My FAVORITE Chocolate Chip Cookie

September 21, 2008 – Comments (135)

I have experimented with countless recipes searching for that perfect chocolate chip cookie. The characteristics of the perfect cookie are a very personal matter, and here are my preferences:

texture: chewy w. medium thickness — everyone has their preference, and this is mine!

chocolate to cookie ratio: 50/50 — I really enjoy having a lot of chocolate in every bite

chips vs. chunks: chunks — I like sizeable pieces of chocolate in my cookie.

type of chocolate: bittersweet — I like using Valrhona 61% extra bitter

nuts or other add-ins: NONE!!

With the above criteria in mind, this recipe is the closest I’ve come to experiencing CCC perfection. It’s the “not so secret” secret recipe from Jacque Torres, and I’m sure many of you have read about this or already tried this at home. I’ve been making this recipe countless times, and have found that the following tips make this cookie absolutely perfect:

– Don’t substitute the pastry and bread flours w. AP flour. I really believe that the combination of the pastry and bread flours give the cookie a nice slightly crunchy exterior giving way to a really tender middle.

– Hand chopped chocolate chunks, NOT premade chips – I will purchase a hunk of the best bittersweet chocolate that I can afford and hand cut them into chunks. The easiest method to chop a block of chocolate: nuke the block at 50% power for a few seconds, no more. It softens the chocolate just enough. Then take a large kitchen knife and chop away! Your effort will be rewarded with really nice ribbons of melted chocolate throughout the cookie.

– Chill the cookie dough at least 24 hours (I let my dough sit anywhere from 2-3 days) before baking. This is not for taste reasons that were recently written about in an article from NY Times (god forbid we’re aging cookie dough…let’s leave that for wine and cheese). IMHO, refrigeration makes a difference with the look and texture. I think the dough sets in a way so when you bake the cookies, you end up with the lovely wrinkles and folds as the balls of dough spread and bake. Until I encounter another recipe that will move mountains, I think have finally found my perfect chocolate chip cookie!

I would love to hear about your favorite chocolate chip cookie recipe, so do share! :)

Jacques Torres’ Secret Chocolate Chip Cookie Recipe
Makes twenty-six 5-inch cookies or 8 1/2 dozen 1 1/4-inch cookies

1 pound unsalted butter
1 3/4 cups granulated sugar
2 1/4 cups packed light-brown sugar
4 large eggs
3 cups plus 2 tablespoons pastry flour
3 cups bread flour
1 tablespoon salt
2 teaspoons baking powder
2 teaspoons baking soda
1 tablespoon pure vanilla extract
2 pounds bittersweet chocolate, coarsely chopped

– Preheat oven to 350 degrees. Line baking sheets with parchment paper or nonstick baking mats; set aside.
– In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars.
– Add eggs, one at a time, mixing well after each addition.
– Reduce speed to low and add both flours, baking powder, baking soda, vanilla, and chocolate; mix until well combined.
– Using a 4-ounce scoop for larger cookies or a 1-ounce scoop for smaller cookies, scoop cookie dough onto prepared baking sheets, about 2 inches apart.
– Bake until lightly browned, but still soft, about 20 minutes for larger cookies and about 15 minutes for smaller cookies.
– Cool slightly on baking sheets before transferring to a wire rack to cool completely.

135 Responses to My FAVORITE Chocolate Chip Cookie

  1. The Food Librarian says:

    This is bookmarked ten times. I have got to make it! Yours look fantastic!!!!

  2. PheMom says:

    I till haven’t had a chance to make these, but yours look fantastic! I’m going to have to just get it done!

  3. Mary Jo says:

    this is totally my favorite ccc recipe as well but i have been lazy, substituting the AP flour in place of the pastry and cake flour. i will take your advice and make it how they were intended to be, i can’t imagine them any better but i’m willing to try :)

  4. Steph says:

    Wow, I’m usually into a higher cookie to chocolate chip ratio, but those look fabulous! I know you said to follow the recipe without subbing in all purpose flour, but have you tried the substitution and tasted a difference?

    My current favourite CCC recipe is cook’s illustrated thick and chewy. The only change I make is reduce the white sugar by half so that the cookies are less hard and dry. I don’t think I can resist making these, but I wonder if it’s ok to halve the recipe. I can’t wait til the holidays when I can get into cookie baking modde!

  5. Linda says:

    Hi Steph –

    This recipe is really easy to cut in half. I usually make the whole recipe, and freeze half of the dough when the CCC urge strikes!

    I used AP flour the first time I made this, then subsequently tried the pastry/bread flours. It doesn’t make a difference with taste; on the texture side, a whole different story — the pastry/bread flours lends to a more tender cookie…I definitely noticed a difference. Hope this helps! :)


  6. vibi says:

    No wonder their your favorite, they look amazing!
    Gotta try ’em! THANKS for sharing!

  7. Susan C says:

    I usually go running whenever I see a recipe that calls for anything but AP flour, but these just may be worth it.

  8. culinography says:

    I keep seeing this recipe and meaning to give it a go… these pictures may be just the inspiration that I needed! YUM!

  9. Lauren says:

    Those look so delicious! There’s a lot of chocolate in them–to me that’s the difference between a good CCC and a great one!

  10. carmen says:

    wow … these look amazing! i’ve tried a dozen choc chip cookies, and have been meaning to try to NY times one for awhile now. i’ll add this to my list!

  11. Nina Timm says:

    I think my search has just ended! Thanks so much for sharing…..they sure look delicious!!!

  12. Lucy says:

    WOW!! These look and sound absolutely delicious!!

