Best Chocolate Chip Cookie Recipe


  • 2 cups minus 2 Tbsp. cake flour (8 1/2 oz)
  • 1 2/3 cups bread flour (8 1/2 oz)
  • 1 ¼ tsp. baking soda
  • 1 ½ tsp. baking powder
  • 1 ½ tsp. coarse salt, such as kosher
  • 2 ½ sticks (1 ¼ cups; 10 oz.) unsalted butter, softened
  • 1 ¼ cups (10 oz.) light brown sugar
  • 1 cup plus 2 Tbsp. (8 oz.) granulated sugar
  • 2 large eggs
  • 2 tsp. vanilla extract
  • 1 ¼ pounds bittersweet chocolate chips, preferably about 60% cacao content, such as Ghirardelli (although I made mine with semi-sweet and they were still delicious)
  • Sea salt or kosher salt for garnishing


1. Combine flours, baking soda, baking powder, and salt in a bowl. Set aside.

2. Using a mixer fitted with paddle attachment, cream butter and sugars until very light and fluffy, about 3 to 5 minutes. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla. 

3. Reduce the mixer speed to low; then add dry ingredients, and mix until just combined, 5-10 seconds. Add the chocolate chips, and mix briefly to incorporate. Press plastic wrap against the dough, and refrigerate.  He recommends for 24 to 36 hours. The dough may be used in batches, and can be refrigerated for up to 72 hours.

4. When you’re ready to bake, preheat oven to 350°F. Line a baking sheet with parchment paper or a nonstick baking mat.

5. Scoop about 1/3 cup of six mounds of dough (golf-ball size) onto the baking sheet, making sure to space them evenly. Sprinkle lightly with sea salt, and bake until light golden brown but still soft, 15 to 20 minutes. 

6. Transfer the baking sheet to a wire rack for 10 minutes, then transfer the cookies onto the rack to cool a bit more.

Yield: 1.5 dozen 5 inch cookies.

Recipe from: NY Times Chocolate Chip Cookies but printed from