PERFECT Chocolate Chip Cookies!

104 Comments
posted on September 23, 2010 by  |  posted under Desserts, Recipes

Make The Perfect Chocolate Chip Cookie every time

Okay, everyone… I’ve been schooled. I’ve learned a lesson in the how-to of the chocolately, ooey, gooey, deliciousness of making the perfect, and I mean PERFECT chocolate chip cookie. I used to own a cookie business, which worked out so well considering I ate most of the inventory, and over the years I have made it my mission to find the best chocolate chip cookie evah! You know the kind, the chewy, melt-in-your-mouth, sweet, but not too sweet, dunkable, munchable cookie.

With the help of several cookie geniuses and a little blackmail here and there (ha ha) I think I’ve done it. And now… I’m going to share it with a few (thousand) of my closest friends.

Here is the recipe, but don’t go getting all excited and jumping into making them! Aren’t you just too curious to learn my tips and tricks that MAKE the recipe the BEST out there? I thought so. So, sit back down and read this all the way through FIRST. Then, when you are through wiping the drool from your chins, gather your supplies and get to making your OWN batch!

Here are the magic players:

2 Cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
3/4 cup butter, melted (yes, I said MELTED)
1 Cup brown sugar
1/2 cup white sugar (granulated)
1 Tbsp Vanilla
1 egg
1 egg yolk
1 1/2 Cups Milk chocolate chips

Ready, Freddy? Let’s go!

1. First, gather all of your bad boys together into one place.  This is partly for convenience, and partly to be sure you HAVE everything in the house that you need BEFORE you start making the dough!

2. Slap that butter into a microwave-safe bowl and start melting it. Okay, this went against everything I thought I knew about cookie-making. Melt the butter? Wha?!? Yes, melt that baby, melt it good!

3.  While that butter is melting (it’s okay, breathe, it will work out) you can start to combine your dry ingredients into another bowl. Tip: When measuring flour, take a large, heaping cup full, then  use a ruler or other straight edge to carefully skim off the top. Do NOT do the “tap tap tap down” thing as you’ll compact the flour instead of getting 1 cup of light fluffy goodness. Add to the flour the baking soda and salt. Whisk it together to combine.

4. Your butter should now be melted, so take it out of the microwave and be prepared to mix in the sugars. Tip: when measuring your brown sugar, you want to cram as much into that cup measurement as possible! Pretty much exactly the opposite as you did with the flour. Pack it in, baby, pack, pack, pack! Add the brown sugar and white sugar to the melted butter and beat until smooth.

5. Then add the egg, egg yolk, and vanilla. Tip: When baking, it’s actually BETTER to use the artificial vanilla. When the real stuff get’s super heated (like, oh, 350 degrees or so) it actually loses some of it’s flavor! So feel free to be cheap here. It’s like my mantra, any way.

6. Oooh, baby, baby. Ahem.. sorry about that. I got lost in the cookie dough madness for a second. Okay, now we’re going to add the chocolate chips. PAY ATTENTION! You only want to add about HALF of the chocolate chips now. Don’t be tempted to add all of them… trust me. Put aside 1/3 – 1/2 of the chocolate chips in a small bowl and mix the rest in with the dough. You’ll thank me in a minute… Tip: Milk chocolate chips taste the BEST, but if you find the cookies a little on the sweet side, substitute half of the chips with semi-sweet.

7. Don’t get all excited now that  your incredibly delicious dough is ready and waiting. Here is the rub: you need to stick that bowl of doughy goodness in your fridge for about an hour. If you bake it right now, you’ll end up with thin, frisbee-sized cookies that are not very appetizing (although, let’s be honest… anything involving chocolate is appetizing). So, stick that dough in the fridge, and walk away. Walk away before you are tempted above that which you can withstand. Oh, alright, have a little taste and THEN walk away. If you know what’s good for you, you’ll walk away now. Don’t worry, I’ll watch it for you. It’s not going anywhere. Come back in an hour.

8. Hey, you’re back! Wait… is that cookie dough on your cheek? Huh. Anyway, nab that bowl of chocolate chips that you put to the side, get out your baking sheets, and let’s start rolling! Tip: use a scoop to measure out balls which are uniform in size. This will prevent some from over-baking while others are undercooked. Okay, roll some dough to form a ball, then (ooh, you’ll love this) dip the top of the ball into the bowl of reserved chocolate chips. Then place a couple of inches apart on your baking sheet. This is what will give your cookies that “perfect” look. Stick them in a pre-heated 350 degree oven and bake for about 13 minutes. You want to remove them when the tops are just the tiniest bit shiny.

