The Ultimate Chocolate Chip Cookie

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

What I love in a chocolate chip cookie:

  • 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
Print Pin
4 from 166 votes

The Ultimate Chocolate Chip Cookie

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 Time25 minutes
Cook Time14 minutes
Total Time39 minutes
Course: Cookies
Cuisine: American
Keyword: chocolate, chocolate chip, cookie, homemade cookies
Difficulty: Intermediate
Method: Baking
Servings: 36 cookies
Author: Kaleb

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: 1 cookieCalories: 278 kcal (14%)Carbohydrates: 39.8 g (13%)Protein: 3.5 g (7%)Fat: 12.2 g (19%)Saturated Fat: 7.4 g (46%)Polyunsaturated Fat: 0.5 gMonounsaturated Fat: 2.8 gTrans Fat: 0 gCholesterol: 37.2 mg (12%)Sodium: 126.4 mg (5%)Potassium: 72.4 mg (2%)Fiber: 1.2 g (5%)Sugar: 26.2 g (29%)Vitamin A: 90.7 IU (2%)Vitamin C: 0.6 mg (1%)Calcium: 38.2 mg (4%)Iron: 1.3 mg (7%)

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  • 5 stars
    Want to make this recipe tonight and bake tomorrow but I don’t have malt powder, I’m wondering I have powered milk could I use that,thanks for this wonderful recipe most appreciated, I enjoy your recipes God Bless and stay safe.

    • Malted milk powder and milk powder are two different things. With that, I should mention that I added both to my version of this recipe. You can find malted milk powder quite easily on Amazon – King Arthur and Carnation both sell quality products.

      • Hi Hunter. Thank you for sharing your recipe. How much milk powder to use? Same amount as the malted milk powder? Thank you.

      • Super want to try these out! I’ve been working on my recipe as well and haven’t gotten near to where you’re at so I’m really excited to try this our especially with the “odd” ingredients you used. Did you use cold butter? Or did you use room temp? Thanks a bunch!

        • 5 stars
          I did! I didn’t thaw them but 10 minutes…tops were a little crunchy, but they were still good. I baked them too long. About 17 minutes. But I think if you thawed them out, and cook at regular time they would be fine.

          These truly are the best cookies!

    • 5 stars
      I found it with drink mixes like Nesquik and Ovaltine at local Giant foods. A little pricey, but definitely worth it imo. I reduced to 1tbsp second time I made them. I think the molasses adds flavor and keeps them soft and a little chewy too.

  • 5 stars
    The molasses gives them a savory flavor to the palette but they are so good tried them with cinnamon in minus the molasses and they’re superb. Also used the recipe with Candy pieces in M&am delicious thanks for all your wonderful post!

  • Where do you buy malt powder? I looked at my local store and they had “malted milk mix” is that the same thing? I also saw chocolate flavored, but I’m assuming its the regular flavor?

  • Hello,

    I cant wait to make your cookies for my kids where can I buy the same cookie scoop as yours please tell me

    Sincerely,
    Dana

    • 5 stars
      Made these and what a total delight this cookie is – delicious!!!! I had the dickens of a time trying to find malted milk. It took me visits to 3 stores to find the malted milk. Also could not find the large chocolate chips but used two different types of chocolate chips in the same size. This did not take away from this masterful cookie. It was loved by the two cookie monsters in my house and declared “better than Nana’s cookie!” This is a keeper recipe NOT a one and done type that I often find on the internet!
      I don’t have a fancy cookie scoop so I used a tablespoon and scooped out two scoops of dough and then rolled by hand into a ball. I cooked them for 16 minutes then let them rest on the cookie sheet and then on a metal wire for 5 minutes. Then the eating frenzy began! It was large soft cookie with crispy edges loaded with semi-sweet and milk chocolate flavor. The addition of molasses kind of darkened the cookie and added a rich flavor that tastes like a graham cracker. I made on booboo – forgot the molasses and had to pull the dough out of the refrigerator and add it! Wasn’t easy get that brown sweet sludge mixed in but got it done. Loved this recipe! Thank you for sharing <3

  • Your recipes have turned out well for me but this one did not. Despite following all directions to a tee, as well as ingredients, I have super flat greasy cookies. Any suggestions as to why???

