best ever chocolate chip cookie recipe

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http://www.instructables.com/id/Best-Ever-Chocolate-Chip-Cookie-Recipe/

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Best Ever Chocolate Chip Cookie Recipeby scoochmaroo on June 4, 2010

Table of Contents

Best Ever Chocolate Chip Cookie Recipe ............................................................................................

Intro: Best Ever Chocolate Chip Cookie Recipe ....................................................................................

Step 1: Ingredients .........................................................................................................

Step 2: Secrets Revealed ....................................................................................................

Step 3: The Prep ...........................................................................................................

Step 4: The Procedure ......................................................................................................

Step 5: The Hard Part .......................................................................................................

Step 6: Let's Be Serious .....................................................................................................

Step 7: The Baking .........................................................................................................

Related Instructables ........................................................................................................

Comments ................................................................................................................
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Author:scoochmaroo My fan page

Editor of the Food and Living channels. If you like what you see, subscribe to me!

Intro: Best Ever Chocolate Chip Cookie RecipeI 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 testthe most popular recipes I could find. Candidates for tastiest chocolate chipper included:

Nestle Toll House Cookie RecipeNYTimes Chocolate Chip CookiesDavid Lebovitz's Chocolate Chip CookiesPerfect Chocolate Chip Cookies from Cook's IllustratedAllrecipe's Award Winning Soft Chocolate Chip Cookies

The winning cookies taste like they came from a high-end bakery, I'm not even kidding you. But you can make them yourself - it's easy!

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 secretlyentertained 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 InstructablHQ, 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. Irecommend 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 chcookies in fifteen minutes?

Nothing. That's what.

Step 1:IngredientsIf 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):

2 1/2 cups (350 g) all-purpose flour3/4 teaspoon baking soda1/8 teaspoon salt1 cup (8 ounces/225 g) unsalted butter, at room temperature1 cup (215 g) packed light brown sugar3/4 cup (150 g) granulated sugar1 teaspoon vanilla extract2 large eggs, at room temperature

2 cups (about 225 g) nuts, toastedand chopped14 ounces (400 g) bittersweet chocolate, coarsely choppedSea salt for sprinkling on top (what??)
http://allrecipes.com//Recipe/award-winning-soft-chocolate-chip-cookies/Detail.aspxhttp://www.cooksillustrated.com/recipes/login.asp?docid=19364http://www.seriouseats.com/recipes/2010/04/david-lebovitzs-chocolate-chip-cookies-recipe.htmlhttp://www.nytimes.com/2008/07/09/dining/091crex.htmlhttp://www.verybestbaking.com/recipes/specialty/nth-detail-occc.aspxhttp://www.facebook.com/pages/Scoochmaroo/118311294883280http://member/scoochmaroo/http://member/scoochmaroo/


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Step 2:Secrets Revealed

I did not embark on this experiment lightly. I read everything I could find about what makes a chocolate chip cookie truly outstanding, and gained the most insight fromthe experiment that inspired this one, performed by David Leite for the New York Times in July of 2008. Our results, however, differed, though the few secrets revealethe article remain invaluable.

The key secret in making amazing chocolate chip cookies seems to be in how long you let the dough sit before baking. Even Mrs. Wakefield employed this techni

when she invented the original Nestle Toll House recipe - it just didn't make it onto the package!

Leaving the dough in the fridge for 24-36 hours allows the ingredients to fully soak up the liquid, and result in a firmer dough which bakes to a better consistency.

A long hydration time is important because eggs, unlike, say, water, are gelatinous and slow-moving. And since butter coats the flour, it makes i t difficult for the liquidsget through to the dry ingredients.

Another hint is to rotate the cookie sheet mid-way through baking. This allows your cookies to bake evenly, regardless of where the hottest part of your oven is. Tsimple trick was a game-changer for me, and I'll never do otherwise again!

The NYTimes article suggests there's no substitute for a 6" cookie whose dough has been left in the fridge for at least 36 hours. But after this experiment, I care to dif

Image Notes1. samples of the different recipes

Step 3:The Prep

First you want to toast you some nuts. This makes for the extra yum. If you're allergic, I guess you should skip this part.

In a pre-heated 350oF (180C) oven bake:

2 cups (about 225 g) nuts (I prefer pecans in this recipe)

for 10 mintues on an ungreased cookie sheet. Let cool. If you don't it will cause your chocolate pieces to get melty in the batter. Which is what happened to me. WhI rather liked and will probably be doing again. So choose your own adventure.

