It’s something everyone either thinks they have or desperately wants – the best chocolate chip cookie recipe. I’ve been tinkering with mine for years, and I think I’ve finally got it; it’s a variation on a variation on Nestle Toll House’s chocolate chip cookie recipe, so far removed enough to be its own thing, but still pretty close to a well-loved classic.
Listen, great chocolate chip cookies are totally subjective, everybody knows that. Some people like them hard, some people like soft; some like them sweeter, some like them more buttery; some people like big chunks of chocolate, others like the chips to be tiny and more evenly spread. So, full disclosure, you might not find these to be the best chocolate chip cookies you’ve ever tasted.
BUT, if you like your chocolate chip cookies soft in the middle and crunchy on the outside, with nice melty chocolate and a more molasses-y flavor than you normally get, then you are going to LOVE these.
If you want to, check out the Nestle Toll House recipe here and compare them. Maybe once you’ve tried them both, you can fiddle around and try to make your OWN “best chocolate chip cookie” recipe. Half the fun is in the experimenting: I’ll be sure to explain the changes I make to help you understand exactly what they do.
(Want more food tips? Check out last week’s post on Thanksgiving Hacks – thank me on November 29!)
Without further ado, here is – MAYBE – the BEST chocolate chip cookie recipe there is.
- 2 3/4 cups all-purpose flour (more flour makes them fluffier!)
- 1 teaspoon baking soda
- 1 1/8 teaspoon salt (I like the extra hint of saltiness)
- 2 sticks of butter, softened (REALLY soft, like, leave them out all day soft; it makes the batter WAY easier to mix.)
- 3/4 cup sugar
- 3/4 cup firmly packed DARK brown sugar (this is the biggest difference – that extra molasses really makes the flavor rich and complex.)
- 2 teaspoons vanilla extract (extra vanilla makes all the other flavors pop more!)
- 2 large eggs
- 1 cup semi-sweet chocolate chips, and
- 1 cup semi-sweet chocolate chunks (I know this is a pain, and you CAN just pick one, but I love the variety that comes from mixing the bigger chunks with the little chips. Or, ALTERNATIVELY, if you’re really in a fall mood, try substituting THESE pumpkin spice chips for one or both cups of chocolate chips – but be careful, they’re addictive!)
Heat oven to 375°F.
- Combine flour, baking soda, and salt in small bowl. Give the bowl a quick shake to make sure it’s all incorporated then set aside.
- Combine butter, sugar, brown sugar, and vanilla in a large bowl. Beat, until creamy. If you’re using a stand mixer, make sure it’s on its lowest setting. Add eggs one at a time, beating well after each addition. Gradually add flour mixture, one cup at a time, thoroughly incorporating after each addition. Stir in chocolate chips and chunks. Then taste the dough (if you dare – salmonella be darned, it’s just too good)!
- Drop dough in rounded spoonfuls about the size of a golf ball onto ungreased cookie sheets in groups of 12. Bake 10-13 minutes, or until golden brown. Remove immediately to cooling rack, then let them cool for at least ten minutes before digging in. (Seriously, I know it’s tempting, but I’ve burned my mouth enough times.)
I hope you enjoy the cookies! If you try them, be sure to let me know what you think!