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Best Chocolate Chip Cookies

Last night I made the best chocolate chip cookies. They were crispy on the outside and nice and chewy in the center. The cookies didn't end up cakey and looked so perfect that everyone thought I had bought the cookies from somewhere.

I followed this recipe:

The only tweak I made was to add a teaspon of espresso powder to cut a bit of the sweetness. These cookies are definitely going into my recipe book.

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  1. Okay, I've been dreaming about chocolate chip cookies and chocolate cake all morning, so I'll bite your bate.

    I love that the recipe makes 23 cookies. Most of my best cookie recipes make three or four dozen, which is too much for most days.

    1. That's so funny....I just made a recipe from that blog over the weekend. I made her (well, Moosewood's) Banana Chocolate Chip muffins and they were absolutely fantastic. I've got two for a snack this afternoon. And the best part - it was actually a low fat recipe that tastes like a full-fat one.

      I just copied the recipe from her blog since I've been searching for a good recipe for chocolate chip cookies.

      1. They look great. I have always made Alton Brown's "the chewy" which are terrific. However, I am always searching for the perfect CCC! Thanks for the recipe!

        1 Reply
        1. re: chocolate chick

          The Nestle Toll House cookie recipe from the bag of morsels is a cakey one.

        2. Does anyone have a recipe for a cakey cookie? I'm trying to duplicate my grandmother's cookies which were fat and soft, not thin and crispy (and not particularly chewy). Her recipe has been lost, unfortunately. Thanks!

          11 Replies
          1. re: farmersdaughter

            This makes a nice cakey cookie (though crispy on the outside) due to the low baking temp. Makes a nice fat cookie.

            1. re: Pupster

              What size scooper did you use and did you chill the dough after mixing?

              1. re: farmersdaughter

                I did, yes, chill the dough (I almost always do with cookie dough). And I used two tablespoons size as suggested, rather than a scooper. Yields a nice big cookie.

              2. re: Pupster

                oh my gosh... i made these tonight since the last 4 or more batches of other choco chip cookies were not good by any means.... I made this recipe (only changes were a tad more vanilla, using half dark/half light brown suger, and using instant coffee instead of espresso)... these were fantastic. I do believe that the low cooking temp really did help. I have a large gas over and even with the convection on, it doesn't cook evenly and brown well... but these are sinfully good and will now be my standard... yummmy!!!!

              3. re: farmersdaughter

                Also, give Alton Brown's "The Chewy" a try. I just made those recently and have found it to be more cakey, rather than chewy. The Wordstoeaty by cookie and the Neiman Marcus cookie are much more chewy.

                (For the Alton Brown cookie - it could be that mine didn't come out as chewy since I didn't have bread flour, so I used 1 cup AP flour and 1/4 cup cake flour)

                1. re: virtualfrolic

                  I tried Alton Brown's "The Cakey" to the letter and didn't get the desired result. They still spread. I'll give "The Chewy" a try. It calls for 2 1/4 cups bread flour, but you only used 1 1/4 cups total? Or did you use 2 cups AP and 1/4 cup cake flour?

                  1. re: virtualfrolic

                    I've tried Alton Brown's "the chewy" cookie and I didn't think the cookie had enough flavor.

                    1. re: peachblossom

                      Farmersdaughter you're correct, I meant 2 cups AP and 1/4 cake flour. (sorry!) In terms of the cakey cookie, did you cool the dough in the fridge for about a hour? The spread is sometimes merely caused by the dough being too warm going into the oven.

                      Peach blossom - I'm with you a bit on the flavor. The Alton Brown cookies are lacking a bit of oomph in terms of flavor and aren't my favorite because they're not chewy enough. I wanted to add espresso powder, but refrained as I was going to give the cookies to some kids next door and didn't want them bouncing off the wall!!

                      1. re: virtualfrolic

                        I did cool it, but I think it might have been a shorter time period. I'm going to experiment this weekend with "The Chewy" first, using 2 cups AP and 1/4 cup cake flour, and will add espresso powder as in the Neiman Marcus recipe, since these cookies will be for adults. I'll report back.

                      2. re: peachblossom

                        I agree... I didn't think it had enough flavor at all.

                      3. re: virtualfrolic

                        I tried AB's chewy recipe with bread flour, but I also found them to be cakier than desired - and I've tried the recipe multiple times, so it wasn't a one-time fluke. They were definitely moist, but not chewy...

                    2. I've made this recipe, and it does make the best chocolate chip cookies I've ever tasted. I used pure cane sugar which gave them a nice additional grainy crunch. Also, I still made the schlong after an hour of chilling the dough and froze down the cookie discs I wasn't planning on eating right then for future fresh baked cookies.

                      I tried the toll house recipe on the back of the package earlier this summer and it made a cakey cookie. I prefer this chewy recipe.

                      1. Do you guys think it's absolutely necessary to use a standing mixer? I don't have one. I usually make the recipe on the back of the tollhouse package (with a couple of tweaks) and mix by hand. I want to try this new recipe but I'm nervous since the mixing instructions are so specific.

                        4 Replies
                        1. re: JennS


                          I've made the above cookies before (and yes, they are spectacular) and you don't need a stand mixer. Just make sure you mix everything really well. I make all of my cookies by hand, and I've never had a problem. The key to the recipe is to use melted butter (which makes it easier for us non-standing mixer people) and to let the dough rest for atleast 30 minutes (I prefer a hour) after everything is incorporated. Good luck!

