see why not! – let me know how they turn out if you try it!
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.
Leave them in a ball
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.
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?)
Should I change anything for high altitude? I am in Fort Collins, CO (5000 feet). Thanks!
I live in Loveland! Hi neighbor. The recipe didn’t change a thing. My cookies turned out prefect.
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!
Made these today but didn’t have cake flour so I just used all purpose flour. Still turned out amazing. Thanks for sharing.
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.
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.
HI! I’m going to try your recipe for my Christmas cookie baking 🙂 How long do they keep for?
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?!?!
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!
Sounds like an excellent recipe! I love a good chocolate chip cookie and this one sounds amazing! Would love to try some.
These are the most AMAZING cookies I’ve ever had!! After making these I will never make another chocolate chip cookie again. My family requests these regularly, and they always turn out wonderful. Thank you!!!!
Yum! Your photos are great. I’ve never seen a CC cookie recipe blending cake flour and bread flour but now I’m intrigued! Will try this next time.
These look like actual cookie perfection!!
I made these over the weekend and they were fabulous! I love a good chocolate chip cookie! Hubby loved them too! I am going to have to hide a few so he does not eat them all.
glad you loved them as much as we do!! I call them my bribe cookies……when I need to ask someone for a favor, I tell them I will make them some of these cookies! lol
Are you able to freeze some of this dough?? I made a batch tonight and I still have a ton left that I don’t even want to temp myself with ya. Help!
You have 1 1/4 cup butter (2 1/2 sticks) I’m confused, 1 1/4 cups butter is 1 1/4 sticks butter ??? Right ??
I want to make these and just want to make sure.
1 stick of butter = 1/2 cup
so for 1 1/4 cups you would use 2 1/2 sticks 😉
I followed this recipe exactly! I used all my measuring spoons and normally don’t put as much baking soda in them as called for because they taste so strongly of baking soda. These had too much baking soda flavor and turned out flat! These are definitely not my favorite cookie.
I don’t have bread flour. Can I just use 3 2/3 c of all purpose flour ?
you can use all-purpose flour, the results wont be exactly the same, but still a yummy cookie!
Truly the best ever! I’ve made these so many times and always many compliments and requests for the recipe. Thank you so much. I’m wondering if I could make a cookie cake with this recipe?
I’m sure you could use the recipe for a cookie cake!! I would use a round cake pan, press the dough into the pan and bake at 350° for 20-30 minutes. Let us know if you try it!!
Help I don’t see the measurements for the dry ingredients!