Hi Friends, it’s Friday dance time! I’m so excited for this weekend. There’s a pool party calling my name. I’m half fish, in case you guys didn’t know 😉
I am was constantly on the search for the perfect chocolate chip cookie. It had to be slightly crisp on the edges, soft and chewy in the middle and have and even cookie to chocolate chip ratio. I thought I was close when I made Alton Brown’s, but I was wrong. I have now found it! The perfect chocolate chip cookie does exist, and I’m not the only one giving this recipe that title. I warn you, this cookie will change your life. I made 30 and my hubby consumed approximately 20 of them…in one day. He couldn’t stop eating them. Every time I’d turn around he had one in his mouth saying, you can never make these again!
The one thing that ruins cookies is sub-par chocolate. Do yourself a favor and spend the extra $1 or so and get good quality chocolate chips. My go to is Ghirardelli. If I don’t use Ghirardelli, he knows…and then he lets me know he knows. To avoid all this, just use the good stuff, okay?
Also, remember that vanilla extract I made a few months back. Basically, I’m never using the store-bought stuff again. Make your own, it’s sooooo worth it! I like to think it had something to do with how good these cookies came out 😉
I changed up the recipe slightly and instead of 2 cups of chocolate chips, I used 1 3/4 cup chocolate chips and 1/4 cup mini chocolate chips. This gives you that little chocolate in between the chocolate. In all honesty, it’s just what I had in my pantry and it worked perfectly!
I will never make another chocolate chip cookie recipe again. It takes a lot for me to say it, but it’s the truth.
Go out and buy a copy of Mark Bittman’s How to Cook Everything and make these ASAP!
Start off by creaming together sugar and butter in a stand mixer until light and fluffy.
Add in eggs one at a time, mixing until fully incorporated.
In a medium bowl, whisk together the dry ingredients.
Add them to the wet until the cookie dough comes together.
With a spoon, stir in the chocolate chips. I don’t like to do this in the mixer, I don’t know why, I just prefer to do it by hand. Probably because I’m weird, and summer is right around the corner–>bonus arm workout!
Look at that perfect dough.
Scoop tablespoon-size mounds on a baking sheet. A mini ice cream scoop is the perfect tool for this.
Bake for 10 minutes. Be sure to let cool for 2 minutes before moving them to a cooling rack.
Enjoy the best cookies you’ve ever stuffed your face with 🙂
XO, Sarah
- ½ pound softened butter
- ¾ cup sugar
- ¾ cup brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups flour
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1¾ cup good quality chocolate chips
- ¼ cup good quality mini chocolate chips
- Preheat oven to 375.
- Start off by creaming together sugar and butter in a stand mixer until light and fluffy.
- Add in eggs one at a time, then add vanilla extract, mixing until fully incorporated.
- In a medium bowl, whisk together the dry ingredients. Add the dry to the wet ingredients and mix until the cookie dough comes together.
- With a spoon, stir in the chocolate chips. I don't like to do this in the mixer, I don't know why, I just prefer to do it by hand.
- Scoop tablespoon-size mounds on a baking sheet. A mini ice cream scoop is the perfect tool for this.
- Bake for 10 minutes. Be sure to let cook for 2 minutes before moving them to a cooling rack.
- Enjoy!
I’m bringing these beauties over to my friends at Fiesta Friday co-hosted by Anna @Anna International. Let’s get this party started!
I love everything from cake to kale. Life is all about balance. I like to live, laugh and love to the fullest! Our time is too short not to enjoy ourselves.
It’s hard to resist any chocolate chip cookie, but these really look amazing.
I agree, I can rarely say no, especially to these!
Will have to try this recipe. I always use the Toll House Recipe on the back of the chips. Mark Bittman is awesome!
I used to use the Toll House one too, but I think once you try Mark’s you’ll never go back 😉
I just baked some chocolate chip cookies this morning with sunflower oil (since I was almost out of butter). They turned out pretty well. Yours look amazing though!
What a great swap! Nice to know I can switch out the butter. Thanks for the great tip!
They look wonderful Sarah! 🙂
Thanks so much Arlene!
I’ve refrained from making cookies for no real reason but am going to pin this one. My favorite has been the Cooks Illustrated version with brown butter. I’ll make yours for research!
No more refraining from cookies! Of course, for pure research purposes only 😉
Wow! I am going to have to try these, because your description of what the perfect chocolate chip cookie should be exactly matches my own thoughts on the matter! And as for Ghirardelli chocolate, well, I’m sold!
Now I just need to find an excuse to bake these when there will be a lot of people around to consume them, otherwise I see them disappearing into my boyfriend in a very similar manner! 🙂 Except mine probably won’t care how many he’s eating! Lol!
Thanks for bringing these to Fiesta Friday!
Thanks so much! No excuse needed to make a delicious batch of cookies 😉
As Julie said above, I’m definitely fond of the Cook’s Illustrated recipe. But How to Cook Everything was the first cookbook I ever had and cooked/baked from…and this was the first chocolate chip cookie recipe I ever made 🙂 I love how your cookies came out; they spread into the perfect, slightly mounded shape.
What an awesome story! Thank you so much 🙂
Love a good chocolate chip cookie. I like your use of the small and mini chips and I prefer to use Ghiradell as well. One thing I had fun doing with them was placing each cookie inside a muffin well and baking them that way. they were a little fat and exactly the same size 🙂
What a great idea! I’ll have to give that a try 🙂
These look so pretty and perfect! I do have that cookbook, so I would love to give these a try 😉
Thank you! You must give them a try!
These do look fantastic! I’m always trying one or the other best choc chip cookie recipe, but although I used to have the cookbook (I gave it to my daughter) I have never actually tried this recipe. Now I’m motivated! Thanks for sharing these!
Thank you! Definitely give it a try 🙂
Oh, these look so good – the cookie monster in me just came out. 😀
Haha! Feed him these 😀
Even the FREAK inside of me reacted to those awesome cookies. I MUST give them a shot! 🙂
Haha! You HAVE to try them! Let me know how you like them 🙂
I am compelled to make every chocolate chip cookie recipe that claims to be the best… Alton Brown vs. Mark Bittman sounds like a tough race! I made Tate’s Bake Shop chocolate chip cookies recently- they are my “best”- currently anyway! I’ll have to get back to you on this one! 🙂
Made them… LOVED them! Just posted with a link to your post too. Thanks! 🙂
https://thebrookcook.wordpress.com/2015/06/05/mark-bittmans-chocolate-chip-cookies/
So happy you loved them!!!
Can never say no to chocolate chip cookies! We thank you for finding and sharing the best recipe for them! 🙂
Me either! Thank you 🙂
I made these and they were PERFECT, somewhat thin, perfectly crispy bottoms and edges, no raw doughy chew, not cakey, but gooey and cooked inside perfectly. the size was also perfect as well! Thank you for sharing.
So glad you liked them 🙂
Hi Sarah,
I wanted to let you know that I’ve been making your recipe since 2016 and these really are the best chocolate chip cookies ever. But I’m on a quest to reduce the sugar in my diet since these days and I’m wondering, have you ever experimented with the sugar ratios of this recipe? Or can you make some recommendations on how to cut down the total 1.5 cups sugar without throwing the whole recipe off?
Hi Roya! That makes me so happy 😊 I have not experimented with cutting down the sugar in the recipe. I let it be my little treat, all 1 1/2 cups of sugar! If you do experiment, please let me know how it turns out.