Table of Contents
- Why I love this ultimate chocolate chip cookie recipe.
- What I love in a chocolate chip cookie.
- Everything you’ll need to make this recipe.
- Here's how to make these chocolate chip cookies.
- These pro tips will make this chocolate chip cookie recipe a success.
- Frequently asked questions about these chocolate chip cookies:
- You'll love these other cookie recipes.
- Watch how to make these chocolate chip cookies.
- Have I Convinced You to Make This Recipe?
- The Ultimate Chocolate Chip Cookie Recipe
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These aren’t your run-of-the-mill chocolate chip cookies! No, they’re the Ultimate Chocolate Chip Cookie. They take a bit of work, but they are well worth the effort!
Why I love this ultimate chocolate chip cookie recipe.
Back in the day, chocolate chip cookies were only 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.
I started 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 have three key things: 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.
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 that 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.
Everything you’ll need to make this recipe.
- White granulated sugar provides the right texture and structure for the cookies.
- Brown sugar adds lots of flavor to the cookies, with notes of caramel and a gooey texture. Using only brown sugar, though, would cause the cookies to be too soft, so both white and brown sugar are necessary.
- Vanilla extract, while a common addition to cookies, is mandatory in these cookies. This should be obvious, but only use real vanilla extract, and be prepared to use a lot. This is a large batch of dough that needs vanilla.
- Molasses imparts a deep, caramel flavor that reinforces the molasses undertone in the brown sugar. A little bit goes a long way.
- All-purpose flour is essential in any cookie recipe.
- Bread flour has one of the highest protein levels when it comes to flour. This higher amount of protein adds structure to the cookies, which does make a difference. Personally, I love to use the bread flour from King Arthur Flour.
- Malted milk powder is a mixture of dry milk, malted barley, and wheat flour extract, and adds a bit of a malted flavor to these cookies. To ensure that my malted milk powder lasts as long as possible, I keep it in the freezer.
- Baking soda helps brown the cookies as they bake while also adding the correct texture.
- Semi-sweet and milk chocolate chips are essential for a chocolate chip cookie. Mixing two different types of chocolate adds complexity and a slightly stronger chocolate flavor while still retaining some sweetness.
Here’s how to make these chocolate chip cookies.
There seem to be many steps, but they’re really pretty simple. Do all of these, and you will have my ultimate chocolate chip cookie, I promise!
- Prepare the wet ingredients. In the bowl of a stand mixer, add the butter, white granulated sugar, and brown sugar. Mix for about 3 to 5 minutes until the butter and sugars are fully creamed and are light and fluffy in texture. Scrape down the sides of the bowl and add the eggs one at a time, mixing in between each addition. Then add the vanilla extract and molasses and mix until incorporated.
- Add the dry ingredients. To the wet ingredients, add the all-purpose flour, bread flour, malted milk powder, baking soda, and salt. Start mixing at low speed, turning up the speed until everything is mixed together. Once done mixing, scrape down the sides of the bowl.
- Add the chocolate chips. To the dough, add both the milk chocolate chips and the semi-sweet chocolate chips. Mix the chips into the dough either using the stand mixer or with a handheld spatula.
- Scoop the dough. Using a #40 ice cream scoop (affiliate link), form dough balls and place them on a parchment-lined baking sheet. The dough balls can be placed directly beside each other as they will not be baked at this point. Once all of the dough has been scooped, place the covered baking sheet into the refrigerator and let sit for 24 hours.
- Bake the cookies. When ready to bake the cookies, preheat the oven to 350°F. Place about 6 to 8 dough balls on a parchment-lined baking sheet and bake for 12 to 14 minutes. Remove from the oven, let cool on the pan for 5 minutes, then remove and let cool completely on a wire cooling rack. While the cookies are cooling, continue baking batches of cookies until all of the dough has been baked.
These pro tips will make this chocolate chip cookie recipe a success.
- Each time an ingredient is added and mixed in, scrape down the sides of the bowl. This will ensure that the ingredients are well-mixed without any pockets of unmixed flour.
- The cookies need to be scooped into large rounds. The size should be a #40 ice cream scoop (0.875 oz or 1.75 tbsp). This helps them dome just enough and spread just right.
- It’s important to let the cookies sit in the refrigerator for 24 hours. This will ensure that the ingredients are well-hydrated and create the perfect texture when baked. If this step is skipped, the cookies will bake flatter and a bit more cake-like.
- When the cookies are removed from the oven after baking, they may appear a bit loftier than expected. This is normal. I will even bang the hot baking sheet on the counter after removing it from the oven just to quicken the deflation process. After about 5 minutes of cooling on the pan, they should be deflated and will continue to deflate once placed on the cooling rack.
