The Only Chocolate Chip Cookie I Will Ever Need to Know How to Make For The Rest of My Life

August 16th, 2011

Thank you all for the wonderful responses to the blog redesign! I’m so glad you like it. As a token of my appreciation, how about the world’s greatest cookie recipe in return? When I say “the world’s greatest cookie recipe”, this ain’t no hyperbole my friends, this is the real deal. The holy grail of cookie recipes. The once in a lifetime chance to have access to what my friend Shirley describes to me as “The Only Chocolate Chip Cookie I Will Ever Need to Know How to Make For The Rest of My Life”.

Let’s step back for a second as a recipe like this don’t just show up on your doorstep unannounced. A few years ago, back when we were living in the Lower East Side, Will and I swapped apartments with some friends in Seattle (the greatest thing you can ever do for a vacation, by the way). Upon arriving at their apartment, we discovered an adorable plate of chocolate chip cookies set out for us that Shirley had baked, displayed in a way that would make Martha Stewart proud and any tired traveler thank the gods. See evidence below:

welcome

Not only did we inhale them (I couldn’t even wait to take the photo before inhaling one, obviously), but we discovered a bag of extra dough in the freezer, which we shamefully inhaled some of as well. Needless to say I found these cookies to be magnificent. They were the perfect consistency -not too cakey or soft, a little crisp on the outside and gooey on the inside. Caramely and rich, with a sprinkle of sea salt on top. I dreamed about these cookies later. I dreamed about these cookies for almost three effing years until last weekend, trying to figure out what to bring to a potluck, the thought occurred to me to ask Shirley for the recipe. Why I didn’t ask sooner is beyond me. I guess maybe at the time I wasn’t really as into baking as I am now and I thought she just possessed magical skills that caused these cookies to be so good, rather than secret tricks. So I emailed her, and within hours I had the beast of a recipe below in my inbox. I asked her if I could share the recipe on my blog, let the secret out, and she said, “Of course. I don’t want anyone to deal with  a mediocre cookie ever again. Why? The tragedy can be avoided!” Indeed.

I’ve put Shirley’s recipe along with my own notes in italics. I baked two batches and tried different things, which I note below. (Best blog research ever?) Don’t let this recipe intimidate you. The only thing it requires is a little patience due to the refrigerating, and some planning to get everything at room temperature before you dive in. This is no “I want cookies in my mouth hole asap” recipe. This is a “I want the best damn chocolate chip cookies that have ever graced this earth and I am willing to practice some patience to get them in my mouth hole” recipe.

The Only Chocolate Chip Cookie I Will Ever Need to Know How to Make For The Rest of My Life

by Shirley Hendrickson, adapted from Jacques Torres (Kate: I totally had this link and recipe wrong before, sorry about that!)

Secret 1: The use of a mix of cake flour and bread flour. Cake flour is finer, and bread flour has gluten, both important. Use them and no other.

Kate: I’m fairly certain this is one of the keys to this recipe being so great. It took me ages to find cake flour at my huge grocery store as it’s not super popular and they hid it on the top shelf that I had to have someone help me get down, but dig dig dig as it’s necessary!

Secret 2: Chilling. This is key — KEY! — to cookie texture success. The reason is that letting the dough rest allows all the eggs and the butter and the liquids to ooze and soak and hydrate into all the dry goodness. 24 hours is minimum, 36 is preferable (and noticeably better).

Also, the flavor gets crazy! Deep, caramel-y, toffee-y, and they bake up so much more deliciously brown. Plus, it lets the outside get crisp and crackly and keeps the middle almost underdone when you pull them out — they set up and turn into soft, chewy heaven.

Kate: I baked one batch after only four hours of chilling and they were great – like SO great people begged me for the recipe at the potluck. Then I tried 12 hours, 24 hours, and 36 hours. While 36 was DEFINITELY in-freaking-credible (so true about the caramel-y-ness), if you can only wait four hours, it won’t be the end of the world. This also makes SO many cookies that you could make half and then half later, like I did.

Secret 3: All ingredients. Room temperature. Do it. (Note: The misconception with room-temperature butter: it actually doesn’t mean letting it sit out until it’s supersoft and melty. You should be able to press a slice of butter with your finger and easily make a dent, and it should crack faintly.)

Secret 4: Did you know? People make their cookies way too small! It’s silliness! If you make them too small, they dry out too quick, and they get too crunchy. We want gooey and chewy! The way to achieve that is to scoop your dough out into golf-ball sized — or slightly larger — portions. I use a 1/3 c measuring cup for extra big cookies.

Secret 5: The chocolate. Sorry, Toll House. And don’t even think about the generic supermarket brand. I only use Ghiardelli 60% Cacao chips — they’re pretty widely available the best chips you can buy at a grocery store. However, if you run across anything that is 60% cacao, it’ll be good.

Secret 6: The sprinkle of salt on the top. Makes all the sweetness sing.

Secret 7: Wait. I mean, sure, have one piping hot out of the oven, but the flavors actually meld and deepen once they cool. These are definitely cookies that get better the next day.

Secret 7 1/2: Always err on taking them out too early rather than too late – also essential for middle-softness. They continue to cook on the sheet for a few minutes, so don’t overdo it – underdone is better than overdone, every time (and you can always pop them in for a minute more if you like).

Stick to these secrets, and you will ace chocolate chip cookies forever.

2 cups minus 2 Tbsp. cake flour (8 1/2 oz)*
1 2/3 cups bread flour (8 1/2 oz)*
1 ¼ tsp. baking soda
1 ½ tsp. baking powder
1 ½ tsp. coarse salt, such as kosher
2 ½ sticks (1 ¼ cups; 10 oz.) unsalted butter, softened
1 ¼ cups (10 oz.) light brown sugar
1 cup plus 2 Tbsp. (8 oz.) granulated sugar
2 large eggs
2 tsp. vanilla extract
1 ¼ pounds bittersweet chocolate chips or chunks, preferably about 60% cacao content, such as Ghirardelli
Sea salt or kosher salt for garnishing

(* to those questioning the weight of the flours – they are indeed correct. Different flours have different weights, so just because you are weighing out the same oz doesn’t mean you are using the same amount, if that makes sense. Trust Shirley on this one.)

Combine flours, baking soda, baking powder, and salt in a bowl. Whisk well; then set aside.

Using a mixer fitted with paddle attachment, cream butter and sugars until very light and fluffy, about 3 to 5 minutes. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla. Scrape down the sides of the bowl with a rubber spatula as needed. Reduce the mixer speed to low; then add dry ingredients, and mix until just combined. (Unless you have a plastic guard that sits around the rim of the bowl, this will make a big mess at first, with flour flying everywhere. I found that carefully holding a dish towel around the top of the bowl helped a lot.) Add the chocolate chips, and mix briefly to incorporate. Press plastic wrap against the dough, and refrigerate for 24 to 36 hours. The dough may be used in batches, and can be refrigerated for up to 72 hours.

