the consummate chocolate chip cookie revisited Recipes

the consummate chocolate chip cookie, revisited

If you’ve been following Smitten Kitchen outside this url recently, you might have noticed that a terrible, dangerous thing has happened: I revisited the epic, consummate even, chocolate chip cookies from David Leite via The New York Times, mostly because I was tired of looking at the unpalatably blueberry-ish photo of them atop the 2008 post, and eight years later, in basically the rom-com of cookie sagas, realized the thing I wanted most in a chocolate chip cookie was was there the whole time.

a little dough to hold the chocolate together

What, I wasn’t in love with them already? I mean, they did not go to waste. We are not monsters. They just felt too over-the-top to me to actually make a regular part of my life. They used expensive chocolate, demanded planning ahead and were in every way the very opposite of this salted chocolate chunk cookie, which I have since considered my go-to. For weekdays and such.

almost skeeball-sized

But now I see it. Sometimes life requires a 5-inch chocolate chip cookie because there are things that only a 5-inch chocolate chip cookie can do. Only a 5-inch chocolate chip cookie can have three distinct textures in one face-sized disc: deep, undeniably excellent crunchy edges, chewy and/or gooey everywhere else. Only 5-inch chocolate chip cookies are the mic drop of the category: you bring them out and everything else stops to take in this magnificence on a plate.

Or, as my father-in-law said, “It was very good of you to include some dough to hold this chocolate together.”

the consummate chocolate chip cookie, revisited
the consummate chocolate chip cookie, revisited
the consummate chocolate chip cookie, revisited
the consummate chocolate chip cookie, revisited

One year ago: Picnic Pink Lemonade and Crispy Frizzled Artichokes
Two years ago: Nancy’s Chopped Salad
Three years ago: Rhubarb Cream Cheese Hand Pies
Four years ago: Asparagus with Almonds and Yogurt Dressing
Five years ago: Fudge Popsicles
Six years ago: Shaved Asparagus Pizza
Seven years ago: Strawberry Shortcakes
Eight years ago: Molly’s Dry-Rubbed Ribs
Nine years ago: Zucchini Carpaccio Salad

And for the other side of the world:
Six Months Ago: Pull-Apart Rugelach
1.5 Years Ago: Twice-Baked Potatoes with Kale
2.5 Years Ago: Sweet Potato Cake with Marshmallow Frosting
3.5 Years Ago: Cauliflower Feta Fritters with Pomegranate
4.5 Years Ago: Caesar Salad Deviled Eggs

The Consummate Chocolate Chip Cookie, Revisited

  • Servings: 18 5-inch cookies; don't fight it
  • Time: 5 minutes + 24 hour rest
  • Print

Source: Adapted, just a little, from David Leite via The New York Times

  • 1 1/4 cups (10 ounces, 280 grams or 2 1/2 sticks) unsalted butter, at room temperature
  • 1 1/4 cups (240 grams) light brown sugar
  • 1 cup plus 2 tablespoons (225 grams) granulated sugar
  • 2 large eggs
  • 2 teaspoons (10 ml) vanilla extract
  • 1 1/4 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons coarse or kosher salt
  • 3 1/2 cups plus 2 teaspoons (yes, really) (445 grams) all-purpose flour
  • 1 1/4 pounds (565 grams) bittersweet chocolate disks or fèves, at least 60%
  • Sea salt

With a hand or stand mixer, cream the butter and sugars together until light, fluffy and then some, about 3 to 4 minutes. Add eggs, one at a time, and mix to combine. Add vanilla, mix, then scrape down bowl. Sprinkle baking soda, baking powder and salt over dough and mix it until fully combined. Add flour all at once and mix it in short bursts until it almost completely disappears, but no longer. You don’t want to overmix it. Add chocolate pieces in and try to incorporate them without breaking them. Cover bowl with plastic wrap and chill in fridge for a minimum of 24 hours and up to 72 hours, although I have totally had it in there up to 5 days are we’re all just fine.

Heat oven to 350 degrees and line a couple large baking sheets with parchment paper or nonstick baking mats. Form dough into 3 1/2-ounce (100 gram) balls, which will seem completely absurd (they’re larger than golf balls, closer to skeeballs) but don’t fight it. If any chocolate pieces are right across the tops or sides of the balls of dough, try to bury them back in it. I find pockets of chocolate superior to exposed puddles of them. Arrange balls of dough very far apart on sheets (these cookies will be up to 5 inches wide once baked) and sprinkle the tops of each with a few flecks of sea salt.

Bake cookies for 12 to 17 minutes, until golden all over. This is a large range because I find that they range in how much they spread thus checking in at the early on on your first batch is safest.

Cool cookies on trays for 10 minutes, then transfer them to racks.

A bunch of notes: Revisiting this cookie required that I address a few issues I had with them the first time.