Voila! Everyone ooh and ahh with me for a moment.  These are melt-in-your-mouth good. I warn you, they will go fast. Sooo fast.

I hope you’ll try this out and enjoy the chocolatey goodness along with me!

PERFECT Chocolate Chip Cookies!

PERFECT Chocolate Chip Cookies!

Ingredients

  • 2 Cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup butter, melted (yes, I said MELTED)
  • 1 Cup brown sugar
  • 1/2 cup white sugar (granulated)
  • 1 Tbsp Vanilla
  • 1 egg
  • 1 egg yolk
  • 1 1/2 Cups Milk chocolate chips

Instructions

  1. First, gather all of your bad boys together into one place. This is partly for convenience, and partly to be sure you HAVE everything in the house that you need BEFORE you start making the dough!
  2. Slap that butter into a microwave-safe bowl and start melting it. Okay, this went against everything I thought I knew about cookie-making. Melt the butter? Wha?!? Yes, melt that baby, melt it good!
  3. While that butter is melting (it’s okay, breathe, it will work out) you can start to combine your dry ingredients into another bowl. Tip: When measuring flour, take a large, heaping cup full, then use a ruler or other straight edge to carefully skim off the top. Do NOT do the “tap tap tap down” thing as you’ll compact the flour instead of getting 1 cup of light fluffy goodness. Add to the flour the baking soda and salt. Whisk it together to combine.
  4. Your butter should now be melted, so take it out of the microwave and be prepared to mix in the sugars. Tip: when measuring your brown sugar, you want to cram as much into that cup measurement as possible! Pretty much exactly the opposite as you did with the flour. Pack it in, baby, pack, pack, pack! Add the brown sugar and white sugar to the melted butter and beat until smooth.
  5. Then add the egg, egg yolk, and vanilla. Tip: When baking, it’s actually BETTER to use the artificial vanilla. When the real stuff get’s super heated (like, oh, 350 degrees or so) it actually loses some of it’s flavor! So feel free to be cheap here. It’s like my mantra, any way.
  6. Okay, now we’re going to add the chocolate chips. PAY ATTENTION! You only want to add about HALF of the chocolate chips now. Don’t be tempted to add all of them… trust me. Put aside 1/3 – 1/2 of the chocolate chips in a small bowl and mix the rest in with the dough. You’ll thank me in a minute… Tip: Milk chocolate chips taste the BEST, but if you find the cookies a little on the sweet side, substitute half of the chips with semi-sweet.
  7. Don’t get all excited now that your incredibly delicious dough is ready and waiting. Here is the rub: you need to stick that bowl of doughy goodness in your fridge for about an hour. If you bake it right now, you’ll end up with thin, frisbee-sized cookies that are not very appetizing (although, let’s be honest… anything involving chocolate is appetizing). So, stick that dough in the fridge, and walk away. Walk away before you are tempted above that which you can withstand. Oh, alright, have a little taste and THEN walk away. If you know what’s good for you, you’ll walk away now. Don’t worry, I’ll watch it for you. It’s not going anywhere. Come back in an hour.
  8. Hey, you’re back! Wait… is that cookie dough on your cheek? Huh. Anyway, nab that bowl of chocolate chips that you put to the side, get out your baking sheets, and let’s start rolling! Tip: use a scoop to measure out balls which are uniform in size. This will prevent some from over-baking while others are undercooked. Okay, roll some dough to form a ball, then (ooh, you’ll love this) dip the top of the ball into the bowl of reserved chocolate chips. Then place a couple of inches apart on your baking sheet. This is what will give your cookies that “perfect” look. Stick them in a pre-heated 350 degree oven and bake for about 13 minutes. You want to remove them when the tops are just the tiniest bit shiny.
  9. Voila! Everyone ooh and ahh with me for a moment. These are melt-in-your-mouth good. I warn you, they will go fast. Sooo fast.
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Perfect Chocolate Chip Cookies every time