While those are baking, chop up:

14 ounces (400 g) bittersweet chocolate

Insider tip: for the ultimate cookie, use only chocolate with at least 60 percent cacao content and shoot for a ratio of chocolate to dough of no less than 40 to 60.
http://www.nytimes.com/2008/07/09/dining/09chip.html


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Step 4:The ProcedureThe primary step in most cookie recipes is to sift together the dry ingredients. So do that. In a bowl, sift or whisk (easier!) together:

* 2 1/2 cups (350 g) all-purpose flour* 3/4 teaspoon baking soda* 1/8 teaspoon salt

In a separate bowl (preferably with an electric mixer) beat together:

* 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

One at a time, add:

* 2 eggs

beating thoroughly after each addition until each is incorporated.

Slowly stir in flour mixture until fully incorporated.

Finally, stir in chocolate and nuts.


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Step 5:The Hard Part

You know what I'm going to say. It's time to wait. It's time to take all this precious cookie dough you just made. . . and not eat i t.

Divide the dough into quarters. Roll each dough into a log about 9in (23cm) long and wrap in plastic.

Stick em in the fridge for the next 24 hours, and try to forget you knew anything about them.

Step 6:Let's Be Serious

You are not going to wait the 24 hours. I know this, you know this, who are we kidding? Nonetheless, it's absolutely worth the wait, so here's my suggestion to get yothrough the next 24 hours.

Though this is not in the original recipe, I strongly recommend saving apart a small portion of dough - 1/2 of one of the logs maybe, and proceeding to the next step. Nonly will this quell your desire to break into the fridge at midnight and eat one whole log straight from the wrapper, it will give you the opportunity to compare and contr

the benefits of allowing your dough to rest.

So do it! Just don't tell David I said so. ;)


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Step 7:The Baking

Preheat the oven to 350F (175C).

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 bacin.

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.


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Comments

50 comments Add Comment view all 95 commen

djost007 says: Sep 2, 2010. 7:13 AM REPJust tried this, and OMG!!!!! These are, by far, the BEST Chocolate Chip cookies I have ever made (in 30 years of baking cookies), and perhaps ever tasteWell done!

djost007 says: Sep 10, 2010. 9:52 PM REPStill thinking about how GOOD these cookies were. Luckily, I snapped some pics to remind me of them...OK..., I can't take it anymore! I'm going to bestarting another batch tomorrow.

BTW, I have noticed that some folks have had a few challenges making this recipe. Persevere! They ARE worth it!!

Cheers,

DJ

Micizzle says: May 21, 2011. 6:06 AM REPI was wondering if these are soft or hard....

bowow0807 says: Jul 29, 2011. 7:17 AM REPwell that depends on how thick you make the cookies the thinner they are they are crunchier and the thicker they become crunchy edged and chewy threst of the way
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danstax says: Oct 5, 2010. 8:47 PM REPWow, I tried to make these, and what a disappointment. I did everything like the recipe with the following exceptions. I didn't have enough all-purpose flourso I mixed cake flour (no gluten) and bread flour (lots of gluten). I didn't have baking soda, but baking powder is pretty close, isn't it? I had a packet of saltfrom Wendy's, must be about 1/8 tsp. I was low on butter, so I used olive oil and lard, mixed. Had dark brown sugar, so I mixed it with some Splenda tolighten it up. Granulated sugar? No, but some really old confectioner's sugar that was grainy. The vanilla extract was dried up, but I had some Kroger brand"Very Vanilla Ice Cream" that looked good. The eggs I had must have been in a warm room, or they might have been lightly boiled once. They seemed semsolid. I was surprise to find I did have some nuts I didn't remember buying. They were in a bottom drawer for some reason in a bed of little newspaper piecand what looked like li ttle licorice sprinkles. They cleaned up okay. I really didn't want to spend a lot of money on fancy chocolate, so I chopped somechocolate bunnies I had left over from Easter. (minus the ears, of course). I didn't have any sea salt, either, but I had bath salts, and salt is salt, and theyboth got something to do with water, right? I mixed it just like you said, only I don't have a stand mixer, so I threw it all in a blender on puree for 20 minutesYou were right, I couldn't wait 24 hours, so I stuck it in the freezer for 2.4 hours. I feel that ratio is just about correct. I didn't want a bunch of little cookies, Iwanted a big one like from the mall, so I put the dough in a frying pan, and since it was so big, I figured it needed more heat to bake evenly, so I set the ovat 450. After 5 minutes, I turned the frying pan around, just like you said. After 10 minutes, I took my giant cookie out of the oven. This was a nasty, gooey,

yet burned, soapy tasting mess!!! What I want to know, is, would using parchment paper have made a difference?