When you’re ready to bake, preheat oven to 350°F. Remove the bowl of dough from the refrigerator, and allow it to soften slightly. Line a baking sheet with parchment paper or a nonstick baking mat.

Using a standard-size ice cream scoop – mine holds about 3 fluid ounces, or about 1/3 cup – scoop six mounds of dough onto the baking sheet, making sure to space them evenly. Sprinkle lightly with sea salt, and bake until golden brown but still soft, 15 to 20 minutes. Transfer the baking sheet to a wire rack for 10 minutes, then transfer the cookies onto the rack to cool a bit more.

Kate: my oven is a class-act pile of junk, so one batch was cooked at 400 for 15 minutes and I think it turned out the best! One was cooked at 300 for 25 and it was kind of mediocre. So, in my opinion, hotter and faster seems to be better. At least in my crazy oven.

Repeat with remaining dough.

Yield: About 24 (5-inch) cookies. Kate: Mine made more like 18. But I have a cookie dough eating problem.

Go forth and make cookies, people.

337 Responses to “The Only Chocolate Chip Cookie I Will Ever Need to Know How to Make For The Rest of My Life”

  1. wolf eyebrows Says:

    August 16th, 2011 at 8:03 am

    Looks supremely delicious. Can’t wait to try them.

    [Reply]

    Kerri Reply:

    These are by far…The BEST cookies I have made or tasted in my life time! I didn’t have time for the cookie dough to chill 24 hours and I can’t imagine them tasting even better. The last batch, I pressed walnuts into the top before baking. They turned out wonderful as well! Thanks for this awesome recipe. I learned a lot about baking which I didn’t previously know.

    [Reply]

    Lori Reply:

    Hi,
    I baked them using coconut oil instead of butter and semi-sweet chocolate chips because I needed to make them dairy free. But they were still the best ever cookies ever. However, when I made them the second time the cookies rose. I can’t figure out why. Anyone know why? Thanks. I can’t get them perfect again.

    [Reply]

    Caroline Reply:

    Perhaps your cake/bread flour was self raising? :D

    [Reply]

    Logan Reply:

    Best cookies, ever! (Seriously, you will be a rock star with these delicious morsels of homey perfection). Thanks for the recipe!

    [Reply]

    merlene Isaacs Reply:

    Thank you sooo Much for sharing This Cookie Recipe..I bake almost every weekend..lol!! This is the TRUEST And TRIED Cookie Ever…Good job….Definitely going Try a few more of your Recipes..Sincere Thank you…

    [Reply]

  2. Katie Says:

    August 16th, 2011 at 8:06 am

    definitely going to have to give this a try! i don’t like to bake sweets all the time, but it is always nice for guests. thanks for sharing.

    [Reply]

  3. Ellen Says:

    August 16th, 2011 at 8:40 am

    I shall bake!….smiles

    [Reply]

  4. kate hart Says:

    August 16th, 2011 at 8:50 am

    THANK YOU. This looks amazing… it’s very similar to my fave recipe, but I’m thinking it will take it to the next level. Yesss.

    [Reply]

  5. María Says:

    August 16th, 2011 at 8:51 am

    I can’t wait to try this. The bread and cake flour mix sounds great!

    [Reply]

  6. Lili Says:

    August 16th, 2011 at 9:12 am

    The guy who wrote this recipe for the NYT used Valrhona feves- if you are really looking to splurge it’s worth the money. Both the quality of the chocolate and the shape make a huge difference.

    [Reply]

  7. Kate Says:

    August 16th, 2011 at 9:17 am

    Lili, you just made me realize I had the original adaptation link wrong as I didn’t read through Shirley’s email thoroughly the second time. Thank you!

    [Reply]

  8. Sandi Says:

    August 16th, 2011 at 10:29 am

    I just started to get really into baking also, and I’ve been planning to make these exact cookies for weeks! I have a tip for you though: you can make cake flour by mixing 1 cup (minus 2 tbsp) flour with 2 tbsp cornstarch. There’s actually a recipe for it on the cornstarch container!

    [Reply]

    ethanollie Reply:

    it’s 10:30 pm and i was freaking out because i NEED these but didn’t have cake flour. you saved me Sandi!

    [Reply]

    sue Reply:

    Thanks for that information. I live in Switzerland and they don’t have and have never heard of this type of flour. They have at least 5 types of bread flours with varying level of gluten.
    I appreciate you posting this. My cookies came out divine.
    I did have to watch the heat because ovens here are in Celsius not degrees. Does anyone know what temp you would use for a convection oven that is converted to celsius?

    [Reply]

    Bonny Reply:

    I “googled” tempature conversion and got plenty of sites. this one looked good: http://www.onlineconversion.com/tempature. thought this might help. (i.e. 350F =176.66666C)

    [Reply]

  9. Shirley Says:

    August 16th, 2011 at 11:16 am

    My heart swells! I love love spreading the cookie love.

    [Reply]

  10. kickpleat Says:

    August 16th, 2011 at 12:37 pm

    I will have to give these a try! I do need to find the best chocolate chip cookie ever recipe.

    [Reply]

  11. katherine Says:

    August 16th, 2011 at 2:09 pm

    I just made a batch of ChocoChips this weekend, and although not as amazing looking as these, I don’t mind saying they were awesome. I also added some coarse sea salt which made them extra awesome. The idea to put ‘em in the fridge for 36 hours? Genius! Now I have to go finish the batch I just made so I can make these. Thanks.

    [Reply]

  12. Liz Says:

    August 16th, 2011 at 2:27 pm

    Knew as soon as I saw the top photo that these were the ny times 36 hour cookies. They’re the only ones that deserve such hyperbole, and man do they deserve it! My sister begs me to make them every time I’m home.

    I haven’t found them in NY yet, but if you ever see chocolate discs anywhere (like a chocolate quarter!) they make these so good – layers of cookies upon layers of melted chocolate.