104 Comments
COMMENTS
  1. September 23rd, 2010 at 6:46 am
    Weedwacker says:
    Thanks for the recipe! I've been on a search for the perfect chocolate chip cookie, and can't wait to try these. I have also found that a convection oven makes a BIG difference with cookies...it simply bakes them to perfection: tender on the outside, and a perfectly cooked soft inside.
    .-= Weedwacker´s last blog ..Smells =-.
  2. September 23rd, 2010 at 6:54 am
    Lynn from For Love or Funny says:
    I'm drooling!!!
    .-= Lynn from For Love or Funny´s last blog ..How I became a romance writer =-.
  3. September 23rd, 2010 at 7:26 am
    Meredith says:
    Is there a change for cooking them at high altitude?
  4. September 23rd, 2010 at 7:26 am
    Julie L says:
    Cookie's look incredible! I think I missed something though... when do you mix in the dry ingrediants? After you cream the sugar and the butter together? Or after you mix in the egg mixture? Just want to make sure mine come out PERFECT too! Thanks!
    • October 16th, 2010 at 2:56 pm
      JoEllen Beckman says:
      I also missed when do you add the dry ingredients. These sound too delicious to wait.
  5. September 23rd, 2010 at 7:31 am
    Alison says:
    Oh these look good. Can you just send me some:) I like the dipping of chocolate chips...lots of them!
  6. September 23rd, 2010 at 7:37 am
    Bobbi says:
    Hi Julie! Check out step three for the dry ingredients. You sift them together before adding to the butter mixture. I hope yours turn out PERRFECT!
    .-= Bobbi´s last blog ..PERFECT Chocolate Chip Cookies! =-.
  7. September 23rd, 2010 at 9:47 am
    Laurie says:
    OK .....mine are in the fridge! I can't wait!
  8. September 23rd, 2010 at 9:53 am
    Terri says:
    Seriously, YUM! So wrong to include actual pics of the finished product! ;)
    .-= Terri´s last blog ..Things To Try Thursday- Halloween Paper Tree =-.
  9. September 23rd, 2010 at 9:53 am
    Bean Bag Bazaar says:
    OMG! These cookies look absolutely fantastic. I'm off to give them a try now and I'll let you know how I get on. Thanks!
  10. September 23rd, 2010 at 10:30 am
    Jenny @ Hank + Hunt says:
    Yum yum yum yum. Gotta make these! Thank you for sharing!
  11. September 23rd, 2010 at 11:10 am
    Jessica says:
    Mmm! Thanks for sharing this. I can't wait to try them!
  12. September 23rd, 2010 at 11:15 am
    Meagan says:
    This is almost exactly the same as my recipe (melted butter and everything!) I love this recipe. It does make the best cookies ever. My husband and friends will tell you that. And I actually love that you melt the butter because then you don't have to worry about the butter being softened up to the right consistency. Thanks for the tips!
  13. September 23rd, 2010 at 11:34 am
    Shanna C says:
    Boy, howdy! I can't wait to try out your recipe!!! Thanks for sharing your secret with us...
  14. September 23rd, 2010 at 12:06 pm
    Jeanette Kirkham says:
    from the mouth of my 2 yr old......I have that cookie mommy! (she happened past as I was reading the post.....) So I guess it is off to make cookies for me!!
    .-= Jeanette Kirkham´s last blog ..Craft Night =-.
  15. September 23rd, 2010 at 12:39 pm
    Betty Bake says:
    oh wow num num :)
    i need these
    *tummy grumbling*

