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Ultimate Chocolate Chip Cookies

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These cookies are crispy at the edges, chewy in the center, and loaded with 2 kinds of chocolate. Feel free to add 2 cups chopped walnuts or pecans to the dough.

  • Prep:
  • Total Time:
  • Yield: Makes 24

Source: Everyday Food, October 2009

Ingredients

  • 3 1/2 cups all-purpose flour (spooned and leveled)
  • 1 1/4 teaspoons baking soda
  • 1 1/4 teaspoons baking powder
  • 2 teaspoons coarse salt
  • 1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
  • 1 1/2 cups packed light-brown sugar
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 1/2 teaspoons pure vanilla extract
  • 1 1/4 cups milk chocolate chips
  • 8 ounces semisweet chocolate, chopped

Directions

  1. In a bowl, whisk together flour, baking soda, baking powder, and salt.

  2. In a large bowl, using an electric mixer, beat butter and sugars on medium-high until light and fluffy, 6 minutes. Reduce speed to medium-low and beat in eggs, one at a time. Beat in vanilla. Mix in flour mixture just until incorporated; fold in chocolate chips and chunks.

  3. Using a 1/4-cup ice-cream scoop or a large spoon, drop dough onto a parchment-lined baking sheet (you should have 24) and refrigerate 1 hour. Preheat oven to 350 degrees, with racks in upper and lower thirds. Arrange 6 unbaked cookies, 3 inches apart, on each of two parchment-lined baking sheets. Bake until edges are light golden brown, 17 to 18 minutes, rotating sheets halfway through. Transfer cookies to a wire rack and let cool. Bake remaining dough using new parchment.

Reviews Add a comment

  • Snyx
    3 MAY, 2017
    I just made these. The texture is great (not chewy, but light and soft inside) and even though I like a little bit of salt with my sweet, next time I would cut it by half. Also, I had to increase the bake time by about 12 minutes. I used my ice cream scoop, which made for large cookies (closer to 30 than 24). A little too much dough per cookie. I'd recommend making more, smaller sized cookies. I used a w[filtered] 12 oz bag of semi-sweet chocolate chips, but I almost feel that it was a little too much for these cookies. All-in-all the texture was nice, but they were just too large, and too salty and too sweet.
    Reply
  • Ace Invisible
    23 MAY, 2013
    This recipe works well. I made some alterations on it though. I used all semi-sweet chips. Never liked milk chocolate chips in chocolate chip cookies as it makes them a little too sweet. Cut out the half stick of butter (two is more than enough) and, like another reviewer, subbed the half cup of flour with cocoa powder. The most important step to making chocolate chip cookies is letting them chill. I let mine for about six hours. One hour's fine, but longer means they spread less.
    Reply
  • Harry
    1 MAR, 2013
    I started with NY Times' recipe but now do this great recipe and refrigerate the batter for at least 24 hours per the Times' recipe. But all these recipes call for too much chocolate for my taste. All that chocolate overpowers the dough. Believe it or not, one cup of semisweet chips and one cup of chopped nuts does the trick. Still very chocolately. These get raves.
    Reply
  • ChristyC71
    2 JAN, 2013
    I have baked these cookies so many times I have lost count... have to be the most delicious cookies I have ever tasted! I follow the recipe almost exactly, but I sub one bag 60% dark chocolate chips for total chocolate called for. There is just something about the salty and sweet in this cookie that just makes it heaven in your mouth. I changed up the cooking time to 325* for 25-26 minutes and the texture is sublime! I will make these cookies forever since nothing else even comes close!
    Reply
  • pkmcd
    11 JUL, 2012
    These are my 'go to' chocolate chip cookies. I love the salty/sweet combination created by the coarse salt. I use a small cookie scoop and get four dozen cookies. I did have to decrease the baking time to 13-14 minutes. Everyone loves these!
    Reply
  • Marinesmeini
    9 JUL, 2012
    Awesome !! I just cut out the salt amount. Place the bowl with all dough before placing it on the cookie pan. Used mi hands to place small balls of dough on cookie pan. Worked great. Absolutely great !
    Reply
  • Marinesmeini
    9 JUL, 2012
    Awesome !! I just cut out the salt amount. Place the bowl with all dough before placing it on the cookie pan. Used mi hands to place small balls of dough on cookie pan. Worked great. Absolutely great !
    Reply
  • RosemaryRegina
    10 JAN, 2012
    I agree with Bhanak completely...ABSOLUTELY DIVINE, after following the recipe exactly. Have no idea what Koo's problem could have been. I'm still baking and will have about 7 dozen when finished, using a small scoop. The cookies are plenty big enough. Will probably make half the recipe next time. Chilling the unbaked cookies keeps them from spreading out too much. Oh, and I added some chopped toasted pecans. Wonderful! They ARE the ultimate chocolate chip cookie.
    Reply
  • ibelievenyou
    27 DEC, 2011
    These were great - just a little variation ... cut down on the amount of sale and refrigerate the dough BEFORE putting them on the cookie sheet, using a smaller scoop. The cookies do NOT spread out as in the picture - they stay more or less in a ball shape. Absolutely delicious!
    Reply
  • Koo
    18 DEC, 2011
    What a waste of ingredients. Don't bother with theses. The result was a pile of mess that couldn't be saved.
    Reply