  13. Anonymous says:

    Looks like a great recipe but there is no way that CCC dough would last 2 – 3 days in our refrigerator! It would get eaten until I had MAYBE enough dough to make 1/2 dozen. I’ll try this and see if it ‘beats’ my current favorite recipe. What a great competition!

  14. The Merlin Menu says:

    Those cookies look great.

    I recently came across a different way of baking CCC’s (as you call them) that you might like.

    Check it out on my blog:

  15. My Sweet & Saucy says:

    I just made these too and am in LOVE with them! Your photos are just great!

  16. Hillary says:

    Your pictures ARE great. Those do look like the perfect chocolate chip cookies, a lot better than mine. :)

  17. kittymama says:

    These are now my favorite CCC’s too. I actually prefer less chocolate to cookie ratio but otherwise I’m in complete agreement with you!

  18. Megan. says:

    i’m so bookmarking this. those photos have got to be the best photos of chocolate chip cookies i have EVER seen. YUM!

  19. Sonya says:

    This the key for the Nirvana hihihi

    Thanks Linda for this perfect recipe !!

    You will find mind on my blog today

    Have a nice week-end


  20. Leslie says:

    I am sooooo making these cookies!
    Thanks for posting them

  21. Lisa says:

    I’ve had Jacques Torres’ (my fav pastry chef) chocolate chip cookie before and you did it proud! They look AMAZING!!!

  22. Kyarra says:

    WOW…those CCC look amazing!
    I have to try them!

    But are here any Germans?
    I'm from Germany and have some problems with the recipe. I don't know which flour I should buy oO

    Would be very glad if anyone could help me!

  23. iheartcakes says:

    I'm still looking for the perfect CCC recipe, and this is next on the list! We have similar preferences, though I will probably add some chopped hazelnuts as well.

  24. Melissa says:

    Browsing foodgawker so late at night is always a bad idea…especially when you find something like these cookies! I have a sudden urge to go down to the kitchen, right now, and make them. I guess I'll wait till tomorrow though. They look great!!

  25. hot garlic says:

    Love how you broke down the criteria, hilarious. And the aging of the dough, seriously, funny. But yes, I too have noticed that you must refrigerate but 3 days?? How do you wait that long? I can barely stand an hour -and I put in the freezer to get the results faster.

    Holy cow that is a lot of butter, how can it not be good with that much butter.

    I've recently found that I love whipping the dough for 5 minutes, making it chewy which is what I'm after as well. Also love bittersweet choc, get the milk away from me before I drop kick you!

  26. Kristin @ Iowa Girl Eats says:

    This is the only cc cookie recipe I'll ever use – I was partial to the original Betty Crocker recipe (couldn't be beat) – until this recipe changed my life! Gorgeous photography!

  27. kevin says:

    i made these cookies and they turned out spectacular. i used two pounds of semi sweet chocolate chips but they were good enough. use caution though, i have a kitchen aid mixer and the ingredients did not fit in the bowl by the end and i had to use a larger bowl and mix by hand. these cookies are monstrous and are defiantly worth the effort

  28. Anonymous says:

    These are the BEST chocolate cookies EVER!!! Believe me, I've tried A LOT of recipes over the years. The use of bread flour is inspired as it really makes the texture of these. Using the best bittersweet chocolate you can afford will make a huge difference as well. THANK YOU SO VERY MUCH!!!

  29. Anonymous says:

    I made these cookies, they are absolutely the best cookies ever. It is a must to use the 2 different types of flour and let the dough sit over night. I did try a couple of cookies before letting the dough sit overnight and the texture is so much better when you do. I am constantly fighting the urge to make them again and again, they definitely have a delicious.

    Thanks so much for the recipe.

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  31. Maggie says:

    I just spent the entire day searching for pastry flour and bread flour. I was so ecstatic when I finally found both!:) Now, my dilemma is that I didn’t realize that the recipe calls for an electric mixer with paddle attachment. I only have a hand held mixer with no paddle attachment. Should I hand mix or use my mixer?? Please help! I am determined to make these cookies!
    Thank you,

  32. Dawn says:

    Let me just say….I have found a new favorite chocolate chip cookie! Thanks so much for this recipe….I’m going to make my 2nd batch tonight as the 1st batch virtually disappeared!!! I wasn’t able to use the 2 kinds of flour (I can’t find pastry flour ANYWHERE) but the cookies were still fabulous!

  33. Sidrah says:

    I made these cookies last night. They tasted pretty good. BUT.

    They spread out in the oven! And they burned too…

    Is there any way I can prevent this from happening?

    note: I kept these in the fridge for about 4 hours. Is this the reason why they didn’t turn out so well? I was really anxious to make these!

    Please help!

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  35. Charity says:

    oh wow just found this recipe i think i have to make these…thank you so much!

  36. Jessica says:

    I challenge anyone to look at that first photo and not start drooling everywhere. I seriously want to make these!

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  39. KatieSue says:

    My sister made up her own recipe a while ago which I still use as my favorite. My friends call it the beautiful cookie recipe because they look so perfect, which adds to the taste for me at least. I think some of the tricks/tips are the key to good cookies sometimes. Hers are: kneed the dough…like bread dough. We use our hands even. It works the glueten the same as bread to make them chewier. Also don’t microwave the butter to soffen it. It separates the fats and can cause it to mix differently with the other ingredients.
    I’m going to try the bread flour/pastry flour mix though. That sounds like a great one!

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  41. these look amazing!! yum, i’ve been trying to find the best chocolate chip cookie so cant wait to try it out!

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  50. Lora says:

    Do you ever use whole wheat pastry flour? I’m thinking it will add some fiber to offset all the butter and chocolate.

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