    [Reply]

  13. sally Says:

    August 16th, 2011 at 2:46 pm

    Yessss this is my “secret recipe” too! I was told to let them chill for 72 hours, if you can believe it! Now I want to go to a Jacques Torres shop to try the real thing for myself…

    [Reply]

  14. Lisa Says:

    August 16th, 2011 at 4:48 pm

    I love these NYTimes cookies, but love the Cook’s Illustrated response to them even more. *Brown* butter, less waiting, and maybe even more delicious with the crisp edges, caramely-tofee-like gooey middles. I couldn’t find a quick link the the original recipe, but here’s an interpretation: http://marthaandtom.com/2009/05/cooks-illustrated-98-the-perfect-chocolate-chip-cookies/

    [Reply]

    Catherine Roberts Reply:

    I hate to say this because I am a huge fan of Cook’s Illustrated, but these cookies were a big disappointment! I was going to have friends judge which were better between the two recipes, but threw out the batter for these. Bummer!

    [Reply]

  15. Lisa Says:

    August 16th, 2011 at 4:56 pm

    Whoops, here it is: http://www.cooksillustrated.com/recipes/detail.asp?docid=19364

    Really the greatest.

    [Reply]

  16. Kate Says:

    August 16th, 2011 at 5:03 pm

    Yep, I made those a month or so ago, Lisa. They’re definitely delicious because of the brown butter, but I still think these are way better because of the texture. I’m not a huge fan of chewy, thin cookies, which is what mine were from the Cooks recipe. I wonder what it would be like to brown the butter in this recipe!

    [Reply]

  17. Sara/Matchbox Kitchen Says:

    August 16th, 2011 at 5:11 pm

    I am totally making these tonight. I’ve had this recipe bookmarked for a while now but wasn’t sure if it was worth the time/effort. But your photos really are the best looking chocolate chip cookies I’ve ever seen! Thanks for sharing those extra tips as well.

    [Reply]

  18. jensen Says:

    August 16th, 2011 at 5:23 pm

    These cookies look so delicious! Thanks for sharing, can’t wait to try them :)

    [Reply]

  19. Angelita Says:

    August 16th, 2011 at 6:09 pm

    I really really really love homemade cookies!!!!
    xxxo

    http://angelieeee.blogspot.com/
    you can also follow me on Twitter! :) @angelieeee

    [Reply]

  20. liane Says:

    August 16th, 2011 at 7:44 pm

    hell yeah. will be popping these in my mouth hole in about 36 hours.

    [Reply]

  21. andrea Says:

    August 16th, 2011 at 7:47 pm

    You are a girl after my own heart with a post like this! I can’t wait to try them and I remember you raving about Shirley’s years ago. Nothing is better than a perfect chocolate chip cookie.

    Aaaand the site re-design looks great in action, friend.

    [Reply]

  22. Anna Says:

    August 16th, 2011 at 7:56 pm

    Awesome. I totally need to try these.

    [Reply]

  23. mosey Says:

    August 16th, 2011 at 10:36 pm

    my jaw dropped when I laid eyes on that first cookie picture. YUM! Then I noticed the gorgeous details on your blog redesign… amazing!

    [Reply]

  24. Joni Says:

    August 16th, 2011 at 10:48 pm

    Finally, the invention of the internet makes sense. I would never have had the opportunity to appreciate your recipe / story telling without it. After I wiped the drool from my chin, I sent the link to my grown children and invited them to make these cookies for me. Thanks.

    [Reply]

  25. Sophie Says:

    August 16th, 2011 at 10:56 pm

    Thank you SO much for sharing. These look AMAZE.

    [Reply]

  26. emipan Says:

    August 16th, 2011 at 11:14 pm

    Awesome post! I love how you guys inhaled the cookies before taking a picture of it. hehe.

    emipan

    [Reply]

  27. MEL Says:

    August 17th, 2011 at 7:15 am

    So, immediately after I read this post yesterday, I rushed to the store and bought all the necessary supplies. 18 hours later, I baked up my first batch (Work scheduling prevented me from waiting!). I’m saving the rest for the 36 hour marathon session. And I’ll tell you what, these things are dangerous. I too have a cookie dough eating habit and the longer it sits in my fridge, the more I pick off the top. But the most important point here is you are right, these things are freaking amazing!!

    [Reply]

  28. sarah Says:

    August 17th, 2011 at 10:34 am

    oohhh, my favorite!!! & these look so amazing!! i so love chocolaty sweets with sea salt… yuummm!

    [Reply]

  29. Margot Says:

    August 17th, 2011 at 1:38 pm

    The blog redesign looks totally awesome. Also, I have always felt that cookie dough is the best part of making cookies :)

    [Reply]

  30. KATY Says:

    August 17th, 2011 at 2:20 pm

    wow! how sweet!

    wonder if it will ruin it all to hell to add some coconut?

    also, kudos for the new redesign, your style is effortless and i wish i could afford you ;)

    cheers to cookies and catscans! http://thecatscan.tumblr.com/

    have a nice day!
    xx

    [Reply]

  31. KATY Says:

    August 17th, 2011 at 2:22 pm

    oof.
    im under the weather.

    please let me rephrase…effortlessly hip.

    omg, that probably makes no sense. anyways, you know i dig your design!!

    [Reply]

  32. Erica Says:

    August 17th, 2011 at 2:26 pm

    Whoa.
    Crispy-on-the-outside, chewy-on-the-inside chocolate chip cookies are the BEST kind of cookies.
    But, I have never been able to bake them.
    I’m going to take this recipe, print it out, and tape it to my cupboard.
    This needs to happen.
    (Half of the cookie dough will probably end up in my belly)
    Thank you so much Shirley and Kate!

    [Reply]

  33. Jaclyn Says:

    August 17th, 2011 at 2:42 pm

    Those photos alone make me want to run to the kitchen to make these. Definitely saving this recipe!

    [Reply]

  34. Yvette Says:

    August 17th, 2011 at 2:43 pm

    These sound amazing and I am so going to make these! Those Toll House are only so so… and I am so with you on the 60% or better chocolate chips!! Thanks so much for sharing!

    [Reply]

  35. ad Says:

    August 18th, 2011 at 1:41 pm

    wait, it’s not really 1 ¼ pounds of choco chips right?

    [Reply]

  36. Kate Says:

    August 18th, 2011 at 3:03 pm

    ad – it is! because it’s a huge batch. I just used one bag though as buying two bags means I will just eat the rest of the second bag.

    [Reply]

  37. ND Says:

    August 18th, 2011 at 7:15 pm

    I literally have everything sitting on my counter right now to whip these babies up, but I can’t figure out from the recipe whether I am supposed to sift the cake flour first? Every recipe on the cake flour box calls for the flour to be sifted before measuring. What are the odds that you’ll tell me what to do within the next 15 minutes before I just make a decision and hope it’s the right one?

    [Reply]

  38. Kate Says:

    August 18th, 2011 at 7:18 pm

    No sifting needed, ND!

    [Reply]

  39. ND Says:

    August 18th, 2011 at 7:20 pm

    You are a sweet angel of sweetness, thank you!

