Chocolate Chip Cookies Recipe (2024)

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Cooking Notes

William Wroblicka

I think this recipe is unnecessarily fussy. The difference between the two kinds of flours is their protein content -- bread flour has 12.7% (per King Arthur Flour's website), cake flour has 9.4%, and all-purpose flour has 11.7%. The amounts of flour called for in the recipe are equal by weight, so the protein content of the combined bread and cake flours is 11.05%, which is practically the same as all-purpose flour. So I just used plain, old AP flour and the cookies turned out fine.

Emma

Metric Measurements

241 grams / cake flour
241 grams / bread flour
1 ¼ teaspoons baking soda
1 ½ teaspoons baking powder
1 ½ teaspoons coarse salt
284 grams / unsalted butter
284 grams / light brown sugar
227 grams / granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
680 grams / bittersweet chocolate disks (at least 60%)
Sea salt

Cwarriner

I learned a trick from Cooks Illustrsted that I have used for several recipes, including CC cookies. Use cold butter. Place about 2/3 of butter in a skillet, melt and then lightly brown the butter. Pour browned butter over cold butter in mixing bowl and mix until cold butter is melted. Mix in sugars (1/2 Lt brown and 1/2 Dk brown), salt, eggs and vanilla. Mix thoroughly, then allow to sit for 3 minutes. Mix 30 seconds, then repeat twice. Then continue with recipe. Sugars develop beautifully!

Pam

I LOVE this recipe! It is true that people absolutely go crazy for these cookies! I have adapted the recipe over the years, including pre-scooping the cookies onto a wax paper-lined cookie sheet and refrigerating them prior to baking. I find it much easier to do it this way than trying to scoop cold dough. I bake what I want and put the rest in a zip-lock bag to bake later. These cookies are the best the day you bake them. I agree with Jenny W, you will be making them again, and again!

Eileen Fry

I'm not a big fan of CC cookies, but now I know it's because I have not had the best. OMG! This is THE only recipe you'll ever need. It is chewy and crisp on the outside. I used all purpose flour as the others suggested. I immediately baked the dough since I wanted to taste the difference. It was great! However, the longer the dough rested in the fridge the better it tasted. I baked it at 6 hours, 24 & 48 hours. Let me tell ya, it tasted the best after it has rested for 48.

Eileen Fry

I've been making this for over 2 months now and will pass on this recipe for generations. Simply the best! This is an update to my previous post. All purpose flour is what I use for this recipe and it's perfect! However, tonight I used the cake and bread flour as the recipe suggested. What a mistake! The cookie was on the heavier side and it's more cakey. My kids wondered what happened and demanded the original cookie. Will definitely be sticking to all purpose flour from now on.

Caroline

I want to try those but I'm scared with the amount of sugar listed in the recipe. 450g sugar for 18 cookies? It means 25g sugar per cookie, almost 2 tablespoons?! Is there a way to put less sugar in the dough without changing the consistency of the final result? Thanks!

Alice

I've found it works really well rolling the dough into logs, wrapping with greaseproof paper, then cling flim, and freezing. Then I just slice off (through the wrapping) cookie segments about 1 1/2 inches thick, and bake from frozen.

Laura

How much flour would I use if I use all purpose flour only and no cake flour? Thanks!

Fast Eddie

I have made this cookie twice. I have found two things,
First I can jam a lot of chocolate, white chocolate and nuts into this recipe, but it try not to exceed the recommended amount of recommended chocolate. However these are big cookies and can hold a lot of fillings. I use 3 types of chocolate, white chocolate and walnuts, but I think pecans would be better.

Do not over bake, I found that on a good baking sheet with a good silicon sheet, that 14 to 15 min is perfect for a nice soft cookie.

kristen

so if you use all purpose flour, what is the total amount used? also do you let the butter reach room temp and soften before mixing?

Mistytailady

Great recipe! I followed it with the exception of some recommendations from readers: used a mixture of bittersweet, semisweet, and white chocolate; before chilling for 36 hours, I formed smaller than golfball-size balls and placed them in a large covered bowl (cannot imagine how hard it would be to work with the chilled, unformed dough); baked them on parchment lined baking sheets for 10 minutes before sprinkling a tiny pinch of flaked sea salt, then baked 5 minutes more.