    :) BETTY BAKE :)
  16. September 23rd, 2010 at 1:53 pm
    Makinzee says:
    I usually do oatmeal cookies cuz I too haven't found that one of a kind recipe. Love what dipping the ball into the choc chips does for the finished product. And your commentary is hillarious. Thanks for the post and esp the recipe. On my way to by my missing ingredient-choc chips of course!
  17. September 23rd, 2010 at 2:02 pm
    josephine says:
    This goes against every chocolate chip recipe I have ever used. And I just baked chocolate chip cookies last night for a back sale. I have to try this and no guarantee I will actually walk away though. Thanks.
  18. September 23rd, 2010 at 2:19 pm
    Monica says:
    looks yummy!!!
    .-= Monica´s last blog ..Creationz Baby Shower Invites =-.
  19. September 23rd, 2010 at 3:14 pm
    honeebee52 says:
    Hmm, I have never melted the butter either! Anxious to give these a try. I will also add a few white chocolate chips. Mmmm my favorite to mix white and milk chocolate!
  20. September 23rd, 2010 at 3:38 pm
    Maysem says:
    Hmmm...I reread step three a few times...sorry if I'm slow:P But are the sugars and melted butter being mixed in with the dry ingredients mixture or first mix the sugars and melted butter separately until smooth and then add the dry ingredients to it? Is the dry ingredients being added to the sugar/butter mixer before or after the eggs?
  21. September 23rd, 2010 at 3:44 pm
    Bobbi says:
    Hi all - I need to be clear about one step! I think I was distracted by the chocolate chips:) You whisk together the dry ingredients in one bowl, then add to the butter/eggs/sugar/vanilla mixture. Stick that in somewhere before the awesome mixing dough picture and you'll be right as rain! :)
    .-= Bobbi´s last blog ..PERFECT Chocolate Chip Cookies! =-.
  22. September 23rd, 2010 at 4:38 pm
    Courtney Pack says:
    Mine too. I added about 3/4 c flour to the 2nd batch and they came out better, but still only ok.
  23. September 23rd, 2010 at 4:45 pm
    Ashlee says:
    I'm in the process of giving these a try. I put it in the fridge for an hour but it still looking pretty soft, so I tried cooking a pan and they went flat as frisbees. Do you only need to chill for an hour or is it at least an hour maybe longer. I put the dough back in the fridge for a while longer and i hope that does the trick, and that i didn't totally mess up or something!
    • October 15th, 2010 at 9:17 pm
      Sarah BB says:
      Same here Ashlee! I just attempted making a batch and they are as flat as a pancake. Even let them stay in the fridge an extra 30 minutes. Anyone know what I'm doing wrong?? I so thought my problem with other choc chip recipes was butter consistency but I can't use that excuse with this one. Even though they are flat, they are sooo good!
      .-= Sarah BB´s last blog ..Confessions of a Wonder Mom- Confession 5 - I Bake On Friday Nights =-.
      • February 20th, 2012 at 4:09 pm
        elizabeth c says:
        i followed to a T (except i even refridgerated longer)....flat flat flat :(
  24. September 23rd, 2010 at 4:47 pm
    CarrieMJ says:
    There was an article in the NY Times about the perfect chocolate chip cookies. That recipe was a little time consuming because it called for the dough to rest from 24 to 36 hours before baking. This allows the flavors to meld and the butter & sugar to really combine for a deeper flavor. It also called for bread flour (either all or in combo with all purp, can't remember). This made the cookies really puff up. This is our all time favorite choco chip cookie recipe. Unfortunately, it's hard to not make the cookies right away because who wants to wait 2-3 days.
    • September 23rd, 2010 at 4:55 pm
      maria says:
      CarrieMJ, I make those too. It really does make a differnce to wait 24 hours. Make a double batch and freeze them, then you don't have to wait the next time.
  25. September 23rd, 2010 at 8:20 pm
    Katena says:
    I made these this morning, they are delicious.

    I have posted about them on my blog:

