No one wants to take the time to make a homemade chocolate chip cookies recipe that ends up overdone and dry. Or worse, bland and flavorless. That’s why today, I’m sharing the recipe our family tested and perfected over the last 9 years.
This chocolate chip cookie is soft and chewy on the inside. It’s brimming with warm chocolate morsels. And it boasts a crisp exterior. It really is the best ever chocolate chip cookies recipe.
Yeah, so chocolate chip cookies are probably my biggest weakness…
Correction, soft, chewy, fresh out of the oven chocolate chip cookies are my weakness.
Life’s too short to spend it eating boring run-of-the-mill cookies. And there are plenty of cookies out there that taste more like sawdust than a delicious treat.
But about a decade ago, I came across the Jacques Torres recipe for chocolate chip cookies – and OMG.
These cookies are so good, they’re worth extra minutes at the gym. Even if you end up eating half the batch yourself. (not that I’ve ever done that 👀)
Now, the original recipe made gigantic bakery-style cookies. But no one needs cookies like that very often, so I adapted it to create a nice, small two-bite cookie.
Make them for yourself or to share. Either way, you’re going to love these.
What You’ll Need:
Supplies:
- Stand Mixer with scraper blade and splash guard
- Measuring Spoons
- Measuring cups
- Cookie scoops (I use the smallest from this set)
- Parchment paper
- Baking sheets
Ingredients:
- 1 3/4 cups granulated sugar
- 2 1/4 cups packed light-brown sugar
- 4 large eggs
- 3 cups plus 2 tablespoons pastry flour
- 3 cups bread flour
- 1 tablespoon salt
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 tablespoon pure vanilla extract, and
- 2 pounds high quality chocolate (chips & chunks)
How to Make the BEST EVER Chocolate Chip Cookies
After making these cookies for nearly a decade, there are a few tips and tricks we’ve learned…
Use a combination of Bread Flour and Cake Flour.
I know, it’s easier to use the All Purpose flour we all have in our pantry, but trust me on this one.
Bread flour is one of the secret ingredients that ensure these cookies are chewy every time. Then, mixing in some cake flour makes the cookies more tender, and keeps them from getting too dark.
Don’t skimp on the chocolate
Look, cheap chocolate makes bland cookies.
Mixing semisweet and dark chocolate creates a delicious balance of texture and flavor. And if you mix one pound of chips with one pound of chunks, your cookies will look just as good as they taste.
Use a Stand Mixer
This makes a huge batch of cookies, which can be too much for hand mixers. Seriously, using the smallest scoop in this batch, I often end up with more than 100 cookies. And at about 2-inches in diameter, they’re a nice two-bite size.
Which means this is the perfect recipe to make for parties and holidays. Or if you want to have a constant stash of cookie dough ready in your freezer. (see below)
To make life easier for you, I strongly recommend using a scraper blade and splash guard with your mixer. This way you don’t have to worry about stopping to scrape down the bowl yourself.
Why do you refrigerate the dough?
Okay, so these cookies will still taste incredible if you bake them right away. But the real magic happens when you let everything sit for a while.
I prefer to let them sit for at least a day. It helps the dough spread less. It also makes the cookies chewier, and allows the flavors to blend. And in the end, that makes a tastier cookie.
Tip: Scoop your cookies first and then refrigerate the dough uncovered.
Sounds weird, right?
But, yes, I stand by it. Go ahead and let your dough get a little crusty and stale. It actually helps create gorgeous, cracked cookies. (That said, exercise some judgement. Keep uncovered cookie dough away from potent foods – like chopped onion or garlic. Just sayin’)
(You can read more about why refrigeration helps right here)
Fully baked equals Overbaked
In other words, don’t over bake your cookies! In fact, you should opt to slightly underbake them. The cookies will be ready when they look like they’re set, but not yet brown on the edges.
I typically use the smallest cookie scoop from this set. When refrigerated, that means a baking time of 8-10 minutes. If frozen, bake them for 12-15 minutes.
And speaking of frozen…
Freezer friendly Chocolate Chip Cookies
These chocolate chip cookies are easy to store in the freezer, and even to bake from frozen!
