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The Ultimate Chocolate Chip Cookie Recipe

The Ultimate Chocolate Chip Cookie Recipe

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Make this your new go-to chocolate chip cookie recipe

This cookie gets crisp on the edges but stays soft in the center.

When a chocolate chip cookie claims to be “the ultimate” we believe it should be loaded with chocolate chips. And that’s exactly why we think this chocolate chip cookie recipe deserves the title. With three types of chocolate — dark chocolate, milk chocolate, and white chocolate — this cookie promises warm, melted chocolate chips in every bite.

This cookie also has the perfect chocolate-chip-cookie texture; the edges crisp up slightly in the oven but the center stays soft, thanks to the addition of corn syrup and dark brown sugar. You can even store them for a few days at room temperature in an air-tight container without compromising their texture.

If you are a chocolate-chip-cookie connoisseur, we highly recommend you give this recipe a try — the texture, taste, and chocolate-to-cookie ratio is spot on. You could also use this as a base recipe for other chocolate chip cookie variations, but why mess with perfection?

Click here for the ultimate chocolate chip cookie recipe.

Click here for our best chocolate chip cookie recipes.

Kristie Collado is The Daily Meal’s Cook Editor. Follow her on Twitter @KColladoCook.

I Baked Nearly 400 Cookies to Crack the Code Behind The Ultimate Chocolate Chip Cookie Recipe

For the past couple years, this article about the science behind baking the most delicious chocolate chip cookie ever has been popping up in my newsfeed. In it, they offer various hacks to alter the classic Nestlé Toll House recipe (the one of the back of the package) to your specific tastes. You know, add more of this to make a chewier cookie or a little bit of that to make it crispy. We all have our preferences, but what I wanted to know was, what kind of cookie is the absolute best?

In order to figure that out, I decided to try out nine of the hacks suggested by the article and have my colleagues take a blind taste test and vote for the best cookie. I got about 40 some-odd cookies out of each recipe&mdashso yes, I baked almost 400 cookies in my tiny kitchen. But it was worth it!

Curious to see if people prefer crispy to chewy or cakey to something that tastes like a store-bought cookie? Read on for the results.

This is what a fraction of roughly 360 cookies looks like.

Not pictured: Me figuring out how to get them all to the office without getting crushed under the weight of all these cookies. Who knew flour, sugar and butter could weigh so much?

Here's a closer look at all of the different recipes I baked. In order to determine the best chocolate chip cookie, I invited about 35 coworkers to do a blind taste test of each type and fill out a survey with their rankings on a scale of 1-5 for categories like texture, taste and appearance.

While not the largest survey group, it was a vocal crowd that was very opinionated about chocolate chip cookies. One even told me, "This is my Olympics." I trust in their cookie-judging abilities 100 percent.

The Method: Substitute bread flour for all purpose flour for the ultimate chewiness.

The Results: THE WINNER! This cookie took the top spot in every category that people voted on by a large margin. People raved about it and even took a few home with them (even though they just ate nine different types of cookies). Be sure to keep this easy hack in mind to take your cookies to the next level.

Overall Score: 4.18

The Method: Use the recipe straight from the back of the Nestlé Toll House package as the control of this experiment. All of the other cookies on this list were modifications to this basic recipe.

The Results: Turns out the original really is pretty great. You know what they say, if it ain't broke don't fix it.

Overall Score: 3.66

The Method: Replace the granulated sugar in the recipe with an equal amount of brown sugar to give the cookies a rich butterscotch flavor.

The Results: People liked this one for the same chewy texture that the previous two winners also had. While the butterscotch flavor wasn't super obvious to all, this is a very solid cookie.

Overall Score: 3.55

The Method: Double the baking soda to release more carbon dioxide when baked to make the cookies puff up more like a slice of cake.

The Results: While this cookie got low scores for its thin and uneven appearance people were surprised by the taste and the soft texture.

Overall Score: 3.53

The Method: Chill the dough from the basic Toll House recipe for at least 24 hours to let the ingredients come together and deepen the flavor.

The Results: I found this cookie to be much richer and more developed than all the other cookies. However, my colleagues didn't feel as strongly as I did and ranked it right in the middle of all the categories except for appearance (where it came in second place).