    [Reply]

  40. Laura Says:

    August 18th, 2011 at 10:03 pm

    I love serious baking and this recipe makes me so happy that I want to clap and yelp. Many thanks to you and your friend for sharing the love of superb chocolate cookie making.

    [Reply]

  41. Jenn Says:

    August 19th, 2011 at 8:06 am

    Parchment really is the way to go! I hate that I feel like I’m wasting trees, but any other way is a major fail (eg. pizza stone).

    [Reply]

    Rhonda Reply:

    I have recently stopped using parchment paper as I too, feel as though I am wasting paper… Now I use a Silpat Baking Mat and it works just as well as parchment paper. I have two so I can always have a batch in the oven. Now, to dive into this recipe, face first. Cookies for dinner anyone?

    [Reply]

  42. Design Crush » Happy Weekend Says:

    August 19th, 2011 at 10:02 am

    [...] homemade gumdrops! 02/ talk about colorful – love this paper installation 03/ I need these chocolate chip cookies in my mouth hole NOW 04/ photo printed hair ribbons 05/ muesli sounds like the best summer [...]

  43. Elle Says:

    August 19th, 2011 at 10:34 am

    I am a cookie monster, and chocolate chip is my absolute favorite. I am always up for better recipes and tips. Thanks for sharing! :)

    [Reply]

  44. We need to make these! « Mudder & Poppy Says:

    August 19th, 2011 at 11:09 am

    [...] so called best cookies ever. here. [...]

  45. Deb Says:

    August 19th, 2011 at 11:29 am

    This sounds great! But you really should try some Himalayan pink salt. I get mine from Sustainable Sourcing https://secure.sustainablesourcing.com. The flavor is so much better than regular salt! Thanks for sharing this recipe—I can’t wait to try it!

    [Reply]

  46. Chocolate Chip Bliss Says:

    August 19th, 2011 at 11:56 am

    [...] this week I happened upon Kate Miss‘s post about The Only Chocolate Chip Cookie I Will Ever Need to Know How to Make for the Rest of My Life. The recipe calls for cake and bread flours, butter, sea salt, Ghiardelli 60% Cacao chips and [...]

  47. Jennifer Says:

    August 19th, 2011 at 1:17 pm

    Sweet.
    I am so psyched that you posted this. Truly the best Chocolate Chip cookies I have ever had!!
    xx

    [Reply]

  48. Ana Says:

    August 19th, 2011 at 2:09 pm

    I have to make a confession……..I am just in love with chococlate I love chocolate cake,chocolate cookies,and chocolate cupcakes and this recipe is the one i need to complete my chocolate deserts.Thanks so much and im really happy that you posted this. =)

    [Reply]

  49. zill.y Says:

    August 19th, 2011 at 6:02 pm

    What fun reading this homage to chocolate cookies! You left me sitting here with a bright grin and the intention to make them right away (although I should probably make dinner for my family…)

    Thanks for sharing, zill.y

    [Reply]

  50. Jessica / Destined to Design Says:

    August 21st, 2011 at 4:01 pm

    YES!!

    [Reply]

  51. Lindsay Marie Says:

    August 22nd, 2011 at 1:18 pm

    I just made these. Thank you from the bottom of my cookie loving heart. The most perfect texture. Oh and this is my first batch, only chilled for one hour! So I am sure I will die when I try the 36 hour batch. I knew you had good taste after I tried the Sea Salt Brownies recipe, so thanks AGAIN!

    [Reply]

  52. bigBANG studio Says:

    August 22nd, 2011 at 4:07 pm

    OH MY GOD.
    OH MY GOD.
    OH MY GOD.

    [Reply]

  53. ethanollie Says:

    August 22nd, 2011 at 9:33 pm

    just finished making. no freaking way the dough is gonna make it to hour 36.

    [Reply]

  54. Chocolate Chip Cookies | Eat. Shoot. Blog. Says:

    August 24th, 2011 at 7:13 pm

    [...] and bittersweet chocolate disks and a set of kitchen scales that can help you out with the ounces, here’s the recipe.  And here’s a picture to whet your [...]

  55. The Best Chocolate Chip Cookies Ever | Koko Likes Says:

    August 25th, 2011 at 6:15 pm

    [...] with you. For a great step by step description of why these cookies rock so much, you can visit For Me, For You who has a wonderful explanation. I can’t encourage you to try these out enough, they are truly [...]

  56. Frabjous Friday #1 » Elissa R Photography | Austin Wedding Photographer Says:

    August 26th, 2011 at 4:38 am

    [...] blogger (and a gal I’ve known since our days on livejournal together) Kate Miss shares the best chocolate-chip cookie recipe in the world. I have yet to try them, but they are on my list… even if they are made with [...]

  57. Tarryn Says:

    August 27th, 2011 at 4:34 am

    So, I just thought I’d let you know that I made these cookies :) I just finished baking the last batch (and whoa they make a lot! Which is awesome, because I was toying with the idea of doubling the mixture…) I also thought that the amount of chocolate would be too much, and since we use grams/etc not ounces/pounds here in South Africa I was sure I got the conversion wrong, but!!! It’s the RIGHT amount of chocolate, everyone!

    I put mine in at 180 deg celsius/350 F for 16m15s (yes, that pedantic) and they turned out amazing – crispy crunchy outside and a bit of chew in the very middle. I sprinkled the top with salt like suggested, but I also made some without the salt in case my family wasn’t too keen on the taste.

    http://yfrog.com/h36xmhaj (pic of the amazing!!!! chocolate chips)

    Thanks for sharing the recipe!

    [Reply]

  58. Ana Says:

    August 27th, 2011 at 4:32 pm

    OMG my mom and I just made these are they are so frekin good thank you again for posting this =D yummy

    [Reply]

  59. Rachel Says:

    August 27th, 2011 at 6:26 pm

    I’m headed in to the kitchen to make my second batch inside a week. Thanks so much for posting this recipe. So so good.

    [Reply]

  60. velcro » Blog Archive » cookies! Says:

    August 29th, 2011 at 4:17 pm

    [...] it just me or are my post mostly been about food lately? This time is about cookies! I found a great recipe in Kate Miss’ blog. I had both cake flour and bread flour so i gave it a go yesterday and i [...]

  61. cookies part 3 | Eat. Shoot. Blog. Says:

    August 29th, 2011 at 6:10 pm

    [...] it is, cut&pasted from Kate’s blog.  My comments are in [...]

  62. Trish Says:

    August 29th, 2011 at 6:15 pm

    Thank you so much for this recipe! I’ve spent the weekend making these and it’s been a fun and tasty experiment. It’s been fun using the Imperial option on my kitchen scales, thanks for the measurements in ounces! And we now have a Costco near our home and it stocks the Ghiradelli chips you recommend (and are less than half the price of the chips I was using! yay!)

