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
Making the NYT recipe was on my baking bucket list and glad I tried them and glad you’ve found your fave cookie. I love the video of you 🙂
thanks girl!! XOXOX
Great video, Gaby! The cookies look amazing! 🙂
love love the video!! you’re such a natural! PS – could not stop staring at your nails! i love the color 🙂 🙂
party nails for life!
Awesome video and cookies! You’re too cute!
Hate to say it, Gaby, but the non-Chocolate Chip Cookie lover would be me…good thing we’ve never met, right? Only time I had one that I really enjoyed was years ago when I was given one made with very pricey chocolate and Macadamia nuts. Guess I’m just different…but will have to give these a try, regardless, come winter! 😉
give them a try minus the chocolate chips!!!!
I make a very similar cookie! They are the best!
you are so adorable!! I LOVE YOUR VIDEO!!
SUPER adorable. Now I miss you tons. <3
Gaby!! Your video is just too cute! Can’t wait to see more 🙂 Love those cookies too….and great nails 🙂 xoxo
You put 12 on your sheet but the recipe says 9 lol! Would they be as good with nuts? when would you add them?
oh that was a typo!! thanks for catching it 🙂
You’re welcome :o) If you were to add nuts add them with the flour? Would it alter the taste negatively or enhance?
you could add nuts with the chocolate chips! and it would totally enhance the flavor – I just never add them into my cookies 🙂
You convinced me! I will delay gratification for 72 hours just to make these!!! They look scrumptious! Just how I like them.
Super cute video, Gaby!!! I love making chocolate chip cookies and yours look just divine!!!
What a fun and cute video, Gaby! Those cookies look fantastic. I will try and be patient for 72 hrs.
Gaby, you are adorable! Loved the video. And these cookies? Ohhh, I’ve heard about your famous chocolate chip cookies. They look amazingly soft and chewy!
Love this, Gaby! Can’t wait to try these!
Love the video, Gaby, you are a pro! These cookies look amazing!
The video is bang’n. You look and sound awesome!!
Fun video girl!!! Yummmmmmy cookies 😉
Love the video! You look adorable and those cookies look AMAZING. 🙂
Love the video! Can you explain the 72 hours….the original recipe is half that. I have made it doing 24 hours, 36 hours, maybe a little longer. I guess I’ll just HAVE to try this to find out for myself! Thanks for the post!
Hey Carol! The longer they sit in the fridge, the more time the flavor has to develop – I’ve just had the best results with 72! You could totally do 24/36 or 48 depending on your time frame 🙂
So cute! And now I want a cookie.
Fun video- and it made me hungry 🙂
So gonna have to try!! Side note – where are those canisters from? They’re exactly what I’ve been looking for (especially the ones with the glass lid)
container store!!!
Good job on your first video. The key to success is to do them all the time; that’s what we tell our clients. We need to practice what we preach!
These look fabulous! Is there anyway I can make them gluten free??
Love the video! And I have some dough in the freezer that I’m craving BIG time now…
love, love the video, Gaby! can’t want to give these cookies a try… they look incredible! 🙂
These cookies look great! Any chance the recipe could be posted with the measurements in cups instead of ounces?
Love the video!!!
You are such a natural in front of the camera too. Love the recipe, love the vid!
Thanks Heidi!!
Oh wow, these look like a total labour of love – but I think that’s worth it for the BEST COOKIE EVER! I have to work out how to de-gluten these 🙂
ooooo I’ll put my thinking cap on too and see if I can figure out the flour ratios!
Thanks for always sharing, Gaby! I really cannot wait to make these. Looks absolutely delicious.
Yay! Let me know what you think Antonio!
The video was so adorable! What type of chocolate chips (i.e. semi-sweet, milk chocolate, etc) would you recommend for this cookie?
I use semi-sweet for these cookies!
love the video! and i’ll be making these soon. my husband is a cookie FIEND.
So is mine Brandi!!! I mean, I am too – but I like to blame my cookie making obsession on him
Wait a second! You wore the same thing when made the dough and baked the cookies… just kidding 😉 I’m always up for a new chocolate chip cookie recipe, so I’ll have to try this one.
bahahaha you caught me!!! Should have done a quick “costume change!!”
Could this recipe be used for the cookie layer of the slutty brownies? Also, I’m thinking of making sluttly blondies with a white chocolate macadamia nut cookie bottom…would I just add in the white chocolate chips and nuts into your sugar cookie recipe or should I use another cookie recipe?
Yes you could totally use this for the slutty brownies – although it makes a ton of cookie dough, so you probably wouldn’t need all of it.
Yup – just add in the white choc chips and nuts into the sugar cookie recipe and use that! Or you can use my chocolate chip cookie recipe and change up the “mix ins!”
Thanks! These slutty brownies/blondies are going to be EPIC!!!
yes! keep me posted 🙂
the conversion from oz to cup seems a bit off for the dry ingredients..what if you arent able to weigh?
I’ve made these cookies, too–they are so tasty! I usually leave them overnight in the fridge. The dough also freezes really well. What I have found makes a difference, though, which I noticed you omitted from your recipe, are A) using chocolate discs instead of chips so that they melt better and B) sprinkling a tiny bit of salt (maybe 2- 3 chunks of coarse sea salt or a dusting of kosher salt) on top of the cookie before baking it. I used discs from Trader Joe’s, tho I don’t think they make them anymore, and Guittard (though they are pricier than Nestle, they are not as pricey as Valrhona). As for the salt: it’s that salty/sweet combo that is really appealing!
Just found your web site. Am looking forward to trying all the cookies. WHAT IS AP flour?
Thanks
Jerry
all purpose 🙂 just the regular stuff
Hi Gaby. I can’t find cake flour anywhere in Ireland. Can you tell me either how to make it or what to substitute it with. Thanks, dying to make these :))
Hey Tara!
Here’s a guide to make it on your own: http://www.thekitchn.com/the-easy-way-to-make-cake-flour-substitute-baking-tips-from-the-kitchn-44521
Hope that helps! Eat some cookies for me! xx
Hi Gaby, The 72 hours makes sense but is not necessary. One thing they did not teach me in culinary school which I learned through trial and error is that your cookie dough needs to be ice cold and your oven fully pre-heated to avoid spread and a flat cookie. My World’s Best Chocolate Chip Cookie looks like it comes out of Levain Bakery in Manhattan every time. You can just freeze the dough balls for a few hours before baking and also freeze the baking sheets. You get gorgeous cookies every time!
This look like the BEST cookies EVER!
I’ve never met a chocolate chip cookie I didn’t like! Yum!
I need at least a dozen of these asap!
I have to admit- these seriously DO look like the best chocolate chip cookies! I would like to eat them all!