Tuesday, March 29, 2011

Best Chocolate Chip Cookie Recipe Ever

I had at least a couple of people express interest in the chocolate chip cookies I mentioned in a blog post from last week. Try not to overcook these, because they stay amazingly soft and chewy for days if you almost under cook them a little.

I promised that I would share the recipe so here goes:

Thick & Chewy Chocolate Chip Cookies
makes about 18 large

  • 2 cups plus 2 tablespoons (10 5/8 ounces) unbleached all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled until just warm
  • 1 cup packed (7 ounces) light or dark brown sugar
  • 1/2 cup (3 1/2 ounces) granulated sugar
  • 1 large egg, plus 1 large egg yolk
  • 2 teaspoons vanilla extract
  • 1-1 1/2 cups semisweet chocolate chips  * I use Ghirardelli semi sweet (use good chocolate chips)

1. Adjust the oven racks to the upper, and lower, middle positions and heat the oven to 325 degrees. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray (I like the parchment paper option... super easy cleanup).

2. Whisk the flour, baking soda, and salt together in a medium bowl; set aside.

3. Either by hand or with an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, and vanilla until combined. Add the dry ingredients and beat at low speed just until combined. Stir in the chips to taste.

4. Roll a scant 1/4 cup of the dough into a ball. (See illustration below) Be careful not to smooth the dough ball's uneven surface. Place the formed dough balls on the prepared baking sheets, jagged surface up, spacing them about 2 1/2 inches apart.

(click on image to enlarge)

Step 3 reads: Each half will have a jagged surface where it was ripped from the other. Rotate each piece 90 degrees so that the jagged surface faces up.

Step 4 reads: Jam the halves back together into one ball so that the top surface remains jagged.

5. Bake until the cookies are light golden brown, the outer edges start to harden, and the centers are still soft and puffy, 15 to 18 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time. Cool the cookies on the sheets. Remove the cooled cookies from the baking sheets with a wide metal spatula.

I hope you love these as much as we do. They're especially tasty straight out of the oven with a glass of milk.


  1. My soon to be hubby is so happy you posted this :) He honestly said this while reading over my shoulder! lol!

  2. Mmmmmm, those look awesome! I will try that recipe!

  3. I can't even tell you how much I've been craving homemade chocolate chip cookies lately! I think I may have to give this recipe a whirl!

  4. Yummy! I absolutely must try these! Thanks for the recipe :)

  5. Sweet. I'm doing it this week. It'll help the transition from CA back to WA go smoother (:

  6. I just went and got a glass of milk...

  7. OMG these look delicious! Cute bloggy by the way! Thanks for sharing!

  8. HERE'S the delicious cookie recipe! I cannot wait to make these (post-Lent). I am craving cookies like it's nobody's business. These look phenomenal. (It's taken me too long to get over here... apologies!)


  9. Janet Freeman - NMAugust 16, 2012 at 2:50 PM

    So.. I have been coming to your site for awhile, simply because of this chocolate chip recipe, and it just dawned on me after viewing some other entries; how I stumbled upon your blog.

    I LOVE Chick-Fil-A's Chocolate Chip Cookies, and one day was looking for a copycat recipe. I stumbled upon your blog after googling "chick-fil-a chocolate chip recipe," and I saw your post about Chick-Fil-A!

    So funny how we find things. But your recipe is pure love! My husband and kids rave about these cookies, and I've only had the recipe about 4 weeks (yet I have made them about 6 times already!).

  10. I just had my first Chic Fil A cookie today and boy was I hooked! I also (hypothetically) ate half of my 2 yr old daughters' cookie. : ) A-mazing! I am 8.5 months pregnant and can see the rest of my weight gain being solely the fault of these cookies!

    I read somewhere that the original cookie had molasses and both semi-sweet and mild chocolate chips. In your opinion, whats the biggest difference between your cookie above and the original?