Overall Score: 3.41

The Method: Swap out one stick of butter for the same amount of shortening for something that tastes more like a grocery store cookie.

The Results: This cookie places in the bottom end of all the categories. While one or two people raved about this cookie, this cookie put most people off with its crispy texture and less buttery taste.

Overall Score: 3.17

The Method: Add one ounce corn syrup and one ounce granulated sugar to uniform and better-looking cookies.

The Results: This hack didn't really work. In fact, this cookie ranked dead last among tasters for appearance, which is pretty much the opposite of what was supposed to happen. To get a more uniform cookie, it seemed chilling the dough for longer is what helped the most.

Overall Score: 3.07

The Method: Add two additional cups of all purpose flour to the dry ingredients to make ooey-gooey cookies.

The Results: This hack didn't work either. Instead of being ooey-gooey, these cookies were dense and dry. This recipe scored second to last in every category except for appearance (some people thought they looked store-bought or even like "something grandma would bake.")

Overall Score: 2.57

The Method: Add 1/4 teaspoon baking powder and 1/4 teaspoon baking soda to the dry ingredients for an extra crispy cookie.

The Results: Sorry, crispy cookies. Turns out people really, really don't like you. This cookie ranked dead last in every. single. category. Except appearance. People thought these looked a little bit better than others.

Reviews ( 32 )

Everyone has their variation on the old Toll House recipe. I found this one to be delicious as a base for my tweaks. I doubled the recipe and then added heaps of semi-sweet morsels, coconut and pecan halves. My baking time was 20 min instead of the recommended 14 minutes. The cookies came out perfect and everyone I know loved them.

Same recipe that Toll House has been putting out for years with the exception of 25% less butter. Here's what we do to improve it for consistent results time after time. First thing, substitute the Crisco Butter flavored sticks for the butter and use 1 whole stick at room temperature (that is 1 cup of shortening). Before baking, slightly refrigerate the dough. These two steps make the cookies a bit taller when baked and not flatten out like a pancake. Of course, if you like your cookies to be as flat as roadkill, use the butter and do not refrigerate them. Taste will be the same.

Our Best Chocolate Chip Cookie Recipes

Whether you’re team crispy or favor a cookie with a soft, cake-like texture, we’ve got a recipe for you. From classic takes studded with semisweet morsels to new spins packed with add-ins, every single one of these chocolate chip cookie recipes will make you want to head into the kitchen and bake!

Related To:

Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Classic Chocolate Chip Cookies

Small changes can make a big difference. We took our basic chocolate chip cookie and made one isolated change at a time. We added, swapped, melted, baked low, baked high and chilled. But mostly we had fun. And with each slight tweak we made a new cookie with a different texture, look and taste from the last. Use our guide as a way to find the perfect cookie for you. No big changes necessary.

Air Fryer Chocolate Chip Cookies

Bake right on your countertop! Your air fryer can make more than just French fries. These chocolate chip cookies are small, sweet and cakey. Make the dough, roll into balls and freeze &mdash then thaw and air-fry a few as needed for easy after-dinner treats.

The Best Crispy Chocolate Chip Cookies

These cookies are inspired by the thin and crispy style made popular by the Long Island bakery Tate's Bake Shop. In our version, we've upped the brown sugar, vanilla and chocolate chips for an even more flavorful and decadent treat.

Triple Chocolate-Hazelnut Cookies

The classic chocolate chip cookie gets a doubly decadent upgrade: buttery hazelnuts and three different types of chocolate!

Mini Bittersweet Chocolate Chip Cookies with Flaky Sea Salt

The ground oats in this crispy on the outside, chewy on the inside cookie add an interesting depth of flavor, while the use of sea salt and bittersweet chocolate, create a mysterious sweet and salty contrast.

Chocolate Chip-Coconut Cookies

A classic cookie gets mini chocolate chips and big coconut flavor (thanks to plenty of unsweetened shredded coconut) for a simple twist you won't be able to resist!

Cakey Chocolate Chip Cookies

We took our classic chocolate chip cookie recipe and made one little change: replacing the light brown sugar and granulated sugar with dark brown sugar. The result is a lovely tender cookie.

