Thomas is an award-winning chef with 40+ years of experience. He loves to cook and share recipes.
The Secrets to the Best Chocolate Chip Cookies
Yes indeed, the world's best recipe for chocolate chip cookies is here for you. You can't even imagine how wonderful these chocolate chip cookies are until you make and taste them for yourself. They may not be the prettiest treats you've seen, but they are the most mouthwateringly delicious ones you'll ever bake.
My Three Secrets to Make the Best Cookies
- Buy two pounds of bittersweet chocolate and chop it by hand into small chunks. Your baked goodies will turn out so much better than if you use chocolate chips. It looks messier, but the end product is packed with decadent chocolate.
- Purchase light brown sugar, as it will work much better than regular brown sugar.
- Always buy fresh ingredients. Items that have been sitting for weeks or months in the pantry won't produce tasty baked goods that are as good as ones made with fresh ingredients. This includes baking soda or baking powder!
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Serves 12 people
- 2 pounds bittersweet chocolate, finely chopped
- 1 pound butter, room temperature
- 1 3/4 cups white granulated sugar
- 2 cups light brown sugar
- 4 large eggs
- 3 1/4 cups pastry flour
- 3 cups cake flour
- 1 tablespoon ground sea salt
- 1 tablespoon baking soda
- 1 tablespoon baking powder
- 1 tablespoon vanilla extract
- Preheat your oven to 350°F.
- Make sure all your ingredients are at room temperature. You'll find that baked goods generally turn out better if everything you use is at room temperature before you start.
- Chop the chocolate into smaller pieces using a large chef's knife and a cutting board. You could alternatively use a food processor with a metal blade, but make sure they're coarse chunks. You want to end up with little pieces in your cookie dough.
- Put all the wet ingredients into a large mixing bowl: butter, white sugar, brown sugar, and eggs. Mix them together.
- Add the other ingredients in one at a time, being sure to mix the dry ingredients well. I use an electric hand mixer to mix everything together. You can use a stand mixer, but stir to make sure you don't end up with any part of the dough unmixed.
- Line your baking sheets with parchment paper. This helps the cookies come off perfectly after the baking process.
- Choose whether you want small cookies or large cookies. The larger ones can be made using a tablespoon scoop, and smaller cookies can be made using a teaspoon scoop. If you're baking a large batch, use a spoon to ease the dough out to quicken the process!
- Here is the only hard part of this recipe. Bake the cookies until they are soft and golden brown. Don't overbake! I have a lot of people make these cookies and tell me the cookies were good but a little hard. Large cookies need to bake for 18–20 minutes and smaller cookies for 14–15 minutes.
- Rest the baked goods on the cookie sheet for five minutes. Then, move them to a tray or plate.
- Once the cookies are cool, you can put them in a an airtight container for up to a week. You can also make them ahead of time and freeze them for up to six months. Store them in between layers of wax paper in an airtight container.
Did You Make The Worlds Best Chocolate Chip Cookies? Why Not Post a Comment Now.
Ana on September 14, 2019:
The recipe makes great cookies but I think the "yield" is quite off. It says it makes enough for 12 people- this is true if you mean 4 large cookies per person. The amount of ingredients this calls for makes almost 60 large cookies.
Sadi on October 15, 2018:
I made these cookies just the other day and they are GOOD! I used a heaping tablespoon to scoop my cookies and these cooked perfectly at 14 minutes (this took some trial and error as a tablespoon scoop was noted to be large cookie size) i also could not find pastry flour so i substituted all purpose flour w/no troubles. one last thing i did was i adapted the add-ins; i did just short of 1lb of semi sweet chips and white chocolate chips, 2 cups chopped pecans, and 1 1/2 tsp cinnamon. THESE WERE DELIGHTFUL! Will continue using in the future.
Cathy on December 14, 2015:
In the recipe it says pastry flour and cake flour do you use both flours in the recipe
Betterbaked on October 11, 2014:
Look delicious. How many cookies do you get from this recipe & how messy are they?! :) thinking about serving them at a wedding...
Thomas Byers (author) from East Coast , United States on April 27, 2013:
They are some of the best cookies you'll ever taste. Thanks everyone who posted a comment. They are appreciated.
LaThing from From a World Within, USA on April 27, 2013:
Ooohhhh..... Just beautiful! Cookies, I mean :)
Have to try these for sure. Thanks for all that tips and this looks scrumptious!
Audrey Hunt from Idyllwild Ca. on April 26, 2013:
Can't wait to dig in to this recipe. I'm drooling all over my keyboard! Up and sharing.
Thomas Byers (author) from East Coast , United States on November 29, 2012:
Thanks much for the comments. They are wonderful cookies.
carol stanley from Arizona on November 29, 2012:
If nothing else the photos sold the story and told the story. These look soooo good. I would kill for one of these cookies and right now. Voting up, sharing and saving in my bookmarking file. And pinned it.
Jools Hogg from North-East UK on November 29, 2012:
These look yummy and that you'd be licking chocolate off your fingers (and maybe plate?) afterwards - mess is good in this case...bring on the chocolate mess :o)