How to freeze the dough: Scoop the dough into balls. Then freeze on a wax or parchment covered baking sheet. When the dough balls are solid, transfer them to a gallon size freezer bag (or two) for up to 3 months.
How to bake from frozen: Preheat your oven to 350˚ Fahrenheit. Place frozen cookie dough balls on a baking sheet lined with parchment paper. Bake for 12-15 minutes, or until cookies are just set, but not too brown around the edges.
How to Make the Best Chocolate Chip Cookies
More Amazing Cookie Recipes:
- Double chocolate cookies
- Chewy coconut macaroons
- Soft and Chewy Almond macaroons
- Death by Chocolate cookies
- Or, see all our cookie recipes
Best Ever Chocolate Chip Cookies
Soft and chewy on the inside, and filled with warm, gooey chocolate morsels, this is the best ever chocolate chip cookies recipe.
Ingredients
- 1 pound unsalted butter
- 1 3/4 cups granulated sugar
- 2 1/4 cups packed light-brown sugar
- 4 large eggs
- 3 cups plus 2 tablespoons pastry flour
- 3 cups bread flour
- 1 tablespoon salt
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 tablespoon pure vanilla extract
- 1 pound milk chocolate chips
- 1 pound dark chocolate chunks
Instructions
- In the bowl of a stand mixer, cream together both sugars and the butter at medium speed until light and fluffy.
- Add the eggs, one at a time, mixing well on medium speed after each addition. Then mix in the vanilla extract.
- Reduce speed to low and slowly add both flours, baking powder, baking soda, and salt.
- Once everything is well blended, it’s time to mix in the chocolate. On low speed, blend in the chocolate chips and chocolate chunks (You may need
- Using a cookie scoop, portion out the cookie dough and refrigerate for 24 hours.
- Preheat your oven to 350 degrees Farenheit. Place the cookie dough scoops 2 inches apart on a cookie sheet.
- Bake at 350 degrees Farenheit for 8-10 minutes, or until just barely golden brown.
- Once baked, allow the cookies to cool on the baking sheet for at least 5 minutes before moving to a rack.
Notes
- Because this recipe yields such a large batch, it's best to make them in a stand mixer. Use a scraper blade attachment so you don't have to stop mixing to scrape the sides down.
- Don't skip refrigerating the dough. 24 hours is best, but if you're strapped for time, 30 minutes in the fridge will work.
- Use a cookie scoop to get evenly sized cookies and to get the most out of a batch.
- To save a bit of time, scoop cookies onto a prepared baking sheet before refrigerating.
- The final yield will depend on the size of your cookies. Using the smallest scoop from this set will typically yield about 100 cookies.
- Don't over bake your cookies. They will be ready to pull out of the oven when they look set, but not necessarily golden around the edges.
- To Freeze: scoop into dough balls and freeze on a cookie sheet. When frozen move to a zip-top freezer bag for up to 3 months.
- To bake from frozen: Place frozen cookie dough balls on a baking sheet lined with parchment paper. Bake for 12-15 minutes, or until cookies are just set, but not too brown around the edges
Nutrition Information:
Yield:
100Serving Size:
1Amount Per Serving: Calories: 135Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 19mgSodium: 109mgCarbohydrates: 17gFiber: 1gSugar: 12gProtein: 2g
__________________________________ The nutrition information provided above is estimated using an automated calculation system. Actual nutrition will vary depending on brand and measurements used in your recipe. To obtain the most accurate representation of the nutrition information for any given recipe, you should calculate the nutritional information using the actual ingredients you used in your recipe.
Monica says
Yes! Truly the best chocolate chip cookies. And I love the tip about storing them in the freezer – so nice to have a few tucked in there for cookie emergencies!
Danielle says
Well I need these in my belly right now. They look fantastic!
Amy says
Um, these look amazing. I have yet to find a chocolate chip cookie recipe that I truly love. So, I will definitely be trying these out in the near future. Thanks so much for sharing!
Leslie says
!I hope you love them as much as we do, Amy!