Sourdough “Discard” Chocolate Chip Cookies

If you refresh your starter often, it can be a challenge finding ways to use it. Nobody in my house has ever complained when I make more chocolate chip cookies, so this combo was a no-brainer. The sour starter combined with dark brown sugar makes for a softer, chewier cookie with a complex flavor that develops as the dough chills.

Go-To Chocolate Chip Cookies

Here's the new standard, the chocolate chip cookie you'll bake again and again. More brown sugar than white and a pinch of cinnamon give them the richer, rounder, perfected flavor we pushed for as we tested batch after batch.

Almond Flour Chocolate Chip Cookies

These soft, chewy cookies are studded with little morsels of chocolatey heaven. They are also completely gluten-free and grain-free thanks to the almond flour.

Chocolate-Chocolate Chip Cookies with Pecans

Use bittersweet chocolate chips in these cookies &mdash they're the perfect complement to buttery pecans and sweet brown sugar.

Bittersweet Chocolate Chip-Peanut Cookies

Grown-up bittersweet chocolate and kid-friendly honey-roasted peanuts make this chocolate chip cookies perfect at any age.

Tahini Chocolate Chip Cookies

Tahini, a rich paste made from ground sesame seeds, gives these chewy cookies a distinctive nutty flavor. It also makes the dough extra light and fluffy when you first put it together, so make sure to leave ample time to chill it before baking the cookies.

Extra-Crispy Chocolate Chip Cookies

We took our classic chocolate chip cookie and made one little change: baking it at 300 degrees F instead of 375. The result is a cookie that's flat and crunchy, with a toffee flavor.

The Best Chewy Chocolate Chip Cookies

We skipped the white sugar and went all in with dark brown sugar, which gives our cookies the ideal chewiness and perfect level of sweetness. Paired with the right amount of semisweet chocolate chips, this treat is a definite winner. The recipe makes a lot of cookies, but in our opinion, this is never a problem!

Waffled Chocolate Chip Cookies

The best part of these crispy-on-the-outside, soft-in-the-middle- cookies is they're ready in a snap no oven preheating required. We prefer thicker waffle irons for these cookies, but if your iron is thinner, be sure to adjust your timing so they'll cook faster.

Super-Chewy Chocolate Chip Cookies

We took our classic chocolate chip cookie and made one little change: replacing all-purpose flour with cake flour. The result is a cookie that's tender and chewy, with caramelized edges.

Pumpkin Chocolate Chip Cookies

Get ready to meet your new favorite twist on the chocolate chip cookie! Pumpkin and chocolate chips make a powerful pair in these cakey treats with rich pumpkin pie spice flavor and loads of semi-sweet morsels. The cookies don't spread much in the oven, so flattening the dough is key.

Healthy Chocolate Chip Cookies

Whole-wheat pastry flour and dried fruit make these irresistible chocolate chip cookies less indulgent, but you don't have to tell your kids that.

Milk Chocolate Chip-Pecan Cookies

Enjoy a subtle twist on the classic semisweet-and-walnut cookie by swapping in milk chocolate chips and pecans.

Coconut Oil Chocolate Chip Cookies

Swap in coconut oil for butter in a classic chocolate chip cookie and what do you get? A tender cookie with a lovely light color and distinctly chocolaty chips.

Chocolate Chip-Banana Chip Cookies

You'll go bananas for this chocolate chip cookie &mdash with chopped banana chips baked right in!

Chocolate Chip Cookies

This is such an easy chocolate chip cookie. No special equipment, no creaming &mdash a perfect cookie to do with kids. We love how versatile this dough is, too. It makes an awesome rocky road bar cookie.

Crispy-Cakey Chocolate Chip Cookies

We took our classic chocolate chip cookie and made one little change: baking them at 425 degrees F instead of 375. The result is a cookie that is crunchy on the outside and chewy on the inside.

Dried Cherry, Macadamia and White Chocolate Chip Cookies

These cookies develop a lot of flavor from chilling the dough for a longer about of time. This is the secret to amazingly flavorful dough.