Okay, truth is I made them according to directions, they are wonderful, and everyone whohas tried them has loved them. The sea salt is da bomb!Thanksfor the recipe.

smodawell says: Jul 26, 2011. 1:44 AM REPI think this is the funniest thing I have read in a long time.... sad thing is... I know people like this! LOL

grue says: Jun 26, 2011. 1:38 PM REPbath salt? i don't think it's NaCl

scoochmaroo says: Oct 6, 2010. 10:20 AM REP

Your problem was obviously the parchment.

keithisit says: May 26, 2011. 7:27 PM REPThese are easily the best choc chip cookies I've ever made.I made mine with less choc (250g) but at 70% cocoa butter and quite large 'chip' size it's still delish.The first lot I made I didn't have baking soda so I substituted twice as much baking powder and I don't notice any significant difference in taste compared tosecond round made with baking soda. Both lots of dough produced nice and plump cookies.I have yet to try the sea salt but so far so good.

mr. bond says: May 9, 2011. 5:12 PM REPWOW! I just tried these, and they are honestly the best cookies I have ever tried!

great job! i love them!

imbignate says: May 9, 2011. 5:07 PM REPhow many cookies does this recipe make?

batonas says: Apr 22, 2011. 11:53 AM REPtried theese cookies a week ago and they where awsome I didnt find brown or granuladed sugar so I used ordinary and it worked great maybe it would bebetter with the right ingedient but it whas so good I had to duard them from being eaten by my brother.

Sappho says: Apr 17, 2011. 2:09 AM REPWhat's the best way to mix the ingredients if you don't have an electric mixer? Just use a fork? I imagine it'd be too thick to use a whisk, right?

D.I.Y._OR_DIE says: Apr 16, 2011. 6:02 AM REPI 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 sothat they spread out or not?

holidayinnandout says: Apr 14, 2011. 11:05 AM REPOK--I finally read the entire recipe.These cookies definitely need the baking powder.(Try 3/4 teaspoon)They definitely do not need to be refrigerated for 24 hours.They will be OK if you make them into golf ball size cookies before baking and remove from the oven in about 10 minutes when they are brown around theedges even though they look like they are not completely done, and let them sit on the cookie sheet for a few minutes.. .

holidayinnandout says: Apr 14, 2011. 10:57 AM REPWhy is there no baking powder listed?I made cookies once with just baking soda, and they tasted like metal.I think that baking powder may have been left out of the recipe by mistake.Make sure you have a pastry blender that will cut through the butter and blend everything perfectly (sold at Ollie's and Ebay, for example).Then it is not that important that the butter is perfectly at room temperature.
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If your cookies are too flat, the butter has become too warm.Just refrigerate the mixture.It is probably a good idea to make the cookies into golf-ball shapes in the beginning so that they are not too flat.They should probably be left on the cookie sheet for a minute or two to let the sugar do its thing.

Dan39 says: Sep 5, 2010. 4:43 PM REPuhhh just finished mixing it all and its kindy too mushy to roll into logs. im putting it in fridge for like 10 minutes, see if it gets a lil hardy so i can roll into logsooo wait looks like you put some flour down on table? that may help like i said, i never cook lol

scoochmaroo says: Sep 5, 2010. 5:07 PM REPIt might be too warm where you are, or the dough may be overworked. You did the right thing! Yeah, I added flour to my marble counter tops to keep thdough from sticking while I rolled the. Good luck, I have my fingers crossed for you!

Dan39 says: Sep 5, 2010. 7:17 PM REPit was like maybe 75-76 degrees F in kitchen.

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 allthe like tiny chocolate pieces and chocolate dust went it, maybe next time ill only put in the chip sized pieces...

jwilliamsen says: Apr 14, 2011. 10:51 AM REPBe sure that you don't *melt* the butter - it should be soft and at room temperature, but not melted - this makes a big difference. I know, becausused to do that - lol. It also sounds like you might have overworked the dough a bit - 30 minutes of mixer time sounds a tad excessive ;) As withall thin s, cookin requires practice, too.

