Perfect Chocolate Chip Cookies

Update 1/11: Well, after nearly three years of having this chocolate chip cookie recipe in my arsenal, I’m happy to report that it is the only chocolate chip cookie recipe I make. {Now, chocolate chip oatmeal cookies are another conversation for another time since I can’t stop playing around with those variations.} This chocolate chip cookie recipe is pure perfection. The cookies are buttery without being greasy and bake up thick and soft. Whenever I bake these and I open the oven to take out a tray of cookies, I surprise myself every time with how flawless they look. I seriously can’t help standing back and admiring my work. Did I really just make such a perfect looking cookie? Oh, yes I did. And you can, too!

Over the years, I’ve updated and changed the way I’ve made these cookies…just slightly. I bake them at a slightly higher temperature for a shorter amount of time, never use unsalted butter (sorry, food purists!), and I don’t mess around with the original fussy dough-forming instructions. As always, the brilliance behind these cookies is the melted butter – love not having to remember to soften butter.

Consider this the only chocolate chip cookie recipe you’ll ever need!

Perfect Chocolate Chip Cookies

Perfect Chocolate Chip Cookies

Yield: Makes 2-3 dozen cookies

Perfect Chocolate Chip Cookies

I've had great success baking these cookies at 325 degrees for 13-ish minutes or 350 degrees for about 11 minutes (each oven will vary in time). Basically, do what you have the time and patience for. I usually stick with 350 because it is easier to remember and two minutes faster. Time is money, right??

Ingredients

  • 2 1/8 cups all-purpose flour (about 10 1/2 ounces)
  • 1/2 teaspoon table salt
  • 1/2 teaspoon baking soda
  • 12 tablespoons (1 1/2 sticks) butter, melted and cooled slightly
  • 1 cup packed light brown sugar (7 ounces)
  • 1/2 cup granulated sugar (3 1/2 ounces)
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoons vanilla
  • 2 cups (12 ounces) semisweet or milk chocolate chips

Directions

  1. Preheat oven to 350 degrees. Make sure an oven rack is in the center of the oven.
  2. In a medium bowl, combine the flour, salt, and baking soda. Set aside.
  3. Either by hand or with an electric mixer, cream the butter and sugars together until well mixed. Add the egg, yolk, and vanilla. Mix well until the batter has lightened slightly in color, about 2 minutes. Add the dry ingredients and chocolate chips at the same time. Mix until all the dry ingredients are incorporated.
  4. Form dough into tablespoonful-sized balls and place on parchment or silpat-lined cookie sheets. Frozen cookie dough can be stored for up to 2 months in the freezer.
  5. Bake the cookies for 10-12 minutes until the edges are set and just lightly browned (keeping in mind that ovens can vary in temperature so use your best judgment). Don't overbake or else the cookies will be tough and hard. If baking frozen cookie dough, add 1 to 2 minutes onto the baking time. Store the baked cookies in an airtight container (or baked cookies can be frozen in an airtight container for up to 2 months).
http://www.melskitchencafe.com/thick-and-chewy-chocolate-chip-cookies/

Recipe Source: adapted from Cook’s Illustrated

246 Responses to Chocolate Chip Cookies {The Best Recipe!}

  1. Ruby says:

    Hi Mel,

    Your recipe calls for 1 large egg + 1 large yolk, now i only can get my hands on medium-sized eggs… So how many medium sized eggs should i use for this recipe?

    Btw, i’m new to your blog and honestly i’m so happy i’ve found you!

    • Mel says:

      Hi Ruby – glad you found your way here! You know, I’m not certain on the medium eggs issue. Have you tried googling to see the difference in mass between a large egg and a medium egg? I have no idea really but maybe start with three medium eggs and two yolks? Just a suggestion – good luck!

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