  • 5 stars
    Excellent! Made these today after mixing up yesterday. My husband says best ever! Thank you for this recipe! I will be using malted milk pwd in more of my baking.

  • Mixed up yesterday and baked today! Excellent recipe! My husband said best cookies ever! And he’s a tough cookie. 🤣 I will be experimenting with the malted milk pwd more. Thank you for this recipe.

  • 5 stars
    I’ve watch you make so many amazing things in the kitchen. Why is it you are still so thin!! I’m afraid if I made everything you do I would be 300lbs.
    I love watching you cook and bake. You make it look so easy. I would love to have a kitchen aid mixer! I know I would be making your recipes all the time if I had one. Thank you for all your great tips! See you again soon!!

  • Hi Kaleb
    All my life I have searched and baked all “the best chocolate chip” recipes I could find . I am going to make your recipe tomorrow. Have to tell you, when i saw and listened to you making this, my mouth was watering. I can taste them now. Thank you for sharing this life long recipe you came up with.

    More to follow.
    And i enjoy so much your postings. All of them.
    Thank you again Ann Davis from Ct

  • I haven’t made these yet. Stuck on the malt powder. Many of the commenters said they used malted milk which is not the same thing. I found malt powder on Amazon. There are 2 types. Dyastatic has leavening agents so that is not the one, I presume. In any case the cheapest purchase is $11. What other uses are there for Malt powder and can one substitute malted milk powder which is readily available and much cheaper?

    • If you look at video, Kaleb used Carnation’s males milk. They sell it on Amazon. I found mine in the Grocery store for half of the price. They also carried Ovaltine malted milk.

    • I bought exactly what Kaleb used in the video – Carnation malted milk powder. Just put the dough in the fridge, I’ll bake them in 24 hrs!

  • I made these cookies after watching your video, OMG to die for so yummy , I continue to follow you for more delightful recipes!!

  • So anxious to try these. I have salted butter. If I use that, do I cut down on the amount of salt? Also I don’t have kosher salt. I have iodized salt and sea salt.

  • I made your peanut brittle made it 4 times. My granddaughter said it tasted like butter fingers. My friend loved it. That was good practice makes perfect! Love all you do just saw your chocolate chip cookie recipe. I will have to go buy the malted power. I will make them next. Love all you do. Angie

  • 5 stars
    Wow!!! I have been baking for years. This is the best chocolate chip cookie recipe I have come across. I will not be making any other one. Thank you. Thank you. Thank you.

  • Love your recipe !!!! I’m still hoping you will make home made egg noodles . Love your videos and love how respectful you are to your Elders .

  • I found the malted milk at Fred’s Meyers, same as Kroger’s. The dough was like a brick, but I did manage to get then in the over, I hope they turn out, will let you know.

  • I cannot find malt powder locally. I looked it up online. Does this recipe use diastatic or nondiastatic malt powder?

  • 5 stars
    These are by far some of the best cookies I have ever made. I had everything on hand except for the malted milk powder. I used to use it all the time as a kid to make malted milk shakes and will be keeping it on deck from now on. These cookies were perfect…I mean absolutely perfect! Thank you for sharing this!

    • I followed the recipe exactly, with one exception. I used “standard” milk morsels instead of extra quality morsels. I used the super scoop, and Inrefrigerated for 24 hours. What I ended up with was a rock of solid dough! It took a long time to work it, even wore out my scoop and had to use an even bigger one!
      1. They never rose like Kaleb’s; turned out flat
      2. Tasted delicious, especially with a few salt flakes on top
      3. I got 5 dozen cookies instead of 3 dozen (too much for just me).
      4. Next time, I’m cutting it down to a third, using 1 stick of butter, 1 egg and so on.
      5. I’m excited to try this recipe again!

  • The hardest part of this recipe is waiting 24 hours before baking them. Malted milk powder was easily found in my grocery store (Publix) by the powdered milk. I am thankful I have a Kitchenaid stand mixer for this stiff dough. I also added a half cup each of chopped walnuts and pecans.

  • 5 stars
    After 35yrs of baking, I think this will replace my fav recipe. After initial baking following exactly, I decided to reduced malt in half and a little bit less molasses. Fantastic texture and taste. They stay soft and a little chewy, ty!!

