Who doesn’t like perfectly baked, gooey on the inside, slightly crispy on the outside, Chocolate Chip Cookies? NO ONE!! These are the definition of perfection.
I don’t think I’ve ever met anyone that doesn’t like a Chocolate Chip Cookie. Correct? Someone prove me wrong. This is a 72 hour Chocolate Chip Cookie to be exact. Don’t let the 72 hour thing freak you out, it’s totally worth it. And you’re going to love it. You’ll see below that there is a decent rest time while making these cookies. Letting the Chocolate Chip Cookie dough rest for 72 hours just makes everything really come together and the flavor is out of this world. Letting the butter and sugars combine over that 3 day period really changes the game. And it makes you practice having patience… something that does NOT come easy for me.
I first came across this recipe in the NY Times and I’ve been hooked ever since. I’ve made a few small changes over the years but it’s pretty perfect as is.
A note on the flours and scales:
Not all flours are created equal – so you can’t just substitute regular flour for the bread/cake flour in this recipe! Different flours have different protein ratios and don’t all weigh the same amount so it’s not a 1:1 ratio swap. If you don’t want to make the trip to find these speciality flours, the recipe in my most recent cookbook uses regular flour and it’s exceptional!
Yes, you need a kitchen scale to make this recipe. You can try to do conversions for ounces to cups, but like I said above, not all units have the same density so they don’t convert perfectly. This is my favorite kitchen scale that I’ve had for years.
The Best Chocolate Chip Cookies
Ingredients
- 8 ½ ounces cake flour
- 8 ½ ounces bread flour
- 1 ¼ teaspoon baking soda
- 1 ½ teaspoon baking powder
- 1 ½ teaspoon coarse salt
- 10 ounces unsalted butter softened
- 12 ounces dark brown sugar
- 6 ounces white sugar
- 2 large eggs
- 3 teaspoons vanilla extract
- 2 cups chocolate chips
- maldon salt for sprinkling
Instructions
- Combine the cake flour, bread flour, baking soda, baking powder and coarse salt in a large bowl. Stir to combine and set aside.
- In a large mixer add the butter and sugars and mix for 5 minutes until fluffy. Add the eggs, one at a time, making sure to scrape down the sides of the bowl in between. Add the vanilla and combine.
- Add the dry ingredients a little at a time and mix until just combined. Add the chocolate discs and fold them into the batter. Cover the dough and refrigerate for up to 72 hours.
- When ready to bake, preheat the oven to 350 degrees F. Scoop 1/4 cup sized cookie dough balls onto a parchment lined baking sheet, 6 cookies per sheet and sprinkle the tops with maldon sea salt. Bake the cookies for 16-20 minutes until golden brown. Remove from oven and set aside to cool. If the cookies are a little puffy, bang the pan on the counter to release any excess air pockets. Or use a spatula to flatten the cookies to make more dense.
Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe adapted from NY Times
Hi Gaby. Thanks for a delicious chocolate chip recipe! I have a question about the amount of cookies a recipe will yield. Using your recommended 1/4 cup size cookie dough balls, I only came out with 18 cookie balls and not 3 dozen as your recipe indicated. I weighed all my ingredients. Wondering what went wrong? Thanks!!!
The best CC cookie recipe and I’ve tried a few dozen. Always yields the best tasting cookie and a nice snap, crunch.
If I add pecans to this CCC recipe, will I need to change any of the Ingredient measurements? What would be a good measurement of nuts to add?
Throw in a cup and see how it goes.
I can’t have gluten, is there a swap you recommend, or just move on ?
you could try it with a gluten free all purpose flour! I’ve heard good things about the Bob’s Red Mill one
Shanna, my favorite gluten free flour is King Arthur. It’s by far the best I’ve used over the years – better taste and texture.
PERFECTION!!!
I’ve weighed all my dry ingredients but do you weigh the butter does it roughly come out t be 2 1/2; sticks. My last batch were greasy and flat as could be. Actually got the scale for Xmas just for this recipe. I just want them to turn out right this time Thanks
yes – weigh the butter for sure!
My cookies came out super thin and almost look like cinnamon rolls I made them slightly smaller than a 1/4 if a cup and I had to remove early because they were starting to get too dark. any advice?
did you make any adjustments and confirming you weighed the ingredients?
Is the butter by weight on the scale
yes!
Literally the most amazing cookies I’ve ever had.
Can you freeze the dough instead of refrigerating?
Love your recipes!!!
Thank you!
you can!
You mentioned in your IG stories about using a glass to shake the cookie back into shape. Can you re-explain please?
do you mean measure a 1/4 c of dough then make it into a ball or use a 1/4 c ice cream scoop? thanks
1/4 cup dough
Helloooo I can’t find the bread flour here in Mexico , can i use a substitute? I’m dying to try this cookies
I just made these cookies and they are so good. I have been making chocolate chip cookies from a variety of places and they always turn out almost flat and not what I picture chocolate chip cookies to be and now I have finally found the perfect cookie. The only thing not perfect is the 72 hour waiting just because I have a small kid that likes to bake with me and it puts a little hitch into our little baking activity for the day but if you can wait the 72 hours you won’t be disappointed. Chef’s kiss.
These baby’s were worth the wait! Perfect for putting ice cream between
These cookies are amazing. They are my family’s favorite! I have shared with friends and neighbors; all rave reviews! The double recipe is the max I can make with my standard mixer.
I have a question about freezing the dough. How do you do this? Could I make dough, allow 72 hours, then freeze in portion size? Please just share best practice for this if you are able. Thank you!!
yes that works – i would make it, fridge it for 3 days, then portion into balls and freeze and then use as needed
these were delicious. everyone who tasted them agreed!
What is the theory behind waiting 72 hours? Is it just so the flavors meld together or is it something else?
-just curious, Caroline
nailed it
What brand or brands of flours and cake flour do you use ?
swans down for cake flour! king arthur for bread flour
These are 5 star cookies all the way!!
I want to make these bit easier wondering what brand of coarse salt do you use? By coarse salt do you mean kosher?
yes kosher! i prefer Diamond
My dough is hard as a rock after 72 hours. Looks good but can’t scoop it. Should I let it come up to room temp or are they ruined?
Nevermind, room temp worked! They’re in the oven! Lol I’m not a Baker.
The most AMAZING chocolate chip cookie! Thanks
Yes, hard to wait 72 hrs!
Loved the cookies, came out good size. First batch put in for 20, too brown for me, then next batch for 16, better but will try even less time real soon! Will also add in espresso powder next time
These are the best cookies! My kids always ask for them and are willing to wait.