    [Reply]

  63. Vanessa Says:

    August 29th, 2011 at 8:06 pm

    I made the first batch today (made the mix yesterday) and they were awesome. I didn’t check the last secret and over did a bit half of them and turned out all crunchy which is good, i didnt mind. The other half were crunchy/chewy just as you say.
    Can’t wait to make the rest.

    [Reply]

  64. Large Marge Chocolate Chunk Cookies + Sea Salt « Take a Megabite Says:

    August 30th, 2011 at 5:06 am

    [...] Large Marge Chocolate Chunk Cookies + Sea Salt {makes 2 dozen+} Recipe from For Me, For You [...]

  65. Sherri Says:

    September 2nd, 2011 at 4:48 pm

    I just finished making the dough. I think I’m going to make a small batch tomorrow afternoon just because I can’t wait, but I’m going to most of the cookies on Monday. So excited, thanks so much for sharing the recipe!

    [Reply]

  66. New things — By Elin Says:

    September 3rd, 2011 at 11:14 pm

    [...] a nice summer pedicure. Today, I also made chocolate chip cookies for my last day at work, using this recipe that I’ve been dying to try. I can’t bring myself to make 5-inch cookies, but they [...]

  67. Ashley @ LML Says:

    September 6th, 2011 at 10:36 am

    I made these twice and will keep making them! Delicious! The kosher salt just before baking makes the chocolate taste so good. Thanks for sharing!

    [Reply]

  68. Katie Says:

    September 7th, 2011 at 7:21 am

    I’ve had this recipe bookmarked since the day you posted it… Just waiting for the perfect time to use it. I’ve been using the ‘Neiman Marcus’ cookie recipe for years and thought there could be no better cookie. I’m going to make these this weekend for a group of hungry Tailgaters at a football game and can’t wait to put them to the test! Thanks for sharing what looks to be the perfect cookie recipe!

    [Reply]

  69. Tricia Says:

    September 7th, 2011 at 7:48 am

    I made these lovely cookies this past weekend and they were excellent, thanks for the recipe. The raw cookie dough was so good I couldn’t keep my children (ok maybe myself too) out of it, which makes it really hard to let it sit for said time. Thanks

    [Reply]

  70. Renee Says:

    September 7th, 2011 at 8:06 pm

    So, I thought I just found the best CCC recipe, but yours looks amazing and worth a try. I appreciate all your explanations. Gooey and chewy…that’s what I’m after.

    [Reply]

  71. Aemi Says:

    September 13th, 2011 at 1:22 pm

    thanks so much for sharing! I will definitely be trying these out!

    [Reply]

  72. Anne Becker Says:

    September 18th, 2011 at 7:56 pm

    Made these this weekend and they delivered as promised. Aaaaaaamazing.:-)

    [Reply]

  73. How I Love Weekends. | leftoverlemons Says:

    September 19th, 2011 at 9:52 am

    [...] that, I will leave you with my new favorite chocolate chip cookie recipe … for one of your upcoming weekends.   LD_AddCustomAttr("AdOpt", "1"); [...]

  74. Liz Clark Says:

    September 20th, 2011 at 10:52 pm

    whoa! just made these so delicous!! They look like bakery cookies! Amazing! Thanks for sharing!

    [Reply]

  75. My del.icio.us bookmarks for September 16th through September 22nd | her divine shadow Says:

    September 22nd, 2011 at 2:02 pm

    [...] The Only Chocolate Chip Cookie I Will Ever Need to Know How to Make For The Rest of My Life | For Me… – tags: recipe recipes baking chocolate cookies cooking cookie biscuit biscuits [...]

  76. Casey Says:

    September 23rd, 2011 at 8:40 pm

    Just made these and NO JOKE they are THE best chocolate chip cookies i’ve EVER made. I made 6 from the dough after it chilled for 4 hours and they were amazing. I can’t wait to bake a few more at the 24 and 48 hour mark to see how much better they’ll get!

    [Reply]

  77. Jody Says:

    September 27th, 2011 at 10:40 pm

    Found out AFTER baking my first batch baking soda is no good. Any ideas if I can add more? Cookies were amazing tasting but turned out flat

    [Reply]

    meadow Reply:

    Mine were flat too. I live at a high altitude. Does that make a difference?

    [Reply]

  78. Lynn R Says:

    October 2nd, 2011 at 7:22 pm

    AGGGHHHHH!!!!! Question! USUALLY recipes say to pack the brown sugar. Pack, or no? Of course I am on a deadline to have these made for an event, with zero minutes to spare. haha. silly me.

    [Reply]

  79. Ashley @ LML Says:

    October 3rd, 2011 at 7:01 am

    Lynn, ALWAYS pack brown sugar!

    [Reply]

  80. I have a cookie recipe for you! | it's marie clare Says:

    October 3rd, 2011 at 5:45 pm

    [...] baked some of the best cookies that will ever enter your mouth-hole [...]

  81. Caroline @ Hidden Foodie Says:

    October 4th, 2011 at 8:39 pm

    First of all, I need to apologize to Kate and to everyone who commented before me: I’m sorry for not believing you. You see, I already had “the world’s best chocolate chip cookie” recipe and I was very skeptical that this could top them. A cookie that is better the day after you bake it?! Seriously, you expect me to believe that?!

    Ooh, but I do now, I do! These cookies are A-M-A-Z-I-N-G!! You must follow the recipe and the tips exactly. Yes, you must refrigerate the dough. Yes, that many chocolate chips. Yes, those flours. Yes, 1/3 cup of dough per cookie. And yes, they *are* even better the next day!

    I brought a couple to a co-worker to thank him for something nice that he did, and after trying one, he asked me to marry him – they’re that good!

    Thanks so much for sharing the recipe, Kate. I will never doubt you again!

    [Reply]

  82. Tracy Says:

    October 5th, 2011 at 5:20 am

    Can you recommend a scoop? I want to make these cookies, but dread having to scrape the dough out of measuring cups. every scoop I have ever owned has always broken. So I was hoping you knew of a good one to use for this recipe. Thanks!

    [Reply]

  83. Ashley @ LML Says:

    October 5th, 2011 at 6:54 am

    Tracy, use an ice cream scoop! They work perfect, plus you can easily scrape the dough from the scoop to your cookie sheet with a spoon. Hope that helps!

    life in the married lane – a little blog full of inspiration!