Min

Tip: heeding the advice of other commenters, I rolled the cookie dough into 4 logs, wrapped in plastic wrap, and then stuck it in the fridge. The next day, I just cut disks of the cookie dough (fairly easily), sprinkled sea salt, and stuck it in the oven. So easy and you don't have to struggle with hard cookie dough! I highly recommend, even if you don't have bread or cake flour!

cj

Make 50 gram cookies (just under 2 ounces; a bit smaller than a golf ball), cook for 15 minutes. Flat disks work better than chips; the chocolate melts into layers. Use 10 ounces bittersweet and 10 ounces semisweet chocolate disks for a more complex flavor. The cookies should be puffy and starting to brown when you take them out of the oven. Using parchment paper makes it easy to transfer cookies from baking sheet to rack to cool further; let them cool completely before removing from parchment.

jenny w

I have made this so many times and every time people go CRAZY for them! I use Trader Joes chocolate that comes in a huge bar and then just chop it up with a butcher knife. This works perfectly and is very cost effective! Also, some of my people hate the salt on top, so I try to be fairly judicious when sprinkling it! Once you have made these you are going to be busy making them again and again and again and again and again!!!

epr

On 2/27/24 Used 3 1/2 cups flour and 1 12 oz pkg semi sweet

Sarah G.

How would you adjust this recipe for high altitude?

Cooking in Canada

Do not refrigerate this dough in one big mass. You will not be able to scoop it without bringing it to room temperature again or softening it in the microwave. I agree with another reviewer, portion the cookies out onto the cookie sheet before refrigeration. Then pop them in the preheated oven after the suggested time frame for cooling the dough. You can also put them into the freezer pre portioned.

Elise Mugabo

I didn't refrigerate, and the cookies turned out absolutely wonderful. I used cake flour + regular flour (because King Arthur website said you could use regular & bread flour interchangeably), and there were zero issues. Finally, I used butterscotch chips instead of chocolate, and the salty/sweet ratio was amazing. In sum, no need to get so worked up as this recipe wants you to.

Betsy

I made these with regular name brand chips (rhymes with Westle). I used way less than listed, I didn't bother with chocolate on the bottoms, I didn't have coarse salt, but after sampling I understand why the recipe calls for it. I used Cwarriner's tip from 6 years ago for browning the butter. Results? This is remarkably the best chocolate cookie I've ever made - which IS saying something --I baked cookies & cakes every weekend thru jr high (clue: I didn't say middle school).

Mimi

This recipe is a WINNER! Love that it can all be mixed in one bowl. I've made this a couple of times, once with banana mixed in peanut butter straight, and then mashing banana before mixing with peanut butter (recommended). These cookies are soft and chewy for those who prefer their cookies this way. The storing instructions are valid but I've yet to freeze as the cookies are eaten well before freezing is needed :-)

Rebecca

What a great cookie. It’s now my go-to chocolate chip cookie recipe. I’ve successfully done 482g all purpose flour instead of the two flours. Also, I accidentally bought half the chocolate disks needed, so I filled the rest of the chocolate with random chocolate chips I had around (a mix of regular chip and mini chips) and honestly… perfect. Might recreate next time! Also 3.25 oz for a cookie is good. Lastly, if you do one thing from all the comments: MAKE THEM INTO BALLS BEFORE REFRIGERATING

Betsy

I didn't make balls before refrigerating and found that the dough set up quite stiff. I ended up cutting into approximate 3 oz hunks with a large knife. Perfect? No, but still every bit delicious.

hiiii

AMAZING, best cookies ever but the different types of flours got me to go to 4 different supermarkets.

Alonso delgado

I kept looking for a note about freezing the cookies and info about it and couldn't find one. So I decided to give it a shot and they seem to start to turn just fine lol

Susan

Just in case this is of interest to anyone, I made (yet another) batch of these excellent cookies, and accidentally substituted whole wheat flour for the bread flour. The resulting batter was more dry than usual, but the cookies were great. Maybe a little nuttier tasting, but not much different.

Libby

Cookies were baked in three batches. The first batch was baked for 18 minutes and turned out very brown and crispy. The second batch was in the oven for 12 minutes, and the third batch for 14 minutes. The 14-minute cookie was baked using the Bake mode, while the others were baked using the convection mode. All the cookies, except for the 14-minute ones, were slightly domed and not gooey in the middle. The 14-minute cookie was wonderful!

All great recipes are mistakes

Mods: 1. Do 1:1 butter and veg shortening - gives a better chew and maintains the butter taste2. Brown butter: brown and let cool; add to sugars and shorteningSo good that they can be used as an alternative currency.

Tess

I am a fan! I don't think its too fussy, but I also always have bread flour & cake flour in my pantry. I read a LOT of the reviews & here's my two cents. I followed the metric measurements given by "Emma"- so helpful thank you! I also lightly browned 2/3 of the butter and poured over remaining cold butter, great tip. Scooped dough into 2 oz balls, 3 days in fridge. 15-16 min bake at this size. Perfectly chewy, crispy, toffee, caramel notes. Baked off 5 tonight, and the rest in freezer. WINNER

pnw baker

Too much baking soda/powder for my taste. Surprised at the rave reviews, it’s all I could taste. Bad baked goods overdo it in this area, this definetly fits the bill. I’d stick with the classic, hold the fuss, these did not blow me away.

philtered

Used half dark chocolate and half milk chocolate caramel bark with pecans for the chopped up chipsBrowned 1.5 sticks of the butter Portioned with red scoop prior to fridge

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Chocolate Chip Cookies Recipe (2024)

FAQs

What is the secret to making cookies soft and chewy? ›

Cornstarch helps product soft and thick cookies. Using more brown sugar than white sugar results in a moister, softer cookie. An extra egg yolk increases chewiness. Rolling the cookie dough balls to be tall and lumpy instead of wide and smooth gives the cookies a bakery-style textured thickness.