DestructoBear says: Apr 3, 2011. 10:49 AM REPBEST COOKIES EVER! :D i mean ive been makin cookies for years now, and i never had a recipe this ood! :D

seamaas says: Mar 14, 2011. 9:13 PM REPScooch you are a genius, but what i found best is to wait 36 hours because they don't spread out as much and they rise higher. Anyways great recipes andkeep up the good work

seamaas

Shany120 says: Mar 6, 2011. 9:36 AM REPYummy!! I have to try this!

rokitj says: Feb 23, 2011. 12:43 PM REPYES SCOOTCH, my daughters fifth grade class says these ARE the best chocolate chip cookies they've had. Their teachers even stops their father to askabout them when he picks her up! Thanks

2bigbros says: Jan 12, 2011. 7:16 PM REPWaiting is SOOO HARD!!!

Korlee says: Jan 6, 2011. 9:56 AM REPI have a chocolade(chip) - nut - cookie resepy where about of the chocolade is melted to the batter.. jummy!

bagleemo says: Dec 26, 2010. 6:43 PM REPSimply brilliant - we'd been looking for a good recipe for some time now, and these came out wondefully. :) Thanks for posting this!

SD456 says: Dec 21, 2010. 5:41 AM REPHi!

I have a question about the Ingredients. I only have baking powder, and I would like to ask, what happens if I use baking powder instead of baking soda ?Will it taste bad ?

Thanks in advance!Sorry for my English!
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completegeek says: Nov 1, 2010. 7:44 AM REPPretty darn good I must say. My co-workers certainly enjoyed them. The bittersweet bakers chocolate can be a bit pricey if you can't find it in bulk. I willprobably go with semi-sweet next time to cu the budget a bit.

Keeping the log in the fridge overnight also did make a marked difference in the appearance. I baked about 1/4 right away and they were much flatter andmore spread out than the ones I made after resting for 24 hours.

Seelos says: Nov 19, 2010. 12:16 PM REPI had the exact same experience. While I liked the way the non-refrigerated cookies tasted (buttery with a more molasses flavor crusting around theedges), I have to say that once the dough sits overnight the chocolate taste really gets pushed to the fore-front and is highlighted by the otheringredients.

This was really fun. I look forward to adding the "divide and conquer" type of chocolate chip cookie method in the future.

sleepsadream says: Oct 14, 2010. 1:11 PM REPMy favorite way to make these cookies so far is to add 1C coconut and 1C rolled oats. Perfect.

sleepsadream says: Sep 19, 2010. 3:03 PM REPI'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 chewfactor. Thanks for sharing!

St Jimmy says: Oct 13, 2010. 1:12 AM REPI 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 fand su ar

St Jimmy says: Oct 12, 2010. 9:29 PM REPThank you so much for sharin this! They are flippin' DELICIOUS!

Bori deLeon says: Sep 20, 2010. 7:42 AM REPHoly freaking flying shnitzel ! So tasty. A huge diabetes sugar bom though,but so delicious.

jessyratfink says: Sep 17, 2010. 12:53 PM REPI'm definitely going to be trying this next time.

I've been using the Joy of Cooking recipe for years and years now... lately I'm not happy with them anymore. Lots of spreading, not very pretty, and I feel athou h I could do better. :D

bobthebanana says: Sep 11, 2010. 4:37 PM REPI have the same knife as you!

valkurja says: Sep 7, 2010. 7:54 AM REPSomething for those who are coming up with flat cookies: I can't remember where I read it/heard it/watched it, but someone did an experiment onrefrigerating dough for 24/48/72 hours. Evidently refrigerating for a day makes a huge difference. The dough gets a chance to rest and when you bake, thecookies come out much plumper.From what I recall, 48 and 72 hours don't make that much of a difference. The biggest change will be in letting your dough rest for 24 hours.

iamchrismoran says: Sep 7, 2010. 8:53 PM REPMy regular recipe freezes the dough for 30 minutes or so in balls... I've never had a flat cookie from that one. As I said in my own post, those cookies a

just better in every way. I had such high expectations for this recipe.

iamchrismoran says: Sep 3, 2010. 11:05 AM REP

I will indeed give this a shot.. probably tonight, but I have to say that little else besides crunchy chocolate chip cookies ruins them more than adding nuts. Mgo to have been "Perfect chocolate chip cookies", but I'm not sure if it's the CI version... the recipe is blurred without subscription. Mine freezes the doughfirst. Anyway good timing for this to be in the instructables email.

iamchrismoran says: Sep 6, 2010. 6:33 PM REPI baked some right away and put the rest in the fridge. I have to say thiswas a disappointment.I'm one to change things here and there, but this time I went pretty straight up with it. I even used the mixer instead of my typical hand mixing, as per thinstructions above. I don't like nuts in cookies, so I added some more chocolate - I read the dealio about chocolate to dough ration. :)Anyway, 10 minute baking, they still didn't set after 20 minutes. I added another minute to the bake time of the next batch. After about the same rest timthey are better. Still softer than expected. None have a remotely crisp top crust. Soft all over. Third batch was baked for 12 minutes. After resting they amust better, with a little crisp and nice soft/gooey insides.

