This is the only Chocolate Chip Cookie Recipe you’ll ever need. I made them with browned butter and two kinds of chocolate to give them crisp edges, unbelievably soft and chewy middles, and gooey pools of chocolate in every bite. I tested this recipe again and again and can confidently say it’s perfect.
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→ Ingredients
• 1 cup (227 g) unsalted butter
• 2 tablespoons (30 g) heavy whipping cream
• 2 1/4 (281 g) cups all-purpose flour
• 1 teaspoon (5 g) baking soda
• 1/2 teaspoon (2 g) baking powder
• 1 teaspoon (6 g) salt
• ½ tablespoon (4 g) cornstarch
• 1 cup (220 g) packed light brown sugar
• ½ cup (100 g) granulated sugar
• 2 large eggs
• 2 teaspoons (10 g) vanilla extract
• 1 cup (170 g) semi-sweet chips
• 6 ounces (170 g) bitter-sweet chocolate 70% cacao, cut into small chunks
• Maldon salt to taste
Watch more recipe videos:
S-Cookies: https://youtu.be/h5jZaWwl77Q
Chocolate Peanut-Butter Balls: https://youtu.be/e3mkz1Y5sYc
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26 Comments
Another successful recipe. For storage in an airtight container put a piece of white bread it keeps them moist every single time. 🍪💙
If your concern is precision and accuracy, you should be measuring in grams and ml, not cups.
Anyone try thos exact recipe? I just bought some pricy Belcolade milk & extra dark chocolate and want to make the Best cookies.
I do my CC cookies like this also. I use the same two types of chocolates, too. However, in with my dry ingredients, I also add a tablespoon if espresso to bring out the chocolate flavors. It really elevates this recipe a few notches
Anyone make this recipe with gluten free flour? I use King Arthur GF flour. He mentioned something about gluten making them too puffy, but what will no gluten do?
Looks like a Félix & Norton cookie, the BEST.
These are amazing, I got 17 cookies using my ice cream scoop, I made them with (Cup 4 Cup gluten free flour & half Splenda for the sugar, diabetes runs in our families and I'm trying to cut back on sugar), I baked some 2 hours after putting them in the refrigerator and I baked the rest after 30 hours, I couldn't believe it, the first batch was okay, like you would eat them if that's all you had, the second batch was amazing, thank you for the recipe
What is the brand of that cool ice cream scoop
Translate vidéo in franche thanks
So let me say I made these tonight to test them, because im making cookies for my nephews graduation party….and they are absolutely delicious….I will say I changed a couple things…First I took advice from a comment on here i added 1 of milk power , and 1 T of avocado oil to my brown butter I also did add the heavy cream…I did not use the whisk attachment , I used the paddle attachment and I made mine a little smaller…I hope yall try this recipe
I can't lie these are the best cookies I've ever made, not just chocolate chip but best cookie. Thank YOU!! One question, my cookie gets flat even after freezing. Any suggestions would be great.
My husband told me the kind of cookies he enjoyed mor3 and I kept trying recipes and then when i made this he said "wow those were perfect"
Walnuts a must
Taking a poll? Which chocolate chip cookies do people prefer? All milk chocolate? All dark chocolate (bitter sweet)? or a mix of both milk and dark (bitter sweet). Thanks! Brands you love?
This recipe is the same recipe from the back of the C & H sugar bag. Ha Ha. Made this same recipe today from the sugar bag and it’s just meh. I have tasted better. So I will keep looking for the holy grail of chocolate chip cookie recipes. This is NOT it.
Mixed these up yesterday, made into 1/2 cup size cookies, covered overnight, baked on parchment paper covered USA cookie sheet. They spread out instead of keeping shape. Texture and taste is great. Any ideas why the spread out! 350 degrees and they were browning by 15-16 minutes.
I saw one Michelin chef make 'black butter' for a recipe, browning the butter way past what is normally considered wise.
Has anyone here tried without the 2 tablespoons of heavy whipping cream?
Ohhhh, thank you so much for this recipe 🇨🇦
Im interested in the scooper you used,were can you get it,thanks in advance
Wow l love your technique!
In the 1980s Kroger used to make these gourmet semi chewy butter pecan cookies. I've never found a cookie recipe that comes near those. Any ideas?
What’s the name/ type of cookie scoop is that
Can they be filled with Nutella or ganache? Tks for sharing!
If we freeze the dough.. how many minutes do we bake it for if it is straight from frozen to oven?? Anyone know?
I don't understand why he uses 1 tsp of Diamond Crystal kosher salt but in the ingredients it states 1 tsp of regular salt. Diamond Crystal is half the saltiness of regular salt. So the recipe has basically 1/2 a teaspoon of regular salt when most recipes have 1 teaspoon of regular salt. Maybe the lack of salt doesn't make a difference?