Table of Contents
  1. What I love in a chocolate chip cookie:
  2. Here are the important steps:
  3. Common questions about these chocolate chip cookies:
  4. Watch how to make these chocolate chip cookies
  5. The Ultimate Chocolate Chip Cookie Recipe

Chocolate chip cookies used to only be made from the recipe on the back of the chocolate chip bag, right? Usually, I would shy away from anything printed on the back of a package. But that’s the beauty of a chocolate chip cookie: they’re always perfect. No matter when or where most of us will say yes to a cookie. Sure, we all have preferences and variations we lean towards, but a cookie is a treat for all of us.

Top down view of unbaked cookie dough balls studded with chocolate chips all on silver baking pan

I started really venturing into the world of baking chocolate chip cookies when I was about 15 years old. At the time, I worked in a commercial kitchen and probably made 200+ cookies a week, baking them in a commercial convection oven. Over the years in that kitchen, I slowly altered and played with the recipe. I wanted them to be three things, all at the same time: look perfect, taste amazing, and be unforgettable.

I doubt they really ever reached such high standards. But what the experience taught me was how to work with a recipe to manipulate it. This is not something you have to do, but when making something so often, it becomes second nature to notice changes and find out why they occur.

Top down view of some baked cookies sitting on brown parchment paper with unbaked cookie dough balls sitting beside on a silver baking pan
  • I want a chocolate chip cookie to be sweet, but not too sweet.
  • I want it to be thick so once it’s baked, the center is chewy and the edges are crisp. I hate flat cookies.
  • I want to taste the vanilla but also have a deeper flavor of caramel and almost butterscotch without being able to say that is what I’m tasting.

Obviously, I have high expectations.

Lightly browned chocolate chip cookie broken apart and sitting on brown piece of parchment with extra cookies in background

Here are the important steps:

  1. First, to prevent a cookie from going flat, I split the flour between all-purpose and bread flour. Bread flour has high protein and gives the cookie more structure without being too firm.
  2. Second, both brown and white granulated sugar is used. White granulated gives the right texture and brown gives all the flavor. The use of only brown sugar would cause the cookies to be too soft.
  3. Third, this should be obvious, but only use real vanilla extract… and be prepared to use a lot. This is a large batch of dough and it needs vanilla.
  4. Fourth, a little molasses goes a long way. The small addition of my favorite ingredient really increases the caramel-like flavor of the brown sugar.
  5. Fifth, use malt powder. I’ll admit, this is an odd ingredient. Made of wheat, barley, and dry milk, malt powder adds a flavor that gives this recipe its “ultimate” status. These are now an adult cookie that kids will also love.
  6. Sixth, use both semi-sweet and milk chocolate chips and a lot of them. We eat these cookies because of the chip, so don’t skimp on fake chocolate. Go for the good stuff!
  7. Seventh, the dough must sit in the refrigerator for 24 hours. Trust me, this makes a huge difference. The flour becomes fully hydrated and the cookies bake completely different.
  8. Last, the cookies need to be scooped into large rounds. The size should be a #40 cookie scoop (0.875 oz or 1.75 tbsp). This helps them dome just enough and spread just right. As they bake, they’ll dome slightly, but as they cool, they’ll fall down, creating the perfect cookie.

The steps seem many, but they’re really pretty simple. Do this and you will have my ultimate chocolate chip cookie, I promise!

Bonus points if you want to add some flaky sea salt on top!

Unbaked cookie dough balls sitting on silver baking dish with some baked cookies in background

Common questions about these chocolate chip cookies:

Do I really need to refrigerate these cookies for 24 hours?

Yes, if possible, you should aim to refrigerate them for this period of time. The dough melds together and creates a much better cookie in the end!

What if the dough is really hard after 24 hours in the refrigerator?

Let it warm up until the temperature of the dough reaches a scoop-able softness.

Can the entire batch of cookies be baked at once?

No, make sure to only put one pan of cookies in the oven at a time. While it does seem like having multiple pans in the oven at once wouldn’t change anything, it really does!