                          p.s. just to show you, here are the cookies when made by hand - as you can see, they look pretty good! (if I may say so myself)

                          1. re: virtualfrolic

                            Thanks virtualfrolic! Your cookies look absolutely amazing -- my mouth is watering!

                            Good to know that mixing by hand is ok. Do you melt the butter in the microwave? What consistency is best for the melted butter? Also, did you refrigerate the dough when letting it rest or do you leave it to rest at room temp? I can't wait to go home and make these!

                            1. re: JennS

                              To melt butter, I've typically used the microwave, which is easier. Just remember to cover your bowl with saran wrap as butter goes from almost melted to exploding in your microwave, in two seconds. I recently used a saucepan though, and it was just as easy. The butter should be completely melted with little or no chunks.

                              To let the dough rest, you put it in the fridge. You can either make it into a roll, like the blog says, or I typically put the entire bowl in, and then scoop from it. Just remember to return the dough to the fridge in between batches - it makes a big difference when the dough is cold!

                              Good luck!

                              1. re: JennS

                                The dough must be cold when you make the cookies. If it isn't cold when it goes into the oven, you're cookies will be malformed (they might end up spreading too thinly).

                          2. Oooh, I just made a batch of these and they are excellent. They're good even if there are no chips in them - the ultimate test of a chocolate chip cookie. Thank you for posting this recipe.

                            1. I absolutely LOVE you guys:) Not only did I just get a wonderful recipe for chocolate chip cookies but I discovered a new food forum as well that I didn't know was out there. I feel like I've won the lottery! Thanks peachblossom!!

                              1. Wow! Thanks for this recipe. I just made a batch of these yesterday along with a batch of Cook's Illustrated's "Thick and Chewy Chocolate Chip Cookies" for a party...

                                These (meaning the recipe from this post) came out more thin-and-chewy (I used bittersweet Ghirardelli bars for the chocolate chunks). I stuck in the fridge for an hour before baking, but they still spread out in the oven. CI's were more thick-and-chewy (used Rapunzel's organic semi-sweet choc chips).

                                I plated them side by side for the taste test. Results for the winner were split - both were a hit! It seemed whatever people put in their mouths last was the winner (should have used the same chocolate for both, but just used what I had). Here is a photo of the few we saved to have at the house:


                                (Cookies on the left are this post's recipe, those on the right are CI's).

                                Definitely will make both again!

                                1 Reply
                                1. re: megek

                                  I love the thick and chewy choc. chip cookies from the Best Recipe, although I increase the quantity of chocolate and make my own chips by (very) coarsely chopping a TJ's Pound Plus dark chocolate bar (2c. total, probably). These are absolutely my signature/most successful dessert, to the extent that I bring them to reasonably fancy dinners, etc.

                                2. I've made this recipe a few times recently and I love it. I use a mix of 70% dark and semisweet chocolate. I'm confused by the posts above about melted butter, though -- the linked recipe calls for cold butter. Are you talking about a different recipe, or a different technique?

                                  1 Reply
                                  1. re: Pia

                                    Who has done this recipe recently? Is it difficult creaming cold butter with sugar to a uniform consistency?

                                  2. I just made the dough -- haven't even baked it off yet. No, it was not hard to cream the cold butter with the sugar, I just let the mixer run longer and at a slower speed than I normally would. Came out quite nice actually.

                                    2 Replies
                                    1. re: akk

                                      So, I baked off a dozen, and I hate to say it, but I prefer the recipe below which I usually use from a Williams Sonoma cookie book:

                                      1 1/3 cups flour
                                      1/2 tsp baking powder
                                      1/2 tsp baking soda
                                      1/2 tsp salt
                                      1/2 cup butter, softened
                                      1/2 cup white sugar
                                      1/2 cup light brown sugar
                                      1 large egg
                                      1 tsp vanilla
                                      1 cup chocolate chips

                                      Same directions for sifting, mixing, etc. Also bakes at 350 for about 12 minutes. I also refrigerate dough before baking because I end up with more uniform looking cookies.

                                      1. re: akk

                                        These were excellent. I'd put them above Cooks Illustrated's regular chocolate chip cookies. I won't compare them to the thick and chewy chocolate chip cookies because they're totally different kinds of cookies. I'm looking forward to trying the Williams Sonoma recipe, especially if it's better than this one. Creaming the sugar with the cold butter did take longer with a hand mixer. But, I'd do it for the results. It's just against the CW of having the butter at room temperature.

                                      2. My two recommendations for delicious choc chip cookies:

                                        1 - take them out of the oven as soon as they start to brown and let sit on cookie sheet for 1 minute (no longer) to finish cooking.
                                        2 - add BUTTERSCOTCH chips. The combination of choc and butterscotch is amazing. This is the only way I make choc chip cookies nowadays.

                                        1. I realize this is an old post (though I'm not the first to bring it back to life, with good reason); however, this is a GREAT CCC recipe! I searched here earlier this week and happened upon the "HFS" cookies above.

                                          I used softened butter, chunks and shards of Callebaut, 1/2 cup of pecans, and swapped half the white sugar for turbinado and sprinkled midway with finishing salt. I also scooped instead of creating a dough log. These are keeper cookies and may well be the best I've ever made--crispy outside, then chewy all the rest of the way as promised. See for yourselves!

                                          Thankfully, there are only a few left to tempt me. The rest are far away from me now. :) I appreciate the find and highly recommend adding finishing salt mid-bake.