    http://taylormadebaking.blogspot.com/2010/09/perfect-chocolate-chip-cookies.html

    Thanks so much for sharing :)
    .-= Katena´s last blog ..Perfect Chocolate Chip Cookies! =-.
  26. September 23rd, 2010 at 10:12 pm
    Stephanie says:
    I cheat. I use about 2-4T instant vanilla pudding mix in my batter and you won't end up with a Frisbee! I may just try the refrigeration next time...
  27. September 23rd, 2010 at 10:23 pm
    Stephanie@cre8tive says:
    Dang, if I could eat my computer screen right now I would! The recipe was very entertaining and informative, gonna have to try this one. Thanks for sharing it with your 915th reader/closest friend.
    .-= Stephanie@cre8tive´s last blog ..Perfect Seat For A Princess =-.
  28. September 24th, 2010 at 8:40 am
    Tiffany says:
    Mine turned out flatter than a pancake. Maybe it's just me, ever since I moved to Idaho all my cookies seem to turn out that way. On the upside, they do taste delicious. :)
  29. September 24th, 2010 at 11:25 am
    Amy says:
    Yummiest cookies ever! They look as good as they taste! Thanks for sharing!!!!!
  30. September 24th, 2010 at 7:43 pm
    Karen says:
    Those are DELISH!!! They are as 'chewy, melt-in-your-mouth, sweet, but not too sweet, dunkable, (and) munchable' as promised. This recipe definitely gets a card in my recipe box.
    .-= Karen´s last blog ..Is it just me =-.
  31. September 25th, 2010 at 4:34 pm
    Diane says:
    These sound great and I will definitely try them. My trick if you can call it that is to use both semi-sweet and milk chocolate chocolate chips (the more the merrier) and add some malt powder (the kind you would put in malted milks). It really makes a difference.
  32. September 25th, 2010 at 7:41 pm
    Di Ryan says:
    OK, So I just made these cookies and they are AMAZING!!!!! I used half semi sweet and half milk chocolate chips. Oh my goodness! As if they weren't yummy enough I placed some vanilla ice cream between two and Super Yum-- homemade chocolate chip cookie ice cream sandwiches!!!
  33. September 26th, 2010 at 12:05 am
    Brittany C. says:
    Yep, you were right, these Are the PERFECT chocolate chip cookie!! Oh my yum!! I made them for GNO and they got gobbled right up. perfect, just perfect! This is my new go to chocolate chip recipe. THANK YOU SO MUCH!
  34. September 26th, 2010 at 1:08 pm
    Julie says:
    Really a TABLESPOON of vanilla? That seems like a lot, but we're going to go with it and see how they turn out! I've been on the hunt for my perfect recipe (I don't even like to eat chocolate chip cookies so I'm not sure why I'm so obsessed) I thought I'd found it last week, but I'm going to give this one a try and compare! Thanks for the recipe!
    .-= Julie´s last blog ..Worth the wait! =-.
  35. September 26th, 2010 at 4:59 pm
    Jill McClure says:
    I made these per your directions the first time and didn't like them that much. I don't like real thick and floury cookies. The second time I didn't put the dough in the refrigerator and they were much better. I love the thin, gooey and crispy type cookies. Thanks for the recipe!
  36. September 26th, 2010 at 7:58 pm
    Jenifer says:
    I looked at step three a couple of times and didn't see where it said to add the dry ingredients to the butter. Does it matter if it's before or after the sugar?
  37. September 26th, 2010 at 9:11 pm
    Kim says:
    These look awesome! I use to wonder why the refrigerated toll house cookies tasted different than the homemade recipe, until I looked at the ingredients. Now I put 1TB of molasses in my cookies. I ALWAYS scoop them and freeze before baking. It makes them crisp on the outside and gooey inside. I can't wait to try these, the melted butter intrigues me!
  38. September 27th, 2010 at 8:42 am
    Kathy says:
    These look great. I'm going to try the recipe when I get off my 30 day sugar-free challenge. Kathy
    .-= Kathy´s last blog ..Sugar-free half way there =-.
  39. September 27th, 2010 at 11:40 am
    Ashley says:
    oooo I can't wait to try & make them! :)
  40. September 27th, 2010 at 4:32 pm
    Rose White says:
    hershey's! I just hate how I really love Hershey's! LOL. Thanks for sharing this recipe. Now, I have some other way how I can eat my Hershey's chocolates! And my kids will definitely love these cookies. They'll love it with a fresh glass of milk! Yum! Well, I also love it that way. LOL
  41. September 27th, 2010 at 7:10 pm
    Jeanette says:
    Love the chocolate chip receipe.
  42. September 28th, 2010 at 10:50 am
    Corinna says:
    I can't wait to try this. I've been looking for the perfect choco chip cookie recipe for 20 years! LOL

    Corinna
    .-= Corinna´s last blog ..Practical Scrappers is looking for submissions! =-.
  43. September 28th, 2010 at 10:54 am
    April says:
    Here's a challenge for you....Can you come up with the perfect EGG FREE chocolate chip cookire recipe? My son is allergic to eggs and I have yet to find a good chocolate chip cookie recipe for him....

    Just a thought. Love your blog!

    April
    .-= April´s last blog ..Wrap Around Bib - Little Boy Blue =-.
    • October 14th, 2010 at 12:04 pm
      Sarah says:
      April, my mom was on some sort of elimination diet, and anyway, they gave a recipe for egg replacer, and I thought I'd share it with you. I don't know how it would go in this recipe especially since it calls for an egg and an egg yolk, but you can try it.

      Egg Replacement - equals one egg
      1/3 cup water
      1 Tbls whole or ground flaxseed

      Place the water and flaxseed together and allow to gel for about 5 minutes. This mixture will bind patties, meat loaves, cookies and cakes as well as eggs do, but it will not leaven like eggs for souffles or sponge cakes. Increase amounts accordingly for additional egg replacement.
      .-= Sarah´s last blog ..Recipes Galore! =-.
    • October 14th, 2010 at 2:14 pm
      Colleen says:
      Here's a recipe I found for Chocolate Chip Cookie Dough Balls (without eggs). This one is suggested for making frozen dough to eat... not sure how they'd be if you actually baked them, but worth a try.

