After decades of cookie baking, this is the chocolate chip cookie I like best. (For now. My favorites generally last for about six months before I find a new one.) Sometimes I make these cookies with walnuts, and sometimes I leave them out, depending on my mood.
| Level: | Easy |
| Total: | 1 hr |
| Prep: | 15 min |
| Inactive: | 30 min |
| Cook: | 15 min |
| Yield: | about 3 dozen cookies |
| Level: | Easy |
| Total: | 1 hr |
| Prep: | 15 min |
| Inactive: | 30 min |
| Cook: | 15 min |
| Yield: | about 3 dozen cookies |
Ingredients
- 8 tablespoons (4 ounces) butter, softened but still cool
- 3/4 cup (6 1/4 ounces) firmly packed dark brown sugar
- 1/2 cup plus 1 tablespoon (4 ounces) granulated sugar
- 1 large egg (1 1/2 ounces by weight)
- 1 teaspoon pure vanilla extract
- 1 teaspoon kosher salt
- 1 1/4 cups plus 3 tablespoons (7 ounces) all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 8 ounces bittersweet chocolate, chopped the size of chocolate chips, or bittersweet chocolate chips (about 1 1/2 cups)
- 3/4 cup (3 ounces) chopped walnuts, optional
Instructions
- In a large bowl, using a wooden spoon, cream together the butter and brown and granulated sugars until smooth but not over mixed. (I do this by hand, but if you use a stand mixer fitted with the paddle attachment or a handheld mixer, beat on medium speed for 1 to 2 minutes, and then scrape down the sides of the bowl before continuing.) Add the egg, vanilla and salt and stir just until combined.
- Sift in the flour, baking soda and baking powder and stir gently just until combined. Add the chocolate and nuts if using and stir just until evenly distributed throughout the dough. Cover and refrigerate for 30 minutes.
- Position the racks in the upper third and lower third of the oven and preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
- Scoop up 1-inch balls of the dough with a spoon or mini scoop and set them 2 inches apart on the prepared pans. Bake the cookies, rotating the pans after 7 to 9 minutes, for 13 to 17 minutes until the cookies are golden brown. If you like a very soft cookie, bake them for 13 minutes. If you like a crisp cookie, bake them for 17 minutes. Transfer to racks and let cool. I think these cookies are best the day they are baked, but they will keep in an airtight cookie jar for up to 4 days-if they last that long.
Nutrition Facts
| Serving Size | 1 of 36 servings |
| Calories | 148 |
| Total Fat | 6 g |
| Saturated Fat | 3 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 1 g |
| Sugar | 14 g |
| Protein | 2 g |
| Cholesterol | 12 mg |
| Sodium | 77 mg |
| Serving Size | 1 of 36 servings |
| Calories | 148 |
| Total Fat | 6 g |
| Saturated Fat | 3 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 1 g |
| Sugar | 14 g |
| Protein | 2 g |
| Cholesterol | 12 mg |
| Sodium | 77 mg |
Reviews
Loved these. Bakes them at Xmas and everyone loved them. Used pecans instead of walnuts.
Best chocolate chip recipe ever. For the person who blamed the recipe for cookies spreading, your butter was too warm. For the science guy, who thinks he cooks better than a well decorated chef, like Elizabeth, you sound like you need to be educated on cooking things too fast. Even at 365, you would have to bake until the cookie was a rock for the chemical reactions to happen. When you beat an iron chef in a contest that is a pressure house, then I will take notice, but never as an insult to an amazing Chef likeEF. Learn some class and write your own cookbook.
This is our families go-to chocolate chip cookie recipe and it offers the basis for variation. We’ve alter the chocolate chips with dark, white, and a combination of both….and with and without various nuts incl pecan, walnut and pistachio. We always really enjoy the results!!
This has been my go to recipe for years! My entire family loves it and always request that I make them for special events!
So easy and works perfectly every time. Approximately 160 calories per cookie. Real great recovery treat for the avid runner.
These were absolutely delicious. Chewy and crispy on the edges.
I can serve it as a lollipop with a stick and dip in melted chocolate.
Good texture, bland flavor. Fallowed the directions and video exactly, did it all by hand, no mixer. I read on a science site that if you bake your cookies at 350, the sugars will NEVER caramelize because that occurs at 356F or higher. Which makes sense because my oven is accurate and these taste bland despite all the sugar and salt. The browning you see is the Maillard reaction, not the same a caramelization. So unfortunately, the chefs bragging about how her cookies are the best in the world, fall flat based on taste and science.
These cookies were easy to make and they taste delicious!
Wanted a quick cookie recipe, and this one has gotten many compliments. That being said, I find it simpler to omit the bittersweet and substitute chocolate chips such as semi sweet or milk, toffee chips and pecans are also nice. Its quite easy to make and customize overall. I do recommend using the parchment paper and keeping an eye on them as they bake. As with baking many things, the type of baking sheet you use can make a difference. This may explain why sometimes they crisp either too fast or slow. Also, I have used light brown sugar instead and they came out perfect.