This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission. Please read our disclosure policy.
Why I Love These Ultimate Chocolate Chip Cookies
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.
Chocolate Chip Cookies Ingredients
- 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, it’s 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 – 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 – a mixture of dry milk, malted barley, and wheat flour extract, which 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 – 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.
How to Make 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!
Step 1: Prepare the wet ingredients – In the bowl of a stand mixer, add the butter, white granulated sugar, and brown sugar. Mix for about 3-5 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.
Step 2: 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.
Step 3: 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.
Step 4: Scoop the dough – Using a #40 ice cream scoop, 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 it sit for 24 hours.
Step 5: Bake the cookies – When ready to bake the cookies, preheat the oven to 350°F. Place about 6-8 dough balls on a parchment-lined baking sheet and bake for 12-14 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.
Recipe Tips
- 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
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 it thaw for 30 minutes to 1 hour on the counter.
If your cookies are spreading more than you’d like, here are some common issues:
The dough wasn’t chilled long enough – The scooped dough balls need time to firm up in the refrigerator. Make sure they chill for 24 hours until they feel firm all the way through when gently pressed.
Wrong amount of flour – How you measure flour really matters. For best results, spoon the flour into the cup and level it off instead of scooping straight from the bag.
Pan and oven differences – Always bake on parchment-lined baking sheets (do not grease the pan). If your oven runs a little cool, the cookies may spread before they have a chance to set. An inexpensive oven thermometer can help you check.
Follow These Tips
Serving & Storage
To serve – Once the cookies have baked, let them cool for 5 minutes on the pan, then remove and let cool on a cooling rack. Then, they’re ready to eat! You can enjoy them however you want, but I do love them just slightly warm with a cold glass of milk, blazing hot coffee, or a delicious vanilla latte.
If you wanted to, you could add a sprinkle of flaky salt right after the cookies come out of the oven for a salty finish.
To store – The cookies can be kept in an airtight container at room temperature for 3-5 days. They can also be frozen after they’re cooled for long-term storage. Simply place them in a bag or freezer-safe container and store for 2-3 months. When ready to enjoy, pull out the number needed and let thaw for 30 minutes at room temperature, or defrost in the microwave.
More 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
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!
Ultimate Chocolate Chip Cookies
Equipment
Ingredients
- 24 tbsp (3 sticks) unsalted butter room temperature
- 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
- Prepare wet ingredients: In the bowl of an electric mixer, combine the room temperature butter, white granulated sugar, and brown sugar. Beat on medium speed until the mixture is creamy and slightly lighter in color, 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
- Add the dry ingredients: Scrape the sides of the bowl and add the bread flour and all-purpose flour, malted milk powder, salt, and baking soda. Mix on low speed just until no dry streaks remain, 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 chocolate chips: 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
- Scoop: 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 (as a minimum) or up to 2 days, until firm all the way through. Do not skip this waiting time!
- Bake: When ready to bake, preheat the oven to 350°F. Arrange the chilled dough balls on parchment-lined baking sheets (do not place directly on greased baking sheets), leaving space between them (usually 8 dough balls per sheet). 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.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
Styling: Addelyn Evans | Photography: Dera Burreson
I have made alot of chocolate chip cookies in my day and these are by far the best!!
This is the most fantastic chocolate chip cookie I’ve ever made I’m 80 years old I have made hundreds and no one can compare to this recipe they’re outstanding The Taste is unbelievable thank you so much for always sharing your expertise in baking and cooking I enjoy you lighten up my whole day
Made my first chocolate chip cookie at the age of 7 and stayed with that same recipe, until this fantastic recipe came along. Believe me I know good, when I see & taste it, as I owned a small industrial bakery for a while. Kaleb’s “Ultimate Chocolate Chip Cookie” is not to be beat! It’s absolutely wonderful and will have your guests wondering what’s in the cookie that makes it so great. My daughter put in a stint as a Pastry Chef at a One Star Michelin Restaurant in San Francisco and just raved over these cookies. She now makes them as well. Thank you, Kaleb, for such an outstanding cookie recipe!
Best chocolate chips I have ever eaten or made.
This is the best chocolate chip cookie recipe! I have added a bit of flaked salt. I have stuffed it with cream eggs or caramels and it always turns out perfect!
I love chocolate chip cookies (and have tried many in my lifetime lol), but I wanted to try these to see how the added ingredients and refrigeration time made a difference. Did it make a difference? The answer is a wholehearted “YES!”. These cookies are SO good. The malted milk powder and molasses does give them a bit of a caramel/butterscotch-y taste. They’re a rich cookie, with a definite depth of flavor not found in many chocolate chip cookies. These cookies are extra special — they’d be great for company, or to give as a gift. Thank you, Kaleb, for such a wonderful recipe — I love them! P.S. I did add toasted pecans too, because … well … it’s a cookie. lol
So many recipes say “best chocolate chip cookies” and they are all similar. Kaleb has created what I think is the perfect cookie by introducing different ingredients from the norm, such as bread flour, malt powder, and molasses.
I follow his steps exactly and the cookies are heavenly. The recipe makes a lot of cookies and even by day 5 they are soft in the center. I am starting to give the n out as gifts.
Everyone wants to know how I made them, and I give all the credit Kaleb.
These cookies are delicious! I do add chopped pecans, because I think cookies and brownies need nuts. My question is about the size. You state to use a #40 scoop or .875 oz, and only 8 per sheet, that’s a small cookie. Am I doing something wrong? I put 12 cookies per sheet and they don’t get near each other. I made them again today but did 1.5oz per cookie. Definitely a decent size cookie to give out
Very talented enjoy watching your presentation..so fun!
Make them! They are the best cookie. Everybody asks me for the recipe every time I make them. Keep in mind you need to prepare the dough a day in advance. Enjoy!!