Quintessential Chocolate Chip Cookies
- Total Time
- 40 minutes
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
Yield:About 4 dozen cookies
- 185grams all-purpose flour (1½ cups)
- 2grams baking soda (½ teaspoon)
- 115grams butter (4 ounces/1 stick)
- 100grams sugar (½ cup)
- 80grams light brown sugar (½ cup packed)
- 2grams salt (¼ teaspoon)
- 1egg
- 5grams vanilla (1 teaspoon)
- 225grams bittersweet chocolate (8 ounces), cut in 1-inch pieces (or use coins)
Ingredient Substitution Guide
Nutritional analysis per serving (48 servings)
70 calories; 3 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 10 grams carbohydrates; 0 grams dietary fiber; 6 grams sugars; 1 gram protein; 28 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Sift together flour and baking soda and set aside. In the bowl of a standing electric mixer fitted with the paddle attachment, cream butter until lemony yellow, about 2 minutes. Scrape down sides of bowl and paddle. Add sugar, brown sugar and salt. Continue creaming mixture on medium speed until it is smooth and lump free, about 1 minute. Stop mixer and scrape down sides of bowl and paddle.
- Step 2
Add egg and vanilla and beat on low speed for 15 seconds, or until they are fully incorporated. Do not over-beat. Scrape down sides of bowl and paddle.
- Step 3
On low speed, add sifted flour mixture. Beat slowly until all of the flour is incorporated. Scrape down sides of bowl. Add chocolate chunks and mix in.
- Step 4
Heat oven to 350 degrees with the rack positioned in the lower third of the oven. Line 2 baking sheets with parchment. Spoon heaping teaspoons of dough 2 inches apart onto baking sheets. If not baking right away, remove small handfuls or spoonfuls of dough from mixer and plop them down on the middle of a sheet of parchment or wax paper, creating a log about 1½ inches wide and 12 inches long. Fold parchment over, creating a sausage. Chill for at least 1 hour, preferably overnight. Using a serrated knife, slice chilled dough into ⅓-inch-thick rounds and place them 2 inches apart, in staggered rows, on parchment-lined sheets and proceed. (Dough will keep nicely, tightly wrapped, in the refrigerator for 1 week, or in the freezer for up to 1 month. Thaw frozen dough at room temperature for 30 minutes before slicing.)
- Step 5
Bake one sheet at a time for 12 to 15 minutes, until lightly browned, rotating the baking sheet front to back halfway through. Remove from heat and slide parchment off baking sheet and onto a work surface. Allow cookies to cool for at least 5 minutes before serving, or for at least 20 minutes before storing in an airtight container. They will keep for up to 3 days at room temperature.
Tip
- For even more chocolaty cookies, add another 1 to 2 ounces (30 to 60 grams) of chocolate. If you want flat, crispy cookies, when you go to turn the baking sheets halfway through the baking, tap them down on the back of the oven door before sliding them back in. This will cause the rising cookies to fall.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Dumela
No way this "yields" 4 dozen (48) cookies. I was able to squeeze single dozen, good old fashioned 4 inch cookies from the recipe......
Person
This was delicious! I made some with my friend (we're 12) and it was soooooo eeeassssyyyy. I'm a pretty picky person and a terrible baker, so I was impressed. We didn't freeze it and we baked it for like 13 minutes. We used Nestle milk chocolate chips. I think if we froze it and baked it for less and used semi sweet or dark chocolate chunks, then it would be muuuucccchhhh better.
Anna
These were delicious! Mixed them by hand without an electric mixer and they came out totally fine.
Teresa
Great recipe...have made this twice now using semi-sweet (65%) and no white sugar. Our family tends to like desserts less sweet and it was still fine with just half a cup of packed brown sugar. They came out great but like the other reviewers said, there is no way this recipe yields 4 dozen.
Simmy Nimmy
I weighed the ingredients to the gram but used bittersweet chocolate chips because that is what I had on hand. I made them twice just so I could be sure. These cookies are perfect. This is the chocolate chip cookie you crave. Two tips: 1. Sprinkle flaky sea salt on top 2. Put a glass in the freezer before sliding these in the oven and enjoy a frosted glass of milk
jf
"Dough will keep nicely, tightly wrapped, in the refrigerator for 1 week..." Yeah, like that'll last...
Lyn
These are definitely amazing, indeed THE quintessential chocolate chip cookie. I do recommend chopping the chocolate (I've used the Lindt 70% chocolate with great success). I thought the actual recommended amount of chocolate was sufficient. I've made this twice, the second time with 3/4 the recommended amount of sugar, which I preferred, but that's probably because I'm not a sugar fiend!
LM Myers
My favorite CCC recipe. I adapted it to desert conditions and would bake these in Kuwait when visiting my sweetie there. I do add 2 oz more chocolate. When in the US, I use either Valhrona discs or Guittard. Semi-sweet (65%) seems best, although I have used dark (72%) to fine results. European butter is nice in this. The baking rotation and refrigeration of the dough are crucial. I never cook them all in one batch, but roll into a log and slice and bake as-needed. Which they often are.
