I tested five chocolate chip cookie recipes to bring you what I consider to be far and away the best chocolate chip cookie recipe in existence. 

In an exhaustive search to find the perfect chocolate chip cookie - the sole recipe I will use from now on and pass down through the generations -  I made sure to test out the most popular recipes I could find.  Candidates for tastiest chocolate chipper included:
The winning cookies taste like they came from a high-end bakery, I'm not even kidding you. But you can make them yourself - it's easy!

I tell you this, Instructables fans, I hesitated to share the results of this experiment with you. It is now one of the most potent tools in my recipe belt, and I have secretly entertained fantasies of launching my own bakery, based on the inspiration provided by this recipe alone. But alas, I already have an awesome job here at Instructables HQ, and it would be criminal of me to keep this secret to myself.

If you follow this recipe, you'll soon be known wide and far for your amazing chocolate chip cookie skills, and will be called upon to provide them at every function. I recommend making up a huge batch and storing them in the freezer. What could be better than surprising your guests with freshly-baked, bakery-quality chocolate chip cookies in fifteen minutes?

Nothing. That's what.

Step 1: Ingredients

If you have a scale, the whole recipe is made easier by measuring the weights of your ingredients.  If you don't have a scale, you should get one!  :)

And here I present to you, David Lebovitz's recipe, the winningest cookie in the world (or at least my kitchen):
  • 2 1/2 cups (350 g) all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 cup (8 ounces/225 g) unsalted butter, at room temperature
  • 1 cup (215 g) packed light brown sugar
  • 3/4 cup (150 g) granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs, at room temperature
  • 2 cups (about 225 g) nuts, toasted and chopped
  • 14 ounces (400 g) bittersweet chocolate, coarsely chopped
  • Sea salt for sprinkling on top (what??)
Wow, I tried to make these, and what a disappointment. I did everything like the recipe with the following exceptions. I didn't have enough all-purpose flour, so I mixed cake flour (no gluten) and bread flour (lots of gluten). I didn't have baking soda, but baking powder is pretty close, isn't it? I had a packet of salt from Wendy's, must be about 1/8 tsp. I was low on butter, so I used olive oil and lard, mixed. Had dark brown sugar, so I mixed it with some Splenda to lighten it up. Granulated sugar? No, but some really old confectioner's sugar that was grainy. The vanilla extract was dried up, but I had some Kroger brand &quot;Very Vanilla Ice Cream&quot; that looked good. The eggs I had must have been in a warm room, or they might have been lightly boiled once. They seemed semi-solid. I was surprise to find I did have some nuts I didn't remember buying. They were in a bottom drawer for some reason in a bed of little newspaper pieces and what looked like little licorice sprinkles. They cleaned up okay. I really didn't want to spend a lot of money on fancy chocolate, so I chopped some chocolate bunnies I had left over from Easter. (minus the ears, of course). I didn't have any sea salt, either, but I had bath salts, and salt is salt, and they both got something to do with water, right? I mixed it just like you said, only I don't have a stand mixer, so I threw it all in a blender on puree for 20 minutes. You were right, I couldn't wait 24 hours, so I stuck it in the freezer for 2.4 hours. I feel that ratio is just about correct. I didn't want a bunch of little cookies, I wanted a big one like from the mall, so I put the dough in a frying pan, and since it was so big, I figured it needed more heat to bake evenly, so I set the oven at 450. After 5 minutes, I turned the frying pan around, just like you said. After 10 minutes, I took my giant cookie out of the oven. This was a nasty, gooey, yet burned, soapy tasting mess!!! What I want to know, is, would using parchment paper have made a difference?<br> <br> Okay, truth is I made them according to directions, they <strong>are </strong>wonderful, and everyone who&nbsp;has tried them has loved them. The sea salt is da bomb!&nbsp;Thanks for the recipe.
<p>This is not just funny, it's so spot on. Anyone with a food blog -knows- this situation: someone complains how it didn't come out well and eventually admits to making changes; sometimes very odd ones.</p><p>That said, I am astonished the chocolate bunny ears didn't make it better.</p><p>Thank youfor my laugh of the day. </p>
Your problem was obviously the parchment.
it was a joke LOL :D
hehe at the beginning, i didn't notice you were joking, and i figured the reason it was bad was cause you used baking powder instead of soda :) hehe, but then i read the comments, and then i read that last sentence, and then i read the entire paragraph :) great laugh :) o, and great recipe, I'm about to try it out :)
OMG My eyes kept getting bigger as I was reading on &amp; finally when I read you used bath salts I was really wondering how you lived,but caught onto the joke &amp; thanks for the laugh..it was very funny!!!
