It may seem strange that I’ve been blogging for eight years but have never shared a single plain chocolate chip cookie recipe with you. The truth is that I’ve been baking chocolate chip cookies since the fifth grade, and have yet to come across a recipe that’s markedly better than the back-of-the-bag Nestlé Toll House version that everyone knows and loves. It’s not for lack of trying — I’ve rested the dough overnight to develop flavor, browned the butter, experimented with different varieties of flour, and so on. But to me, the difference in taste never justifies the extra time or effort. That said, the Toll House recipe isn’t perfect (sorry Toll House!). If you follow the recipe as is, the cookies often come out disappointingly flat. Over the years, I’ve tweaked the recipe to make it more reliable and just a little bit tastier. I use less sugar, more flour, two types of high-quality chocolate instead of ordinary chocolate chips, and I always chill the dough before baking. The result is a chocolate chunk cookie that’s tender, puffy, and fudgy with perfectly crisp edges.
To begin, combine the butter and both sugars in the bowl of an electric mixer.
Beat until light, fluffy, and cafe au lait-colored. Scrape down the sides and bottom of the bowl as necessary.
Add the vanilla and eggs and beat for 2 minutes more. Scrape down the bowl.
Add the salt and baking soda and beat briefly until evenly combined.
Add the flour and both chocolates.
Mix on low speed until the flour is completely blended and the chocolate is evenly distributed throughout the dough.
Cover the bowl with plastic wrap or scrape the dough into an airtight container and let rest in the refrigerator until firm, a few hours. When you’re ready to bake the cookies, preheat the oven to 350°F and line a baking sheet with parchment paper. Drop the dough in 1.5-tablespoon balls onto prepared baking sheet, spacing them about 2 inches apart. (I use a #40/1.5-T cookie scoop with a wire trigger.)
Bake for 11-13 minutes, until golden around the edges but still soft and pale in the center. Let cool for a few minutes on the baking sheet, then transfer to a wire rack to cool completely.
My Recipe Videos
Chocolate Chunk Cookies
- 1 cup (2 sticks) unsalted butter, at room temperature
- 2/3 cup granulated sugar
- 3/4 cup packed dark brown sugar (fine to substitute light)
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2-1/2 cups all purpose flour, spooned and leveled (preferably King Arthur flour - see note)
- 6 oz bittersweet chocolate, best quality such as Ghriardelli, roughly chopped
- 2 oz milk chocolate, best quality such as Ghirardelli, finely chopped
- In the bowl of an electric mixer, beat the butter and both sugars for 3 minutes, or until light, fluffy, and cafe au lait-colored (use high speed on a hand mixer and medium speed on a stand mixer). Scrape down the sides and bottom of the bowl as necessary. Add the vanilla and eggs and beat for 2 minutes more. Scrape down the bowl. Add the salt and baking soda and beat briefly until evenly combined. Add the flour and both chocolates, and mix on low speed until the flour is completely blended and the chocolate is evenly distributed throughout the dough.
- Cover the bowl with plastic wrap or scrape the dough into an airtight container and let rest in the refrigerator until firm, a few hours. (The dough can be refrigerated, wrapped tightly in plastic wrap, for up to 1 week or frozen for up to 1 month.)
- Preheat the oven to 350°F and set a rack in the middle position. Line a 13 x 18-inch baking sheet with parchment paper.
- Drop the dough in firmly packed 1.5-tablespoon balls onto the prepared baking sheet, spacing them about 2 inches apart. (I use a #40/1.5-T cookie scoop with a wire trigger.) Bake for 11 to 13 minutes, until golden around the edges but still soft and pale in the center. Let cool for a few minutes on the baking sheet, then transfer to a wire rack to cool completely. Repeat with remaining cookie dough. The cookies can be stored in an airtight container at room temperature for up to 3 days.
- Note: Some readers have had issues with the cookies being flat. This can happen as a result of using a "softer" flour. I highly recommend King Arthur All Purpose Flour for this recipe -- it's high in protein and gluten, and helps cookies hold their shape.
- Note: If time allows, let the dough rest in the fridge overnight - the flavor improves. If you're impatient to even wait a few hours for the dough to firm up in the fridge, you can form the dough into balls on the baking sheet and chill in the fridge until firm, about 30 minutes.
- Freezer-Friendly Instructions: The Cookie Dough can be Frozen for up to 3 Months: Roll the dough into balls, let set on a baking sheet in the freezer, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.) To Freeze After Baking: Let the cookies cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature.
- Serving size: 1 cookie
- Calories: 143
- Fat: 7g
- Saturated fat: 4g
- Carbohydrates: 19g
- Sugar: 12g
- Fiber: 1g
- Protein: 2g
- Sodium: 76mg
- Cholesterol: 24mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.