My Best Ever Chocolate Chip Cookie Recipe (2024)

Edd Kimber

After three weeks and five of the most popular recipes around it is time for me to put my money where my mouth is and give you my perfect chocolate chip cookie recipe. Each of the test recipes were delicious and I would definitely make them all again, but in each recipe there was that perfect something that I loved. For my final recipe, my ‘ultimate’ if you want, I thought I would take these elements, smoosh them together and see if I could make the perfect chocolate chip cookie recipe.

Now I should probably say there is no such thing as the one perfect recipe, this just happens to be my personal favourite recipe as it has everything I love in a chocolate chip cookie. It has crisp edges but a soft and ever so slightly chewy centre, a lot of chocolate, a good balance of sweet and salty and dough that has a good flavour of its own. All of these elements are subjective but they are what I look for in my perfect cookie. When it comes to chocolate I was surprisingly stuck over my choice. Should I use chips or wafers, the chocolate style I was testing throughout this process? I expected this to be an easy choice, going with my bias and regular use of the wafers but the chips make a wonderful cookie too and I think this comes down to exposure to bad chocolate chips in the past. Over the past eight years of working in food the only chocolate chips I have had easy access to were low quality chocolate, bulked out with vegetable oil, im talking cheap supermarket chocolate chips. This style of ‘chocolate’ (not sure chocolate made with vegetable fat can actually be legally called chocolate) is the stuff I have told you to avoid because it doesn’t melt, has a waxy taste and just work properly when it comes to baking. Thankfully Guittard, who I partnered with to create this series, make a chocolate chip that is nothing but chocolate, pure and simple. There is a difference between chips and wafers and it is important to know the difference. Traditionally chocolate chips, made only of chocolate, are made with less or no added cocoa butter to make the chocolate thicker so that it holds it shape when manufactured, whereas wafers have more added cocoa butter so they fall flat when produced. This simple difference will affect the outcome of the recipe making slight differences to each recipe. The main difference I found when using chips in this recipe is that the cookie spreads a little less than when made with wafers, but unlike poor quality chips that don’t actually melt during baking these still create those beautiful pockets of melted chocolate.

When it comes to method for this cookie I basically stayed with the classic drop cookie style of the original Toll House recipe and the method used in Tara O’Brady and Bon Appetit’s recipe as it was satisfyingly simple and resulted in a delicious cookie. So melted butter it is, but taking a tip from Alison Roman we are using salted butter and taking it one step further like Bon Appetit we are going to brown it too, because why not! I also threw in Sarah Kieffer’s pan banging method because the resulting ripples in the baked cookie add texture and make for wonderful crips edges. When it comes to ingredients we are staying classic the only addition is a couple egg yolks which make for an even fudgier dough.

My Best Ever Chocolate Chip Cookie Recipe

225g salted butter, diced
350g plain flour
3/4 tsp baking powder
3/4 tsp baking soda
200g light brown muscavado sugar
150g caster sugar
2 large eggs
2 large egg yolks
2 tsp vanilla extract
340g dark chocolate (I use Guittard 66% wafers or 63% chips)
Flaked sea salt, for sprinkling

Start by preparing the chocolate. Take about a 1/4-1/3 of the chocolate and roughly chop to break up in uneven small chunks.

To make the cookie dough we first need to brown the butter. Place the butter into a saucepan and place over medium heat and cook until first the milk solids separate, then the mixture foams, and then the milk solids brown. With salted butter you need to stir the butter as it browns to make sure the salt doesn’t clump with the milk solids, you’ll also find that the foaming doesn’t dissipate quickly so you wont be able to see the browning as easily, so watch very carefully to make sure the butter doesn’t burn.

Pour the butter into a large bowl and allow to cool for a few minutes before whisking in the sugars. Add the eggs and yolks one at a time, whisking until smooth and combined. Whisk in the vanilla. In a separate bowl whisk together the dry goods then add to the butter mixture and using a spatula or wooden spoon, mix together just until combined, there should be the odd bit of flour showing throughout the dough. Add the chocolate and mix until evenly distributed. Cover the dough with clingfilm and refrigerate for about 4 hours or until the dough is firm but not rock solid, you should still be able to scoop out portions without too much effort.

When almost ready to bake preheat the oven to 180C (170C fan) and line two baking sheets with parchment paper.

Form balls of cookie dough into portions roughly 85g. You can do this with a cookie scoop or you can roll in your hands. Place the cookies onto the baking sheets, a couple inches apart and sprinkle with a little flaked sea salt.

Bake in the preheated oven for about 16-18 minutes or until golden brown at the edges but still a little paler and soft in the middle. After baking for 10 minutes remove the tray from the oven and firm bang on the work surface to collapse the cookie. Repeat this process every two minutes or so, creating a ripples effect at the edges of the cookie (this adds great texture on the finished cookies). Once baked allow to cool on the baking sheets for about 5-10 minutes before transferring to a wire rack to cool completely.

Kept in a sealed container these cookies will keep for up to 5 days but personally I think these are best on the first couple days when the texture will be at its best.

