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.
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!
The Best Chocolate Chip Cookie Ever-Alice's Recipe
The PERFECT chocolate chip cookie! You have to try these!
- 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
- Preheat oven to 350 degrees.
- 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.
- 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.
- 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:
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.
You are welcome:)
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! 🙂
You are welcome!
I am saving lots of chocolate chip cookie recipes, going to make all of them until I find the best one! I’ll try these!
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?
Sorry you had trouble. We make these cookies all of the time and never have a problem. Did you add too much flour?
3 cups of flour is WAY too much flour. Followed the recipe exactly and they were balls of puffy cookies. Not nice flat chewy ones. Taste is pretty good but they weren’t the cookies I was hoping for after reading the recipe description. BTW, bought the cookbook and love it. This is the only recipe I’ve tried of 14 that wasn’t great. We are having Josh’s Favourite Double Cheeseburgers tonight.
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!
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!
Glad you liked the cookies! We love them too!
These cookies look so delicious! I will have to give them a try to see if they measure up to my favourite recipe.
http://saltandserenity.com/2011/12/12/holiday-baking-day-2-chocolate-chunk-caramel-cookies/
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I have made these so many time I don’t need to look at the recipe. They are wonderful!
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/
Thanks, very yummy! I added a bit more chocolate chips just bcs I’m a chocoholic 🙂
Does this recipe double well? There’s no sense only making one batch!
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!
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!
Yay!
Chocolate Chip Cookies are my favorite! Pinning it!!
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.
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.
These cookies are seriously THE BEST EVER (not shouting just excited)!! lol
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.
I just wish you would say which level o put the cookies to bake in the oven. which shelf for the choc chip cookies?
I use the middle rack.
I have really enjoyed all of this very cool information
The cake is delicious, I will follow your recipe
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!
This is my go to recipe for chocolate chip cookies. I love it so much. I only make one change and that’s to add a bit more sea salt. I really love the sweet and salty-ness of these. They always come out amazing and are gone in no time. Crowd pleaser for sure!!!
The cookies tasted okay even though i followed the recipe exactly. I wanted the soft flat chewy cookie that was darker in colour (like the picture on the recipe) but I got a light coloured cookie that barley spread out. The cookie was cooked all the way but didn’t meet the expectations. The recipe was nice and easy but i don’t know what i did wrong. The taste overall was an okay cookie that I wouldn’t want to eat 10 of them because they’re so good, it was more of eat one and look for something else sweet. I would rather make the pre made cookie dough cookies because they turn out way better and way more delicous. I ended up have 40 cookies that nobody wanted to eat.
Love this recipe! Over the years I’ve found that the key with many chocolate chip cookie recipes is to shape the dough into 1 1/4 oz balls and then *chill* for several hours before baking.
Adaption: I placed a ball of cookie dough onto a pretzel crisp and baked it to see what would happen… blissful result!