Perfect chocolate chip cookies

Have you ever made chocolate chip cookies that didn’t turn out the way you had hoped? Maybe they were too dry and cakey or flat as a pancake. Or, maybe they tasted too much like baking soda or were burning at the bottoms and uncooked in the middle. It is really annoying to waste your time and your ingredients trying to bake the perfect chocolate chip cookies only for them to be ruined. I have been on a mission for quite some time to find the best recipe to avoid these problems and produce a tasty, not too sweet, evenly baked, attractive, chewy chocolate chip cookie. My mission included testing dozens of recipes, tweaking them, omitting ingredients and adding new ones. Slaving away in the hot kitchen with flour on my forehead as I wiped off sweat. Psst! I cracked the code. The cookie code. The chocolate chip cookie code owned by bakery’s around the world. The world secret code of cookies…the secret list of ingredients that makes them perfect. The best,perfectly baked cookies you will ever make at home. This is good. Really good. Ahem! It’s not all that serious but in my world I cracked the cookie code. I finally produced a cookie worthy of selling,eating, gifting and applauding and one that is perfectly baked, round and chewy with just the right amount of chocolate chips and looks pretty to boot.

perfect chocolate chip cookies

Bet you will never guess what the secret ingredients are to make these beauties.

perfect chocolate chip cookies

It’s in there.  It’s really in there.  You are about to discover what makes these cookies so special.  

perfect chocolate chip cookies

 Look up close.   So sweet and comforting and begging for its long lost companion…Mr. Milk.

perfect chocolate chip cookies

The perfect marriage.  So glad they found each other.

 perfect chocolate chip cookies

If you bake cookies that turn out flat and tasteless then you are in for a real treat with this recipe.

perfect chocolate chip cookies

Chewy, gooey goodness.

perfect chocolate chip cookies

No other recipe stacks up to these.  Secret ingredients are in the recipe below.  Try it and tell me what you think.

 

Perfect chocolate chip cookies

Perfect Chocolate Chip Cookies
Bakery style chewy chocolate chip cookies that bake up pretty too. Chill the dough for 24 hours for best results. Makes 4 dozen cookies
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Prep Time
10 min
Cook Time
10 min
Total Time
1 hr
Prep Time
10 min
Cook Time
10 min
Total Time
1 hr
Ingredients
  1. 2 cups bread flour (secret ingredient)
  2. 1 1/2 cups cake flour (secret ingredient)
  3. 1 1/2 tsps baking powder
  4. 1 1/4 tsps baking soda
  5. 1 1/2 tsps salt
  6. 2 1/2 sticks (1 1/4 cups) unsalted butter
  7. 2 large eggs
  8. 1 cup light brown sugar
  9. 1 1/2 cups granulated sugar
  10. 2 cups semi sweet chocolate chips
  11. 2 teaspoons vanilla
Instructions
  1. Sift flours, baking soda, baking powder and salt into a bowl and set aside.
  2. Using a mixer fitted with paddle attachment, cream butter and sugars approx 5 mins until light
  3. Add eggs while mixing well between each addition.
  4. Stir in the vanilla.
  5. Reduce speed to low, add dry ingredients and mix 5-10 secs – should be combined.
  6. Stir in semi sweet chocolate chips
  7. Press plastic wrap against dough and refrigerate for 24 to 36 hours.
  8. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
  9. Using a small or medium cookie scoop, scoop up ball of dough and place onto baking sheet lined with parchment paper. Bake one cookie sheet at a time on the middle rack.
  10. Bake for 10 minutes or just until they start to turn golden brown
  11. Let cool on cookie sheet for five minutes then transfer cookies to a wire cookie rack to cool completely.
Notes
  1. Store cookies in tightly sealed container.
Adapted from New York Times
Adapted from New York Times
Buttercream Bakehouse http://buttercream-bakehouse.com/
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  1. Omg!!! These cookies are the best chocolate chip cookies I have ever made! Thank you soo much for sharing your recipe. I have been searching for years for chewy chocolate chip cookies and now my search has ended. My family loves them soo much they didn’t even make it to the cooling rack lol!!!

  2. OK, since I found this recipe here 2 weeks ago, I have made these 3 TIMES! First time, 4 dozen lasted 2 days. Next day, made a little smaller, got 5 dozen and they were also gone in 2 days. Just made another 4 dozen on Sunday morning and they were gone by noon on Monday. Course, that batch I shared with my husbands baseball team. ;) As Crystal said, I will never use another choco chip recipe again.

  3. Making cookies is my least favorite baking item. I just don’t have the patience to keep putting batches in the oven… I want them done & over but I am very intrigued by this recipe and might just have to try it!

