These big, soft chocolate chip cookies are one of my favorite cookies. The addition of Kosher salt gives them a unique, amazing flavor that everyone raves about. If I had to choose only two cookies in the world it would be these and my peanut butter cookies.
The Best Chocolate Chip Cookies
I know everyone says it, but this has been our family’s absolute favorite way to make chocolate chip cookies for years. The Kosher salt adds that tiny bit of salt that goes so well with the chocolate that they are hard to resist.
Chocolate Chip Cookie Ingredients:
- Dry ingredients – cake flour, all purpose flour, baking soda, baking powder, and Kosher salt
- Wet ingredients – unsalted butter, light brown sugar, granulated sugar, eggs, and vanilla extract
- Chocolate – chocolate chips or chopped chocolate
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Helpful baking tools:
- Stand mixer or hand mixer
- Measuring cups and spoons
- Sifter
- Insulated baking sheets
- Silicone baking mat
- Ice cream scoop
- Wire cooling rack
- Spatula
Cookie baking tips
- If you like crunchy edges, bake your cookies on the longer side of the suggested baking time. For soft chewy cookies, bake them on the shorter side of the range, they will only be lightly browned.
- Be sure to use a kitchen scale to weigh your ingredients using the weights in the recipe. This is the most accurate way to get the perfect cookies. Remember, place an empty bowl on your scale and reset the tare to zero before adding the ingredients.
- When you remove the cookie sheet from the oven, shape the cookies using the spatula, gently tapping the edges, working your way around to shape the cookie. It has to be done right away while the cookies are hot, before they begin to cool and set up.
- To correctly soften butter, remove it from the refrigerator and cut it into tablespoons. Allow it to sit on the counter for 20 minutes.
- To make regular sized cookies use a cookie scoop and bake for 8-11 minutes.
How to make the best chocolate chip cookies ever
Preheat oven to 350 degrees. Line insulated baking sheets with parchment paper or a silicone baking mat.
- Sift flours, baking soda, baking powder and salt into a bowl with a wire whisk. Set aside.
- In bowl of electric mixer on medium speed, cream together butter and sugars until very light, about five minutes.
- Add eggs, one at a time, mixing well after each addition. Stir in the vanilla.
- With mixer on low, add dry ingredients and mix just until combined.
- Stir in chocolate chips with rubber spatula or wooden spoon.
- Use an ice cream scoop because we are making big cookies!
- Scoop dough into balls using an ice cream scoop onto sheet. Bake 14-19 minutes.
- As soon as you remove the baking sheet from the oven, use a spatula to shape the outer edge of the cookies to make them nice and round and even.
- Allow cookies to cool on sheet for 5 minutes before transferring to cooling racks to cool completely.
Can I freeze the dough?
Yes you can freeze this chocolate chip cookie dough. I like to flash freeze the dough balls first. Measure out dough balls onto a waxed paper lined baking sheet or plate. Place them as close together as possible, but not touching. Freeze for 2 hours. Remove balls to a freezer bag. flash freezing them will keep the dough balls from sticking together in a big clump inside the bag. Can be frozen for up to 3 months.
Be sure to try my peanut butter oatmeal chocolate chip cookies as well as my oatmeal cookies, monster cookies, and Snickerdoodles. You won’t be disappointed!
More Cookie Recipes
- Neiman Marcus Cookies
- Reeses Pieces Cookies
- Skillet Chocolate Chip Cookie
- Chocolate Chip Cookie Tower
- Doubletree Chocolate Chip Cookies
- Toll House Cookie Recipe
Jumbo Chocolate Chip Cookies
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 8 ½ ounces cake flour 2 1/4 cups
- 8 ½ ounces all purpose flour 2 cups
- 1 ¼ teaspoons baking soda
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons Kosher salt
- 2 ½ sticks unsalted butter room temperature
- 10 ounces light brown sugar 1 1/4 cups packed
- 8 ounces granulated sugar 1 cup, plus 3 tablespoons
- 2 large eggs
- 2 teaspoons vanilla extract
- 15 oz chocolate chips or chopped chocolate 1.5 bags
Things You’ll Need
Before You Begin
- If you like crunchy edges, bake your cookies on the longer side of the suggested baking time. For soft chewy cookies, bake them on the shorter side of the range, they will only be lightly browned.
- For BEST results be sure to use a kitchen scale to weigh your ingredients using the weights in the recipe. This is the most accurate way to get the perfect cookies. Remember, place an empty bowl on your scale and reset the tare to zero before adding the ingredients.
- When you remove the cookie sheet from the oven, shape the cookies using the spatula, gently tapping the edges, working your way around to shape the cookie. It has to be done right away while the cookies are hot, before they begin to cool and set up.
- To correctly soften butter, remove it from the refrigerator and cut it into tablespoons. Allow it to sit on the counter for 20 minutes.
- To make regular sized cookies use a cookie scoop and bake for 8-11 minutes.
Instructions
- Preheat oven to 350 degrees. Line insulated baking sheets with parchment paper or a silicone baking mat.
- Sift flours, baking soda, baking powder and salt into a bowl with a wire whisk. Set aside.
- In bowl of electric mixer, cream together butter and sugars until very light, about five minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. With mixer on low, add dry ingredients and mix just until combined. Stir in chocolate chips with rubber spatula.
