The Best Chocolate Chip Cookie Ever-Alice’s Recipe

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Yesterday I did a Live cooking segment for a local television station. I made my Black Bean, Avocado, and Mango Salad. I had a lot of fun. Thanks everyone for your kind words and support. You guys are the best! I will try to get a link to post on the blog.

Most of you know I am cookie obsessed, just check my recipe index for proof. My cookie section is a mile long:) When I was browsing through Alice’s blog, Savory Sweet Life, I noticed she had a recipe for the BEST Chocolate Chip Cookie Ever. I know there are a lot of people who claim they have the best recipe, but I love Alice and her blog, so I knew I had to give her cookies a chance. I trust her judgement:)

I made sure I followed the directions to a T. We weighed the flour and creamed the butter and sugars until they were very creamy. Alice’s  step by step instructions and beautiful photos were very helpful. I loved that the recipe called for sea salt, a lot of brown sugar, and loads of chocolate chips…I knew these were going to be good.

We loved these cookies. The edges were nice and crisp, but the centers were soft and chewy. The chocolate chips spread nicely throughout the cookie. You can taste a hint of the sea salt which pairs perfectly with the buttery cookie and rich chocolate.

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So were they the best? Try them and decide for yourself:) We will be making these again-thanks Alice! Do you think you have the best chocolate chip cookie recipe? If so, please share!

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The Best Chocolate Chip Cookie Ever-Alice's Recipe

The PERFECT chocolate chip cookie! You have to try these!

4 from 1 vote
Prep Time
10 minutes
Servings
48 cookies

Ingredients

  • 1 cup 2 sticks salted butter, softened
  • 1/2 cup granulated sugar
  • 1 1/2 cup brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon smallish-medium coarse sea salt
  • 1 teaspoon baking soda
  • 1 1/2 tsp. baking powder
  • 3 cups 12 oz all-purpose flour
  • 2 cups semi-sweet chocolate chips

Instructions

  1. Preheat oven to 350 degrees.
  2. Cream butter, sugar, and brown sugar until it is nice and fluffy (approx. 5 minutes on medium speed on a KitchenAid Mixer.) Make sure the mixture gets VERY creamy.
  3. Add the eggs and vanilla and beat for an additional 2 minutes. Add salt, baking soda, baking powder, and flour until cookie batter is fully incorporated. Finally add chocolate chips until well distributed. The cookie batter should be somewhat thick. Drop about 2 tablespoons of dough or use a medium cookie scoop and plop the batter onto a baking sheet lined with parchment paper.
  4. Bake for 12-14 minutes until the edges are nice and golden brown. We baked ours for 14 minutes, just watch them. Remove from heat and allow the cookies to stay on the cookie sheet for an additional 2 minutes. Pick up the parchment paper with the cookies still on top and transfer to a cool non-porous surface. Allow the cookies to cool on the paper for at least 3 minutes before serving. It was hard to wait 3 minutes, but we listened to Alice:)

If you like these cookies, you might also like these cookies from Two Peas and Their Pod:

Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. These were the best chocolate chip cookies I’ve EVER made and I’ve made a LOT of chocolate chip cookies! I think it was the extra 1/2 cup of sugar than I usually use. 🙂

  2. I made these CCC after seeing the recipe on Alice’s blog. She has since changed the recipe – 2 3/4 cups (12 oz) instead of 3 cups (12 oz) . I wished she had edited the recipe instead of actually changing it so other bloggers who made it and linked it to her site would know it’s been changed. Oh well. Either way they were good but still on the hunt for the BEST CCC…

    1. Sorry about that. I didn’t know she changed the recipe. Try the New York Times Chocolate Chip Cookie recipe on our site. They are our favorite:)

    2. Hello!  Stumbled upon your awesome blog and made these cookies last night, which were delicious!  Mine didn’t flatten as much and were a little puffy. I also noticed the change in flour but as a new baker, I don’t understand the change if the weight is still 12oz for flour?   Thanks!

  3. These cookies are absolutely amazon and easy to make for a beginner like mysef. I brought them in to work for my treat day, and they were devoured! People raved about them all day! One common comment? You should SELL these cookies! Thanks for a great recipe.

  4. I just made these, didn’t have butter so I used margarine…turned out delicious! I am sure that butter would have made these even better! Thanks for the great recipe! 🙂

  5. i tried making these cookies and i thought for sure they would come out great but instead thy came out horrible and puffy not flat and crisp but horrible and puffy. i know a followed this recipe exactly. can someone tell me why this happened?

  6. I Googled “best chocolate chip cookie” and this was one link that came up. I liked the look of the recipe, made them (easy as pie), and am eating one now. I have to say that these are the BEST chocolate chip cookies I have ever made (and I’ve made countless cookies over the years). I thought I’d send my husband into work with some, but I’m not so sure now… I don’t want to give them away!

  7. I’m always in search of the best chocolate chip cookie and I think I may have found it! I made these yesterday and they were outstanding. I love it that they didn’t flatten out or puff up too much – just right! I baked mine for 12 minutes, which was perfect. These seem to have a bit more flour than most choc. chip recipes, maybe that’s what sets them apart and gives them a great texture. Thanks for sharing this!

  8. Pretty section of content. I just stumbled upon your blog and in accession capital
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  9. If you like a soft cookie, that stays soft the 2nd and 3rd day…the recipe I use is the best. I’ve tried the NY times recipe, but using two different flours I don’t normally stock is way too much trouble. The secret ingredient? Corn starch…and using more brown sugar than white (dark brown), and browning the butter ;). I’ve tried many recipes, and this one is by far my favorite and now the only one I use.

    http://sallysbakingaddiction.com/2012/08/06/the-chocolate-chip-cookie/

  10. I don’t have any parchment paper handy … but want to make these cookies and have all the ingredients … can you use a silpat instead of PP? Does the PP make them crispier or something? Thanks!

  11. The are the best cookies I have ever ever ever made! I’m not sure why these are so much superior than the other recipes I’ve made but they just are. I have had 3 people remember be by these cookies and family asking me to make them again constantly. These are so good!

  12. Mine didn’t flatten out much. Don’t keep in longer than 14 minutes. I wonder if I over mixed? They are pretty good! Followed the recipe and added 1/2cup pecan pieces.

  13. This is my all time favorite recipe…just wanted to report that I made them with coconut oil instead of butter and egg substitute and they were great. Dairy and egg free.

  14. I made these today, and they are fabulous. I always, always make the Toll House recipe because I don’t trust anyone else’s recipes for something so perfect. Since I’ve made several of your other recipes over the years, and was very satisfied, I trust your judgement.
    My trust is not misplaced. This recipe is a keeper.

  15. 4 stars
    Wow, these are the best chocolate chip cookie I have ever tasted.  I think its the combo of mixing for 5 minutes and the sea salt.  Great Great recipe!

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