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Searching for the chocolate chip holy grail!

I love baking and cooking and believe it or not don't have a go-to chocolate chip cookie recipe. I tried one last night that turned out awful - bad, flat cookies that spread horrifically in the oven and got crunchy.

My favorites are the type that stay nice and big and are chewy.

Any suggestions???? I like easy recipes, so while Thomas Keller may have a killer recipe, I'm not about to chop up 3 different kinds of chocolate!


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  1. Have you watched Alton Brown's chocolate chip cookie episode that explains why cookies are chewy, crunchy or puffy?


    1. Try this one:

      For the best results, you do need to let the batter sit for at least a day, but I've been known to bake them up right away (just check the cookies earlier). The key is large cookies - they'll stay chewier in the middle that way, even after a couple of days in a container.

      If you can find chocolate feves, use them, but I've used Ghiradelli chocolate chips in a pinch. You don't get the chocolate/cookie layers, but it's still gooey and good. Oh, you can also get away with just using all all-purpose flour, too.

      1. I've made so many recipes looking for a great cookie. My favorite big and chewy ones are:


        They are time consuming, so if I had less time, I'd use the Best Recipe chocolate chip cookie:


        3 Replies
        1. re: chowser

          I also love the NY Times recipe by Jacques Torres. They are a bit chocolate chip heavy for my taste, so I reduce the amout from the original recipe.

          1. re: chowser

            The second recipe is exactly the one I used and it resulted in the spready bad cookies!!

            1. re: CurlieGlamourGirlie

              Sorry, I should have looked more closely at that recipe. I didn't want to type out the Best Recipe one and it said it was. The BR recipe uses 2 tbsp more flour and that will make a difference in the spread. I refrigerate the dough. And, there is a technique to shaping the cookies (make a large round, break in half, stack the rounded end of one on the flat end of the other, place them stacked on the cookie sheet) that makes crinkly tops. They're not spready at all when I made them.

          2. I love a chocolate chip cookie with oats in the batter.

            1. Am I an un-Chowish philistine if I admit that my favorite is the good-old Tollhouse recipe, with the only modification that I let the dough sit overnight in the fridge? I think those are the best . . . .


              3 Replies
              1. re: gansu girl

                Mine is pretty much the Tollhouse one too. Although I love Ghiardelli chocolate chips, and I think the recipe on their bag is very similar. I didn't know about letting the dough sit overnight in the fridge...will try that next time.

                1. re: sunflwrsdh

                  Allowing cookie batter to rest overnite gives the flour a chance to hydrate and will result in a more consistent product. All cookies that are not based on a meringue will improve when allowed to rest for 8 hours but overnite is preferable.

                2. re: gansu girl

                  I use the Tollhouse recipe and add butterscotch chips and heath or skor crunch. My husband raved about them so much when he was deployed that his friend thought he'd gone over the dge, until they got home and he tried them for himself!

                3. I just make the tollhouse recipe but up the vanilla from 1 to 2 tsps. and make sure you use really good chips. ( I like ghirardelli semisweet or their 60% cacao...) Letting the dough rest to hydrate is key!! Between 24-36 hours is ideal, then freeze the rest to enjoy later. adam

                  1. cooks illustrated has done a lot of work on this

                    2 Replies
                    1. re: marcharry

                      Yes, they have, but unlike many of the other Cook's Illustrated recipes, I dont' think their recipe is all that great . . . . now their pumpkin pie recipe, on the other hand . . . . .


                      1. re: marcharry

                        While, to my taste, CI's Perfect Chocolate Chip Cookie recipe really is perfect. It's here: http://www.americastestkitchentv.com/.... Registration is required, but free, as usual.

                        Yields a cookie that is crunchy on the edges, chewy in the middle, and has about the right amount of chocolate chips to my taste (recommended brand: Ghirardelli 60% bittersweet).

                        Adding chopped roasted and salted macadamia nuts brings it to utter perfection.

                      2. Here's my all-time favorite recipe, if you're up for something a bit different. Another option (and granted, they're not round) is to just bake the Tollhouse cookie dough in a 10x15" jelly roll pan. I'm into chewy/soft cookies, and bar cookies stay nice and soft. Also, really soft butter will make the cookies spread more, so make sure it's not all liquidy. Hope that helps!

                        Chocolate Chip Cookies
                        1/2 cup rolled oats
                        2 1/4 cups all-purpose flour
                        1 1/2 teaspoons baking soda
                        1 teaspoon salt
                        1/4 teaspoon cinnamon
                        1 cup (2 sticks) butter, softened
                        3/4 cup brown sugar, packed
                        3/4 cup granulated sugar
                        1 1/2 teaspoons vanilla
                        2 eggs
                        12 oz. semi-sweet chocolate chips
                        1 1/2 cups chopped walnuts.

                        Preheat oven to 350°.
                        Grind oats in a food processor or blender until fine. Combine the ground oats with the flour, baking soda, salt and cinnamon in a medium bowl.
                        Cream together the butter, sugars, vanilla in a large mixing bowl. Add the eggs and mix until smooth. Stir the dry mixture into the wet mixture and blend well. Add the chocolate chips and nuts to the dough and mix by hand until ingredients are well-incorporated.
                        Using a cookie scoop (for smaller cookies) or an ice cream scoop (for larger ones), scoop out dough onto Silpat lined cookie sheets, leaving plenty of room between cookies. Keep dough chilled until ready to use (this inhibits spreading). Bake for about 10 minutes, or until they are just barely browning on top. Cool on racks, store in an airtight container.

                        1 Reply
                        1. re: Caffeine826

                          Ooh - these sound yummy. I have a 'milk-supply' cookie recipe I devoured when breastfeeding. It was an oatmeal cookie with flaxmeal and brewer's yeast. I'd make big batches of the dough and store it in the fridge - made AWESOME cookies! I may just have to break that one out again!!

                        2. I use the Toll House one, go heavy on the flour, add a little water as needed, refrigerate the dough between batches and make them pretty big. I am also very careful not to overcook them. Love them!

                          I also tend to freeze most of the batch (other than what will be eaten right away). They are AWESOME eaten frozen!