Frequently asked questions about these chocolate chip cookies:
The bread flour is a key component of the cookies and the end result. However, all-purpose flour can be used for the entire amount of flour if bread flour is not on hand and cannot be purchased. Be warned that the end result will not be the same as intended for this recipe, and bread flour should be used when possible.
Yes, if possible, you should aim to refrigerate them for this period of time. The dough melds together, hydrating the ingredients and creating a much better cookie in the end!
For the easiest scooping, simply scoop the cookies before putting them in the refrigerator. The dough will be at room temperature right after it’s mixed, making the scoops easy to create. Then, place all of the scoops on a parchment-lined baking sheet, cover, and refrigerate.
Yes! Once the cookies are scooped, place them in a freezer-safe container and freeze. When ready to bake, remove the desired number of cookies, let them thaw for 20 minutes at room temperature, then bake per the recipe instructions.
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!
Of course! These cookies freeze beautifully and are the perfect baked good to have on hand for any time that dessert is needed. Simply remove a cookie (or however many are needed) from the freezer and let thaw for 30 minutes to 1 hour on the counter.
You’ll love these other cookie recipes.
- Chocolate chip and oatmeal refrigerator cookies
- Melt in your mouth sugar cookies
- Lemon shortbread cookies
- Date and nut pinwheel cookies
- Peanut butter fingers
- Oatmeal spice creme-filled cookies
- Brown sugar cookies
- Citrus glazed orange cookies
- Cornmeal and honey cookies
- Dried cherry, pistachio, and lime refrigerator cookies
- Spicy dark chocolate cookies
Watch how to make these chocolate chip cookies.
More cookie recipes
The Ultimate Chocolate Chip Cookie
Chocolate-Covered Cherry Cookies
Cinnamon Roll Cookies
Molasses Crinkle Cookies
Have I Convinced You to Make This Recipe?
I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!
The Ultimate Chocolate Chip Cookie
Equipment
Ingredients
- 24 tbsp (3 sticks) unsalted butter
- 1 ½ cups granulated sugar
- 1 ½ cups light 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, white granulated sugar, and brown sugar. 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 extract and molasses and mix until incorporated.24 tbsp (3 sticks) unsalted butter, 1 ½ cups granulated sugar, 1 ½ cups light brown sugar, 3 large eggs, 1 tbsp vanilla extract, 1 ½ tbsp molasses
- Scrape the sides of the bowl and add the bread flour and all-purpose flour, malted milk powder, salt, and baking soda. Mix slowly at first and then mix to incorporate, 2 minutes.2 ½ cups bread flour, 2 tbsp malted milk powder, 1 ½ tsp baking soda, 1 ½ tsp kosher salt, 2 cups all-purpose flour
- Add the semi-sweet and milk chocolate chips and mix briefly, or mix in by hand.1 ¼ cups semi-sweet chocolate chips, 1 ¼ cups milk chocolate chips
- Using a #40 cookie scoop (0.875 oz or 1.75 tbsp), place cookies on a parchment-lined baking sheet. Cover the scooped dough balls and place them in the refrigerator for 24 hours.
- Preheat oven to 350°F. 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.
Can you form cookie dough balls and freeze for future baking?
The flavor of this cookie is quite special. I was skeptical about malt because that’s not a flavor I want to taste, but it’s not obvious. I think the molasses works perfectly. The dough tasted saltier (yes, I tasted it raw😉) than the cookies once baked. If someone wants an obvious salted cookie, they should add sprinkles of sea salt on top.
One exception: I baked 40 cookies & still had about half the dough. (Froze it). Mine look the same size, but may be flatter. Still crispy & chewy, though, so I’m happy with cookies that are far less than 275 calories each.😋Thanks.
# 40 scoop didn’t seem nearly as large as the scoop in the video. I used 30 but not sure it was as large as intended. My go to recipe for CC cookies. I scoop mine before the refrigerating period.
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!
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!
Love your recipes and love your style I can’t wait to try these tomorrow
Where do I find malted powder
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.
I found it at Target-none of my local grocery stores carried it
I found mine at Walmart. I think it’s < $5
What vanilla do u use? Do u buy local?
Thank you for the choc chip cookie recipe!! Love them
I believe Kaleb makes his own vanilla.
Can’t find malt powder here in Nova Scotia…
Can you get Horlicks in Nova Scotia? Same thing.
My store was out so I used chocolate Malted Ovaltine. Figured it’s a chocolate chip cookie a little chocolate flavor wouldn’t hurt. Dough was slightly darker but still a great taste.
