The “Best” Chocolate Chip Cookies Ever!

Best CCC fixedThis may sound ridiculous, but it’s true!  These are really the BEST chocolate chip cookies EVER!  At least in this family over here!  Years ago, when I was a kid I would make the traditional Tollhouse cookies on the back of the chocolate chip bag.  They went down without a problem-trust me, but they were, in my experience, not always consistent.  Of course, I did not know anything about letting butter sit out or what “creaming butter and sugar together” actually really meant.  No one had shown me.  Then one year, when I was in a cookbook club, I ordered a cookbook just about cookies- The All-American Cookie Book, and it had a “better version” of the Tollhouse cookie.  I still refer to it today to make most cookies or to compare to other recipes.  But, that was the first time I realized why my cookie would taste different than say, a bakery’s chocolate chip cookie.  This post was really created years ago, in my head, I just didn’t know it!

So, I dug around, about a year ago, on the web and found that I was not the only one on a perfect chocolate chip cookie mission!  They were literally tons of opinions on how it should be done.  Well this is mine…♥.  Please note:  This is, admittedly, a very high-maintenance recipe!! Sorry!   I usually try to simplify things here on my blog, but this one is so worth the extra ingredients and time.  It truly is a labor of love.  When you bite into this cookie, still slightly warm from the oven, with ribbons of semi-sweet chocolate and bittersweet chocolate perfectly folded into a chewy, soft center, and just slightly crispy edge…ok seriously, you just have to do it!! So worth it! DSC_0455

First, take out your butter so that it can come to room temperature.  Quick Tip: You can zap the butter in the microwave, but no more than 10 sec, really mine is about 9 seconds.  Cream the butter with the sugars.  I use white, light brown, and 1/4 cup dark brown.  Here’s what it should look like in stages.

Add the vanilla and eggs, beating each one thoroughly, scraping down the sides of the bowl after each one.  

I use 3 different kinds of flour! (Crazy, I know!)  But each one has a quality that I like that brings a depth to the cookie.  Add the dry ingredients in three separate sections, again scraping down the sides of the bowl after each one to combine thoroughly. 

Try and find a melting chocolate “chip” that is slightly flatter and bigger than a regular chocolate chip- called Apeels. you can find them here.  I usually get the bittersweet chip in this size. It helps with the variation in the chocolates.  Then, the semi-sweet I usually use Guittard or Ghirardelli, in the normal size chips.  Just use the best quality chocolate you can find!  I quickly add only about 1 cup with the paddle attachment on low.  After that initial combining, I add the rest of chocolate chips 1 cup at a time and hand-combine them.  Otherwise, the paddle can break the chips and we definitely cannot have that!DSC_0969

Now, here’s the hard part.  Cover with plastic wrap, and let sit in your fridge for at least 2 hours.  I know!   How could I?!?!  Really, it’s better if you can wait overnight, but I honestly have found 2 hours to be the magic number if you possibly can’t wait one second more.  In my house, I’m lucky if we get to the 4 hours.  My kids come after me with pitch forks (uh…I mean, a spoon) to get their allotted “taste”- whatever they can get on a spoon is theirs to eat!   

After patiently waiting, for what seems like eons, you are ready to scoop out the dough.  If you have a handy, dandy cookie scooper like mine great!  But, don’t worry, a teaspoon scoop works just as well.  Place dough on a silpat, or parchment paper.  I HIGHLY recommend the silpat, though.  It makes cookie making so easy.   

Bake at 375° for 10-12 minutes.  Very Important:  You purposely want to slightly undercook these so that the center becomes nice and chewy.  It will continue to cook on the sheet, while it’s cooling.  The cookie should look just slightly raw in the center and lightly golden browned on the edges.


"Best" Chocolate Chip Cookies
Yields 3
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  1. 3/4 c. unsalted butter
  2. 1/2 c. granulated sugar
  3. 1 1/2 c. light brown sugar
  4. 1/2 c. dark brown sugar
  5. 1 TBS. Madagascar Vanilla or good bourbon vanilla
  6. 3 eggs
  7. 2 c. Pastry Flour
  8. 1 c. Cake Flour
  9. 1 c. Bread Flour
  10. 2 tsp. Salt
  11. 1 1/2 tsp. Baking Powder
  12. 1 1/2 tsp. Baking Soda
  13. 2 c. Bittersweet chips, melting chips
  14. 1 c. semi-sweet chocolate chips
  1. In a bowl of an electric mixer, fitted with the paddle attachment, cream together butter and the 3 sugars. About 3-5 minutes, until light and fluffy.
  2. Meanwhile, in a separate bowl, add all 3 flours, salt, baking powder, & baking soda. Set aside.
  3. In bowl with creamed butter and sugar, add vanilla and mix well to combine, scraping down bowl.
  4. Add eggs, one at a time, mixing well after each addition, making sure to scrape down bowl.
  5. Reduce speed to low and add flour mixture, in 2 additions. Make sure flour stays in bowl.
  6. Keeping at low speed, add the bittersweet chips and mix for until just combined and turn off mixer.
  7. Detach paddle, and add the semi-sweet chips by hand with a rubber spatula, until well combined.
  8. Admire masterpiece!
  9. Now the hard part. Wrap with plastic wrap and refrigerate for at least 2 hours. The magic number is 4-6 hours. You can chill for up to 24 hours.
  10. When ready to bake, heat oven to 375°. Line baking sheet with silpat or parchment paper.
  11. Using cookie scoop, put dough on prepared cookie sheets, about 2 inches apart.
  12. Bake until lightly, browned, but still soft. (refer to pictures).
  13. Let cool about 5 minutes and then enjoy, lightly warmed with a big glass of milk! So worth the extra work!
  14. Enjoy!
  1. * If you make cookies larger, cook about 15-20 minutes, depending on size.
Adapted from Jacques Torres & Tollhouse recipe
Adapted from Jacques Torres & Tollhouse recipe
Mimi's In The Kitchen

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