Santiago Giraldo
When cooking at high altitude, add a bit more flour by the spoonful until dough is right, and an additional egg. I also lowered the temperature to 325 degrees.
Randall
4 dozen? I got 24 total
Lilly
These are wonderful! The flavor is complex, not to sweet, and definitely chocolatey enough. I actually use about 3/4 the amount of chocolate, and when you chop it up it makes these great little slivers of chocolate that incorporate into the dough and add to the chocolate goodness. Also, I haven't made the dough into a log, just baked them right after I made the dough, and I don't bother with turning the pan, but my oven has a really even heat.
Melanie
I used Ghiradelli semisweet chips & European butter. Added a second tsp of vanilla plus one tsp cinnamon -- good cookies. Yielded 34 cookies 2"-2.5" inches across.
Shelf Stalker
Mixed ingredients by hand. Used less sugar- 1/2 c. light brown sugar (not packed) & 1/4 c. coconut palm sugar. Added 1 scant c. chopped pecans. These cookies are great to eat when still warm & chocolate slightly melted.
Erin
Didn't think I would ever need another chocolate chip cookie recipe, but this one really takes the cake! This is my first time with chocolate bars instead of chips- I chopped and used two 4 oz. chocolate bars (70% and 85%) and boy, oh boy are they divine. Rolling and refrigerating makes a huge difference!
My only criticism is the small size of the recipe-I would recommend doubling the batch if you want more than 10-12 "regular" sized cookies.
Luther
These are great cookies. 4 dozen is way to ambitious for the amount of dough, but I was able to get 3 dozen. Terrific flavor. Usually I have no problem finding an 8 oz bar of bittersweet chocolate but the cookies gods threw a curve and had to use bittersweet morsels. No additions or substitutions otherwise. Will definitely use this from now on. Removing cookies with parchment paper from baking sheet as they come out of the oven is a must. Thanks for the recipe.
Puddlelaine
Made these cookies this weekend. Dough yielded roughly 30 cookies but I made a long skinny-ish roll so they were just right in size. They maintained their shape well, very little spread. Reduced white sugar by 20g. Added pecans. Would perhaps reduce the chips to 150g next time if using nuts. Baked for 12 minutes at 175 degrees Celsius, perfect!
Barb
Best recipe I’ve found; the chilled dough makes all the difference. I also have adjusted to use a scant cup of sugar but do the full amount of brown sugar. Pay attention to the salt too — good ratio with the baking soda. Sifting flour, soda and salt is essential and :15 in the freezer is all the time you need for a thorough chill. Enjoy!
Feeding 5
No oomph for me, they were fine, but fell short of being delicious.
jassybeans
As others have mentioned - this does not make 4 dozen (maybe Famous Amos sized?!) I got 24 cookies using a small scoop. It’s an excellent recipe, baking without resting gets you quite a flat cookie. Next time I will rest the dough in the fridge to see if I can get a little more height.
cnales
This makes a perfectly fine chocolate chip cookie. However, It makes half the number of standard size 2 1/2 - 3” cookies than the 48 promised.
samantha
too sweet. lackluster. made 16 cookies.
mambo no.5
very good. I yielded 33 average-sized cookies. 12 minutes on convection bake worked perfectly. I used chocolate chips but I definitely need to try this with a chopped bar of chocolate
Michael
The best. Thank you Martha
Beatriz
The cookies turned out ok but very cakey, not really my type of cookie… also, definitely doesn’t yield 4 dozen cookies as the recipe claims, not even half of it
Wonkymom
Buckwheat flour is an excellent sub for AP. The cookie is lovely and soft when warm from with crisp edges as it cools, though it does crisps up nicely when fully cooled. I baked half the dough yielding about 12 roughly 3 inch cookies. Rolled up the rest to freeze for a delight another day.
Sidhant
I got about 2 dozen out of these rather than 4, but otherwise excellent cookies. I also made a few minor changes to help improve flavor: 1. 120 grams of brown butter (cooled 2. Instead of 185 grams of all purpose flour, I did 135 of APF and 50 of whole wheat 3. Swapped the ratio of brown to white sugar (100 g of the former, 80 for the latter) 4. Did a heaping teaspoon of vanilla 5. Added a pinch of flaky salt to the top of each cookie
Steph
To me, this recipe produces stellar chocolate chip cookies! They’re sweet, buttery, chocolatey, and a little soft in the slightly raised middle with crispy bases and edges. I recommend using high-quality semi-sweet chocolate chips in this recipe. Like others, I find that this recipe does not yield 4 dozen cookies. It’s more like 1.5 dozen when using a cookie scoop.
Kate
Quick recipe when guests are coming. Didn't need to chill the dough. Got 16 cookies using a heaped tablespoon. Will add toasted pecans next time.
NHoll
These aren’t the best… They’re kinda bland and don’t have enough sugar. The recipe amounts to a dozen, definitely not four dozen.
JMB
Quintessential indeed... yum! If you want 4 dozen normal sized cookies, you need to double the recipe... which I'll triple next time as these are so good.
Private notes are only visible to you.
Advertisement