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!
Savory? No. Gives more of a brown sugary (or builds on it) taste. But not savory
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?
I bought mine from King Arthur Flour website
I made these, followed the recipe exactly, and was rewarded with the best chocolate chip cookie I have ever eaten. Wow. I posted the recipe with a picture of my efforts on Facebook and my friends are sharing this recipe and trying it as well. A huge hit both with my family and friends.
Don’t hesitate to give this a try. Don’t let the few seemingly odd ball ingredients throw you off. This recipient is so good it warrants a trip to the store to stock up on items that may not be in your pantry.
10 out of 10 will make again…and again…and again.
Walmart and Target both sell the Carnation brand of malted milk powder, it’s stocked with the Ovaltine and other dried milk flavoring products.
Reread the recipe dear he used malted milk powder
Not malt powder. Just like the stuff you use to make
Chocolate malts at home
I have been buying that same Carnation Malted milk product my whole life. It is a staple in my panty, what a fantastic idea to add to cookie dough!
Hello! Is it okay to substitute malted milk powder for the malt powder? Excited to try.
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
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???
Did you refrigerate for 24+ hours? If not, your flour probably didnt hydrate totally
Mine did exactly the same, even put them in the freezer, still came out flat😢
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.
Mine went flat! Loved the flavor but so bummed.
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
Baked these today best chocolate chip cookies ive made. Thank you so much for the recipe. Love your video too.
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!
Is Hoosier Hill Farm Dry Malt (Diastatic) baking Powder
appropriate for this cookie recipe?
Is the malt powder, or malted milk powder, please advise. Thanks.
Can you make the smaller cookies for weddings
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.
OMG! These are the best. Yes, more trouble but well worth the extra effort. Love all your recipes!
YUM!!!! High country temps?
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
Awesome cookie and I always have malt powder and molasses in my cupboard
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?
I found malted milk powder on Amazon
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.
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!!
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!!
Can you make the smaller for weddings
These cookies are next level chocolate chip cookies!! Enjoyed by the family on a cold and snowy day in PA.
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.
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.
These were very delicious 😋. I’m a chocolate chip cookie fanatic and this recipe is a keeper. Thanks for sharing.
Came out fantastic! Really great cookie
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??
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 can’t wait to try this recipe! You are an awesome teacher.
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 made these and I’m so impressed by how good they are. I don’t think I’ll ever use another recipe.
What kind of vanilla do you use?
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!
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! 🤗
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
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.
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.
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?
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
In his video he used 3 sticks of butter which is 2 cups of butter in the ingredients list he has 1 1/2 cups
1 stick of butter is ½ cup that’s why in the video there’s 3 sticks.
Fabulous recipe I can’t wait to try it 🍪
Want to try this recepi. Your cookies looks so yummy. Thank you for sharing. God bless.
In your video I thought you put instant espresso powder in your cookies but I don’t see it in the recipe. Am I wrong?
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?
Thank you for the choc chio cookie recipe!! Love them
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
Hello – what color of brown sugar? Will it be light or dark?
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
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 ?
You should be on food network
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!!!
I have a question about the molasses in the cookies. Is it necessary if you use dark brown sugar?
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.
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.
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. You”Re the best!
Thank you for sharing this recipe! I made it for family trip to Orlando tomorrow!
So yummy! and come out so good and delicious !!❤️
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
Please tell me if you use light or dark brown sugar?’
I went ahead and used 1/2c dark and 1 cup light….
I haven’t baked them yet, but the dough was tasty!
Hi there, love these cookies, made them following the recipe to a T. Turned out fantastic…. but I usually add rice crispies to my cookies, so I made a second batch with the rice crispies. Gives them an extra little crunch. Yummy.
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
Each stick is 1/2 cup so 3 sticks is correct.
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.
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,
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.
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
Can I freeze thee ultimate CC Cookie? After I bake them?
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!
These cookies truly live up to their name! I have baked a lot of chocolate chip cookies in my lifetime and these are honestly the best I have baked. I love the texture, crisp on the outside, chewy on the inside. I love that they are not a flat cookie. Will definitely bake these again! Thank you so much for sharing this recipe!
So I’ve had a Kitchen Aid Professional 6 qt stand mixer for yrs & never used it. Watching you make these cookies inspired me to pull it out & mix up the dough for these cookies. I followed the directions, used all the ingredients & chilled the dough in the fridge until tonight when I decided to bake 2 doz of them. Will freeze the remaining dough so we don’t get too fat! They were excellent!!
Any tips for high altitude adjustments?