  • The weight of the bread flour [8.5 ounces for 1 2/3 cups, or 145 grams per cup] in the original recipe is incorrect. Bread flour fairly reliably clocks in at 120 to 125 grams per cup, so this should be 200 to 210 grams or 7 to 7.4 ounces. I don’t think a lot of people cared because most people used the cup measurement but it likely would have led to a thicker and more dry cookie. This and other corrected weights below work just fine but I really believe this recipe was imagined for cups and spoons foremost.
  • The other big item many people questioned in the original recipe was the logic of enlisting a low-gluten (cake) and high-gluten (bread) flour, almost 1:1, instead of replacing them both with a medium-gluten flour (all-purpose). David Leite says that “The combination creates a higher protein level than all-purpose flour, giving it a bit more tooth.” But I found the texture from all-purpose flour to be perfect, and will only use this from now on.
  • Being me, i.e. lazy and hating washing dishes, I got rid of that pesky two-bowl and sifting thing.
  • The biggest headache of this recipe is its particular insistence that you use Valrhona fèves, large, oval .125-ounce bittersweet chocolate discs of exquisite quality and extravagant price point, to make these cookies. As I make these rarely and they’re almost always to spoil guests, I splurge on them. [This bag will cover you for 1 1/2 batches + a handful of luxurious snacking and is the best price I’ve found] However, other chocolate baking discs (larger and flatter than chips) work here too; a favorite of mine for baking are Guittard’s chocolate wafers [however, I used to get them for $10 to $11 per pound, and they’re now the same price as the Valrhona link above so…]
  • Finally, please keep in mind that this a cookie for chocolate fiends. Great pools of melted chocolate fill every bite; the dough, as my FIL joked, is little more than glue holding these puddles together. These Salted Chocolate Chunk Cookies are smaller and also riddled with chocolate, but less excessively so. These Crispy Chewy Chocolate Chip Cookies are much closer to the Toll House original (but better in flavor, we think).

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158 comments on the consummate chocolate chip cookie, revisited

  1. I love these cookies and also love seeing how different people tweak the original recipe. When I make them (which is more often than I should probably admit), I usually use the bread and cake flours, but stick to good-quality chocolate chips, which I actually prefer to the feves. My best tip for these cookies and many others is to shape the dough and then freeze it, unbaked. This allows me to have exactly the right number of freshly baked cookies whenever the urge strikes.

  2. Sarah

    Having recently made the 2008 version several times recently, I really appreciate the update! Also, I use weights in grams (heyyyyyy Canada!) so I love this inclusion too. Makes such a difference in baking to have tested and accurate recipes. Going after feves this afternoon!

  3. Your FIL’s comment cracked me up. I’m usually into chocolate-chip cookies for the cookie — I, uh, sometimes just leave out the chocolate chips, which I’m pretty sure ifssome form of heresy — but for a chocolate craving! Oh my.

  4. I’ve had this recipe in my arsenal for a long time, too. Once, I stupidly decided to downsize these into ‘petit four’ cookies for an event. That was the oxymoron of cookiedom.

  5. Jane

    Oh, my goodness gracious, Deb, your photos are becoming more and more outrageously tempting. I thought last month’s roasted carrot and avocado dish was the tastiest looking thing ever but no – this is it! Where the heck is the start-up youngster company inventing edible screens?? I want nothing more than to BITE into those chocolate chip cookie photos right this very second, I can’t wait for a batch to come out of my oven.

  6. Amy

    This is, without a doubt, the best cookie I’ve ever had. My in-laws ask me to make these every time I visit, and they think I’m some sort of wizard for it. Deb, you are improving marriages and expanding hearts and waistlines with this recipe. Thank you!

  7. Lana

    I just made these this last weekend–I don’t mind the two flours but I didn’t sift or use faahncy chocolate (just Ghirardelli 60% as you suggested) and I do, shame on me) make them much smaller, an overflowing regular cookie-sized scoop. The waiting 24 hours is the part that prevents me from making them more often but I’ll be honest, I’ve baked off a few after 2-3 hours in the fridge and they were just fine by me.

  8. Shelley

    The best cookie I’ve ever made and requested most often by my family and friends. Interesting to read your notes on the flour…its been so perfect using the two different kinds that I’ve never attempted to make them with just all purpose. Excited to skip the sifting and thanks for the link to the Valrhona feves…I can’t believe they’ve been on Amazon all this time!

  9. I love this recipe. Aging the dough for a couple of days definitely improves it, though it leads to higher losses (just a bite…..oh, only a spoonful). I am unafraid of raw eggs.
    The sprinkle of a couple of grains of salt also adds some umami.
    I had this filed away, but now that you’ve brought it up, I can see this itch isn’t going to go away until I scratch it.

  10. Judy

    Love your FIL’s comment. I don’t spring for expensive chocolate due to financial constraints. Wondering if a giant bar of Trader Joe’s 72% dark choc. would work, though chopping it would be such a headache.

    1. Tara

      For the cost conscious, I used the Trader Joe’s pound plus 72% and I thought it worked wonderfully well! Chopping wasn’t too bad, either :)

  11. Janae

    Ive made these as originally written a few times and found the butter amount unnecessarily excessive, to the point that they seemed a little greasy. I’ll try your revised version because they look so good, though I’m not sure I’ll find much difference. Then again, it’s probably just me because I don’t recall commenters complaining before.

  12. pattyk

    Thanks Deb!
    I found my cookies got dry very quickly so it must have been because I weighed the bread flour and used too much. I will make the adjustment next time. Thanks for sourcing the chocolate too. You are still my favorite cook.

  13. NEB

    My family’s been making these cookies since they were first published. I do love chocolate, but the amount in the original recipe I find too overwhelming, so I only use half.

    One day, if I ever make a batch just for myself, I’d love to make a batch without any chocolate. Like an earlier commenter, I really love chocolate chip cookies for the cookie and these have the best complex flavor ever.

  14. mimi

    Would it be terribly wrong to use average-sized chocolate chunks instead of large ones? I understand that it wouldn’t yield the large puddles of chocolate, but I have all the ingredients at home except the large chocolate.

  15. Amy

    If I were to bake these without the testing time in the fridge, would they be a complete disaster? I was just about to bake some regular chocolate chip cookies for a cookout we are attending tonight when I saw this recipe and now I HAVE TO HAVE these cookies!!

