Best Ever Chocolate Chip Cookie Recipe

Step 7 The Baking

Preheat the oven to 350°F (175°C).

Line baking sheet with parchment paper or silicone baking mat.

Slice the logs into disks 3/4 inch (2 cm) thick and place the disks 3 inches (8 cm) apart on the prepared baking sheets. If the nuts or chips crumble out, push them back in.

Scoochmaroo Super Tip:  Sprinkle the cookie slices with a small amount of sea salt.  This will really make them sing! 


Bake the cookies for 10 minutes, rotating the sheet midway through.  If you prefer a chewier cookie, scale back the time a bit

(how did I not get a picture of the cookies being baked? I don't know!!)

Let cookies cool on the baking sheet until firm enough to transfer to a wire rack. 

Baked cookies will store in an airtight container for 4 days.  Unbaked dough can be refrigerated for up to a week or frozen for up to a month.

Comments

[D.I.Y._OR_DIE]

I have sliced the logs into discs as the recipe commands and i am currently preheating my oven. Then, to my terror, I wonder. Should I press the discs so that they spread out or not?

[MrFlynn]

NO

[lola9724]

I did EXACTLY as you said and did a tester batch before waiting 36 hours just to try how it would taste like but the cookies were really really reallly sweet.. i don't understand as i followed 1 cup (215 g) packed light brown sugar
3/4 cup (150 g) granulated sugar but it still was ridiculously sweet. Are the cookies supposed to be like this? :O

[jimbom]

Great recipe! I'm not the best cook in the world, but these cookies seem to have turned out really good. The sea salt was an excellent suggestion.

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.

[jsmith204]

I followed the recipe almost exactly, used chocolate I had on hand (4 oz unsweet, 8 oz dark and a few semisweet chips to make up the difference) and Eagle Mills white/Ultragrain flour. I guess that's the reason they didn't spread. This is the flour I always use for everything and never had it affect the results like that, I'll need to adjust, probably use less flour (and I will try adding oats). However, the cookies were great and it sure is convenient to be able to mix the batter a day before I bake them. I forgot to salt the first batch, but sprinkled the second with sea salt from the grinder, wow, delicious! Thanks for the recipe!

[jasoncattnz]

So I take it that the Nestle Toll House recipe is the winner? I tried this recipe last week and saved half the dough till the next day. Unfortunately I raided the fridge during the evening and scoffed a third of the remaining log before it ever saw the oven. Luckily, common sense prevailed and the final results were indeed way better than the first batch. Great instructable, great cookies...

[scoochmaroo]

No, it's the David Lebowitz recipe for the win!
Glad you like them :D

[rtanner]

I agree! The Nestle Toll House recipe sucks. :( Baked them multiple times now, between myself, hubby, and mother-in-law. I give up on their recipe and am giving these bad boys a try! Super excited!

[Shany120]

Yummy!! I have to try this!

[sleepsadream]

My favorite way to make these cookies so far is to add 1C coconut and 1C rolled oats. Perfect.

[sleepsadream]

I'm surprised at the bittersweet chocolate as opposed to semi. I'm excited to try this recipe... tempted to add oatmeal to half the batch for the extra chew factor. Thanks for sharing!

[St Jimmy]

I actually use 70% cacao chocolate for all my cookies. I prefer as dark chocolate as possible, because it's actually good for you, rather than just being fat and sugar

[bobthebanana]

I have the same knife as you!