Fabulous! Best cookies I have ever made! I didn’t have milk powder so I substituted with coconut milk powder. Will be freezing some of the dough for cookies on demand. Thank you for the recipe!
Really outstanding. When you get all the ingredients together it came together pretty quick. I did everything exactly like it said except I added slightly less chocolate chips and instead added some chopped pecans.
Hello, please let me know how much butter in grams we need for this recipe.
I’m not from the USA and don’t have this formate of butter.
Many thanks.
Ariella
Buy a digital scale. I use mine all the time. It’s also more accurate than measuring cups. OXO or Salton are great brands. It has kilograms or pounds. You can go back and forth. Amazon or Bed Bath and Beyond.
These are the ultimate cookie. Just made them and they are awesome.
I have been watching you since Dec .you decoratingChristmas tree
Love watching planting flowers and veg
Also I met your mom on your show I forgot what youll were doing
Quite honestly the best chocolate chip cookies to grace my kitchen. I followed Kaleb’s recipe exactly as he made them in his video, let the dough chill overnight (even though I thought it was weird) and voila! The size cookie scoop recommended is massive and bake time is perfect for that size. I’ve cut down the scoops by a third and baked less time. Also scooped and froze in balls for later use. This recipe makes enough for a crowd.
One of the most finest chocolate chip cookies I’ve ever made!!! Hands down!!
Took 20 cookies to a birthday celebration, had 5 different people ask for the recipe.
I had to make it twice to be honest, on the first batch I completely skipped the bread flour. That batter when cookie never formed, too greasy, buttery.
Perfect cookie. Great texture. Just the way I like them. I think I’d prefer all semisweet or even bittersweet chips instead of some of the milk chocolate since I’m a dark chocolate fan. I love that it makes a big batch. ❤️😊
Just made your cookies today and they are scrumptious. Thank you for sharing your recipe. I love to bake and this will be my new chocolate chip cookie recipe. I baked mine for about 16 minutes and cooled on the pan for 5 min. Just like you said, crisp on the edge and soft on the inside.
Can’t wait to try this recipe, love making new recipes and especially cookies because it’s so easy to share them. I would love to see all, or at least some, of the questions answered in the comments tho. There are a lot of great questions that I’m sure a lot of people would love to know the answers to….. and which would be helpful to everyone. Thank you for your consideration and your contributions to helping us all be better bakers! Much aloha
I followed you he recipe to a tee. They turn out flat. I’ll try to remake the recipe again but maybe weigh out the flour instead of dry measure. They taste fine just flat and I hate a flat cookie
If you swap out 1-stick of butter with 1/2 cup of butter flavored shortening that should solve the problem of the cookies being flat.
I made & baked the Ultimate Chocolate chip cookie.
Turned out flat, not done in center & to brown on edges. What can be done? Baking powder? All brown sugar?
Please check yield. I’ve made these a few times exactly as printed. Used # 40 scoop. Each time made at least 75 cookies. Great recipe. Thank you
I love your FB page!
So excited to try these! I’m from the Midwest and it’s hard to find a malted milk here in Florida (where I live now) and when I saw this recipe I knew it was for me!
Best cookie recipe ever!
Friends and family are enjoying your posts and blog, just thought you should know Southern California is listening 💕🌸🌺🌸
This is an outstanding recipe! Thanks for sharing it.
Fellow Iowans-These cookies are everything mentioned & more. The texture, vanilla, chocolate, and rich caramel depth are pleasing to the palate. Please don’t skimp on the size when baking.
Thanks for sharing!
These cookies are the best I have ever made, they even out shine toll house !!
Made these beauties and my future son in law proclaimed they were the best choco chip cookies he ever had! Whole family raved about them. Followed the recipe exactly as is. Delightful!
That is high praise! I’m so happy that you can be the mother-in-law with the best chocolate chip cookies 🙂
This is the ONLY Chocolate chip cookie I will ever make.
This is a AWESOME recipe and worth the wait.
I’ve made these more than a dozen times now.
Thank you for sharing.
The BEST chocolate chip cookie I’ve ever made! Baked this morning and already got people asking for more lol
These are the best chocolate chip cookies that I have ever made even after four days they are still soft. Oh and they are delicious. They definitely are not flat. Thank you… they were a big hit.
Is there a way that these could be done with Gluten Free flour? I have a bad case of Celiacs and am craving chocolate chip cookies. The pumpkin applesauce cake was fabulous made with GF flour and I was hoping that there would be a way for GF Chocolate chip cookies
AMAZING COOKIES….. Made these Chocolate Chip cookies and nobody complained.. a double batch was eaten in less than 30 minutes. Thank You Kaleb for sharing with us.
