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How to Make the Best Chocolate Chip Cookies!

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even more cookies https://encrypted-tbn3.gstatic.com/images?q=tbn:ANd9GcSSD6zX_tmvPGFtCScFWCLUkY95Fd2wHJTz8Uh876SKhHYfclNF6A

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more cookies https://encrypted-tbn3.gstatic.com/images?q=tbn:ANd9GcSSD6zX_tmvPGFtCScFWCLUkY95Fd2wHJTz8Uh876SKhHYfclNF6A

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I'm super duper excited to share with you my version of the Ultimate Chocolate Chip Cookies complete with a video to show you exactly how they're made. This is a perfect recipe to learn some of the basics of the science of baking, because with cookies it's so easy to see how different tweaks impact the final result!
This recipe was originally published October 2013 and recently updated with more baking tips and new photos.
If you're anything like the hundreds of people who have taste tested and tried this recipe, you're going to love it! (Just read some of the comments below!)
Be sure to check out my Ultimate Guide to Chocolate Chip Cookies before you make these!
You may be asking yourself, what makes this recipe the "ultimate?" Well, let me tell you. I'll start with flavor because these cookies have HUGE butterscotch flavor and that is exactly what I adore in a chocolate chip cookie. Beyond the flavor is the texture, which is nothing short of incredible.

These cookies have my version of the ultimate texture combination: thick, super chewy, soft and a little gooey in the middle, crisp and slightly crunchy at the edges, with ooey chocolate chips throughout. Does anything get better than that? I don't think so. I would want these cookies to be a part of my last meal on earth, that's how much I love them!

Chocolate Chip Cookie Tips & Tricks

Do you remember my Ultimate Guide to Chocolate Chip Cookies Part 1 and Part 2? That is where I discovered ALL the secrets to making my version of the best chocolate chip cookie.

This recipe utilizes half bread flour which lends chewiness to the cookies. It also uses a bunch of brown sugar which lends that butterscotch flavor and thick and soft texture. The extra egg yolk in this recipe also helps keep these cookies soft yet chewy and adds richness in flavor. You can think of the 24 - 72 hour chilling period as a "marinating" period. The flavors intensify and the texture will become thicker and chewier. It's pretty amazing.
Do I really need to use bread flour?
You don't absolutely HAVE to use bread flour, but it adds a ton of chewy texture to these cookies that's worth the extra trip to the store. If you can't get bread flour, then use all AP flour.
Do I really need to chill the dough?
The last key element is the 24 to 72 hour chilling period which is a huge pain in the butt, I know, but it is so completely worth it. The flavor and texture only improves as the dough chills, promise! If you're absolutely strapped for time, you can bake off some cookies as soon as the dough is done. But I'd definitely encourage you to try chilling and see all the wonders it works on your dough 🙂

Once the dough has chilled, allow it to sit at room temperature just long enough so that you can scoop it. The colder the dough, the thicker the cookies!

Step by Step Video

If you want to watch me demonstrate how to make this cookie dough LIVE, with all of my scientific explanations, tips, and tricks, check out this live Facebook video I did a while back!

by Tessa

If you make this recipe, be sure to snap a picture and share it on Instagram with #handletheheat so we can all see!

About Tessa...

Tessa is a professionally trained chef, cookbook author, and cookie queen. She loves to write about all things sweet, carb-y, and homemade. She's on a mission to make the world a more unapologetically DELICIOUS place. Tessa lives in Phoenix, Arizona.

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Ultimate Chocolate Chip Cookies - Handle the Heat

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I'm super duper excited to share with you my version of the Ultimate Chocolate Chip Cookies complete with a video to show you exactly how they're made. This is a perfect recipe to learn some of the basics of the science of baking, because with cookies it's so easy to see how different tweaks impact the final result!

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cookies  https://encrypted-tbn3.gstatic.com/images?q=tbn:ANd9GcSSD6zX_tmvPGFtCScFWCLUkY95Fd2wHJTz8Uh876SKhHYfclNF6A

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1. Ingredients. 3/4 cup granulated sugar. ...

2. Equipment. Large bowl. ...

3. Preheat the oven to 375°. ...

4. Mix together the two sugars. ...

5. Mix the softened butter into the sugar in globs. ...

6. Mix in the eggs one at a time. ...

7. Measure and mix in the vanilla, salt, and baking soda. ...

8. Add the flour all at once.

google

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1. 1/2 cup (1 stick) unsalted butter.

2. 3/4 cup packed dark brown sugar.

3. 3/4 cup sugar.

4. 2 large eggs.

5. 1 teaspoon pure vanilla extract.

6. 1 (12-ounce) bag semisweet chocolate chips, or chunks.

7. 2 1/4 cups all-purpose flour.

8. 3/4 teaspoon baking soda.

google

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1.  Heat oven to 350ºF. Mix butter, sugars, vanilla and eggs in large bowl using spoon. Stir in flour, baking soda and salt. ...

2. 2 Drop dough by rounded measuring tablespoonfuls about 2 inches apart onto ungreased cookie sheet.

3. 3 Bake 12 to 15 minutes or until light brown. Cool slightly.

google

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chocolate chip cookies were made in Wakefield, Massachusetts in 1938.

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chocolate chip cookie