      http://www.joythebaker.com/blog/2010/06/chocolate-chip-cookie-dough-balls/
  44. September 28th, 2010 at 3:26 pm
    Sarah W says:
    I made them today and yep! They were great! Thanks for sharing!
  45. September 28th, 2010 at 8:32 pm
    Andrea says:
    I have been making these cookies for a dozen years or more, since they first appeared in Cooks Illustrated (although I do use 2 T more flour). They are indeed the best cookies evah!
  46. September 29th, 2010 at 5:15 pm
    Mindy says:
    I made these today. They are still 'resting' in the fridge and hopefully havent drank all the beer while in there. Once its just hubby and I for the evening a few will be baked off. Cant wait!!
  47. September 30th, 2010 at 9:29 pm
    Our Nifty Notebook says:
    I need these now! I'm trying these ASAP!
    .-= Our Nifty Notebook´s last blog ..Links I Like- Edition 23 Candy Corn =-.
  48. September 30th, 2010 at 11:58 pm
    *Queen* Britt says:
    Okay. Well, this in NOT a recipe that you should make low sugar. The cookies come out a VERY weird texture when you don't use real sugar. They LOOK perfect, I mean perfect. But unfortunately a person cannot eat a photo shoot.
    .-= *Queen* Britt´s last blog ..Top Tip- Mini Pop Dots Made EASY =-.
  49. October 1st, 2010 at 8:03 am
    Peggy Witter says:
    Thank you! I made this recipe years ago from the Cooks Illustrated magazine but lost it... argh!! Do you know how well the recipe would do if it was double or possibly even quadrupled? We have teenage boys, need I say more? :)
    (we do hide our dough in the back of the fridge overnight and it really makes a delicious cookies)
    Thanks once again!
    .-= Peggy Witter´s last blog ..The winds- they were a blowin =-.
  50. October 3rd, 2010 at 5:35 pm
    Melynda says:
    These are up next, as in right now! I think another great thing about this recipe is that, you don't need to worry about butter being the right temperature anymore! Thanks for sharing, heading for the stove now.
    .-= Melynda´s last blog ..Sunday Morning Kitchen- Comforting Rice Pudding =-.
  51. October 4th, 2010 at 10:52 am
    Wendi says:
    I accidentally used POWDER instead of SODA and they turned out great.
  52. October 4th, 2010 at 11:33 am
    Melanie Tiger says:
    Those are truly perfect! I can’t say anything that goes wrong with those cookies. The recipe is very easy and simple. I can always make it after this comment. Lol. Thanks! Is this also taste good if my kids will put some toppings or it will just taste too sweet?
  53. October 5th, 2010 at 8:08 pm
    Becca B says:
    I always have wondered in all of my baking... do you need to use real butter? Are they good with margarine? Thanks for your guidance!
  54. October 8th, 2010 at 5:54 am
    Kathy says:
    I made these last night and they are wonderful!
  55. October 10th, 2010 at 8:58 am
    doradufran says:
    I make these the way Cooks Illustrated instructs - their secret is to brown the butter after melting it in a skillet - it gives the dough the richest toffee-like flavor, so good!!
    .-= doradufran´s last blog ..Healing the Gut =-.
  56. October 13th, 2010 at 8:20 am
    Dawn says:
    Couldn't wait to make these cookies-they look so delicious and it's true-they are! So yummy!! I almost missed the part about putting them in the fridge for an hour-glad I saw it at the last minute. I also didn't follow your directions about getting all your ingredients together-mistake!! Thanks for the delicious recipe. I blogged about it and my son not sharing his chocolate chips here http://7alltogether.blogspot.com/2010/10/perfectyes-they-are.html
  57. October 13th, 2010 at 8:08 pm
    Ashley says:
    Man...i followed strict instructions and mine didn't come out looking anything like these! I'm disappointed!
    • October 13th, 2010 at 8:11 pm
      Shelley says:
      Bummer....where do you live? sometimes that makes a difference...
  58. October 14th, 2010 at 3:27 am
    Mel Schoenhut says:
    Those are indeed perfect chocolate chips cookies. I will try this simple recipe of yours. I just hope that I don’t over bake it. Lol. Thanks for sharing this one.
  59. October 14th, 2010 at 3:51 pm
    Sarah says:
    Just made these are THEY ARE the perfect CCC! I used half milk choc and half semi sweet chips. Made a double batch and froze little dough balls to make later. Hopefully they will be as good as these. Have you ever froze the dough to make them later? Thank you~Thank you~Thank you!!
    .-= Sarah´s last blog ..Fresh Apples =-.
  60. October 17th, 2010 at 11:12 pm
    nicole says:
    I love these they look great. I may sometime post this linking to you on my cooking blog. I love the chocolate chip placement after they are rolled. pure genius!
    http://theveryhungrycaterpillar.blogspot.com/
    .-= nicole´s last blog ..Gourmet white chocolate cinnamon caramel apples =-.
  61. October 23rd, 2010 at 10:02 am
    Kim says:
    This is very similar to a recipe I use and they are FABULOUS!!! My recipe calls for bread flour to give them a little chewier texture. These are the ONLY cookies I ever make!!!!
  62. November 1st, 2010 at 1:32 pm
    christa says:
    I am about to make these luscious cookies...I've been on the hunt for the perfect chocolate chip cookie recipe and will let you know if this one fits the bill! :)
  63. November 8th, 2010 at 4:32 pm
    Novice Cookie Lady says:
    I too was on the quest for the perfect cookie when I stumbeld on Alton Brown's The Chewy recipe. With a few tweaks it became my HANDS-DOWN FAVORITE! He uses more flour and a hotter oven temp, and suggests (on the show, not the website) dark brown sugar as it makes for a richer chewier cookie. Though I have pasted his recipe here, I have found that the all-purpose flour, increased chilling time (more like 30 minutes in the freezer or 3 hours in the fridge), and a slightly decreased cooking time)solved the flat-as-a-pancake problem for me. I also make stack my dough a little higher (shaping more like an egg than a ball) to combat the flatteneing.