  16. Yet Another Anna

    I’m another one who’s in it for the cookie part of the cookie, using far less chocolate. So good. As others have said, forming the blobs of dough then freezing them for later baking is the way to go. Let them thaw completely before baking.

    The larger size of the cookies makes them reheat in the microwave very nicely, however, so if you must bake the whole batch, rest assured that warm cookies are just moments away whenever you please.

  17. deb

    Chilling the dough — Do not skip this. This isn’t the recipe to do it. Cookies that do not chill for at least 24 hours will spread too much, and these cookies already spread a lot. There are recipes where you can better fudge steps but I encourage everyone on this one, where you’re already investing steeply in 1 1/4 pounds of chocolate and over half a pound of butter, to make good on your investment by getting the cookie the recipe intends out of it.

    Using other types of chocolate — I haven’t made this with regular sized chips but it sounds like many people have with success. You’re not going to get the great puddles and layers of chocolate you see here, but if you’re not into it for the puddles and thin layers within, you’ll be fine.

    If you’re looking for a chocolate bar to chop, I was thinking a thin one is best. (I often buy those Ghiradelli or other 4-ounce bars when I need a pinch of chocolate for a recipe.) Then, chopped into big chunks, they’ll still be thin like the feves and will be bury-able.

    Julie — Just a different beast altogether. That’s a cookie. This is… a centerpiece. It has a lot more going on.

  18. Jill

    Okay, Deb, I love your recipes. I also love your writing style – because you are able to convey your speaking voice and personality through the written word. Truly a talent!

    But, I LOVE very crisp cookies – particularly of the chocolate chip variety. In fact, I actually like them burned a bit as it provides an amazing contrast with the bitter “burned” chocolate and the rest of the cookie. But, I know what most people like soft cookies. (Even I admit that if they are soft because they are still warm right out of the oven, I like them then.)

    Any suggestions? Besides literally burning them? I know the batter could be modified but I’m not sure how. Or would it help to just put them in an oven that’s too hot so that they spread? (My local Whole Foods, for example, occasionally has crispy cookies and theirs look just like they were put in an oven that’s too hot because they have spread out on the sheet.)

    At any rate, I love your recipes – particularly the ones of late where you are talking about the “cooler” recipes of summer and those wonderful salads (my fave type of meal).

    Thanks!

    P.S. I’m totally okay with giant blobs of chocolate and if I could have a crispy one with all that chocolate, so much the better!

    1. deb

      Jill — These are actually crisp, or it’s hard to explain (and that’s like my job) but there’s a sturdiness to them. The edges have crunch. The undersides are firm. The tops are a little chewy and/or puddly. And thank you.

  19. Wendy Finley

    I have adapted these as my go to with my biggest mod being that I use a mix of semi sweet and milk chocolate chips and I grate some bittersweet and unsweetened chocolate into the batter. Oh, and I only use AP. This recipe is fantastic. Since making these I rest all my cookie batter at least 24 hours , it makes such a difference.

  20. Sallye

    These look fabulous! I am a bit confused about the flour. The recipe says all-purpose but the notes reference bread flour. What are you recommending to get the perfect cookies you describe with the crispy edges and gooey centers? Can’t wait to make these. Just need a bit more clarity. Thanks

  21. Nancy

    @Sallye – the note re: bread flour refers to the 2008 version of this recipe.
    In this revisited version, she uses AP flour.

  22. Ive recently made CC cookies with chunks instead of actual chocolate chips and I think there’s no going back. The pools of chocolate are irresistible. I must try this recipes and maybe even attempt a coconut oil version.

  23. cR

    I recently made your *our favorite chocolate chip cookies* twice – once BEFORE the heat wave, once DURING the heat wave. Completely different results – so runny, spread-y while I was sweaty, cranky baking during the wave. Still delicious – but I prefer the former, and am in no hurry to bake in 90+ degree weather again (don’t tell anybody, but I don’t have air conditioning because I hate air conditioning). Listen up, folks – Deb’s directive to CHILL THE DOUGH ain’t whistlin’ Dixie. ps I dusted up my toasted pecans so well that nobody knew they were in there. https://smittenkitchen.com/blog/2008/01/chocolate-chip-cookies/

  24. Lydia

    I love chocolate chip cookies with a variety of chocolate sizes. You could stretch your feves by using half feves (to get some great puddle layers) and half chips. I also like scharffen berger baking chunks which are a bit bigger than normal chocolate chips.

  25. Laura

    No way! I just broke down and made one of your chocolate chip cookie recipes last night! I thought they would still be around this morning, but no, my husband and I ATE THEM ALL!

  26. Kate

    I make the dough with chopped chocolate bars (70%), and roll them in to freezer logs. While undeniably chocolate-heavy, i find the dough itself the best ever and the crucial wait can be difficult. This way, there’s always a roll ready for last-minute company.

    (I must admit I opened the old post after your teaser the other day and wondered a good minute about the blueberry muffins. Glad I wasn’t alone!)

  27. deb

    Confusion about two flours — The first note IS confusing. It truly doesn’t matter at this point that the bread flour weight was off in the first recipe if we’re not using it. It was just a big A-HA THAT WAS IT for me when I realized it and I wondered why it hadn’t been fixed. So, in short, we’re only using one kind of flour this time (all-purpose) and it works just as well.

  28. Mai

    Ahhh I wish I hadn’t seen these after the chocolate factory store closed! I’m pretty sure I’ve seen pretty reasonably priced dark chocolate discs there. Alas I shall have to “settle” for the salted chocolate chunk recipe for my bday tomorrow but I can’t wait to make these! I’ve always been too lazy to make the other one since it didn’t have weights (washing measuring cups is just not on my agenda) and I’d think about doing the conversions and then shrug and make something else so I super appreciate this update!