Recipe Summary

  • 3 1/2 cups all-purpose flour (spooned and leveled)
  • 1 1/4 teaspoons baking soda
  • 1 1/4 teaspoons baking powder
  • 2 teaspoons coarse salt
  • 1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
  • 1 1/2 cups packed light-brown sugar
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 1/2 teaspoons pure vanilla extract
  • 1 1/4 cups milk chocolate chips
  • 8 ounces semisweet chocolate, chopped

In a bowl, whisk together flour, baking soda, baking powder, and salt.

In a large bowl, using an electric mixer, beat butter and sugars on medium-high until light and fluffy, 6 minutes. Reduce speed to medium-low and beat in eggs, one at a time. Beat in vanilla. Mix in flour mixture just until incorporated fold in chocolate chips and chunks.

Using a 1/4-cup ice-cream scoop or a large spoon, drop dough onto a parchment-lined baking sheet (you should have 24) and refrigerate 1 hour. Preheat oven to 350 degrees, with racks in upper and lower thirds. Arrange 6 unbaked cookies, 3 inches apart, on each of two parchment-lined baking sheets. Bake until edges are light golden brown, 17 to 18 minutes, rotating sheets halfway through. Transfer cookies to a wire rack and let cool. Bake remaining dough using new parchment.

The Only Chocolate Chip Cookie Recipes You'll Ever Need

We love old-school pies and storied cakes more than anyone, but no one can argue that one of the most classic desserts of all time is the humble chocolate chip cookie. A warm chocolate chip cookie and a cold glass of milk are as meant to be as peanut butter and jelly or spaghetti and meatballs. If you&rsquove been searching for the best chocolate chip cookie recipes out there, you&rsquove come to the right place. From our can&rsquot-be-beat, All-Time Favorite Chocolate Chip Cookie Recipe to our new favorite Brown Butter Chocolate Chip Recipe, we&rsquove got plenty of chocolate chip cookie recipes to choose from. Creative spins like Mint Chocolate Chip Cookies, Pumpkin Chocolate Chip Cookies, and Peanut Butter Chocolate Chip Cookies will keep your taste buds on their toes. And if you&rsquore looking for something with presentation that wows, try our Deep-Dish Chocolate Chip Skillet Cookie or our Homemade Chocolate Chip Cookie Cake. Bake a batch for yourself and bring one to the neighbors, these are the best chocolate chip cookie recipes your kitchen has ever seen.


Don't skimp on the scoops, be sure to use a regular-sized ice cream scoop. That way everyone is assured enough of the goodies inside!

Allow to cool slightly. if you can wait that long!

But really these are best eaten warm when the chocolate and toffee will just melt into your mouth!

Related Video

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You can rate this recipe by giving it a score of one, two, three, or four forks, which will be averaged out with other cooks' ratings. If you like, you can also share your specific comments, positive or negative - as well as any tips or substitutions - in the written review space.

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Yields approximately 24 cookies


  • 12 ounces white sugar
  • 9 ounces light brown sugar
  • 12 ounces melted butter
  • 22 ounces all-purpose flour
  • 1½ teaspoons salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 vanilla bean
  • 2 large eggs
  • 2 egg yolks
  • 16 ounces high-quality semi-sweet chocolate
  • Maldon Sea Salt for topping


  1. Melt butter, and smoke it according to the description above. Make sure to cool to room temperature before mixing batter. While you’re at it, smoke the Maldon Sea Salt as well.
  2. Combine baking powder, baking soda, salt and flour in a bowl. Whisk together to evenly distribute the leavening.
  3. In the bowl of a standing mixer, combine both sugars with the cooled melted butter. Mix on low speed with the paddle attachment until fully combined.
  4. Add eggs, yolks and vanilla and mix until combined.
  5. Add the dry ingredients in two or three additions. Mix only until the dry ingredients are incorporated. Add chocolate pieces and mix just until spread throughout.
  6. Using a 3-ounce scoop, scoop the dough onto a parchment-lined cookie sheet. Chill, or even better freeze for 24 hours, on the sheet or transfer to a freezer bag for longer-term storage.
  1. Preheat oven to 300 degrees.
  2. Place frozen scooped cookies onto a parchment-lined sheet pan with at least two inches of space all around them.
  3. Top with smoked Maldon Sea Salt.
  4. Bake until golden brown, and the center of the cookie looks set and no longer wet. About 23-28 minutes for 3-ounce frozen dough balls. Less baking time will be needed if baking from refrigerated, fresh or smaller-sized cookies.