    I hope you enjoy it as mucas I do. :)

    flattening,2 sticks unsalted butter (melted)
    2 1/4 cups bread flour
    1 teaspoon kosher salt
    1 teaspoon baking soda
    1/4 cup sugar
    1 1/4 cups dark brown sugar
    1 egg
    1 egg yolk
    2 tablespoons milk
    1 1/2 teaspoons vanilla extract
    2 cups semisweet chocolate chips
    Bake @375 for 14 minutes, rotate 1/2 way.
  64. November 8th, 2010 at 8:09 pm
    jan says:
    Okay I can taste the deliciousness but WHY did mine go FLAT UGH@!#@
  65. November 13th, 2010 at 9:25 am
    Mindy Ussery says:
    I always add choco chips to the top. Makes em purty!
  66. November 17th, 2010 at 7:59 pm
    shirley says:
    looks yummy, i like it.
  67. November 29th, 2010 at 8:01 pm
    christa says:
    Okay, a word to the wise...do NOT use margarine on this recipe! I'm always one to skimp and use margarine instead of butter in recipes. Because of the directions to melt the butter, though, if you use margarine, your cookie dough will be thin and the cookies will turn out flat and crispy. Ask me how I know... ;) lol
    • February 19th, 2012 at 2:58 pm
      Terri Goldsmith says:
      Mine didn't.
  68. November 29th, 2010 at 8:04 pm
    christa says:
    A word to the wise...do NOT use margarine on this recipe! I'm always one to skimp and use margarine instead of butter in recipes. Because of the directions to melt the butter, though, if you use margarine, your cookie dough will be thin and the cookies will turn out flat and crispy. Ask me how I know... ;) lol
  69. December 30th, 2010 at 2:50 pm
    bianca says:
    i made these yesterday and they came out absolutely perfect :) thanks for sharing this recipe:)
  70. February 12th, 2011 at 7:17 pm
    Rebecca says:
    The second batch of cookies are in the oven baking right now. The first batch turned out amazing. I've laready eaten 4 and they came out 10 minutes ago. These really are PERFECT
  71. April 7th, 2011 at 2:56 pm
    ann wedding favors says:
    These cookies are perfect give aways for the parties especially for the wedding if the couple are thinking of an edible wedding favor. It is easy to cook and delicious to eat. Youngsters will surely love this.
  72. August 9th, 2011 at 4:43 pm
    JLW says:
    I made these, and they were pretty tasty! Mine came out a little flat though..not sure why..I followed it perfectly..even chilled the dough for a couple extra hours. They were not totally flat though, so they were still awesome! They taste pretty much like Toll House homemade cookies, which I usually make. The texture was just a little chewier, and crunchier..which is good!
  73. August 18th, 2011 at 9:47 pm
    Prissy says:
    I just made the dough exactly as it says but it didn't come out as thick. It's more sticky. Why is that?
  74. September 13th, 2011 at 7:42 pm
    Wedding Dresses says:
    I’m off to give them a try now and I’ll let you know how I get on. Thanks!
  75. December 15th, 2011 at 4:13 am
    Kayla Durden says:
    I tried the recipe needing a new one... the recipe I used in Alaska does not taste as good in California. Temperature and Altitude differences... bleh.