  29. Leah

    Having just made Ina’s chocolate cake and splurging on Valrhona cocoa powder (daughter’s first bday – gotta make it special), I can say that I can vouch for the value in occasionally parting with a fair sum of money to get a truly superior product. Ordering the feves now!

    Deb, I’m thinking of making a batch of these to freeze in the dough state for my new-mom SIL, so she can just pop them in the oven when she needs a treat. What instructions should I provide? Bake straight from freezer or allow to thaw first? And if the former, what do you think baking time would be?

    1. deb

      Leah — Re, freezing, I’m actually about to do this so I will have to report back. My guess is that you can bake from frozen but it will certainly take longer; I often find that frozen balls of dough spread less in the oven, too. [And oh god, Valrhona ruined me too. I still keep Droste around for some things, but where cocoa is central, it’s unparalleled in quality. Best bet is to buy quantity or beg a friend to bring you back 3 1kg bags from G.Detou in Paris. And happy birthday to your babe!]

  30. Lady Laura

    THANK YOU FOR THE FLOUR MEASUREMENT ADJUSTMENT. I made the original twice–once with cake and bread flours at stated weight and once with APF because, as you said, law of averages–and they were sooooo…bulky? boring? mountainous? all of the above? I was like WHERE IS THE PERFECTION. I suspected 16-17 oz. of flour was a lot, but couldn’t really see my way out of it. So excited to try this!

    (In a pinch, Ghirardelli bittersweet chips are a bit bigger and flatter than most, if looking at the Valrhona disks makes your bank account cry.)

  31. Joyce C

    These cookies look PERFECT! But I do have a slight problem. When I baked these cookies, there wasn’t much spread. And I feel the cookies turned out a bit scone-like. Sorry for the amateur question but is it better to melt the butter completely?

  32. Looking Delicious and Perfect Cookies, I will Definitely try this one on my Son’s Birthday because he loves cookies to have…Before that proceeding I have one question what is the difference between Baking Soda and Baking Powder.. by the way thanks for sharing your recipe with us..

  33. Angela

    I made the original recipe and plan to try yours since I have leftover chocolate but any suggestions on scooping the very cold dough?

  34. Patricia

    Oh yeah girl. I am ALWAYS on the look out for bitchin’ choc chip cookie. Will definitely give this a whirl.

  35. Another Deb

    What a lovely post Deb! That photo of the kids pulling their Dad’s nose made my day.
    Not to mention the thought of these giant ‘mic-drop’ category cookies! Loverrrrly….

  36. Jane

    Supposing I quick tempered the right weight in affordable but decent chocolate (eg Wegmans bulk Swiss dark at $9/lb), spread it thin on a Silpat and shoved it in the fridge while I assembled the ingredients and made the dough – when I broke up that sheet I would have the same layering and thin puddles, right?

  37. Cathy

    Salt is listed in ingredients, but how much? A shake? Teaspoon? 1/2t?
    I’m an occasional baker so I don’t trot off the main recipe as I do with savory cooking.

  38. Nicole Shugars

    If you make these fairly often (which, ugh, we do!) you may want to check out Chocosphere’s website. They carry a huge line of Vahlrona’s chocolate. I buy the big bag as it stores really well and then I have the spheres when the mood strikes. http://www.chocosphere.com

  39. Katherine Cope

    My mother made the BEST chocolate chip cookies using schmaltz, but I have no idea how much or how to convert a recipe. Any thoughts? Ever tried schmaltz for cookies? Can’t wait to try this recipe!

  40. Sarah

    This is my go-to chocolate chip cookie recipe! If I don’t use fevres I used chopped chocolate and many of my recipients also make that comment about the chocolate to cookie ratio!

    Interesting about the weights – I use the original weights and always measure out 17 oz of flour and love how they turn out! Maybe I’ll experiment with a oz less next time. Thanks so much!

  41. s k

    I made the other “ultimate” cookies last week and took them to work to treat people who don’t get homemade cookies. Didn’t bring any home, they were gone by 11!

    On request of one heathen who wanted oatmeal chocolate chip, I just replaced a cup of flour with a cup of oatmeal, seemed to work out fine.

    As for the $11 dollar chocolate chips, I used a mix of Ghirardelli and cut up bars, worked fine.

  42. My sentiments exactly! I’m all into broadening my baking horizons, and these 5″ crunchy-chewy-chocolaty cookies look amazingly delicious, so I will be making them…maybe incorporating a tiny bit of Valrhona white chocolate and who knows what else.

  43. Linda

    Hi Deb,
    These look so delicious! I think they may be a bit over the top for my daughter-in-law who is expecting their first child (a Boy) end of June. Can you suggest a recipe that I can prepare and freeze for her when she gets a craving? I was thinking somethin she could just slice and bake????? Many thanks for all you do and share
    With us. L

  44. Deborah

    Hi Deb…. We love chocolate, but would like to use a bit less of the Valrhona. Would using only a pound instead of 1-1/4 pounds be too sacrilegious or throw off the rest of the recipe requirements? Thanks!

  45. candace singer

    Chocosphere.com better price than Amazon for the Valrhona. If you use chips, it is simply a different cookie. I always have these in the freezer– first scoop dough into cookies right after making dough and refrigerate dough balls for 2 days. Then pop dough balls into freezer zip lock bags. Bake as needed straight from freezer. The best.

  46. Katy

    Anybody tried these with Earth Balance? My son can’t have dairy and that is a lot of butter substitute and chocolate to invest without knowing how they’ll turn out. I don’t want to have them in the house if he can’t have them but Oh my god I want to try them!!!

