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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:
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.
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:
- Nestle Toll House Cookie Recipe
- NYTimes Chocolate Chip Cookies
- David Lebovitz's Chocolate Chip Cookies
- Perfect Chocolate Chip Cookies from Cook's Illustrated
- Allrecipe's Award Winning Soft Chocolate Chip Cookies
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.
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Signing UpStep 1Ingredients
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):
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??)
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BTW, I have noticed that some folks have had a few challenges making this recipe. Persevere! They ARE worth it!!
Cheers,
DJ
She works at a nestle toll house cafe.
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.
i baked 1 log. the cookies flattened out a good bit... maybe i used 2 too large eggs or something?
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...
(About 25-45 depending on how big you make them)
Okay, truth is I made them according to directions, they are wonderful, and everyone who has tried them has loved them. The sea salt is da bomb! Thanks for the recipe.
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.
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 for posting this.
3/4 cup (150 g) granulated sugar but it still was ridiculously sweet. Are the cookies supposed to be like this? :O
Not the ":Mrs. Butterworths" fakey stuff but the REAL DEAL. I got this from an old Yankee Magazine recipe which is still very very good but have stolen the idea for other recipes.
Add this to the softened butter and eggs mixture---it may make the mix look funky or curdled but that is OK. It may also look a bit "seperated"--that is ALSO OK. Leftover syrup from Sunday breakfast or other meal is fine---if you don't want to pour your syrup back into the jug save it for this. If it is a bit shy of 1/4 cup that is OK too.
This will help with the liquid absorbtion in the fridge storage stage and also help get the crispy outside but gooey melty inside and add a subtle but delish flavor all it's own. You will NOT get the full-on maple taste you get from say poaching something in syrup; just a note of Mmmmmmmm.....What WAS that in there?
If you don't do the fridge step you should add a bit more flour to sop up some of the liquid you added with the syrup. Maybe a 1/2 cup say.
The only difference is I used plain, white wheat flour instead of "all-purpose flour" (and I don't know the difference between them) and I didn't have enough chocolate and nuts so there were less of those.
According to what I am reading on the internet, the difference between semi-sweet and bittersweet is the cacao content (with semi-sweet being the sweeter of the two). I would guess that bittersweet would probably have made for an even more intense chocolate taste, but again, as I said, I used semi-sweet and it turned out fine for me.
As I have been making these cookies, I just figured out that the cookies will be fairly soft when they come out, and then as they cool on a wire rack they get a little firmer. I didn't realize that and left my first cookies in for 15 mins instead of 10 trying to firm them up. Although the cookies were still good, they are definitely crunchier than the later batches where I stayed closer to 10 mins.
These were certainly delicious and the sea salt worked out well! The only problem is that butter here in Europe is more creamy and fatty than it is in the United States, so these cookies were more flat and chewy than if I had made them with American butter (though crunchy on the edges and oh so yummy!!!). I may add just a tad more flour, or less butter, or refrigerate them the whole 36 hours and see what happens.
In any event, my Italian SO is not complaining and took some to work with him this morning. :-)