    I made your recipe, for some reason I added a tsp of honey as well since the prospect of 1/2 of white sugar did not seem enough sweetness for me. (my prior recipe had two cups sugar, this one only 1.5)

    I also used chunks instead of chips. I froze my dough in the freezer for two hours and then added peanut butter chips. The bake time, at 350, was more like 16 minutes (then again my dough balls were ...man-sized because my boyfriend is 6'5 and 210 lbs... normal sizes do not work for him)

    They turned out really well, they were thick and tasty. I will definitely modify the recipe if I use it again. Thanks for posting, its a good one and better than my Alaskan family recipe.
  76. March 7th, 2012 at 10:09 am
    Rochelle P says:
    Um, wow. These definitely are THE Perfect Chocolate Chip Cookies. I made them with the kids yesterday, and I want to hide them for myself. I've made many chocolate chip cookie recipes, but this by far is the tastiest one I've tried. I want to make another batch with pecans soon! Thanks for sharing.
  77. March 19th, 2012 at 4:37 am
    Racheal says:
    My dough is in the fridge right now and I couldn't help trying some! It tastes absolutely amazing even if it isn't baked! I love chocolate and thank you so much for this awesome recipe.
  78. June 15th, 2012 at 4:57 am
    Mitali says:
    Oh I've favorited this recipe for a while now and my cookie dough is in the fridge. Just going to start baking them! So excited :D
  79. September 16th, 2012 at 9:27 pm
    Ingrid says:
    Mmmmm these were really good. I've never really played around with a plain choc chip cookie recipe because I normally find them really boring, but these were great. I want to try leaving them for the 24hours that always gets recommended, but I didn't have enough choc chips for two batches, and couldn't wait that long.

    Pictures here
    http://www.omnomnomasaur.net/2012/09/17/chocolate-chip-cookies/
  80. November 30th, 2012 at 1:55 pm
    Chillaxx says:
    That's a fantastic recipe! Makes me want to go bake now... it's a shame I'm dieting haha :(
  81. March 12th, 2013 at 7:00 pm
    Cass says:
    This recipe is the BEST! I have made them several times. Do not try to substitute butter with margarine or shortening.. Your cookies will go flat! I prefer the semi-sweet chocolate for a more chocolaty flavor. Yum!!
  82. April 12th, 2013 at 4:18 pm
    Heather says:
    Thank you Bobbi these were so tasty! I wasnt sure when to add the dry ingredients as I didnt see that step in the instructions, and didnt scroll through the comments to see you said to mix in the butter with all the dry then just add sugar...so....I just mixed the dry together, then the wet, and then added the dry to the wet and then hand stired in the chips. I'm not sure if this made a difference but I didnt end up with flat pancake like cookies like some of the other reviewers, so Im guessing I did something right! ha Thanks again so much!!
  83. April 12th, 2013 at 11:41 pm
    Sbouyer4 says:
    No offense but I don't care for comments that the cookies look amazing and great. We all can see that. When I read comments I want to know that they've tried it and it worked and tasted great. I don't have time to read and skip all those messages.
    Anyway sorry, just thought I'd get that out.
    This is the best of the best chocolate chip cookies. I've baked this for a year now. Everyone who's had it is blown away. I've printed and emailed this recipe so many times for people. Try it and you won't be disappointed!
  84. April 23rd, 2013 at 9:17 am
    Susan says:
    How many cookies does this recipe make?
    • April 24th, 2013 at 8:56 am
      Bobbi says:
      It depends on how large you make the cookies, but for an average size, it makes about 3 dozen
  85. April 23rd, 2013 at 9:19 am
    Susan says:
    I have another question. Does this recipe use salted or unsalted butter?
    • April 24th, 2013 at 8:55 am
      Bobbi says:
      I use unsalted - personal preference.
  86. November 26th, 2013 at 3:12 pm
    darren says:
    They are a hit!!!even though I did them wrong.LoL.it seems sugar is not considered a dry ingredient. after mixing with the flour I picked out by hand to cream with the butter.I also didn't have time to put in the fridge so I chose the freezer.they flattened a lil but were awesome none the less.thanks for this.so do I have to give you credit if become famous for cookies???
  87. February 25th, 2014 at 1:30 pm
    Marcia Thornton says:
    Just wanted to let you know, I have made the dinner rolls several time. I have been baking for years and years, but bread was just not my thing. These rolls, however, were very simple ( a little time consuming, but oh so worth it). They turn out great every time. I have a question on the chocolate chip cookies. Can I substitute self rising flour for the all purpose flour, baking soda and salt?
    • February 26th, 2014 at 11:31 pm
      Bobbi says:
      Hi Marcia
      I have never tried that substitution but I would just go for it! It can't hurt to try, right? Let us know how it turns out'
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