  47. Patty

    I made the cookies but they puffed up instead of spreading out. Mine didn’t look anything like your cookies. What went wrong?

  48. Emilia

    For those on the west coast, I made these with See’s chocolate chips and they turned out well. The chips are bigger and flatter than normal and about $6-7 for a pound bag.

  49. Nicky Haller-Wilson

    Four words: you are my hero!!!! ❤️❤️❤️❤️❤️ Can’t wait to try these… We’ve got a 9 year olds birthday coming up and we might just have to make cookies rather than cake!!!

  50. Laura M

    I’ll leave a review once I’m able to bake these incredible-sounding cookies (I’m on a new “regime,” and so sadly, it may be a while), but in the meantime wanted to point out a small typo:

    2 1/2 sticks sticks) unsalted butter

  51. Rochelle Eissenstat

    I’ve been experimenting with using read flour & cake flour instead of all purpose flour for decade

  52. Rochelle Eissenstat

    My post somehow cut off most of what I wrote!
    My cookie dough experients by now are focused not only on packing in the chocolate but on the flavor and texture of the cookie itself. Face, the new as well as old cookies have a bland and boring flavor that takes second place to the chocolate.
    IT DOESNT HAVE TO!
    Try this, using the standard Toll House type recipe as a guide:
    (1) unchanged: 2 sticks butter or healthy tasty margarine, 2 t. Vanilla, 1 t. Salt, 1 teaspoon baking soda, 2 eggs, any good quality or high cocoa chocolate chips you like.
    (2) ADD 2 tablespoons unsweetened plain yoghurt or nondairy yoghurt together with the eggs.
    (3) for the flour, use 1 cup bread flour, 1/3 cup whole barley flour, 1/3 cup whole oat flour, and 1/2 cup whole wheat flour. ADD 1/4 cup toasted wheat germ and 1/4 cup wheat bran.
    (4) after mixing the chips in, let the batter sit at room temp. for about 2 hours, then spoon out rounded tablespoons onto parchment covered cookie pans & bake at 350F until the cookies are lightly browned at the edges or light golden in color on top.
    Try this!

  53. Rochelle Eissenstat

    So sorry – the sugars must be 1 cup packed DARK brown sugar & 1/2 cup white granulated sugar instead of the standard.

  54. Mindy

    I have been making this recipe since 2008, when I needed a chocolate chip recipe that would withstand being shipped from Miami to Boston to a homesick college freshman. I’m still making these as that freshman is about to get his Ph.D. I mold the dough into three logs that I wrap in wax paper prior to the refrigeration phase. I then merely slice them into 3.5 oz. prior to baking. I use chocolate chips sold in bulk at Costco and they come out fabulous.

  55. Ella

    Patty! I also had this problem. They puffed up. They are yummy but not what I imagined or was described. I still have a third of the batter in the fridge, I might try again but bake them closer to room temperature, see if softer butter does the trick.

  56. Rochelle Eissenstat

    Earth Balance works fine instead of butter. When a cookie does not spread out as much as you want and instead puffs up, it is possible that you have a bit too much flour. If the cookie spreads too thinly, you may want a bit more flour in the batter. Next time, to get a more spread out cookie, take your measured amount of flour and remove about 2 Tablespoons and set it aside. Then bake ONE test cookie to see how it turns out. If it spreads too much, add 1 spoonful of flour to the batter and stir it in well and bake another test cookie, etc.

  57. Ashley

    I didn’t think there could be a recipe better than Toll House and here it is. I chocolate chip cookie is my favorite food of all time and probably the recipe I’ve made most in my 33 years. Deb, I’ve made almost every one of your recipes and you never cease to amaze me with your perfect recipes and super fun writing style. You’re the best EVER! I love your site!

  58. Emily d.

    I have been making these for years. They freeze beautifully – put them out at room temp for 10 min before baking or add a few minutes in the oven. My only critique from making these soooo many times is I don’t think the chocolate measurement is correct. I find that 1 lb is more than enough – when I have tried to incorporate 1.25 lbs I end up with discs that aren’t mixed in and some cookies with not enough chocolate to dough ratio. These are truly the best and I will try with all purpose next time!

  59. Marcella

    I’m with those who like the cookie with not so much chocolate. I use the Guittard “super cookie chips” in the brighter yellow bag. Their regular ones come in a gold bag. They are larger and flatter though not quite as large as the valrhona feves. They are also semi sweet rather than so dark which I prefer. One bag is perfect for me but buy two if you want the full amount in your cookies. Thanks for the flour tweak my dough with all purpose flour is chilling and I can’t wait to try baking them soon!

  60. I am super tempted to revisit these. I made Leite’s and something was wrong with them. I possibly got the wrong cocoa level chocolate or I just got a bad bag of chocolate but while the cookie portion was marvelous, some bites of the chocolate were crazy bitter–I almost threw out the batch (but I powered through, because I am so sad I will even eat bitter cookies.) Thanks for the push, Deb. You’re like the personal trainer of eating ;)

  61. Leigh

    I remember making the original version a few years ago, and felt as though the two types of flour weren’t worth it. But I tried the updated version this past weekend, and it’s love! It should be emphasized that looking for golden all over is key, rather than just having the edges being golden. I didn’t do that with my first batch, hoping for a chewier cookie…but even with the 10 minutes cooling on the cookie sheet, the chocolate was so heavy and the cookie wasn’t set enough, so the center of the cookie actually collapsed through the wire rack! Definitely don’t want to go for slightly underbaked here.