This is truly The Ultimate!
I’ve made these cookies several times, and they really did live up to my expectations. They are simply THE BEST!
These cookies are the best chocolate chip cookies I have ever made! Both young and old loved them! Thank you! I love watching you cook and bake. You make it all seem so easy to do. And fun! You are a pleasure to watch!
Absolutely wonderful cookies! Well worth the extra ingredients and effort and they stay nice and chewy.
I just mixed the dough yesterday and baked these cookies today. I thought I had the best chocolate chip recipe but these are now my #1 recipe!
Hands down the best I’ve ever made! Thank you for this recipe!
THANK YOU for tweaking your recipe so I don’t have too, these are THE BEST chocolate chip cookie I have had.. and my family. Everyone raves about these when I make them. The addition of the molasses and malt powder really changes the taste without anyone being able to guess what is in it.
These are perfect. I followed the recipe and they’re as advertised…total crowd pleaser. Cook time for me was 10 minutes on each batch.
Best chocolate chip cookie I’ve ever had, not difficult to make, it’s about the process
I have made this recipe 3 times. Once to package and give to friends. Once for a family reunion doubling the recipe snd adding chopped walnuts. (They were a big hit! ). And yesterday using dark chocolate with semi-sweet chips. My personal favorite was adding chopped walnuts. They are the Ultimate!
Your attention to detail in all your endeavors and your obvious pleasure in a comfortable, lovely life is a winning combination. These cookies will be much appreciated by my husband and two grandsons. Must get to baking.😊
Thank you so much for the wonderful recipes you share every single one is delicious. I love your energy always positive and you tell us we can make it…and we do…God’s blessings
I followed this recipe exactly as written. Waited the 24 hours out while they “brewed” in the fridge. Let me tell you…
These are a come to Jesus moment when you eat them ~ my word!! Worth the little extra effort!
Confession:
Even though we are taught to not eat raw dough, I had to taste the dough (ok a few times)…lol
As they sat in the fridge, the flavor changed to this amazing depth of deliciousness.
5 Stars & now, the only chocolate chip cookie I will ever make.
Thanks for sharing your recipe!!
Made these today and they turned out perfect! They bake evenly and don’t spread too much so they’re a great combination of crisp on the outside and chewy in the middle.
Love your video!!! Haven’t made one I didn’t like!!❤️❤️❤️❤️❤️
made these for Super Bowl party and had three glorious flavors of ice cream for guest to choose from. as soon as they arrived they chose their flavor and made an ice cream sandwich with these glorious cookies and we popped in the freezer. After half time we started the second half with the ice cream sandwiches! BIG HIT!
I also had more cookies than I needed so I froze the balls of cookie dough on sheet pans and popped into a freezer container so when i want a cookie or two, I can pop them out and have them whenever I want! PS also made your meatballs and used them for Meatball Sliders – again….a huge hit. Thanks and love your videos!
Delicious recipe! I love malt and had powder on hand so this was a no brainer for me. The only tricky thing was finding the somewhat larger chocolate chips. But, I did…
I LOVED these. I liked the extra molasses and although my local Target said they had malt powder, they lied. Two of them! Bought Ovaltine. I will purchase online!
Wonderful recipe!!!!! Love your videos!!!!
Omgosh! I am usually a pretty decent baker but have never been happy with any chocolate chip recipes. This one is the absolute best I have tried. Golden brown on the bottom, a bit chewy on the edges and rich and gooey in the middle. THE PERFECT COOKIE! Thank you, thank you, thank you. I can’t wait for my family to try them today. (That is,if I don’t eat them all!)
These are so good, I replaced the chocolate chips with dates and pecans! Excellent!
Following you and sharing all your recipes!!! Haven’t made a recipe yet that wasn’t a 10/10. Today I finally made the ultimate chocolate chip cookie….. I had to order the malted milk powder!!!! OMG. I’ll send pic!!
Thank you for be so much fun to follow.
Cheers from Newfoundland Canada
I am so glad you enjoyed the cookies! These were a labor of love for me and it makes me so happy to see others enjoying them.
Thank you for everything! No matter how I feel, you always leave me with a big smile ! I am so grateful.for you and the knowledge you share.
Best dang cookies ever. I had to visit two stores to fine the malted milk but trust me it will not go to waste!!!! Thanks Kaleb!!!!!
