Today I am sharing my recipe for the World’s Best Chocolate Chip Cookies. I would bet my life on these cookies. They make adults swoon and children gasp. They are oversized, perfectly soft in the middle, and satisfyingly crisp on the edges.
As far as recipes go, there is nothing remarkable about the list of ingredients, and there isn’t a secret sauce or unconventional addition. All the magic is held in the details and execution. Here are the important things to know when making these cookies.
First, you need to cream the butter and sugar, not just mix it. Creaming butter and sugar takes three to five minutes in a stand mixer, and can only be properly done with butter that has fully come to room temperature (which can take several hours).
Second, you need to use solid, sturdy, metal sheet trays. No baking stones. No air-cushioned sheets. No flimsy dark pans. You want restaurant-quality half sheet trays lined with parchment paper for best results. Stores like Sur La Table will have the right tool for the job.
Third, bigger is better. This recipe will yield fifteen enormous cookies, and the size affects the final product. Yes, you can bake these cookies smaller, but the proportion of crusty edge to soft center will not be the same.
Fourth, and finally, you need to take these cookies out of the oven while they still look underdone in the center, bang the sheet tray on the counter, and then allow them to cool completely before diving in. I cannot emphasize this step enough. Underdone coming out of the oven equals perfectly done once they cool. It’s magical, and it’s worth the wait.
To make all of this more clear, I am sharing a video tutorial below. Because I want you to see exactly what it looks like when butter and sugar creamed together, I did not edit the creaming process out of the video, but I did speed up that section of the video. I want to be authentic, yet respectful of your time.
I can’t wait to hear how these turn out for you!
World’s Best Chocolate Chip Cookies
Ingredients
- 1/2 pound unsalted butter, room temperature (2 sticks, 1 cup)
- ½ cup granulated sugar
- 1 ½ cup brown sugar, packed
- 1 teaspoon pure vanilla extract
- 1 large egg
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon Kosher salt
- 12 ounces semi-sweet chocolate chips
Instructions
- Preheat oven to 375 degrees. Line three baking sheets with parchment paper.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy. Add the egg and vanilla. Mix to combine.
- In a large bowl, whisk together the flour, baking soda, and salt. Slowly add the dry ingredients to the butter and egg mixture. Mix on low speed until just combined. Stir in the chocolate chips.
- Scoop out fist-sized balls of dough, and place five cookies on each prepared baking sheet. Bake for 11 minutes, or until just brown on the outside and still a bit underdone in the center. Rap the pan on the side of your counter, and allow the cookies to cool completely.
I finally had a chance to bake these cookies. They are amazing. This will be my new go-to recipe. I live in Coronado, CA but hope to make it to Hurley House next time I’m visiting my daughter in Fort Worth.
These are the BEST cookies I’ve ever had in my life!!!
I tried to make these twice (mostly because my friends have raving about them!) but I wasn’t able to get them to turn out right. Would you mind posting the recipe with the weights of the ingredients (particularly for the flour)? I think my cookies have too little four and if I know the exact weight you use, that would help. Thank you!!
Lauren, oh no!! This is not good news. I want to come over to your kitchen and see what’s going on. I have a few questions. When you say they didn’t turn out, what exactly happened? Can you describe it for me? Also, if you want to send me a photo of your finished cookies in my DMs on Instagram (@katherinesasser) I would love to take a look. These cookies are very "no fail," so I am curious about what is going on and want to help you figure it out. As for the weights on the flour, I don’t have those at the moment, but I can work on that for you. In the meantime, I have a blog post (with a video) that shows exactly how I measure flour. It might be helpful to watch. https://www.staging2.katherinesasser.com/home/2018/6/1/flour
Looking forward to hearing more from you…we will figure this out together!!
Thank you!! I will send you a picture through Instagram and check out your post. The cookies flattened out way too much. They were so thin and crunchy – almost like a florentine, but not quite that thin. I can make wonderful french macarons so I’m not a baking novice, but I’ve had trouble with other chocolate chip cookie recipes before that use volume for measuring. Whenever you are able to post the weights, I’ll try it again and I’m sure they’ll turn out perfectly!
My 9 yr. old granddaughter and I made these cookies and we agree, they are the world’s best!
It’s true…the best chocolate chips cookies I have made.
YUM. I have made good cookies before, but these are absolutely amazing. My new cookie recipe. Thank you so much for the video that helps show the consistency and texture at each step!
There’s only one thing I had to do different from the recipe (and I feel funny even mentioning it since you talk about people who comment without doing the real recipe in one of your podcasts!) but I don’t have traditional baking sheets, only stones. Mine spent about 90 seconds extra in the oven.
Made for the first time. I was able to get 17 cookies out of my batch. Not sure which is better… The dough or the cookie! So so so so good!
So just made these after listening to your pod cast. I have been on a many year journey trying to find the perfect choc chip cookie recipe and thought I finally had it but decided to give this one a shot. They did not disappoint! And I loved your detailed example on the video about “creaming” butter and sugar (I think I’ve been doing this wrong for years) and I’ll admit I didn’t believe you that these were good frozen but I put a bag in the freezer and my husband just ate one that was sitting out and he LOVED it! He couldn’t believe it had been frozen! Thanks for sharing
Jennifer W.