  • 5 stars
    After 35yrs of baking, I think this will replace my old fav recipe. After initial baking following exactly, I decided to reduced malt in half and a little bit less molasses. Fantastic texture and taste. They stay soft and a little chewy, ty!!

  • 5 stars
    Truly outstanding chocolate chip cookie. I’ve made 2 batches and they are good. The recipe I printed last week called for “Malt Powder” and that is what bought to use. They turned out great. I will get some “Malted Milk Powder” and try again, but I am totally happy with them as is.

  • 5 stars
    Truly outstanding chocolate chip cookie. I’ve made 2 batches and they are good. The recipe I printed last week called for “Malt Powder” and that is what bought to use. They turned out great. I will get some “Malted Milk Powder” and try again, but I am totally happy with them as is.

  • 5 stars
    These were very delicious 😋. I’m a chocolate chip cookie fanatic and this recipe is a keeper. Thanks for sharing.

  • Making these now….they smell awesome!! I do have a few questions. Scooping the batter after refrigeration for w4 hours is very difficult if the batter remains cold. Should you bring it back to room temp? Or could you scoop it into balls and THRN refrigerate for 24 hours??

  • 4 stars
    Finished batch #1. I can say that baking these slightly longer allows them to hold their fuller cookie than if you bake them at the shorter end of the range given. I baked my last few trays at 14-15 minutes and they have a nice full competition and still have the chewy inside. Definitely a keeper!!! Thanks Wyse!!!

  • I keep malt powder in the fridge for bread baking but don’t keep malted milk powder on hand. I looked up how to make malted milk powder and followed the instructions: Mix instant powdered milk with malt powder at a ratio of one c instant dry milk to 3 T malt powder. It seemed to work out just fine.

    Lovely take on chocolate chip cookies!

  • I have been cooking and baking for over 40 yrs. Sadly, chocolate chip cookies were one I never mastered til now. Altho my husband made one little addition. Flake sea salt when they come out of the oven . Game changer. This is the only recipe I will be baking from now on. Thank you Kaleb

    Mary
    Homer Glen, Il

  • I’m making for the second time. They are so delicious. Just shortly after out of oven is the best. They’re so crispy around the edges but soft in the middle. Once I put them in a bag to store they turned very chewy. Did not like as well. They’re very good friends as well and dipped in hot tea.

  • I mix milk chocolate with semi sweet and dark chocolate. And 1 of these being chunks! Even though it’s a large batch, i split the dough and freeze 1/2. Ready to go if unexpected company show up!

  • 5 stars
    I just mixed up the dough and I’ll admit, waiting til tomorrow will be a challenge! I did try a smidge of the dough and OMG, if it’s any indication to the final product it will be life-changing! Thanks for this recipe and especially for being such a light in our crazy world! 🤗

  • 5 stars
    I just baked these cookies! What else do I have to do during this worldwide pandemic 😷
    First, I want to say that chocolate chip cookies have never been my go to cookie because they never taste the way I wanted them to. Hallelujah! These are INCREDIBLE! The best home baked chocolate chip cookies I have ever tasted. The few extra steps and “odd” ingredients really made the difference.

    Thank you, Kaleb, for sharing this wonderful recipe. My family thanks you too. Lol ❤️
    Sincerely,
    Karen from New Jersey

  • 2 stars
    Tried your Ultimate Chocolate Chip Cookie recipe following it to the letter. After the overnight in the refrigerator, I baked as directed. My cookies came out completely flat and chewy hard. In your recipe you added molasses and suggested 2 to 3 Tbsps. I used 3. This is the only thing I can think of that altered these cookies. They looked nothing like yours. I am not a novice baker….ive been baking for decades. Just can’t figure this out!

    • Just thought I would mention, I also made, as described, and they came out better than any cookie I’ve ever had. If you prefer a softer cookie, you can put a slice of bread in the container, or a few marshmallows, to impart moisture into the cookies. Or, just drop the cooking time down a minute. I noticed mine were looking undercooked, but leaving them on the pan a couple minutes before transferring to the drying rack, they kept cooking.

    • 5 stars
      I made these and followed recipe exactly as written. I also refrigerated overnight. They came out flat horrible. I made them again but instead of butter I used crisco butter sticks. I only refrigerated for one hour. I also tuned the cookie sheet upside down. Put parchment paper down baked them
      They turned out great. Definitely will be making again and
      again.

