chocolate chip cookies – the best so far

Ah, the chocolate chip cookie. A standard in many a person’s repertoire, yet the perfect specimen is so elusive. It makes it necessary to try many, many recipes. I have a recipe waiting in the wings – one that 2.0’s mother gave me – but I didn’t have all of the ingredients when I was dying to make some last week. So, I turned to Dorie Greenspan. I’m kind of (frighteningly) obsessed with her. Mariah Carey could write a song.

I’ll tell ya what: this is about the best recipe I’ve tried. Ever. These chocolate chip cookies are on the thin side (just as they should be), loaded with chocolate chips, and have the perfect sugar ratio. Some cookies are, in my opinion, just too brown sugary. It wrecks the chocolatey goodness of the cookie. It creates an imbalance, and frankly, makes me feel sick when eating ’em. I like to consume at least two cookies, if not more, in a sitting. A bad sugar ratio impedes my eating ability, makes me feel nauseated after one, and then makes me generally pissy about the whole thing. I happily consumed two of these Greenspan Goodies and didn’t feel the least bit barfy.

I’m going to have to recommend that you bake this cookie. I know it’s hot. Wait until things cool down a bit. Like at midnight. Then crank that oven. This recipe yields about 40 cookies, so you can lay in a hammock and munch on them for the rest of the week.

. . .

Chocolate Chip Cookies – adapted (barely) from Dorie Greenspan – download and print

  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 3/4 teaspoon baking soda
  • 1 cup unsalted butter, at room temperature
  • 1 cup sugar
  • 2/3 cup packed light brown sugar
  • 2 teaspoons pure vanilla extract
  • 2 large eggs
  • 12 ounces bittersweet chocolate, chopped into chips or 2 cups store-bought chocolate chips or 2 cups semisweet chocolate chunks
  • 1 cup finely chopped walnuts (optional) or 1 cup finely chopped pecans (optional)

Preheat the oven to 375°F. Line baking sheets with parchment or silicone mats.

Whisk together the flour, salt, and baking soda.

Working with a stand mixer or a hand mixer in a large bowl, beat the butter at medium speed for about 1 minute, until smooth. Add the sugars and beat for another 2 minutes until well-blended. Beat in the vanilla. Add the eggs one at a time, beating for 1 minute after each egg goes in. Reduce the mixer speed to low and add the dry ingredients in 3 portions, mixing only until each addition is incorporated. On low speed, or by hand with a rubber spatula, mix in the chocolate and nuts (if using).

Spoon the dough by slightly rounded tablespoonfuls onto the baking sheets, leaving about 2 inches between spoonfuls.

Bake the cookies (rotating the sheet at the halfway point) for 10-12 minutes, or until they are brown at the edges and golden in the center; they may still be a little soft in the middle, and that’s just fine. You don’t want to overcook these little babies. Remove the baking sheet from the oven and allow the cookies to rest for about 1 minute, then carefully transfer them to racks to cool to room temperature.


  1. frugalfeeding on July 21, 2011 at 3:36 pm

    They look really amazing, you have a cookie talent. Yum.

  2. emmalina73 on July 22, 2011 at 6:28 pm

    I have a birthday party to bake for and these look just the ticket! That’s if they ever get to the party that is….

    • movita on July 23, 2011 at 8:14 am

      Well, if you eat them yourself, they’ll help you survive the birthday party…

  3. emmalina73 on July 23, 2011 at 7:55 pm

    Everyone who had these at my son’s birthday party today declared them fabulous. The recipe even managed to defy the crapness of our rental house oven!

    • movita on July 24, 2011 at 7:09 pm

      Wow. Those ARE some good cookies.

      Hope your boy had a happy, happy!

  4. Kayle (The Cooking Actress) on January 25, 2012 at 11:20 am

    Mmmm chocolate chip cookies make the world go round!

  5. emmalina73 on August 17, 2012 at 12:26 pm

    Just made these again, I’d forgotten how wonderful they are! My family thanks you xxx

    • movita beaucoup on August 20, 2012 at 7:22 am

      I am so glad my cookies are keeping your family together.

  6. Krysten S on August 7, 2013 at 10:39 pm

    These are legit the best cookies I’ve ever baked! Thanks for the recipe 😛

    • movita beaucoup on August 8, 2013 at 8:06 am

      You are welcome, dear, sweet Krysten!!

  7. puja on August 27, 2013 at 4:40 pm

    hi…i just show ur chocolate chip recipe n would love to make this soon…but as am new to cooking n baking i don’t have much idea abt cups…i googled n saw that 1 cup sugar is 200 gms/8oz but 1 cup flour is 120 gms… is this measurements apply for ur recipes too…plssss help as i want to make this cookies…thank u…

    • movita beaucoup on August 27, 2013 at 6:48 pm

      Puja, I can only provide the measurements given, as I haven’t tested the recipe in weights. Sorry!

      • puja on August 29, 2013 at 7:11 am

        hello again…thanks 4 ur reply…but can u pls try n tell me ur recipe in ounces/oz…that way i will have some idea…thank u… 🙂

        • movita beaucoup on August 29, 2013 at 7:26 am

          Sorry, Puja, as stated above, I can only provide the measurements as given.

  8. Angelia on February 6, 2014 at 8:13 pm

    Just made these my husband gave them two thumbs up absolutely delicious Toll House WHO? lol Thanks for the recipe

  9. movita beaucoup on May 12, 2015 at 8:37 am

    Comments on this post are now closed as it was published in July 2011. Happy baking!