All 3 batches came out __flat__ for the most part. If not for the chips, they'd be practically like crepes. I feared this with so little riser in the recipe. Theycome out of the oven raised, but flatten while setting.

As for taste. Meh. Good, but not as good as the "Perfect Chocolate Chip Cookie" recipe I normally make. I have two more rolls in the fridge and will bak
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12/12

htt // i t t bl /id/B t E Ch l t Chi C ki R i /

them late this week.

I used Ghirardelli bittersweet (60% cacao) chocolate chips. They are larger chips and cause trouble when trying to slice the logs for baking.

Nice try. Perhaps for some these are perfect, but they probably a 3rd place for me. 2nd being the tollhouse recipe even.

ladybanksia99 says: Sep 3, 2010. 10:38 AM REPOkay, so here's what I tried - it wound up being a little bit from most all the recipes. I started from the Cooks Illustrated recipe and went from there. I brownthe butter a little, then tossed the walnuts in it and 'toasted' them that way. Didn't have brown sugar, so did the molasses thing, and also put in a tablespooof honey to help keep them soft. Used semisweet chips because that's what I had. Added just a little vital gluten to address the bread flour in one of therecipes...didn't really make a difference, so I won't bother with that again. Did the salt on top thing, too. Chilled them 24 hrs - they still flattened out... Here'smy thoughts: my regular recipe calls for a box of vanilla pudding. I prefer that so that stays in; also, liked the browned butter and nuts (will switch to pecansbut prefer the salt in the recipe, not on top. (Will switch to sea salt from table salt after a grind through the mortar and pestle.) I plan to add a touch more flo(1/8-1/4 cup), as these came out flatter than I like. Also, were a bit browner than I thought, too, but with all the sugar/butter/molasses/honey, its no wonder.All in all, though, this was a fun experiment, and believe that its every bit as much about technique as it is ingredients. I liked all the ideas and comments.

lewis adeola ogunade-paul says: Aug 31, 2010. 1:27 AM REPThe photo of your cookies makes it mouth watering. I like it and am going to try it, but i cannot get brown sugar am going to brown my granulated sugar analso i am going to use drinking cocoa powder instead of the sweet chocolate. I keep you posted when its done.

ladybanksia99 says: Sep 3, 2010. 10:19 AM REPA second option for exchan in brown su ar is use the same amount of white su ar less 1 tblspn, and put in 1 tblspn of molasses.

thinklisa says: Sep 2, 2010. 10:47 AM REPI live at a high altitude (7,000) and can not find a good recipe. Most of the cookies turn flat. Any suggestions?

ladybanksia99 says: Sep 3, 2010. 10:14 AM REPCheck the high altitude directions on flour packages. It usually says to bake a little longer and/or add more of an ingredient or something like that.

boky2405 says: Sep 2, 2010. 11:56 AM REPDi a deep hole? I'm not sure, maybe add some bakin powder or find some sort of pressure cooker oven, that should fix the issue.

xsatria says: Sep 2, 2010. 8:21 PM REPcool... for fasting break moment.

supersoftdrink says: Aug 29, 2010. 3:54 PM REP

I like my cookies chewy. People always say "oh just under bake them and they'll be chewy!" Usually under baked cookies are squishier, not chewier. Therea difference. I almost always substitute a tablespoon of the sugar for some honey (lighter variety unless I want the honey flavor apparent). Honey ishygroscopic. It sucks moisture in from the air, keeping them moist and chewy. Just one tablespoon makes a big difference. Of course, I also use bread flouinstead of AP and leave out one of the e whites to increase the chewiness, but that's just me...

IBreakHeavyStuff says: Sep 2, 2010. 7:28 PM REPNow THAT is useful information. Why is that not eneral information. I love chewy in ernuts but not hard ones. Now I know how to do it - cheers =).

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