What is the secret to making good cookies? ›

The key is to always use top-quality ingredients as they'll result in a better cookie; it really is that simple.
  1. Always use butter.
  2. Choose the right sugar.
  3. Choose the right flour.
  4. Check your flour is in date.
  5. Choose the right kind of chocolate.
  6. Cream the butter and sugar.
  7. Beat in the eggs.
  8. Fold in the flour.

Why are my chocolate chip cookies crunchy and not chewy? ›

The ingredients you use and how you shape your cookies both play an important role in whether your cookies turn out crispy or chewy. The type of flour and sugar you use, if your cookie dough contains eggs, and whether you use melted or softened butter all factor into the crispy-chewy equation, too.

Is it better to use butter or oil in chocolate chip cookies? ›

Indeed, cookies made with butter are usually softer and more tender than those made with oils. And last but not least, butter in cookies helps achieve that perfect texture. That's because butter melts at a lower temperature than other fats, allowing cookies to spread evenly while baking.

Should I use baking soda or baking powder in cookies? ›

Baking soda is typically used for chewy cookies, while baking powder is generally used for light and airy cookies. Since baking powder is comprised of a number of ingredients (baking soda, cream of tartar, cornstarch, etc.), using it instead of pure baking soda will affect the taste of your cookies.

How do I make my cookies chewy instead of crunchy? ›

Double Your Yolks Most cookie recipes call for at least one egg. You can try omitting the white of each egg, which tends to dry out when baked, and replacing it with an additional yolk. Plus, egg yolks have more fat than egg whites, which helps to keep your cookies moist and chewy.

Do you flatten cookie dough before baking? ›

If the dough is chilled before baking then the cookies will be slightly more rounded, so if you want slightly flatter cookies then bake them as soon as you have mixed up the dough. But we would not recommend flattening the cookies completely as this will affect the texture.

What are 4 tips to keep in mind while making cookies? ›

Tips for Baking Better Cookies
  1. Bake Better Cookies. ...
  2. Soften Your Butter. ...
  3. Creaming Butter. ...
  4. Measure Your Flour Correctly. ...
  5. Line Your Pans With Parchment Paper. ...
  6. Add Eggs One at a Time. ...
  7. Add Flour or Dry Ingredients in Batches. ...
  8. Fold in Chocolate Chips by Hand.

Why do my chocolate chip cookies get hard so fast? ›

Don't Overbake! This isn't a revolutionary tip and is probably quite obvious, but if you leave your cookies in the oven for even a few minutes longer than necessary, the mix will dry too quickly and lead to more rigid, dry cookies.

What does brown sugar do in cookies? ›

Brown sugar

Brown sugar is also hygroscopic (more so than granulated sugar) and will therefore also attract and absorb the liquid in the dough. The difference is in the molasses that makes brown sugar brown: It adds moisture and slight acidity, resulting in a moist and chewy texture.

Why do my homemade chocolate chip cookies get hard? ›

Cookies aren't cake, they have a lot more sugar. All that sugar liquifies as they bake. If you bake out all the moisture until they feel like a done cake, you are left with rock hard cookies when the sugar cools down and re-solidifies.

Is it better to use Crisco or butter in cookies? ›

Which One Should I Use in Cookies? Basically, cookies made with butter spread more and are flatter and crisper if baked long enough. However, they are more flavorful than cookies made with shortening. Cookies made with shortening bake up taller and are more tender, but aren't as flavorful.

What is the secret ingredient to keep cookies soft? ›

There's an ingredient that will make your cookies extra flexible and soft. It's corn syrup. That's it! That, my friend, is the secret ingredient to the best SOFTEST chocolate chip cookies.

What is the trick to keep baked goods like cookies soft? ›

This simplest kitchen hack you'll ever love!

If you bake too many cookies (as if there is such a thing!) and are concerned about them going stale, just add a slice of white bread to the storage container to keep them from hardening.

What are three factors that contribute to a chewy cookie? ›

There are a few things you can try to get soft, chewy chocolate chip cookies:
  • Use a higher ratio of brown sugar to white sugar. ...
  • Use more egg yolks and less egg whites. ...
  • Add a bit of cornstarch to the dough. ...
  • Make sure you're using the right type of flour. ...
  • Don't over-bake the cookies.
May 17, 2018

How do you make cookies soft and chewy vs hard and crisp? ›

Different types of sugars affect the texture because they absorb different amounts of water. Remember moisture is the key! White sugar creates crispier cookies and brown sugar creates chewier cookies.

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