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Friday, April 12, 2013

Perfect Chocolate Chip Cookies

Hey everybody. I’ve been a little MIA this week. Cate has Spring Break so we’ve been partying! The state of my house can attest to this. Anyway, life took priority over cooking and blogging, which is the way it’s supposed to be, right?

In my never-ending quest to find perfect chocolate chip cookie recipes, I discovered a serious gem of a recipe this week. My blogging friend Alice was claiming to have the best chocolate chip cookie recipe EVER. Of course I had to test out the claim. She might be right. For reals. These cookies are unbelievably good and are the exact texture I love in a cookie. You can find Alice’s original recipe here. When I make the recipe I do make a few tweaks, which I included below. Make these cookies this weekend. (Yes, I’m getting bossy again. Sometime I have to.)

Alice's Perfect Chocolate Chip Cookies
This is the only chocolate chip cookie recipe you need.
  • 1 cup salted butter, softened to room temperature
  • ½ cup sugar
  • 1½ cups packed brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • ½ teaspoon smallish-mediumish coarse sea salt (Jane notes: I reduced the salt amount a bit, Alice’s amount was really tasty, but I think a little less offers a bit more subtlety, but you still get the salty punch from the larger crystals; Also, when I am out of sea salt I use kosher salt with good results, but the sea salt texture does make them more special)
  • - 1 teaspoon baking soda
  • - 1½ teaspoons baking powder
  • - 2¾ cup all-purpose flour
  • - 2¾ cups semi-sweet chocolate chips (Jane note: I increased the amount of chocolate chips)
  1. Preheat oven to 350 degrees. (Jane note: I decreased the temperature a bit from Alice’s suggestion based on my oven and how the cookies were cooking.)
  2. Cream butter and both sugars for 3-5 minutes at medium to medium-high speed, until very light in color. Scrape down the bowl and add eggs and vanilla. Beat for 2-3 more minutes. Add all dry ingredients (except chocolate) and mix until just mixed. Pour in chocolate chips and mix until evenly distributed.
  3. Form cookie balls about 2 tablespoons in size (I used my medium scoop) and place on a cookie sheet lined with parchment paper or a Silpat. Bake for about 15 minutes, until the edges are golden brown and tops are starting to brown a bit.
  4. Remove from oven. Jane note: when you take the pan out of the oven, drop it straight down, flat onto the counter to force the cookies to suddenly settle. This makes for good texture and a handsome-looking cookie. Let cool on the cookie sheet for a few minutes, then slide the parchment paper/Silpat to a non-pourous surface to complete cooling.
  5. Recipe makes about 3 dozen cookies.



  1. 1

    I had the worst kitchen disaster of my entire life making the NYTimes cccs this past December. No idea what went wrong — I must have measured something incorrectly. I spent a lot of money on expensive chocolate, too, and almost ended up in tears. It was really sad! Anyway, I haven’t attempted cookies since them. My mourning period is complete now, though, so I think I’ll go ahead and attempt these!

    • Jane Maynard

      the NY Times recipe can be AMAZING….but is such a pain in the butt to make that there is just too much room for error. this recipe is going to replace the NYTimes one for me! 🙂 give it a go, I think you’ll have much greater success!

    • na

      YES! I had the same problem with the NYT recipe. Jane, I blame you 😉 Oh well, I got over it and made some awesome crispy-chewy cookies from Martha’s american food cookbook 🙂

    • Jane Maynard

      na – it’s crazy because I’ve had the best cookies of my life using the NY Times recipe, but it’s just so inconsistent! I’ll have to check out that martha recipe! 🙂

  2. 2

    OK, I trust you. 🙂 They’re on my to-make list for the weekend. And I LOVE that the dough doesn’t have to be chilled first!!

  3. 3
    Kris Angelo

    Hi Jane, how do you think the recipe would work with a high quality gluten free all purpose flour?

    • Jane Maynard

      I haven’t the foggiest idea how it would work! how’s that for super helpful? 😉 like sarah b said below, if you give it a try, let us know how it comes out! 🙂

  4. 4
    Sarah B

    Kris, if you give it a try, could you let us know how it turns out? And what GF AP flour you used? I’d appreciate it! 🙂

  5. 5

    The NY Times recipe is my current favorite, but I’m always looking for a new favorite. The king is dead, long live the king!

  6. 6
    Barbara H

    Would love these gloves!

  7. 7

    Made these yesterday and thought they were just okay……this morning they are sooooooo delicious and have the perfect “chewiness”! Will definitely be adding these to my cookie rotation! Thanks for sharing 🙂

    • Jane Maynard

      I agree with doug below…when these are out of the oven for about 10 minutes I basically turn into cookie monster. I can’t stop eating! so funny you liked them better the next day – to each his own! but glad you DID end up loving them! 🙂

  8. 8

    That’s interesting, Holly, usually cookies are best fresh from the oven.

  9. 9

    I made these over the weekend and though I lost track of time a little and they came out a bit darker than I like, they were still super delicious!! I can’t wait to make more.

  10. 10
    Lee G.

    Long time lurker finally writing to say that I haven’t made choc chip cookies for ages but remembered reading this post. Holy smokes, this will be our one and only recipe for choc chip cookies forever more. Absolute perfection in a choc chip cookie. Love it. And thank you!

    • Jane Maynard

      you are most welcome! it is so funny that you are commenting RIGHT NOW because I just pulled this post up myself to make cookies today! 🙂

  11. 11

    sounds like a good recipe, but can I change the sea salt to regular salt, I’m allergic to all sea salts so its not a good idea to attempt to use them and do you know the conversion amount if I do

    • hi amanda! yes, you can definitely sub out for other salts and you can use the same measurement, maybe just a smidge less if you use straight-up table salt. I actually normally use Kosher salt now because it’s a little more coarse and gives the same sort of texture/flavor that the sea salt gives. hope that’s helpful!

  12. 12

    Hey when u put 1 cup of butter, how much is that in oz please ? X

  13. 13

    Can I have a recipe without eggs please?

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