Recipe: The Best Chocolate Chip Cookie

Posted by on May 10, 2011 at 3:05 am

Chocolate chip cookies

Like a crunchy cookie? Then walk away right now, because this recipe is about soft, buttery, melted chocolate perfection. A lifelong quest for the best chocolate chip cookie has led me to this simple, sublime recipe, tested, refined, sampled, and resampled many times over. Are there other great cookies? Sure, but this one tops my list. The keys: high-quality chunks of chocolate and gentle, one might say, under-baking.

This recipe makes a double batch, so unless you’re feeding a big pack, cooking part of the dough and freezing the rest works well. That way you can pop out the dough anytime you want fresh-baked cookies. I roll the dough into “logs,” wrap them in wax paper, and freeze the ones I’m not ready to bake. The frozen log can be sliced into thick cookies, baked, and ready to eat within 12 minutes. If you plan to cook the cookies without freezing them first, chilling them in the refrigerator for an hour before baking produces the best results. You can use chocolate chips instead of chocolate bars, but high-quality, chunky chocolate really enhances this recipe.


  • 3 large eggs
  • 1 pound (4 sticks) butter, softened
  • 1 16 oz package brown sugar
  • 1 1/2 cups granulated sugar
  • 2 Tbs vanilla
  • 1 1/2 tsp salt
  • 1 1/2 tsp baking soda
  • 6 cups all-purpose unbleached flour
  • 5 high-quality 3.5 oz chocolate bars, chopped into chunks (dark or milk or a mixture of both)
  • 16 oz chopped walnuts


Preheat oven to 350 degrees F. Beat eggs until fluffy in a KitchenAid or very large bowl with an electric mixer at medium speed. At low speed, beat in butter, sugars, vanilla, salt, and baking soda. With a heavy duty spoon, stir in flour, chocolate, and walnuts. Consider this strenuous stirring your precookie-eating workout.

Bake cookies for 8–9 minutes on cookie sheet. If frozen, bake cookies approximately 12–14 minutes. Since all ovens and pans differ, for gooiest, moistest results, watch them closely while baking and remove the cookies when they still look doughy and are not browning. They will look not quite done but harden slightly as they cool and be delicious and stay fresh and moist for several days.


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Categorized | Eat+Drink, Recipes

6 Responses to “Recipe: The Best Chocolate Chip Cookie”

  1. fusonation says:

    I have mixed feelings about having access to this recipe, but my mouth does not.

  2. A cc cookie fan says:

    Can I come to your house for some cookies? The idea of always having some to bake in the freezer is truly awesome (and appropriately decadent).

    • redhare says:

      Come on over any time. Freezing cookie dough was a revelation to me, which seemed obvious after the fact, as all revelations do. Instead of stale cookies and overeating, you can cook as many as you "need" in the moment and save the rest.

  3. What a yummy sounding recipe! I couldn't resist reading it, despite the fact that I'm a crunchy cookie girl myself. I can feel way the chocolate oozes out as I imagine taking a bite of one of those cookies. How many does this recipe make? According to the calorie count in the whole recipe is 16,773, so I'm guessing that merely fantasizing about them is causing my scale to tilt…

    Great site. Just found it via a comment on islandmoms.

  4. redhare says:

    Thank you Nancy! I'm flattered that the recipe caught your attention despite your preference for crunchy cookies. How many cookies it makes really depends on how big you make them. I try to make them on the bigger side so they don't dry out as easily in the baking. A guess would be about 40 cookies, since it's a double recipe. Yes, it is staggering when you think about them on that scale (or any scale), which I try not to do. Glad you found us and hope you'll come back soon!


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