Best laugh I've had in a long time. Reminds me of the time I had company for dinner back in the 70's and made stuffed (twice baked) potatoes. I use chedder cheese, sour cream, chopped green chile, chopped onions, parsley, salt and pepper and refill the potatoes and pile high then top with more grated cheese and a bit of paprika for color. My friend went crazy about them and asked for the recipe. Months later she invited us over for dinner and served &quot;my potatoes&quot;.....or so she said. They were flat and butt ugly. She complained that they didn't taste as good as mine. I asked her how she made them. Well she said, &quot;I left out the sour cream and green chile because I don't like sour cream and used milk instead and I didn't have any green chile.&quot; <br> <br>If you love what was served to you, why would you change the recipe? Makes no sense. You shouldn't even post here unless you've already tried the original recipe.........then........improved on it. <br> <br>The note above is hysterical and reminds me of my dear old friend, Lorene, the tranplante Texan. Other wise, she was a great cook.
Thanks, this (the original) recipe is great, definitely worth making a big batch, everyone loves them! <br>
I think this is the funniest thing I have read in a long time.... sad thing is... I know people like this! LOL
bath salt? i don't think it's NaCl
Really good cookies. I baked 1 log straight away (as instructed). They were delicious and I thought how much better can they really taste after leaving them for 24 hours. Wow. They were divine. It was amazing. I had yesterday's cookie in 1 hand and today's cookie in the other and took a bite from each and the flavor was so much more developed after 24 hours in the fridge. And the addition of salt flakes is genius. Will definitely be using this recipe again and again.
I made the logs last night (and yes, I managed to go 24 hours without wanting to eat them!) and baked my first batch a couple of hours ago. Hands down the best chocolate chip recipe ever! I sat wondering between the creating process yesterday and the baking today how the hell does sea salt work in this? Answer: It does. Next time someone says &quot;You know what sounds stupid in a chocolate chip recipe? Sea salt.&quot;, go up and smack them upside the head. The salt definitely bumps the flavor up way more than a notch. <br> <br>The instructions were great and easy to follow. The end result is I think I'll be making these all of the time! Thanks for sharing this!
I don't normally write a comment. But for this reciepe i should. It is AMAZING GOOD!!...I used only brown sugar and less, i don't like it to be too sweet, and i add a little bit of instant coffee to have it a bit bitter. The sea salt make it a WOW for everyone. Thanks for the good share!!
Still thinking about how GOOD these cookies were. Luckily, I snapped some pics to remind me of them...OK..., I can't take it anymore! I'm going to be starting another batch tomorrow.<br><br>BTW, I have noticed that some folks have had a few challenges making this recipe. Persevere! They ARE worth it!!<br><br>Cheers,<br><br>DJ
Just tried this, and OMG!!!!! These are, by far, the BEST Chocolate Chip cookies I have ever made (in 30 years of baking cookies), and perhaps ever tasted. Well done!
Made three logs, ended up putting two in the fridge (they still have to stay there for another 14 hours) and one in the freezer for about an hour. Picture shows the ones from the freezer. Absolutely fantastic smell, taste and texture. Can't wait to bake the two last logs to see the difference! <br><br>Message for y'all: This recipe is a keeper!!! :D
<p>This is not just funny, it's so spot on. Anyone with a food blog -knows- this situation: someone complains how it didn't come out well and eventually admits to making changes; sometimes very odd ones.</p><p>http://www.itabkh.com/</p>
<p>These were awesome!!! Great taste and texture!!! I love them!!</p>
<p>My new goto recipe! Ditch the others, wait the 24-36 hours, if you can, and make these cookies! I followed the recipe as is for the first 3 logs, which I only refrigerated for about 5 hours, still delish! The last log was in the fridge for a few days when I baked them I could tell the difference immediately! My family however ate them with such speed I often wonder if they tasted anything! For the last batch I only salted ones I wanted to eat, the other I left unsalted because the guys, although they ate them, prefered less salt. Love this recipe! </p>
<p>Does anyone know what Bittersweet chocolate is in Australia? No blocks of chocolate have 'bittersweet' on them, it's very frustrating, I was excited to make these cookies with my daughter but that has quickly vanished into frustration, can anyone help? </p>
<p>This recipe is the best cookie recipe...I have also tried it with different chip (like peanut butter)...I also used Splenda and Splenda brown sugar to cut down on the sugar and they taste just as good..</p><p>http://tasteusa.blogspot.com</p>
<p>which is the best recipe? I see 5.I don't have time to try them all out.i would like the one that in your opinion was THE best.Thanks.</p>
<p>in my quest for the perfect CCC I've found your site. I've just started and have two questions and may have more :) 1. Your picture at top shows semi-sweet chocolate but you call out for bittersweet. That's what I'm using but just wanted to make sure. 2. Chopping the chocolate bars hurt my hands. Are we chopping because 60% cacao doesn't come in chips or another reason? Thank you. On to making cookie dough. Darly</p>
I chop the chocolate because I like chunks better than chips. You can use whatever you like!