    [Reply]

  84. mailing « good voyage Says:

    October 6th, 2011 at 8:08 am

    [...] pillowcase, two wool socks, chocolate chip cookies, letter written on the back of an Upland coaster, two cigars, and a vintage desk [...]

  85. sp Says:

    October 9th, 2011 at 12:23 am

    i made this recipe yesterday/today…half a batch using pastry flour (bob’s red mill unbleached whole wheat) and half using cake flour (bleached, swan brand) and both with king arthur bread flour. the cake flour cookies are lighter and more moist than the ones made with pastry whole wheat. so definitely use the cake flour!

    i baked a couple for 15min at 400 degrees and they got overcooked, much crispier than expected. i then baked a few at 350 for 17ish minutes and they came out rather well! golden brown, but still soft in the middle. ymmv

    also want to note that i did all my measurements based on weight and did all the mixing by hand (including creaming the butter & sugar!) so you can definitely make this recipe even if you don’t have a stand mixer…

    can’t wait to try another batch tomorrow and see how the flavor develops :)

    [Reply]

  86. LAM Says:

    October 12th, 2011 at 9:49 pm

    thank you for the recipe. my previous 2 attempts on choc chip cookies were both disappointing while my other baking projects usually turned up just fine (according to the photos shown on the recipes). So I have to try this one as soon as I find cake flour somewhere hidden on the dusty top shelf in a grocery store in this land where people eat rice and noodles and their cakes are made from rice flour….

    [Reply]

  87. Valarie Says:

    October 17th, 2011 at 2:34 pm

    Aptly named, my 40+ years of searching for a great chocolate chip cookie recipe is over. Thank you ever so much.

    [Reply]

  88. Cookie trials « Mixed Elixir Says:

    October 17th, 2011 at 7:20 pm

    [...] again.  Then I saw these all over Pinterest – Jacques Torres Chocolate Chip Cookies (here, here, and here) and my curiosity got the best of me.  They’ve only been out of the oven for 20 [...]

  89. Scotia Says:

    October 19th, 2011 at 5:22 pm

    I went out and bought all of the ingredients tonight…can’t wait to try this! I am curious though…can this dough be frozen?? The only thing that could possibly be better than finding the perfect Chocolate Cookie Recipe is having the dough waiting patiently in your freezer:-)

    [Reply]

  90. Länkfredag! « Darjeeling tack Says:

    October 20th, 2011 at 11:55 pm

    [...] Jag kan ju inbilla mig att jag är inne på råkost men allt jag längtar efter är detta. [...]

  91. A Better Chocolate Chip Recipe? | 40fabulousthings Says:

    November 6th, 2011 at 9:00 pm

    [...] A few months ago, I read a blog post titled “The Only Chocolate Chip Cookie I Will Ever Need to Know How to Make for the Rest of my Life.“ [...]

  92. liz Says:

    December 8th, 2011 at 1:39 pm

    A friend of mine tried your recipe and confirmed its awesomeness and now I’m hoping to give it a whirl this weekend! Just wondering… isn’t the credit due to the famous chocolatier, “Jacques” Torres? Anywho – thanks for vouching for this cookie Kate. It definitely sounds like a winner!

    [Reply]

  93. alison Says:

    December 10th, 2011 at 5:36 pm

    soo. my son is allergic to eggs. i am wanting to try an egg replacer (ener-G egg replacer) in this recipe in place of the two eggs…. (so he too can enjoy the BEST chocolate chip cookies ever)
    is it worth it?
    anytime i use the replacer in cookies, they turn out fluffy. in cakes- dense. in brownies-utter disaster (oooey-non-baking oily mess)
    thoughts? i could just whip up some toll house ones for him… but i would feel insanely guilty knowing the likely incomparable results between mine & his!! :)

    [Reply]

  94. Emily in Seattle Says:

    December 12th, 2011 at 9:01 am

    Yep. A perfect cookie. I made these EXACTLY as the recipe dictates and they were the best I’ve ever made.

    [Reply]

  95. Heather Says:

    December 19th, 2011 at 9:56 am

    I just made my first batch of cookies using this recipe. Thank you for posting it, it is my new go to chocolate chip cookie!

    [Reply]

  96. alison Says:

    December 19th, 2011 at 2:16 pm

    to follow up- i did use the Ener-G Egg replacer.. delicious!!! :)

    [Reply]

  97. The Best Chocolate Chip Cookies Ever — Koko Likes Says:

    December 23rd, 2011 at 9:03 pm

    [...] with you. For a great step by step description of why these cookies rock so much, you can visit For Me, For You who has a wonderful explanation. I can’t encourage you to try these out enough, they are truly [...]

  98. kao Says:

    December 27th, 2011 at 7:25 am

    hi :) are these crispy or chewy ?

    [Reply]

  99. Blake Says:

    January 24th, 2012 at 9:24 am

    I just baked these this morning and I am converted! I waited 36 hours (plus about 3 more while I slept in) and these turned out to be more than worth the wait. I can’t thank you enough for sharing this and for teaching me the errors of my cookie baking ways. Mediocrity no more!

    [Reply]

  100. Frilling Friday: Gr-Attitude | You Frill Me Says:

    January 28th, 2012 at 1:58 pm

    [...] This Chocolate Chip Cookie recipe, which I will have to try, on principle (the principle that an awesome cookie cures a multitude of [...]

  101. Michelle Says:

    January 31st, 2012 at 8:04 pm

    i’m eating these as I type. About to lick some melted chocolate off my finger. My boyfriend just made me these but he did add his secret ingredient, orange zest!!!!! YUMMM

    [Reply]

  102. Alyson Says:

    February 3rd, 2012 at 9:54 am

    I am more of a love to cook person rather than a love to bake but I must tell you this is the best chocolate chip cookie recipe I have ever tried. My boys favorite is chocolate chip cookies and I used to have a great recipe, not anywhere near as delicious as these, and I lost it so after years of trying several different recipe’s I found yours and now these are my boys favorite. Thanks for sharing.

    [Reply]

  103. EMMADIME Says:

    February 4th, 2012 at 1:27 pm

    [...] Kate is an LA based blogger who is always a fabulous source of inspiration. I just tested out a chocolate chip cookie recipe she posted – and let me tell you, so good!! She recently left her job to be a full time [...]

  104. EMMADIME Says:

    February 4th, 2012 at 1:29 pm

    [...] MUCH needed down time last night with friends*…I made chocolate chip cookies – and used THIS recipe :)Everyone contributed in some way – it was [...]

  105. rae Says:

    February 14th, 2012 at 8:26 am

    so i made these cookies today for my valentine and they taste great but they are very thin and have holes in them and they leave butter on my hands sooo im willing to bet any amount of money that i have too much of something and not enough of something else haha please help me!!!