Followed the recipe as directed. These are a very good chocolate chip cookie, but I couldn’t detect where the molasses and malted milk added that much to the cookie, and personally I like darker chips in my cookies too. I do suggest you give them a try and form your own opinion. 🙂
I made these cookies as edibles and they are fantastic!!! Chewy inside, crisp outside chocolaty. I am going to make these again without my special butter but I can’t believe how great these are!!!
Seriously, these ARE the best chocolate chip cookie recipe ever! I hate when I see a recipe claiming to be the best, but literally has exactly the same ingredients as the recipe on the back of the chips. These few extra ingredients make ALL the difference. Don’t rush it and refrigerate them overnight, they are delicious w/o doing this, but the texture is different and most definitely worth the wait!
Wow! Kaleb these cookies are amazing, this truly is the BEST chocolate chip cookie recipe ever. The addition of the malted milk powder and the molasses makes a huge difference. The cookies baked up beautifully. Thank you so much for this amazing recipe.
But as they cool the dome falls? Not for me. What should I do? The only difference I made to the recipe was using dark chocolate and milk chocolate instead of the combo listed. I am not sure about the accuracy of my oven’s temp, but they seemed done at the right time, they just stayed really round. Thanks for your videos!
Cindi
No doubt our favorite!! Brilliant!!
I have made this recipe more than 5 times. It’s the best recipe for chocolate chip cookies for me. Always share with family and friends, everyone loves them.
Thank you!
I love baking! I’ve been doing it with my mom, dad, and grandparents since I could stand at the counter on a chair. I also love gardening. Your videos are fantastic. Keep them coming and thank you.
I have a question about your chocolate chip cookie recipe. Do you use light or dark brown sugar? I have made many different recipes and can’t wait to try yours,
I love these cookies. I make one alteration, I use only 3.5 cups of flour and then add 2 cups of rice crispies. Adds some great crunch to the cookies. Try it , it’s a great addition.
These are amazing. It’s hard to wait that 24 hours but so worth it.
The BEST Chocolate Chip cookies!
Your Ultimate Chocolate Chip cookies are the best!! Everyone that tastes them wants the recipe. Thank you!
Hi Kaleb,
I am planning to bake your Ultimate Chocolate Chip Cookie recipe to bring to my family cookie party. What type of molasses do your recommend? It is an ingredient that I have not used. Hoping to make the batter tomorrow and then freeze.
Thank you very much.
These are truly the most incredible cookies ever. If I want to add pecan pieces to a batch , do I increase any other ingredients? Thank you
These are so good. Make a bunch of huge cookies. Everyone loves them. Thanks for the recipe ❤️
I love baking these cookies for friends and coworkers. Everyone loves them! I’ve added these to my Christmas cookie list.
Yes… the 24 hour chill seems like forever but always worth it. The dough is delicious even before baking. (I know “do not consume raw dough”) 😁
The amount of protein in bread flour varies from brand to brand. I’m wondering if that’s the reason why some say their cookies baked flat, even though they followed your recipe to the letter.
Question for you… Is there a certain brand of bread flour that you find best for “The Ultimate Chocolate Chip Cookie?
They look absolutely delicious! Thank you for sharing and I am certainly going to try to make those. I’m glad there’s a healthy chocolate chip cookie cuz that’s my absolutely favorite cookie
Love all of your recipes…the peanut brittle was a huge hit for gifts and with the hubs.
I want to thank you for including the ingredients’ measurements within the printed recipe. It’s a small thing but it makes my life so much better not having to hunt back and forth between the method and the ingredients list.
Getting ready to stir up some of these lovely looking choco chip cookies.
Kaleb you win! These are fantastic. I just finished baking a batch and yes I tried one immediately, now I need a smoke😏
I don’t like malt flavor but was making these for my daughter’s birthday. Obviously had to taste test and WOW, so goooooood! I added a few extra chips on top of each before baking and sprinkled course salt on half for those that enjoy that touch. Delicious!
I made these, followed the recipe exactly, and was rewarded with the best chocolate chip cookie I have ever eaten. Wow. I posted the recipe with a picture of my efforts on Facebook and my friends are sharing this recipe and trying it as well. A huge hit both with my family and friends.
Don’t hesitate to give this a try. Don’t let the few seemingly odd ball ingredients throw you off. This recipient is so good it warrants a trip to the store to stock up on items that may not be in your pantry.
10 out of 10 will make again…and again…and again.
Hi !
Unrelated …..
I have tried quite a few recipes & love them !
With the sugar cookie recipe how do you get the frosting into those little squeeze bottles used for decorating ??
I was lost Christmas ! My grand daughter(9)& I just winged it … lol
Very Tasty
But I still need your help
Thanx A Bunch
Barbara
Can you scoop and the refrigerate?