  4. I will NEVER make another chocolate chip cookie recipe. I have made these at least ten times and they are perfect each time. They are so yummy. I have to make at least 3 dozen at a time. They go that fast when my family is over! My husband can eat a dozen alone. My co workers want to buy them ever since I gifted them. And I live at the gym now! You have brought joy to the world with this cookie recipe! THANK YOU SO MUCH! If you haven’t tried this recipe yet… what are you waiting for?

    • Thanks so much for posting. I love to hear good feedback and I love to know that I brought good into the world with my itty bitty little blog. Hugs.

  5. Oh my, I just made these and they are PERFECT! The slightest tender crisp that melts into the perfect chewy center….wow. I never thought I could replicate that “pro” chewy cookie at home. Before I refrigerated the dough I thought it was too soupy and came close to adding more flour. Instead I froze one cookie ball for about ten minutes and baked a test cookie. So glad I did that because it was perfect! So my one suggestion would maybe be to add to the recipe a note saying that the mixture might seem too wet but once cooled down it firms up. Thank you!!!!!

  6. This is just the type of cookie recipe I have been searching for. Wonder how it would turn out if it was rolled out onto a pizza pan to make a giant cookie?

    • by all means…try it and take a picture. I would love to see how it turns out. It’s all about getting creative in the kitchen and I think that idea rocks!

      • Dough is chillin in fridge…I’m gonna give it a go on the “giant cookie cake” I hope it turns out good. I’ll update you on how it turns out and take a pic. (not sure how to post a pic though)

        • ps. the only modification I did to this recipe was 1 cup mini semi sweet chips 1 cup milk chocolate chips.

  7. Does it HAVE to be refrigerated? What if you can’t/don’t want to wait 24 hours?? I want them now!! (Said in the best two-year-old tantrum voice.)

    • A few people have contacted me and said they turned out great when they made them right away. Refrigerating the dough helps keep it’s form while baking and enhances the texture of the cookie.

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  9. Comparing your recipe to the NYT recipe, what made you decide to go with majority bread flour vs the majority cake flour that the Times used? And same question for granulated sugar vs. brown sugar? I have been holding on to the Times recipe for a while, waiting on a good time to try it -but now i’m curious about yours as well. thanks!

    • I chose to add more bread flour because I like my cookies chewy and the bread flour which had more gluten would make this happen. I also chose to add more brown sugar over granulated sugar because I think it makes the cookie moist and I like the richness of molasses ( in the brown sugar) in my chocolate chip cookies. I hope this answers your question. THe original recipe is also very good and I think you would like it just the same.

  10. I gave my co-worker this recipe because his wife likes to bake, we got to try them today, they are perfect Dina. Good work and thank you…… Kim Constable

    • I am tickled pink that you shared the recipe. Thanks for reading my blog and being a taste tester :)

  11. So when I go to the store I will be able to find bread flour and cake flour in the same spot as the all purpose flour?? Does it say bread flour and cake flour on the package?

    • yes, it will be in the baking aisle with the flour. I used King Arthur bread flour and Silk cake flour. The cake flour comes in a red box.

  12. OK. Do you even know how fabulous you are? This recipe is a gift that just fell into my lap. I have searched for years, and I mean YEARS to find a chocolate chip cookie that worked. Most were too dry, or round or cake-like and they ones that did turn out (by chance, mind you) were impossible to reproduce. This cookie is everything you said it would be! Moist, chewy and flat. I know, I said flat (gasp) but I like my cookies to be a bit flat versus the door stoppers I was producing prior to this. My dog would not even eat them! The only thing I modified was that I rolled them into loose balls and smooshed them a bit prior to baking them, but hey – improvising has always worked for me. Thank you for sharing!

    • Thanks Sandy. I searched for years too and had the same problems you had with chocolate chip cookies. I can make many other cookie recipes work but never my chocolate chip. This is a keeper and I ALWAYS share my keepers. Thank you so much for trying it and for commenting. I LOVE feedback! I am glad you made the cookies and loved them.

  13. Wow! I can’t wait to make these! Chocolate chip is my all time favorite cookie! I have never used the cake flour and I definitely like mine chewy! Thanks for sharing on FFF.

    • Thank you Rosie. Go ahead and make yourself a big batch this weekend and have it with a tall glass of milk. YUM!

  14. First time at your blog; I came via Tastespotting. These look good. I use cake flour especially in scones. Can you substitute all purpose for the bread flour? Or is it the combination of high gluten vs low gluten that works?

    • Thanks for reading my blog. The all purpose flour will make it less chewy and more dry and crunchy. I like my cookies to be chewy like a bakery so I omit the APF in this recipe.

  15. Wow…flour???? Really? I would have never thought that! thank you, Thank you, thank you! Can’t wait to make a batch!