    [Reply]

  106. Alana Says:

    February 26th, 2012 at 12:31 pm

    These cookies are amazing! Just took my last batch out of the oven. I never thought a chocolate chip cookie could be better the next day, let alone not warm! These were definately better once they were cooled.

    I was just wondering if you had even made the dough and froze it for later and if that would work. Thanks for the recipe!

    [Reply]

  107. Scotia Says:

    February 26th, 2012 at 2:00 pm

    I have made this cookie dough and frozen it twice and they baked up nicely weeks later!

    [Reply]

  108. Chris Says:

    February 27th, 2012 at 12:48 pm

    Cake flour and bread flour mixed together is All PURPOSE FLOUR!!!

    [Reply]

    chioma Reply:

    pls wat is d source of dis info? really want to be sure

    [Reply]

  109. De beste chocolade cookies. Ever! | Lekker zonder gluten Says:

    March 18th, 2012 at 7:44 am

    [...] het zachte soort. Als er teveel kruimeltjes zijn, past hij. Maar dit was niet zomaar een recept. For Me, For You beweerde dat dit het enige chocoladekoekjes-recept was dat je überhaupt moest kennen. Met alle [...]

  110. Eat My Scabs Says:

    March 28th, 2012 at 3:33 pm

    Every word you spoke was undoubtedly true. I made these cookies with skipping a few of the secrets…which didn’t turn out as well and the one’s where I followed every secret exactly!

    Delish!!!

    I shared this recipe with a link on my blog.

    Thank you

    [Reply]

  111. Lisa Ann Says:

    April 8th, 2012 at 9:38 pm

    What did I do wrong? Followed recipe exactly but they came out fat and more like a cake. A bit hard. The dough seemed real dry. After pulled from fridge it took a long time before I could put A spoon in it! I want to try agin!!

    [Reply]

    Elise Reply:

    Yes! I had the same issue. I took the dough right from the fridge onto the cookie sheet. They are so cakey. Followed the instructions exactly. What am I doing wrong? I’m so disappointed!

    [Reply]

  112. Gabi Says:

    April 14th, 2012 at 1:04 pm

    OMG these cookies are like a little slice of HEAVEN!! LOVED them, took them to an Easter party, everyone was raving how awesome they were.

    I only did one thing different, and this was just because I read this tip when looking at other recipes. They used half butter, half shortening. They said butter for flavor, shortening for softness. So I modified the recipe and used 1 1/2 sticks butter and 1/2 cup shortening. Perfection!!!

    [Reply]

    merlene Isaacs Reply:

    best cookies ever..cant stop talking…awesome….

    [Reply]

  113. Haley K Says:

    April 24th, 2012 at 5:51 am

    Oh these sound and look absolutle heavenly :) I cam on over from Cupcakes & Cashmere and I have a feeling I’ll be indebted to you for the rest of my life for sharing this recipe ;) I can’t wait to make these!! (as soon as I get some cake flour today at the store) They’ll be the perfect thank you to my thoughtful neighbor and his kids for mowing our lawn and picking our weeds last weekend “just because” :) Thank you thank you!

    xo
    Haley

    [Reply]

  114. Ashley Says:

    April 24th, 2012 at 10:07 am

    these look and sound amazing! wish you had pinterest!

    [Reply]

  115. BusyWorkingMama Says:

    April 24th, 2012 at 12:13 pm

    Looks wonderful! I generally avoid baking because I hate dry cookies.

    [Reply]

  116. Claudia Berson Says:

    April 24th, 2012 at 1:37 pm

    I would always prefer butter, but my grandson is allergic to dairy! Would using margarine ruin the whole thing? Does anyone know? Thanks :)

    [Reply]

  117. Claudia Berson Says:

    April 24th, 2012 at 1:39 pm

    I would always prefer butter, but my grandson is allergic to dairy! Would using margarine ruin everything? Does anyone know? Thanks :)

    [Reply]

  118. natalie Says:

    April 24th, 2012 at 2:37 pm

    i cant wait to make them!! love your tips!!

    [Reply]

  119. Cait Says:

    April 24th, 2012 at 5:19 pm

    These look so good! I have been wanting to make chocolate chip cookies with cherries and sliced almonds added? Do you think they would be good in this recipe? I think I would add the almonds after the 36 hour rest. . .

    [Reply]

  120. Marte HH Says:

    April 25th, 2012 at 1:10 am

    Wow, this recipe looks fantastic! I will make the batch today, and have the cookies ready for the weekend! I have tried converting the recipe to grams (I’m from Norway), but I can’t really get the hang of the oz/oz fl/cups-thing you have going on. Is it correct that it is supposed to be the same amount (weight) of cake flour and bread flour? And the same amount of brown sugar and butter? I hope someone can help me clarify this :)

    [Reply]

    Sofie Reply:

    This recipe indeed looks fantastic. That’s why I tried to converted too. (I’m from Belgium :) ) This is what I found:
    cake flour 237 gram
    bread flour 237 gram
    butter 284 gram
    brown sugar 284 gram
    granulated sugar 224 gram
    chocolate 567.5 gram
    I hope this is useful for you! :)

    [Reply]

    Marte HH Reply:

    Yes, thank you so much! I got the same numbers, but I wasn’t sure it was correct. I made the dough yesterday and baked some today, they are great! Baked them a little too long though, so I’ll make sure they are perfect when I make the rest of them tomorrow :)

    [Reply]

    Kate Reply:

    The weight is correct. Weight does not mean that you’re using the same amount – it just means they weight the same, if that makes sense? Different flours weigh differently than each other.

    [Reply]

  121. The Best Chocolate Chip Cookies Ever « FlowersandFootball Says:

    April 25th, 2012 at 8:07 am

    [...] help get over the hump, I’ve started  looking for little things to sweeten the day-like these. These would be the most perfect chocolate chip cookies I have ever had, EVER, and this is coming [...]

  122. Michael Leitz Says:

    April 25th, 2012 at 9:01 pm

    I CAN TOP THIS!!!!!

    While I agree with all of these things to make amazing cookies, there are a few other steps that I have in my recipe that make them even better.

    check it out at

    http://www.facebook.com/leitzcooking

    Thanks,
    Michael

    [Reply]

  123. Friday Five & A List of Lessons | Live and Love To Eat Says:

    April 27th, 2012 at 5:23 am

    [...] the Best Chocolate Chip Cookies Ever (unique recipe) from via forme-foryou.com via Cupcakes and [...]

  124. weekly favorites « brown eyed quail Says:

    April 27th, 2012 at 9:42 am

    [...] i can’t wait to try these [...]