  62. Emkal

    That’s great news about the A/P flour! I’ve made these before with wonderful results, but have stopped making them because I usually don’t have cake flour around.

  63. GBannis

    Mr. and Mrs. Miscellaneous in San Francisco makes the best chocolate cookies around here, and they use chocolate disks. The disks create layers of chocolate within the cookie. (M&MM also make inventive and delicious ice cream and peanut brittle.)

  64. Carrie

    Would a 3tbs scoop work, do you think? I have 1tbs, 2tbs, & 3tbs cookie scoops. Or are these bigger than that even??
    Thanks! I can’t wait to try, I’m guessing these will be a huge hit :)

  65. Ryan

    Not sure I will ever get around to making cookies with expensive chocolate but “a handful of luxurious snacking” sounds pretty good right now.

  66. Clementine

    You know, your comment about flour protein levels just sparked a realization. I generally use AP King Arthur flour, which has a higher protein content than standard AP flour, and it gives cookies a great bite/chew.

    …My laziness has likely been resulting in a similar slightly-elevated protein level as the original high/low gluten flour combo.

  67. Kris

    Several flavours of Valrhona fèves are almost always in stock at a bulk store at one of the markets here in Montréal (still at their pretty price of $4/100 grams, however!) so I am one of the lucky ones who knows they can make these whenever they want! Like you, I’ve never bought into the cake flour/bread flour combo though. AP is totally fine!

  68. Vanessa

    I love this dough but I bake them differently because fundamentally we enjoy a cookie that is as soft as possible. I never refrigerate the dough, which I actually feel kindof ruins the texture–instead I bake right away, in normal-sized balls, watching them very carefully, for maybe around 8 minutes. I think that both AP flour or the combo listed here works fine, as do normal chocolate chips. The salt on top adds a nice touch, and they are always a big hit.

  69. Caroline

    I can’t get over how big these cookies are! I feel like I’m baking for a giant. They are absolutely delicious by the way. I threw some heath toffee chips in because I’m just like that. I can’t ever seem to follow anything to the letter.

  70. Meg

    Here in the Pacific NW, we have a grocery chain with a huge bulk section – Winco. They sell a 64% chocolate disc, which I am 99% certain is guittard (they also sell other guittard in bulk chunks). I bought a bag today at the price of $4.64/lb. I do apologize to those who don’t have a Winco available. :-)

  71. Caroline

    Hi Deb, apart from chocolate, of course, would you say the butter to be somewhat the guarantor of success for these cookies? I often (if not always) am “obligated” (!) (ex-butter fan) to cook with the lactose free margarine much to my dismay (my spouse is intolerant to lactose). After reading the post, and the 24-76 hr chilling, I hesitate. (this said ALL of your recipes I made have been successes…) Thanks!

    1. deb

      Caroline — I’d say butter is a big thing here; it may not be everything but I find it contributes a lot to the crisp corners and texture.

  72. CHLOE

    Hi Deb, do i need to thaw, or leave it till room temperature to bake it when take the fought our from the fridge? I found my cookies didn’t flatten as your pictures showed. Though they still taste good but the center is cakey but i was expected them to be more chewy. Thank you!

    1. deb

      CHLOE — I bake them right from the fridge, well, sometimes softened a little so they’re easy to scoop. If yours are staying too tall, perhaps let them sit out a little bit longer and see if it helps.

  73. kelly

    Deb, these look divine!! i was wondering if you would mind sharing what chocolate you used. one of my favorite cupcakes to make is a chocolate ganache cupcake with a peanut butter swiss meringue. each time i make it i try to use a different cocoa and chocolate combination and you are right, in one of your earlier posts above, valrhona cocao is magic!! so… that being said, the type of chocolate used for these cookies, i would say would be paramount!!! i hope you can share
    have a wonderful afternoon! i look forward to your next post :)

  74. Cate

    Thank you for revising Leite’s recipe. I was never a fan of his cookie. While I found Leite’s cookie dry, heavy, and lacking in caramel undertones, my friends were put off by the chocolate. Indeed, no one liked the Valrhona chocolate. I realized as a nation of Chocolate Chip Cookie eaters, the American palate is accustomed to the Nestle Toll House chocolate chip.

    After a dozen experiments with my own recipe, I found people in my circle prefer Callebaut and Ghirardelli chocolate in their chocolate chip cookies. Interesting given we all reside in foodie towns throughout the San Francisco Bay Area and Napa Valley.

    I’m going to try your revised recipe this weekend.

  75. Robyn

    These are perfect!! As least for me :). I’ve made so many chocolate chip cookies, both at home and professionally, and these are right up my alley. I used Valrhona’s Satilia Feves 62%, which was created for enrobing, but I use it for lots of other things. I think that Manjari would be awesome too. I also added nuts, because I need nuts in my CC cookies and brownies. I’ll be freezing the scooped dough for when I need a chocolate hit at home :).

  76. Binnie

    Hi Deb, I was planning to bake these today after chilling the dough for 24 hours, but it is so hard, that it’s impossible to scoop! What do I do? Thanks!

  77. Becky L

    Hi Deb! Just when I thought I was out….they pull me back in!!! I can’t resist a new chocolate chip cookie recipe! Have you ever experimented with parchment v sprayed foil? My son turned me on to the differences. Parchment has a much more evenly browned bottom, but greased foil cookies have a slightly browner, crispier edge even when still gooey in the middle!!

  78. Oriyan

    Hi Deb! These were amazing!!
    Been reading your blog for many years now and made so many of your recipes.