<p>Love! Love! Love!</p><p>Like everyone else, these are by far the best chocolate chip cookies I've ever made and the sea salt really does make them sing!</p><p>The wait was the worst part of this process, but so worth it!</p>
<p>I made the dough and it tasted exactly like Tollhouse cookies..I looked at the recipe for Tollhouse and sure enough, the recipes are pretty much the same. Tollhouse uses salted butter while your recipe is unsalted butter + sea salt. But basically, the same recipe. </p>
My dad asked me to make chocolate chip cookies for the nurse at his Doctor's office, her favourite kind. Found your recipe (used 3 kinds of chocolate - what I had in house)... She said they are the BEST, and people have brought her lots over the years! Thanks
sup guys i LOVE these they are EPIK nice job schooc ive followed you by the way <br>;)
<strong>Well, you did it again.</strong>..another fantastic<em> instructables</em>...your writing is so wonderful...it was as if you were talking to us...enough with that nonsense...<br> this is almost the exact version of how I make them with the exception of the sea salt and the chocolate selection...I have always noticed that they came out so much better when I made a large batch and only baked part of &nbsp;it the first day and then took out of the remaining batch from the refrigerator the next day...I also freeze a batch, so I don't have to clean up the kitchen every time&nbsp;I am in the mood for a cookie...<br> I promise I will make this exact receipt and will let you know of my results....<br> <em>Great job on your research....<br> J-</em>
Thank you so much! I'm going to be sharing a similar recipe for Chocolate Chocolate Chip cookies soon!
I am going to be trying these soon and hoping that the French flour, which has ever failed me when I attempt American baking recipes, will pull through for me on this one!
You might have to send me some of this French flour to experiment with ! Or better yet, I'll just have to come over there and try it out. I bet the protein content is different.
THOROUGHLY disappointed. I followed the recipe exactly, and they came out light and fluffy, like cookie cakes (and about 4cm high!). I found the actual cookie bit between the delicious chocolate rather tasteless and would rather put a little extra salt in the dough than on top. <br />I'm really stumped as to how they got so cakey. Any ideas??
I know it is nearly a year since you posted but I just made these cookies and I found that the cookies that I cut a bit thicker were a bit cakey in the middle but the thinner ones were perfect. So try again and maybe cut the dough 1/2 the size of the recipe and maybe cook for 12 mins instead of 10.
Awesome recipe! Thanks for sharing it! I was just wondering how many cookies does this recipe make? And also would I be able to half this recipe?
I'm planning to make these for Thanksgiving. I was wondering, though, do I use coarse or fine sea salt? And I couldn't find bittersweet chocolate, should I use semi-sweet or unsweetened? Thanks so much, can't wait to try these!
The sea salt is up to you. I just bought some that's "coarse" and it's like rocks! Much bigger than I'd seen before. Either way, just have a light touch with it. Use the semi-sweet chocolate, since unsweetened would be too bitter. <br />
I have a pretty awesome cookie recipe as well... I think it is time for a bake off!
I had to healthy mine up one time, because i didn't have anymore APF all I had was whole wheat flour. But the cookies still tasted delicious!
I'll have to tell my mom about this. <br>She works at a nestle toll house cafe. <br>
I made these cookies a few nights ago, and they were DELICIOUS!!!!!! Thank you for posting this instructible, I love cookies, and these were amazing:) Well done.
uhhh just finished mixing it all and its kindy too mushy to roll into logs. im putting it in fridge for like 10 minutes, see if it gets a lil hardy so i can roll into logs ooo wait looks like you put some flour down on table? that may help like i said, i never cook lol
It might be too warm where you are, or the dough may be overworked. You did the right thing! Yeah, I added flour to my marble counter tops to keep the dough from sticking while I rolled the. Good luck, I have my fingers crossed for you!<br />
it was like maybe 75-76 degrees F in kitchen.<br> <br> yea we were mixing for like a half hour at least with electric mixer. like i said, im only 20, i never bake, so this all takes me forever to do lol.<br> <br> i baked 1 log. the cookies flattened out a good bit... maybe i used 2 too large eggs or something?<br> <br> well it looks like we put too much chocolate in. i used the 14 ounces like in the recipe, but when i put it into mix i scraped it off cutting board, and all the like tiny chocolate pieces and chocolate dust went it, maybe next time ill only put in the chip sized pieces...<br>
Be sure that you don't *melt* the butter - it should be soft and at room temperature, but not melted - this makes a big difference. I know, because I used to do that - lol. It also sounds like you might have overworked the dough a bit - 30 minutes of mixer time sounds a tad excessive ;) As with all things, cooking requires practice, too.
oops.......no melting the butter

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Bio: Former Living & Food editor here at Instructables, now running Sousvidely.com! Follow me @sousvidely
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