  • 2 stars
    Sorry…I jist left a comment regarding the Ultimate Chocolate Chip cookies…I used only 1 1/2 Tbsp. Of molasses….maybe thats too much?

  • 5 stars
    Sooo good. Beats the toll house recipe hands down. I made them and my husband had to put them in an undisclosed placed so I wouldn’t eat too many. Excellent recipe

  • These cookies look amazing! However, mine were flat and super dark in color. I’m so bummed, and can’t figure out what I did wrong. I noticed a comment about the flour not being hydrated…how do you go about doing that?

  • Kaleb
    I am making these tomorrow. Just mixed them up. It took me quite a few weeks to find the malted milk powder. Found it today!!
    Can’t wait to eat one
    Thank you
    Marilynn Rowe

  • I have tried dozens of chocolate chip cookie recipes. Browning butter is the closest I’ve come to that rich flavor I want, but I’ve been dying for a softened butter, throw in the mixer version. Molasses and malt powder are genius. You’ve done it. Slow clap-standing ovation, tossing roses on your kitchen island (aka stage). Seriously-you’ve done it. Perfect texture, rich flavor. My search is over. Bless you

  • 5 stars
    Thank you for your gorgeous, delicious, and practical decorating, recipes, and tips; I found you around the holidays, 2020, and have been following, ever since. I made a double-batch of these cookies for a family function, which we ended up not being able to attend. Having far too many cookies, albeit the most delicious and decadent cookies, for my husband and I to finish, I called around to find local food pantries who may have been able to serve them. I found one, which was closed, but happened to have a food pantry at their church, today, and they were able to help many families in the community with these delicious treats. And, side note, you also have a host of new fans, whom I referred to your website for the ultimate, and more, recipes.

    And, we are all waiting for a ‘Wyse Guide homesteading, cooking, baking, decorating, storing, and growing book, if you are so inclined. 🙂

  • Love the recipe !! Followed everything but the cookies still came out flat . I’m wondering, is there a difference between self-rising bread flour and bread flour ?? We used a self-rising brand, wondering if that may have had something to do with it ? What brand bread flour do you use ?

  • 4 stars
    I love the recipe but like other people mine are flat….and I do everything he says including dough overnight, etc….not sure what to do..

  • The best cookies in the universe!!! I’ve been making cookies since the 13th year of my 65 years and these are by far the ULTIMATE CHOCOLATE CHIP COOKIE!!! Please get a TV show and bake and decorate everyday!! You are such a kind son and I like to watch you in your kitchen!!!

  • Just finished making the ultimate chocolate chip cookie also tasting the raw cookie dough is delicious so imagine the cookie tomorrow I will bake some love your videos and all you do have a great night.

  • 5 stars
    Love, love, love!!! I made these 100% Gluten-free because of my gluten allergy so I use GF Flour & leave out the malted milk powder and they are amazing! They are the BEST chocolate Chip Cookie as you call them the Ultimate Chocolate Chip Cookie and I agree with you 100%. ♥ ♥ ♥

  • Howdy Kaleb! New follower here who loves a good chocolate chip cookie (I mean…doesn’t everyone?). Dylan Dreyer (from the Today Show) just shared her choc. cookie recipe and it uses cake flour plus AP flour. Really good and makes it a thicker cookie that has a little cakier texture. Had never heard of that before so I just had to try it. And now I just HAVE to try yours!!

  • I have made this numerous times and absolutely love this recipe. It is my go to recipe. What I love most about it is that it works perfectly with any type of chips you may want to use, or none, the cookies are still delicious.

  • 4 stars
    Not sure if it will make a huge difference, but I can’t find malted milk anywhere in Alaska. I bought a fee bags of whoppers and threw them in my blender til they were powder. I will let you know how the cookies taste. The dough is freaking amazing though 😀

  • Thank you for sharing this recipe! I made it for family trip to Orlando tomorrow!
    So yummy! and come out so good and delicious !!❤️

  • 5 stars
    I made the cookies as directed by the recipe and they were outstanding. Everyone raved over them! This is a keeper.

  • I made this cookie dough yesterday, followed to the tea adding molasses and melted milk powder, used AP and bread flours….they are flat. What did I do?? I measured carefully, watched them the whole time they were in the oven, they are not over baked and are not under baked. They are golden, but are not “cake like”
    HELP