Note: this recipe was developed in metric measurements and with UK ingredients so if making in the US I would suggest making this with extra large eggs and european style high fat butter.

For those asking where Guittard chocolate is available in the UK it is currently stocked by Ocado, Whole Foods, Lakeland, Sous Chef and M&S

My Best Ever Chocolate Chip Cookie Recipe (2024)


What will Wendy think about the chocolate in cookie club's cookies choose 1 answer? ›

Final Comparison: Comparing the two ratios: Wendy's preferred ratio is 7 chocolate chips per cookie. Cookie Club's ratio is approximately 6.6667 chocolate chips per cookie. Since 7 is greater than 6.6667, Wendy would think that Cookie Club's cookies have too little chocolate.

What flour makes the best cookies? ›

All-Purpose Flour: The Versatile Choice

This balanced protein level makes it versatile enough to produce both soft and chewy cookies as well as slightly crisp ones. If you're looking for a safe bet or are new to cookie baking, all-purpose flour is your go-to option.

What is the most successful cookie? ›

Oreo is the best-selling cookie in the world. It is now sold in over 100 countries. Oreo was first produced in 1912 by the National Biscuit Company, now known as Na-Bis-Co.

What is the my tall cookie trick? ›

Use my favorite tall cookie trick to reduce excess spreading. Roll your dough balls to be taller rather than wider. This doesn't necessarily mean using more dough per cookie– we'll simply shape the cookie dough ball to be nice and tall, with a firm solid bottom to ensure the cookie doesn't topple over as it bakes.

What is the great cookie experiment? ›

Thiel5 created the Great American Cookie Experiment as an experiential teaching approach to engage undergraduate nursing students in a light-hearted experiment of tasting and rating 2 different chocolate chip cookies.

Is Kooky cookie a boy or a girl? ›

Kooky Cookie is a pink cookie with blue shoes. She has yellow chocolate chips. There is a bite on the top right. Her variant is a chocolate chip cookie with green shoes (pink in her cartoon artwork).

What is the best sugar for cookies? ›

In that role, white sugar aerates the dough when creamed with butter for thick and puffy cookies. Brown sugar, meanwhile, is dense and compacts easily, creating fewer air pockets during creaming—that means that there's less opportunity to entrap gas, creating cookies that rise less and spread more.

What is the best brown sugar for cookies? ›

Using all light brown sugar will yield cookies with a lighter flavor (that's not a bad thing!). They'll be buttery with accents of vanilla and a soft interior, but a lighter molasses flavor. Opting for all dark brown sugar will give you a richer flavor and ever-so-slightly softer centers.

What flour do bakeries use for cookies? ›

Pastry Flour: An unbleached flour made from soft wheat, with protein levels somewhere between cake flour and all-purpose flour (8 to 9 percent). Pastry flour strikes the ideal balance between flakiness and tenderness, making it perfect for pies, tarts and many cookies.

What is the #1 cookie in the world? ›

The First Cookie Brands In The United States

These facts have remained true until today, making Oreo one of the oldest and most popular cookie brands in the country! Honestly, they're now the best-selling brand of cookies in the world. So, as we can all agree, Oreo is the #1 cookie brand in the universe!

What is the #1 cookie in the US? ›

Nearly 93% of all American households serve and enjoy cookies as treats or after meals. However, it's the chocolate chip cookie that's the most popular in the U.S. and around the world. How much do youknow about chocolate chip cookies?

What is the #1 cookie in the United States? ›

1 Chocolate Chip Cookie (No Further Description Necessary)

America's favorite cookie and the one dubbed “the American cookie” is the Chocolate chip cookie.

What is the secret to thick cookies? ›

A low proportion of sugar relative to flour reduces spread, keeping the cookies thick. A high proportion of mix-ins helps thicken the dough. Blending chocolate chip styles creates a more dynamic flavor. Overnight refrigeration hydrates the flour, again helping the cookies stay thick.

Can I refrigerate cookie dough with baking soda? ›

We found that the dough with baking soda held well for two days, but was a little flatter on the third. Cookies with both baking powder and soda began to lose lift after four days. Baking powder–leavened cookie dough maintained good lift all week. The unleavened cookies held well all week.

Does baking soda affect the height of a cookie? ›

They rise.

The baking soda then reacts to the acidic components present in brown sugar, creating gases that cause the cookie to rise.

What is in Wendys chocolate chip cookies? ›

Chocolate Chunk Cookie: Enriched Bleached Flour (Bleached Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Sugar, Semi-Sweet Chocolate Chunks (Sugar, Unsweetened Chocolate, Cocoa Butter, Soy Lecithin, Natural Flavor), Palm Oil, Eggs, Contains 2% or Less of: Molasses, Butter ...

Why was the chocolate chip cookie so successful? ›

The chocolate chip cookie's popularity skyrocketed during World War II, when local soldiers who were stationed overseas received and shared care packages containing the treat with soldiers from around the U.S.

What type of cookie is the chocolate chip cookie quizlet? ›

Chocolate chip cookies, oatmeal cookies, and macaroons are examples of drop cookies. Ex: Chocolate Chip Cookie S'mores.


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