Watch how to make these chocolate chip cookies

Top down view of chocolate chip cookies sitting on brown colored parchment paper
3.99 from 181 votes
These aren't a run of the mill chocolate chip cookie! No, they're an ultimate version, which takes a bit of work, but is well worth the effort!
Prep Time 25 mins
Cook Time 14 mins
Total Time 39 mins
Servings 36 cookies

Ingredients

  • 1 ½ cups unsalted butter
  • 1 ½ cups white granulated sugar
  • 1 ½ cups brown sugar lightly packed
  • 3 large eggs
  • 1 tbsp vanilla extract
  • 1 ½ tbsp molasses
  • 2 ½ cups bread flour
  • 2 cups all-purpose flour
  • 2 tbsp malted milk powder
  • 1 ½ tsp baking soda
  • 1 ½ tsp kosher salt
  • 1 ¼ cups semi-sweet chocolate chips
  • 1 ¼ cups milk chocolate chips

Instructions
 

  • In a bowl of an electric mixer, combine butter and sugars. Beat until light and fluffy, 3-5 minutes.
  • Scrape down the sides of the bowl and add the eggs one at a time, mixing until incorporated after each addition.
  • Add the vanilla and molasses, and mix until incorporated.
  • Scrape the sides of the bowl and add the flours, malted milk powder, salt, and baking soda. Mix slowly at first and then mix to incorporate, 2 minutes.
  • Add the chocolate chips and mix briefly or mix in by hand. Cover the dough and place it in the refrigerator for 24 hours.
  • Preheat oven to 350°F. Using a #40 cookie scoop (0.875 oz or 1.75 tbsp), place cookies on parchment-lined baking sheets.
    Note: If the cookies are too hard to scoop after being in the refrigerator for 24 hours, let them soften until they're at a scoop-able softness.
    Bake until the edges are golden brown and the cookies are slightly domed, 12-14 minutes. Remove from oven and cool on a pan for 5 minutes. Then finish cooling on a cooling rack.

Nutrition

Serving: 1cookieCalories: 278kcalCarbohydrates: 39.8gProtein: 3.5gFat: 12.2gSaturated Fat: 7.4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.8gTrans Fat: 0gCholesterol: 37.2mgSodium: 126.4mgPotassium: 72.4mgFiber: 1.2gSugar: 26.2gVitamin A: 90.7IUVitamin C: 0.6mgCalcium: 38.2mgIron: 1.3mg
Course Cookies
Cuisine American
Difficulty Intermediate
Method Baking

You May Also Like

Never miss a post by signing up for our newsletter.

Kaleb

I’m Kaleb! I'm not a chef, professional baker, landscaper or designer, but I like to play each on The Gray Boxwood Farm. Come join me on my journey and let's learn together!

Learn more about me

Leave a Comment

Recipe Rating:




This site uses Akismet to reduce spam. Learn how your comment data is processed.

109 Comments

  1. I truly enjoy your videos..I was anxious to
    make Chocolate Chip Cookies..I had watched video
    and then I made recipe according to instructions
    that are in print.. In video you use three sticks of
    butter and printed recipe calls for 1 1/2 sticks..all other
    measurements match the video. Too late, as I made
    dough last night and back by today..should be be
    interesting but I will know where mistake was made.
    Just thought I would let you know how important it
    is to proof read. Thank you

  2. I want to apologize It was my mistake..I did not
    pay attention to cups of butter when you were
    using sticks of butter..mea culpa, mea culpa..
    I m sorry for my earlier post.

  3. 5 stars
    Kaleb, great recipe…..BUT, Mixing the dough was a challenge! Really “stiff” after 24 hours!
    What I would like to do is make “ logs” and then freeze the dough and bake them as I have a chocolate chip “ desire”… what do you think? I’d wrap them , freeze, then vacuum seal the dough!
    Thanks,

    1. 5 stars
      I roll these into logs and then divide into dozen cookie portions (eyeballing it)…and freeze. I do bake in smaller size however so this recipe makes more like 6 or 7 dozen.

  4. 5 stars
    Hi, Kaleb! I L❤VE you and these cookies! Would it be ok to leave the dough in the fridge for 2 days or should I freeze it after 1 day?
    Do you routinely freeze dough balls and are the results the same from frozen? If I know you, theres frozen cc cookie dough in the freezer for impromptu guests 🙂
    Thanks for being spectacular especially on days when I feel ugh. Always look forward to seeing you shine.❤
    Liz

  5. 5 stars
    My go-to recipe for chocolate chip cookies. The malted milk powder and molasses put this recipe over the top. These are a must-try and and will be a family favorite!

See More Comments