Here it is.
The ABSOLUTE BEST chocolate chip cookie recipe.
Probably the most popular food item at my restaurant. I would run out of them, and people still waited 12 minutes for the next batch to come out of the oven. We had lines out the door. They are that good!
Years ago I set out to find the perfect formula. One that yielded loads of semi-sweet chocolate chips, had a soft chewy center and a balanced salty/sweet ratio. After weeks of testing (during the NBA finals when I was thoroughly ignored by my husband and children), I found the winning and most delicious combination. The recipe is below, but there are 3 very critical points you need to keep in mind:
- Whip the brown sugar and butter like it’s nobody’s business. It needs to be pale yellow – and I included a picture.
- The dough must be very cold before you put it in the oven. So chill the dough – preferably overnight.
- Do not overcook the cookies. This is crucial. 12 is the magic number, and even when they don’t look done, pull them out at 12 minutes. Trust me, they cook while they cool.
People ask if I use a cookie scoop Never! To me, it looks too institutionalized. I prefer using my hands as the cookie then looks natural. If you want to keep a consistent size, than weigh each one at about 2 ounces, but do not make a perfect ball.
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Perfectly, imperfect is my motto in the kitchen!
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The dough also works great in a cast iron skillet when you want to save time. It looks very dramatic with a couple of scoops of vanilla ice cream on top. Stove to table, simple!
This recipe is easily doubled, so make a batch and put the rest in the refrigerator. They hold up to a week. But trust me, they never last that long.
INGREDIENTS:
- 3 1/4 all purpose flour
- 1 1/2 t baking soda
- 1 1/2 t salt
- pinch of cinnamon
- 1 1/2 C light brown sugar, packed
- 2 1/2 sticks (20 T) unsalted butter, softened (i prefer land-o-lakes)
- 2 eggs, room temperature
- 1 t pure vanilla extract
- 1 bag semi-sweet chocolate chips
INSTRUCTIONS:
- Combine dry ingredients in a medium bowl. Set aside.
- Using the whisk, beat the butter and brown sugar on medium high speed until light in color.
- Add eggs, one at a time, scraping the sides of the bowl each time.
- Add vanilla.
- Switch to the paddle attachment. Slowly add the dry ingredients. Do not over mix.
- Add chocolate chips
- Refrigerate at least 4 hours, preferably overnight.
- Form into balls, place on cookie sheet. Bake at 350 degrees for 12 minutes.
- Pull from oven and cool.
These are absolutely the best chocolate cookies. I made them this weekend and brought them over to a friends BBQ and they were the hit of the party.
So happy to hear that!
That was from me!
Polly
Can’t wait to try them! Brown sugar is my favorite !
Me too Samantha! About to make peanut butter cookies with dark brown sugar. So good!
Mmmmmmmm please post the peanut butter cookie recipe!
These are the best chocolate chip cookies in the whole world. I mean that with all of my heart!! If anyone wants to challenge my opinion on that, feel free to send the competition my way. I can guarantee they will fall flat compared to these!
You are the best Matt Peterson! Thank you for sharing this journey with me-from the restaurant, to pop ups, and now my blog. When NBC hires you, i want a shout out!
Best day ever! I am making them this afternoon! I will have to send some to Carly! Thanks for sharing!!!
Thanks Amy! So nice of you to say.
Hooray! The secret to the best EVER chocolate chip cookie is out!! Can’t wait to get baking! Thank you! Thank You!
Enjoy!!!
Can’t wait to try this recipe. Thanks for sharing.
My pleasure. Let me know how they turn out!
Just in time for Summer!! Thank you Polly!!
Enjoy and say hello to Idaho for me : ) so beautiful in the summertime.
Definitely trying these this weekend! Who doesn’t love a chocolate chip cookie!
Hope you and the family enjoyed! xoxo
Recipe looks divine! I agree on the sugar/butter whip. Just.Do.It. Keep posting recipes and to IG – love it all.
Thanks Holly!
POLLY!!!! I love you, I love you, I love you!!! Thank you for posting! I absolutely cannot wait to master these AMAZING cookies! Miss seeing you….Hope you and family are well! Xoxo
I am so happy you are finally getting the recipe. Enjoy!
I think I make these once a month 🙂
That is the best compliment ever!
Hi Polly, what is the best way to mix ingredients if I don’t have a mixer? I would love to try this recipe! Thank you
Dear Doug,
You could get a hand mixer. There are plenty of reasonable ones out there. Just use the highest setting. That should do it.
Polly
Hi Polly,
I made your cookies yesterday and they were great! However, the shape of them came out thicker than what shows in your pictures. I just roughly formed them into balls by hand and weighing each from 1.5 oz to 2 oz. Any advice? I’d like them to be a little flatter like yours. Thank you!
Hi Doug,
So sorry for the late reply. I wasn’t notified of your comment!. Maybe flatten them with the palm of your hand before putting them in the oven. Also, I don’t roll them into perfect balls. Let me know if that helps. Im happy you like the taste!
Thank you so much for posting this, Polly! Missed these Chestnut Lane cookies so much 🙂
Dear Jamie, Ditto…I miss all of my customers! Thanks for writing. Made my day! Polly