- Scoop dough into balls using an ice cream scoop onto sheet. Bake 14-19 minutes.
- As soon as you remove the baking sheet from the oven, use a spatula to shape the outer edge of the cookies to make them nice and round and even.
- Allow cookies to cool on sheet for 5 minutes before transferring to cooling racks to cool completely.
Nutrition
This post originally appeared here on Aug 3, 2012.
Amanda Davis
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Thomas says
Too keep my chocolate cookies soft, I underbake them by 2 minutes and let them completely cool on the cookie sheet itself.
By letting them cool on the baking sheet this lets them continue baking, due to the residual heat on and because they cool from the top down this allows them remain soft but still gives you that caramel “baked” color.
Also, you can completely eliminate the white sugar, better for diabetics. What happens is that you don’t get that smooth finish and probably 1 or 2 less cookies per batch. But because you don’t get that irritating “too much sugar” taste after the third or so cookie you able to keep going – I’ve made it up to 9 once.
I came across this trick when on my 5th batch of cookies,when I was about 9 or so, I discovered I had finished the last of the sugar, and figured, why not? The worst that was going to happen is that I would have to throw them out, but upon giving one to my younger sister, my “Official Taste Tester”, she told me that she preferred them to the regular ones. And I still keep making them this way 60 years later.
Pam says
Can you freeze the dough?
Amanda Formaro says
Yes. I like to flash freeze the dough balls first. Measure out dough balls onto a waxed paper lined baking sheet or plate. Place them as close together as possible, but not touching. Freeze for 2 hours. Remove balls to a freezer bag. flash freezing them will keep the dough balls from sticking together in a big clump inside the bag. Can be frozen for up to 3 months.
Lori says
In the ingredients, why does it say 2-1/4 cups next to the 8 oz of cake flour and 2 cups next to the 8 oz of all purpose flour? I followed the cups instead of oz and ended up with way way too much flour. I’m sad. I had to throw out the whole batch.
Amanda Formaro says
The weights are given so that you get the correct amount of each flour. Flour needs to be measured with the scoop and sweep method, sounds like you may have measured wrong. 8 oz of cake flour yields a different cup measurement than 8 oz of all purpose flour because of the difference in density. A kitchen scale is about $12 and will save you a lot of headaches in the kitchen. I highly recommend getting one.
Kris says
These are my favorite cookies in the world! I wouldn’t dare try another chocolate chip cookie recipe after these. I’m going to make another batch to give to my neighbor for the holidays. Thanks!
Amanda Formaro says
Thank you Kris! They are definitely our favorites too! <3
Donna says
Hi Amanda-
i have been making your recipe for chocolate chip cookies for years and love it. Why did you change it? Could you post the old recipe again or send it to me?
Thanks!
-Donna
Amanda Formaro says
Hi Donna. I didn’t change it, but I did remove the recipe I had that included pudding. I will email it to you!
Rachel Elsesser says
Hello – as I went to make your cookies, I noticed that both the cake flour & regular flour measurements both say 8.5oz, but underneath, the cake flour calls for 2 1/4 cups & the regular flour calls for 2 cups.
I looked up the calculation from ounces to cups – and it says that 8.5oz is equal to 1.062 cups. So this has me very confused now…
just want to make sure that I’m doing it correctly, since they call for the same amount of both types of flour in ounces, but different amounts when measured in cups.
Thank you! Really excited to try these!
Amanda Formaro says
Hi Rachel! I always weigh my flour for this recipe. After weighing it I measured the weighed flour out and those were the measurements I came to. If you are able to weigh it that would be better!
Christine says
Can these be made into bars? Sometimes I just don’t have the patience for cookies…
Amanda Formaro says
I’m sure you could. I have not used this dough for bars myself. Since this is basically a double batch, you would need to cut it in half and bake in a 13×9 pan. I would use the same temperature but increase the baking time. Try 20 minutes, then check them and leave in longer if needed.
lisa g. says
These look so delicious! The cake flour intrigues me. Im concerned that theres not enough fat (butter & eggs) for the total amount of flour being used and that the dough will be very dry. Please help me out with this, as Ive made other similar CCC recipes with that much flour and 3 sticks of butter, 2 eggs and it was very dry and crumbly dough. An inedible cookie, (land o lakes chewy jumbo ccc).Thank you!
Amanda Formaro says
Lisa. I have made these cookies probably 100 times with these measurements. Just try it :)
Kristina Faricelli says
Those look amazing and I can’t wait to try out your recipe. My husband is addicted to chocolate chip cookies and can never get enough of them. I love all the photos that you posted. :)
Amanda Formaro says
Thanks Kristina! These are definitely my favorite!
Linda Hewish says
You mention that the cookies can also be made in “regular” size. What would the differences be? Mainly scoop size and cook time? Possibly bake temperature? Thanks!
Amanda Formaro says
Hi Linda! Yes, use a smaller cookie scooper and bake for 8-11 minutes :)
Rachel says
What would I adjust to for a high altitude?
Amanda Formaro says
King Arthur Flour has some great instructions for high altitude baking http://www.kingarthurflour.com/recipe/high-altitude-baking.html