Study Pastry & Baking Arts with Chef Penny and more pros at the Institute of Culinary Education.

Penny’s Cookies

Submitted by Rick on October 24, 2018 3:38pm

The choc chip cookies described above were absolutely mind bendingly delicious to me.

Butter mod

Submitted by Jeremy Edlind on December 6, 2018 6:45pm

I’m on a brown butter kick. Would you recommend smoking brown butter? Let me know if you think it a good idea or not.

In reply to Butter mod by Jeremy Edlind (not verified)

Penny wouldn't

Submitted by aday on March 20, 2019 9:48am

"I don't think I would bother to smoke brown butter. It already has a super nutty flavor, and I don't think you'd accomplish much more for the efforts." — Chef Penny

Submitted by Hayden on December 23, 2018 9:18pm

i was so excited to find this recipe! I can’t wait to try it out

Liquid smoke

Submitted by Jean-Sébastien Paré on January 28, 2019 6:23pm

If I don't have a smoking gun, can I use liquid smoke instead? If I can, how much should I put in? I know liquid smoke have a very strong taste so I need to be careful with it.

In reply to Liquid smoke by Jean-Sébastien Paré (not verified)

It's intense, but you can try

Submitted by aday on March 20, 2019 9:50am

"Liquid smoke is pretty intense and would put a bit of a harsh flavor on the cookies. The final flavor with the smoke is just a touch of savory, and I think that the intensity of the liquid smoke would take it a bit too far. But I'm always up for a good experiment, so let me know if you try it!" — Chef Penny

Quality of flour?

Submitted by Dan on February 5, 2019 1:40am

I'm trying to replicate this amazing recipe but so far I'm having a bit of trouble with the actual baking. I followed it all to a note several times but my cookies seem to turn out thin, not rising that much, and even lacking in color, even when I let them go past their prime baking time, which makes them extremely crispy all over.

All ingredients are fresh and weighed. Could this be something to do with the quality of my flour, maybe its gluten content, or simply a matter of playing around with temperatures?

In reply to Quality of flour? by Dan (not verified)

Is the dough chilled and fully mixed?

Submitted by aday on March 20, 2019 9:53am

"I have used several kinds of flour with them successfully. If they turn out thin, I'm wondering if you're baking them from chilled dough or right away? It's possible that they are not fully mixed and this would provide spread? It's super hard to guess without more info, but the flour shouldn't really be a factor." — Chef Penny

Breville Pro

Submitted by Yasmin on April 15, 2019 4:13pm

I bought the Breville Smoking Gun Pro because of you Penny! But now I'm wondering what speed I should us for smoking the butter, somewhere in the middle?

Don't have a smoker

Submitted by Rachel on April 23, 2019 2:10pm

I don't have a smoker, and I don't want to spend $100 on one just to make cookies. Would brown butter work just as well for this as smoked butter for these cookies?

Also, if I cannot find reasonably priced couverture chocolate, are there any other brands you would recommend?

Cooking Temperature Confusion

Submitted by Joshua on April 28, 2019 10:59pm

On the youtube video you say you bake them at 275 degrees but the recipe says 300?

Just wondering which is correct.

Gluten free question

Submitted by Grant on June 18, 2019 4:50pm

This recipe looks amazing and thankyou so much for sharing. I was hoping to make a gluten free version as my mother is celiac. Would GF rice flower work with xantham gum?

Cookie weight

Submitted by Chief on June 25, 2019 1:21am

in the video you said 4oz disher, in the instructions you say 3oz disher. How much should each cookie weigh prior to baking?

Cookie weight and cooking temp

Submitted by Chief on June 25, 2019 1:27am

in the video you say 4oz scoop, in instructions you say 3oz scoop. Which is it? How much should the cookie weigh prior to cooking?

in the video you say bake at 275, in instructions you say 300. Which is correct?

