The Best Chocolate Chip Cookie Recipe Ever


Once you try this recipe for chocolate chip cookies, you will never eat another cookie again ... jk ... who am I kidding ... I will eat just about any cookie out there. BUT, this one definitely takes the cake ... takes the cookie? Takes the cake of cookies? Whatever ... just make these. Like right now.

Okay, let's get started! Heres what you're going to need...

2 cups minus 2 tablespoons of cake flour
1 2/3 cups bread flour
1 1/4 teaspoons of baking soda
1 1/2 teaspoons of baking powder
1 1/2 teaspoons of coarse salt
2 1/2 sticks of unsalted butter, at room temperature
1 1/4 cups plus 2 tablespoons of granulated sugar
2 large eggs
2 teaspoons of vanilla extract
1 1/4 pounds of chocolate chunks
Coarse sea salt for garnishing (can be left out, if desired)


Now, let's put it all together...

1. Combine flours, baking soda, baking powder, and salt in a bowl. Whisk well and then set aside.

2. Using a mixer fitted with paddle attachment, cream butter and sugars until very light and fluffy, about 3 to 5 minutes. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla. Scrape down the sides of the bowl with a rubber spatula as needed. Reduce the mixer speed to low; then add dry ingredients, and mix until just combined. Add the chocolate chips, and mix briefly to incorporate.

3. Press plastic wrap against the dough, and refrigerate for 24 to 36 hours. The dough may be used in batches, and can be refrigerated for up to 72 hours.

4. When you’re ready to bake, preheat oven to 350°F. Remove the bowl of dough from the refrigerator, and allow it to soften slightly. Line a baking sheet with parchment paper or a nonstick baking mat.

5. Using a standard-size ice cream scoop, scoop six mounds of dough onto the baking sheet, making sure to space them evenly. Sprinkle lightly with sea salt, and bake until golden brown but still soft, about 15 to 20 minutes. Transfer the baking sheet to a wire rack for 10 minutes, then transfer the cookies onto the rack to cool a bit more.

And there you have it!


*This recipe was adapted from, who adapted it from the famous Jacque Torres recipe. The image is also from

May 14, 2019 — Toni Scott

Leave a comment

Please note: comments must be approved before they are published.