this recipe is chewy in the center with crisp edges, just the right amount of chocolate chips and oh-so-delicious.
You know how every family has a go-to chocolate chip cookie recipe? Like the one that you make so much that you memorize it and can make it in your sleep? Growing up our’s was one from a Woman’s Day cookbook my mom had. It was the recipe we always requested and the one she always made.
When I married Chad (ok, even before we got married!), we started our own chocolate chip cookie tradition and it has been our go-to ever since. I memorized it years ago, will always make it when we just want a dessert on-hand or need to bring something to a party and is definitely going to be the one I make over and over for Owen (and any siblings he might one day have!).
I follow this recipe pretty much to the T except for the amount of chocolate chips. I’ve done variations on the flour I’ve used – 100% white whole wheat, 50% white whole wheat and 50% all-purpose flour, 100% whole wheat pastry flour, you name it, I’ve used it. But the very best is just classic all-purpose flour.
One of the things I love the most about these is that they freeze well. Chad thinks I’m insane, but I will take a frozen chocolate chip cookie any day over a warm one. Don’t get me wrong, I LOVE a warm chocolate chip cookie, but for some reason there’s just something so satisfying to me about a frozen one.
I’ll make a batch of these and will keep a few out on the counter (they go long before they go bad!) and then freeze the rest. I’ll eat them right from the freezer, Chad insists on heating his. But either way, they’re absolutely delicious.
The recipe I use is from my beloved Cook’s Illustrated cookbook, with just a few tweaks. The original recipe is absolutely perfect as well, we’ve just made it so many times with so many different variations that we’ve narrowed down the way we like it best!
If you want the exact recipe as written in the book, you can get that here (or buy their cookbook – it’s my absolute favorite and I have yet to make a recipe out of it that I didn’t love!)
cook’s illustrated ultimate chocolate chip cookie (aka -my favorite chocolate chip cookie!)
- Prep Time: 10
- Cook Time: 14
- Total Time: 24 minutes
- Yield: 16 large cookies 1x
- Category: dessert
Description
this recipe is chewy in the center with crisp edges, just the right amount of chocolate chips and oh-so-delicious.
Ingredients
- 1 3/4 unbleached all purpose flour
- 1/2 teaspoon baking soda
- 14 tablespoons unsalted butter
- 1/4 cup granulated sugar
- 1 cup packed dark brown sugar
- 3/4 teaspoon salt
- 2 teaspoon vanilla extract
- 1 large egg
- 1 large egg yolk
- 1 cup semisweet chocolate chips
- Optional add-ins: 2/3 cup chopped pecans or walnuts, toasted
Instructions
- Adjust oven rack to middle position and heat oven to 375 degrees F.
- Line 2 large baking sheets with parchment paper or silpat. Whisk flour and baking soda together in medium bowl; set aside.
- Heat 10 tablespoons butter in 10-inch skillet over medium-high heat until melted (about 1-2 minutes).
- Once melted, continue to cook while continuously swirling the pan until the butter is a dark brown color and has a nutty aroma (about 1-3 minutes).
- Once it’s reached this point, pour butter immediately into a stand mixer (or mixing bowl) and add remaining 4 tablespoons butter beating until all the butter is melted and combined.
- To this mixture add sugar, salt, vanilla egg and egg yolk beating until smooth with no lumps.
- Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth and shiny.
- Gently fold in flour mixture until just combined.
- Stir in chocolate chips and nuts if using then stir once more to ensure no flour pockets remain.
- Using a cookie scoop, combine 2 scoops (about 3 tablespoons of dough) and roll into a ball placing on the prepared baking sheet 2 inches apart.
- Bake cookies 1 tray at a time for 5 minutes, rotate tray and cook for another 5-7 minutes (until edges are lightly browned but center is soft).
- Cool on a wire cooling rack until they are firm enough to pick up (about 5-10 minutes) then repeat the above step with second tray of cookies.
Notes
Cookies freeze well for 1-2 months in an airtight container.
I’ve been making this recipe for 10 years now, it’s my favorite by far. Pro tip: Freeze the cookie balls and whenever you want a cookie bake them directly from frozen. They actually cook way better from frozen, and life can never be that bad when you’re always 14 minutes away from freshly baked cookies.
Oooh I love this tip!! Definitely going to put it to use – thank you!!
Hi! we made this recipe and had a bit of an accident with measurements sadly. We used the doubled recipe for a double batch but the text of the recipe still uses the butter measurements for a single batch, which we followed (oops!).
The cookies still taste surprisingly well for having half butter, but looking forward to make them right soon!
★★★★
Oh no! There must be a glitch in the recipe app – so sorry about that 🙁 Glad they still tasted great though! I’ll look to see what the issue is with the doubling and why the butter didn’t take, thanks for the heads up!
Great recipe but really needs to clarify the step that says to combine sugar to say combine sugar, brown sugar, etc.
Thanks for the note! Since it’s not my original recipe I don’t want to change it, but it’s good to have your comment here for others to read to help clarify 🙂