  • 2 sticks unsalted butter, melted
  • 2.5 cups bread flour
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 4.5 tablespoons sugar
  • 1 cup light brown sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 tablespoons buttermilk
  • 1.5 teaspoons vanilla extract
  • 12 ounces semi-sweet chocolate chips
  1. In a large mixing bowl, add 2.5 cups bread flour, 1 teaspoon salt, and 1 teaspoon baking soda. Whisk to combine and set aside.
  2. Melt 2 sticks of butter on the stove-top or in the microwave. Combine 2 sticks melted butter, 4.5 tablespoons sugar, and 1 cup packed brown sugar in the bowl of a food processor and pulse until mixed well. Or use a mixer.
  3. With the food processor running, add in 1 large egg, 1 large egg yolk, 2 tablespoons buttermilk, and 1.5 teaspoons vanilla. Turn off food processor after last addition.
  4. Add the sugar/butter mixture to the flour mixture and stir by hand just until combined.
  5. Fold in 12 ounces of semi-sweet chocolate chips until incorporated throughout the dough.
  6. Now here is the hard part. chill the dough in the fridge for at least an hour, but overnight is better. I compromise and chill the dough until after dinner and then I make 1 tray (about 9 cookies) for that night. The rest of the dough goes back in the fridge overnight.
  7. When ready to bake your cookies, preheat the oven to 375 degrees F. Using a cookie dough scoop or a full tablespoon, scoop dough onto parchment lined baking sheet. Bake in oven for 10-12 minutes or until your cookies are golden brown. Let cool on tray for a minute or 2 and then transfer to a wire cooling rack. Enjoy!
  8. TIP: This dough will keep in the fridge. I like to make just what we'll eat because chocolate chip cookies are best nice and warm and fresh out of the oven! It is quick and easy to scoop some dough on the cookie sheet and pop it in the oven when you take dinner out. That way you'll be enjoying the ooey gooey deliciousness all night long.
  9. Freezer tip: I like to make up a batch of these and scoop them onto the parchment lined cookie tray and place in the freezer until firm. Then I store them in a zip top bag in the freezer. When ready for cookies, I remove just as many dough balls as needed and place them on a parchment lined cookie sheet. I usually let them thaw a bit and then bake them in the oven at 375 until golden brown. This dough freezes great!!


OMG I love these cookies. I really want to try baking with chocolate this year.

These are a good place to start! Thanks for stopping by - have a great day

Hi Marion. i was excited when I stumble upon yr recipe. I hv tried but the result is not chewy or crunchy, just soft cookies. What hv I missed? Pls help

Hi Irene, hmmmm There are lots of things this could be. I'm wondering about the protein content of your flour. Cake flour has less protein than Bread Flour and would result in a more cake like, soft cookie. Also, be sure you are melting the butter. I definitely should have been more clear about that in the directions (sorry). I have updated it to say melted - melting the butter produces a chew. Oven temp could also be an issue - your oven might be cooler than mine, so you might need to bake them a little longer to get a slight crisp. I recommend making sure you are using Bread flour (I use King Arthur's) and melting the butter. Be sure your aren't forgetting the white sugar for a little crisp (I've done that when in a hurry - there's not much white sugar in this recipe, I sometimes forget it's there!), and maybe increase the baking time. I hope all this helps. I'm always trying new recipes for chocolate chip cookies, and these are still our favorite by far. I'm actually getting ready to make some more today for a friend. Please let me know how it works for you. Good luck!!

Thks Marion for replying. I didn't melt the butter. ..just soften it only. Also I didn't use white sugar as this was not specified in the recipe. Will try again this weekend. FYI even though the cookies were not chewy. my son & his classmates just loved them..They commented that it was delicious. Thks again Marion..will let u know the result for 2nd attempt

I'm glad they still liked them. I know there is only 4.5 tablespoons of the white sugar, so it is easy to forget it. When I say sugar in my recipes that is always regular white sugar. When brown sugar is needed, I will specify that - as in this recipe where there is 1 cup brown sugar which helps keep these cookies moist and delicious! I hope this works for you. Thanks so much for reaching out to me!