Probably the best cookies I have ever made.
1) malted powder can be purchased on Amazon.
2) If your cookies went flat, check your baking soda for freshness.
3) Greasy cookies: make sure your butter is the correct temp. You want to be able to make a small indent when you push on the stick, if you can push your finger in it is too warm. Grab new sticks from the fridge and try again. You may also need to change your brand of butter. Since covid quality has been reduced to save money. More expensive brands do not mean better quality. I use Sam’s Club brand.
4) Cream your butter and sugar well, add egg 1 at a time and mix well. Do not over mix once you add flours in. Mix to just barely incorporated-I then stir chips in by hand.
5) I used a large 2tbsp scoop. I baked 13 min and then left on pan 5 min after pulling out.
6) use light color pans and I use parchment paper.
7) if it does not work out make some tweaks and try again the recipe is good.
So I made these last night and the only thing I did differently was add m&m’s instead if one of the chocolate chips. I honestly hated them. There is something about the candy that does not yield well, in my opinion. The house had mixed reviews some said they were fine and others said there was a definite change. I would recommend not using the m&m’s in the recipe stuck to the chocolate chips or chunks. Otherwise recipe, as we have made many times, is excellent
My family LOVES these cookies. They use every excuse to get more. Now, they send my 2 year old grandson to ask me…” GeeGee make us cookie?”
Needless to say, Valentine’s Day 2023 will have plenty of cookies to go around!
Thanks for the amazing “Chocoship” cookie recipe!!
Yes, make sure to store them well. I have not cooked them from frozen I let them defrost a bit. If you cook from frozen add a few few minutes to cook time but keep an eye on them first. I would do just a few test cookies first just to get the time right.
Tasted these this weekend (my sister makes them regularly) and I was HOOKED. I have celiac, so of course I was wrecked after eating them (a risk I was ok with taking because I’ve heard so much about these).
Wondering if anyone has made a gluten free version of these? Otherwise I’ve got some work to do to replicate!
Why does the semi sweet choc. chips have a line through it when the recipe calls for them ? Thank you
yes they are that good!!!!! thank you kaleb
Unfortunately, I did not have malted milk powder, so I skipped it and followed everything else and the cookies do not taste good:( I’m stuck with about 38 cookies that taste like molasses.
I love your brownie recipe!
These really are the best! I’ve searched for years for the perfect Choc Chip cookie and have now stopped looking. The flavor on these are incredible! All of your recipes have been five star but this is my favorite. Thanks!
Have you ever considered adding peanut butter to this recipe, to make peanut butter chocolate chip cookies? I have a friend who was recently in a bad accident. He’s a total cookie monster and his favorite cookie is peanut butter chocolate chip.
Kalab
Made theses for my husband OMG theses are the best Chocolate chip cookies I have ever made!!!
I love the malted milk powder in them with that small touch of molasses really hits theses cookies out of the park!!!
Thank you thank you for this recipe!!
My first batch came out of the fridge after 24 hours like a solid rock! For my second batch, I exercised more patience. Patience is really the key for this step; I had to wait hours for the dough to soften to a scoopable consistency. Can’t wait for my third try!
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.
Game changer!!! Every time I serve these I am asked for the recipe. The molasses, malted milk and real vanilla (I use vanilla paste) take it to a higher level. They are the best cookie, a little crunchy on the outside and just the right amount of softness on the inside. So stinkin’ good!!!!!!!
I’ve made these several times, and they ARE incredibly delicious! I typically add walnuts too.
Question – can these be baked and then frozen successfully? Was thinking about making for Christmas gifts. Thanks!
These are the best chocolate chip cookies ever! I can’t even eat other’s cookies now because if I’m having chocolate chip cookies, it has to be these!
I have been trying CCC recipes left and right and this one is the WINNER! I am at an altitude of 7,000 feet so baking is a nightmare up here. So happy this one worked out. The malted milk powder is barely there and enhances the molasses. Delicious – thank you!!!
I followed the recipe to a tee, I did scoop them out with a size #50 scoop/ mistake!
I would use a 30/40 next time. Cookies were too small for the result he promises!! After scooping I refrigerated instead of being hassled with a hard cold dough!! I covered them with plastic wrap for 12 hours, not 24😉 very tasty and nice texture!
Kaleb, you didn’t tell us that the hardest part of making these cookies is waiting 24 hours to bake them. They’ve been in the fridge for about a half hour… it’s going to be a long 23.5 hours till we can taste them. The dough sure smelled good!
Didn’t do most of this and my cookies still came out moist and chewy.