    I am Jewish, and my Hungarian-born grandmother always used to make the most decadent chocolate-chocolate mousse cake called ‘Rigo Jansci’. I’d love to see your take on it! As a co-chocoholic I can guarantee that it’s the most amazing chocolate cake ever.

    xx

  79. Oh my these are looking so great that I want to eat it right now. Can I use any other chocolate than the chips you used? I’m a white chocolate lover to tell the truth so I want to try white chocolate version.

  80. Emily

    I love love love this recipe and make it whenever I have time (maybe once a year). My addition: a helping of candied bacon.

  81. Caitlin

    Binnie (#104), I avoid the rock-solid dough problem by scooping it all right away after I mix it up. That way, when the dough has chilled and I’m ready to bake, I don’t have to wait for it to soften or attempt to chisel it out of the bowl.

  82. Anna

    So convinced was I that you’d settled on a chocolate chip cookie recipe, that I when I needed to make chocolate chip cookies as a present this week, I went straight to the salted chunk link, and bypassed the other parts of the site completely. Mistake! I just came to say that I can’t make sense of the spreading issue with the other recipe either. I used some enormous and semi-flat chunks of chocolate and it seemed to hold the cookies together more rather than less. I hope that didn’t confuse the system too much, posting information about one cookie under the recipe of another.

  83. Anne

    This is serendipitous.

    Your old recipe had long been both my gold standard for CCC and the only reason I buy cake and bread flour. I promised the kids CCC this weekend and decided I was going to just skip the two flours and make a batch with just AP.

    I pulled up the recipe and – low and behold – just a couple weeks ago you blessed the world with this AP flour version. HEAVEN!

    The batter so far tastes just as good. (I had to try some. For science…) Cant wait to taste the finished product tomorrow night!

  84. Lin

    These are fab, always disappear when I make them, BUT… I want to do a double chocolate version. Can I substitute some flour with cocoa and if so, how much would you recommend? Otherwise, any other suggested recipes please??

  85. I’ve seen a lot of cookie recipes that 100% need to chill the dough overnight. Why is it so? Anyway these look to good to be true. Your blog is an inspiration for me as a food blogger just starting out! Keep up the amazing work :)

    1. deb

      Caroline — We generally find that giving the flour more time to absorb the ingredients creates a better final texture. If you’re in a rush, however, we love these and they don’t need resting time.

  86. kelly

    Without a doubt, these are the best cookies i have ever made or eaten!!! But patience is a virtue for sure. Ordered Valrhona Caraibe Feves… Waited for the delivery! Made the cookie dough and put it in the fridge for the 24-72 hour wait period before baking. they almost made it 24 hours but between my husband and children, if i didn’t bake them last night, they wouldn’t have made. That cookie dough was disappearing fast!
    thank you, Deb! looking forward to trying another recipe!! This was my first recipe to try and i’m absolutely positive it won’t be my last!

  87. Maggie

    I tried making these but the cookies turned out to be thicker, more like scones…I used half the amount of chocolate feves because it looked like the proportions of chocolate to dough were too much. Can anyway help suggest what I might have done wrong? I measured out everything to a T. Thanks!

  88. Bina

    I made these with a combo of chopped good quality milk and bittersweet chocolate. They were outstanding! All my neighbors were begging for more!

  89. Ivana

    How do these hold up once baked? I’m bringing them as dessert to a dinner party on a weeknight, and due to time constraints it would be more convenient to bake them the evening before. But I wonder – will something be lost if they sit around already baked for a day? (The flavour I guess not, but the texture maybe?)
    On another note, I LOVE that this dough has to rest so long – how amazing is it to be able to do all the prepping and mixing on the weekend and then stun people with an awesome dessert on a weeknight? ;)

    1. deb

      Ivana — I have never had them last long enough! However, in general if I want to bake a chocolate chip cookie a day early, I make sure it’s just a tad, barely underbaked and then even if it gets more crisp, it stays nicer.

  90. That cookie dough was disappearing fast!
    thank you, Deb! looking forward to trying another recipe!! This was my first recipe to try and i’m absolutely positive it won’t be my last!

  91. We made the full batch of these & frozen them into logs…. deadly mistake! Now we have cookies @ our disposal at all times.

    My only comment was that using Guittard chips made these a touch too bitter, even for us dark chocolate lovers… but sprinkling a little sugar over the dough just before sliding them into the oven helped tip the balance!

  92. Carmen Hughes

    These came out perfectly and I followed the recipe to the T. I used Guittard disks, organic butter, AP and the sea salt. The first batch I baked after the 24-hour fridge time, I did find the dough rather hard to work with but not impossible. The second batch I did a day later only this time, i let the dough warm up for about 30 minutes. I also rotated the cookie tray after 1/2 of the required baking time. They look great and my husband gave them a 9 out of 10. Thank you for the updated recipe! :-P

  93. Avital Schoenberg

    Is the recipe for 1 1/2 cups of butter or 1 1/4 cups? It says 1 1/4, but 3 sticks, so I’m a bit confused. Thanks!

  94. Mary J

    Joanne Chang’s recipe in boston uses a mix of bread flour and AP. These look amazing. Thanks for the word on what those chocolate discs are called! I couldn’t figure that out, they are in my shopping cart now.

  95. Zoe

    Hi Deb,

    First of all, I’m a big, longtime fan of your site (I’ve been reading it since 2009) so I have to first state that I love it and yours has been a huge inspiration for me, both in cooking and making my own site.

    I was wondering how you went about forming the cookies- did you scoop them first and then chill, or vice versa? I tried this recipe back when it was originally published in NYT, and when I took the dough out the next day I found it super difficult to scoop out, despite the fact that I had wrapped it in plastic exactly as instructed. I tried everything I could think of: letting it stand at room temperature for 20-30 minutes, rolling pieces in my hand to warm them up, but nothing helped. Do you have any tips for working with the chilled dough, or how to store it so that it doesn’t harden as much?

    Thank you!

    PS I actually wrote a comment once before- obviously I don’t expect you to remember, but it was in the Fresh Tomato Sauce recipe about being in Uganda and making it for my host family in our very limited kitchen- it’s still one of my favorite memories!

  96. Krupa

    Hi Deb,
    I tried making these cookies but they seem to burn at the bottom. I made them at 350F for twelve minutes as you suggested then dialed it down to eleven minutes for the second batch when the bottoms burnt on the first one but I’m having the same problem. What do you recommend? (They taste great btw except for the burnt bottom).
    Thank you!
    best,
    Krupa

  97. JudiB

    I have made this recipe (the prior version) multiple times and it’s always a hit. But my cookies are always much taller than the ones in your photo. (I use the Guittard discs.) I wish I could achieve that completely flat cookie in your picture. What do you think I’m doing wrong??

    1. deb

      It might be over-measuring flour. A little extra, they don’t spread enough. A little less, they spread too flat. Drop cookies are always a bit of a balancing act.

      1. Mandy

        I measured my flour and everything else in grams and accidentally added too much brown sugar due to reading error :)
        My cookies were tall, almost like biscuits. Until I smashed the dough with a glass, but still didn’t get as flat as the pictures. I did use regular shaped chocolate chips.
        I think I may have overworked the dough.

  98. Suzie

    Glad recipe shared! and i have made this for my colleagues over the weekend. I did waited almost 24 hours (baked at 22 hours approx), but still come out and tasted amazing! thanks!
    I notice I just really have to be careful on not over baked them, else the entire biscuit becomes like a rock.
    But wonder, am i really shouldn’t make this into a smaller size cookie? fancy turning this into a cookie ice cream sandwich… and 2.5-3 inch cookie would be perfect though…

    1. deb

      Not this cookie, not smaller. It’s really optimized for that large size; smaller you’ll either have to compromise on the soft middle or crisped brown edges. You might like this (although on the tall, chunky side) or this recipe instead.

  99. mendoliac

    BEST EVER CHOCOLATE CHIP COOKIE! hands down! Thank you! I used one bag of the Ghirardelli 60% chips (small disks) and they were perfect! Mine took 17-18 minutes to cook.

  100. I love, love, love these cookies. Even in their gigantic and completely over-the-top size. I made the original NYT cookie a few times but never loved it as must as some people do. I weighed out my flour though, so I’m sure that was the issue! I’ve made this recipe numerous times since you shared it and have another batch in the oven right now. The only change I’ve made is to use chocolate chips rather than the disks. I’m sure the disks are worth it, but I never have them on hand when the mood for chocolate chip cookies strikes.

  101. Kathy

    I just made these and they turned out just like your pictures. I often make the original NYT cookies, trying to tweak them to be less “puffy/meaty”. I think you hit the nail on the head: it’s because I was adding too much flour. I was weighing out 482 g of combined bread and cake flour. That’s 37g more than what your recipe calls for! Your recipe is my new go-to! I made them regular-sized with a size 40 scoop and baked at 375 for 10 mins. Perfection! Thanks so much for sharing your tweaks!!

  102. Mary

    Quick question, if I wanted to hand these out in a gift bag, do you think I would bake the cookies first, and then freeze? I was trying to avoid making them the night before our party.

  103. Leslie

    Do you mean packed brown sugar or just straight up scooped&leveled brown sugar? (I can’t go by weight because I don’t have a food scale and I already started the recipe!)

  104. Claire

    Hi Deb, I made these cookies last week and you didn’t lead me astray. They were REALLY fantastic. There are just two of us, so I used a food saver to put some in the freezer. After freezing, they seemed to have lost something. Would you recommend freezing the dough instead?

    1. deb

      Wow, we actually love the dough baked from frozen. To me, it tastes even more aged and nuanced. But wait, did you not freeze the dough? I froze mine off in portioned balls so we can bake them off as we wish.

        1. Laura

          Hi Deb-this is my all time favorite, go to, chocolate cookie recipe. I get RAVE reviews every time I make them. I did as you suggested here and froze some in portioned balls and now want to bake them up! Do I need to let them defrost first or bake from frozen? If baking from frozen, what is the bake time? Thanks much!

  105. fiona

    I made these last night and had a couple issues – any explanations appreciated! First, I confess to 3 ingredient changes:

    (i) regular semi-sweet chocolate chips instead of disks (didn’t have the latter)
    (ii) reduced sugar (and still they are very sweet)
    (iii) more baking powder to replace baking soda, at ratio of 4:1 (didn’t have the latter)

    And here are the issues:

    1) The balls of dough did not melt down into thin, flat cookies. They melted a bit but were still quite thick. In later batches I squished the dough down manually before baking but that didn’t help.

    2) Freshly baked, they were heaven (what cookie fresh out of the oven isn’t?), but certainly not chewy. The next day, they were even less so, turning slightly hard instead.

    I suspect issue #1 is contributing to issue #2.

    1. deb

      I would blame the reduced sugar and possibly the non-flat discs, which create layers and encourage flattened. Sugar add moisture; less moisture, cookie may remain taller.

  106. Randi

    I made these and they were incredible. Admittedly, I used regular sized chocolate chips, which I know kinda defeats the purpose, but I made sure to use 70+% dark chocolate. I also used about a 1/4 less chocolate than called for (which for me still looked like a TON), but they were perfect. Everyone raved and told me how amazing they were. They’re now my “show-off” cookie.