I like to add coconut oil instead of butter and a bit of cinnamon (my secret ingredient) to take it up a notch!
Everyone always love them.
I’m constantly making them.
Yes, tons of chocolate chips (semi sweet and milk), and pure vanilla…
These are beyond words fabulous!!!!! These are like “man getting”, “proposal getting” worthy cookies!!! Thank you for sharing.
I have made these many times and have just put a batch in the fridge as they were requested by my son in law. We all live then and you are correct…they are the ULTIMATE chocolate chip cookie. Thanks for sharing!
The Ultimate Chocolate Chip Cookies are great! They were a huge hit with my college student’s friends!
Best Chocolate Chip Cookies I’ve ever had, ever made
Baked dozens of these to give to neighbors, friends, students and are always welcomed
I have made these cookies several times, they are never fail, and hands down the best chocolate chip cookies ever. I like to add pecans to the recipe, but they are great w/o. I especially like them hot out of the over and frozen. Try it, it’s yummy.
I’m not going to be able to bake at 24 hrs, more like 48. That a problem?
Wow…. These really are the best !! They are soooo yummy… a real crowd pleaser!!!
These cookies are so good! As are all of Caleb’s recipes. I’ve made a variety of them and they never disappoint.
We made these following the recipe exactly as written. They are great! They have a great texture. Gooey when warm and chewy when cool. The dough had a strong molasses smell and flavor before being refrigerated, but it all melded together by the time they were chilled and baked the next day. I was worried it would be a little overpowering for one of my picky kids, but there was only a wonderful, rich, caramelized sweetness by the time they came out of the oven.
Two notes:
1. The recipe made 74 dough balls for us, and we used a #40 scoop. But no sadness about having extra cookies over here. 🙂 And we froze a couple dozen dough balls for easy baking later.
2. I have a convection oven and tried baking one sheet of 8 cookies by itself and then tried 2 sheets cooking at the same time, rotating and swapping racks at the halfway point. There wasn’t a difference for me, but I assume that’s because of the convection distributing heat evenly.
Thanks for the great recipe, Kaleb! It’s fun to take a classic cookie and amp up the flavor a little bit.
Favorite cookies ever!
Bake these routinely and they are the only ones my teen boys want
These cookies are worth every effort!
Bought the weird ingredients, followed recipe exactly and they were awful. Flat, greasy cookies. I love most of your recipes, but this was not a good one. Sorry!
I have made these many times. They are my favorite cookie of all time. I have a request for double chocolate chip cookies. How can I alter these recipe?
Been making these for a few years now and they are continuously requested by family for parties. I thought I had a very good recipe for chocolate chip cookies but these are amazing! I follow the recipe exactly. 🍪😋
I made these and the taste is very good, but my cookies are flat, flat, thin, and flat! I’m not sure what I did wrong. I checked the oven temp. And followed all the directions. I have 2 guesses- either I over creamed the sugar and butter,(can you do that?), or, my measurement of flour and the recipe measurement did not match. I weigh my ingredients, and King Arthur Flour says 120g= 1 cup, and that’s what I did. If I try this recipe again I will use more flour and see if that produces a rounder, softer cookie. I have seen where other bakers say that 130g to 145g = 1 cup, so maybe that is my problem. Kaleb, any suggestions?
Hello! I know some others have said they have flat cookies and I agree with you that there are multiple reasons this could happen. I do think in your case weighing the flour could be the culprit. weighing will always be exact but this recipe is not developed from weights so that is causing a variable. I do scoop and swipe off the excess to measure the flour but think 120 g would be below what I use. Flat cookies would comes from too little of flour, or going into the oven too warm. I now scoop my cookies after they are mixed up and then bake them cold from the refrigerator after chilling which cold help along with the flour in this case.
I followed recipe exactly, mine spread to much, flat cookies, for sure. Any idea why. They taste ok, just not what I expected.
I am always looking for the ultimate chocolate chip cookie recipe. I just made theses. Followed recipe to the T. They were my best batch yet. Came out fantastic. They are a must try.
I’m enjoying all your videos. A new fan.
One question… when making the ultimate chocolate chip cookie after removing from the fridge does the dough need to come to room temp
Before baking?
Thanks!
These are by far the best chocolate chip cookies I have ever made! I’m not sure if it is the malted milk, molasses or the refrigeration before baking! In any case, I will not skip any of those steps! Thanks, Kaleb!
I made these today/yesterday and they’re wonderful! They came out perfectly and were worth the extra ingredients.
Oh, my! Just made these for the first time and they are definitely worth the effort! Ultimate, indeed!