  125. Recipe Round Up – Week 7 « A Merry Journey Says:

    April 27th, 2012 at 10:51 am

    [...] The Only Chocolate Chip Cookie I Will Ever Need To Know How To Make For The Rest Of My Life via For Me, For You [...]

  126. Recettes | Pearltrees Says:

    April 27th, 2012 at 12:20 pm

    [...] < Cuisine < glitch Get flash to fully experience Pearltrees The Only Chocolate Chip Cookie I Will Ever Need to Know How to Make For The Rest of My Life | For Me… Thank you all for the wonderful responses to the blog redesign! I’m so glad you like it. As a [...]

  127. Janene Says:

    April 27th, 2012 at 3:49 pm

    The recipe sounds delicious. I have found that mixing my cookie dough by hand, I mean with my own two hands in the dough, does not put so much air in the dough to contribute to them being so dry. I also freeze my baked chocolate chip cookies and actually they are better after they have been in the freezer for a while. Half frozen cookies are wonderful!

    [Reply]

  128. life is a shoe Says:

    April 27th, 2012 at 8:44 pm

    wow im drooling already! thanks for sharing the recipe!

    [Reply]

  129. Gigi Says:

    April 28th, 2012 at 6:43 pm

    Tried these earlier, waited 36 hours and it was all a huge disappointment :( My cookies came out flat as a pancake,they tasted ok, I think its because they became so flat. I tried baking them at different temperatures and for different amounts of time and they all came out the same. I also tried shaping them the way you did, little mounds, then I flattened them a tiny bit in the center (like a “cell” shape) to see if the raised edges would keep them from flattening but no use. Never was much of a baker, any tips?
    PS: I read online that it could be the flour/baking soda but I followed your recipe exactly, and yours are obviously beautiful! I also read that freezing the dough a bit would help, which I also tried with a batch but alas, no difference. Help!

    [Reply]

    Michael Leitz Reply:

    try this…go directly from freezer to parchment lined cookie sheet – preheated oven 10 minutes @ 375 – bake for 14 minutes – take them out and hold cookie sheet 9″ from counter and drop the cookie sheet on to counter top….keeping your hand on edge of pan as you drop them. place cookie sheet on a cooling rack for 10 minutes and then eat them!!!

    let me know!

    [Reply]

    Gigi Reply:

    Ahhhh forgot I had commented on this, until today when my bf suggested I make them for my good friend when I asked what I could do extra special for her birthday. I must make some corrections, the cookies were amazing the next day! The taste really went from ok to spectacular overnight. The night I wrote the comment I had tasted one a half hour or so after I took them out of the oven. When I tried them the next day, I couldn’t believe the difference. Now when I make them I don’t even taste them till the next day (“saving the calories for the best taste”). I tried them again, used your advice however they still came out flat, I think its because I’ve never been much of a baker. They still taste amazing flat and all, the entire batch was gone in a day in my house of 5! Best recipe ever

    [Reply]

  130. yvonne Says:

    April 28th, 2012 at 11:58 pm

    Hi, my problem is the opposite, the cookies are not flat enough like yours. Do you flatten the cookie before baking? Thanks!

    [Reply]

  131. ebb & flow :: fabulous finds & divine designs » Weekend Wrap Up 4.29 Says:

    April 29th, 2012 at 6:41 am

    [...] • I think it’s about time I give this recipe a try. [...]

  132. Lisa Says:

    April 29th, 2012 at 1:51 pm

    Hi! I just made these cookies today. I only waited a couple hours because my husband was pestering me to bake them. I’ll make another batch with the appropriate time later this week. They tasted great and I love the recommendation of chips. Just one question, I like more of a brown sugar taste. Have you experimented with adding more of it or the dark brown sugar? Thanks!!!

    [Reply]

  133. Procrastination Station: Epic Chocolate Chip Cookies « Dos Pajaritos Says:

    April 29th, 2012 at 2:05 pm

    [...] around since. I read about them last week on Emily’s blog, and Emily heard about them from Kate, who had them when she stayed at her friend Shirley’s house and remembered them years later. [...]

  134. Chocolate Chip Cookies « Simplicitlee Says:

    April 29th, 2012 at 5:04 pm

    [...] baked today using no healthy swaps, which is very unlike [...]

  135. Finds and Favorites » INA-ILA Says:

    May 1st, 2012 at 8:49 am

    [...] salt and chocolate somehow just go together perfectly.  This amazing cookie recipe marries these two flavors in a cookie that’s softly chewy on the inside and crispy on the [...]

  136. salted chocolate chip cookies | peanut buttered Says:

    May 2nd, 2012 at 1:17 am

    [...] these, my friends, are no ordinary cookies. chewy, gooey, plump and almost caramalised, with the subtle [...]

  137. the best chocolate chip cookie you will ever eat. « emilyclareforan Says:

    May 3rd, 2012 at 2:26 pm

    [...] buds will sing sweet songs when they finally get a bite of these cookies. I suggest reading these 7 secrets to making these cookies before baking them. great tips from [...]

  138. Thursday 5/3 « tucciguccipucci Says:

    May 3rd, 2012 at 7:07 pm

    [...] the words “making cookies” are more interesting than me getting lightheaded. I made these , just the dough though (delicious nonetheless) because they require 36 (I’m only doing 24) [...]

  139. the ULTIMATE chocolate chip cookie {Recipe} « Building our Botts-Net Says:

    May 4th, 2012 at 4:10 am

    [...] blog I found this recipe on, For Me, For You by Kate Miss, calls this “The Only Chocolate Chip Cookie Recipe I Will Ever Need To Know How To Make For The Rest Of My… Quite a bold statement, but oh so [...]

  140. Annie Says:

    May 4th, 2012 at 9:34 pm

    I just tried this recipe and IT IS DIVINE! Truely the best recipe I’ve ever tried! Going to share your link on my blog :)

    [Reply]

  141. i have a thing … | emilyclareforan Says:

    May 6th, 2012 at 4:21 pm

    [...] buds will sing sweet songs when they finally get a bite of these cookies. I suggest reading these 7 secrets to making these cookies before baking them. great tips from [...]

  142. Lynn Says:

    May 12th, 2012 at 8:46 am

    I am preparing to make these cookies and am a bit confused. The recipe calls for 2 cups minus 2 Tbsp. (8 ½ oz.) cake flour and 1 2/3 cups (8 ½ oz.) bread flour. But 2 cups minus 2 Tbsp is not 8 1/2 oz and neither is 1 2/3 cups. So how much of each type of flower do I really need? HELP??!!

    [Reply]

    Kate Reply:

    I didn’t make the measurements, but follow the cups rather than the oz then, because that’s what I’ve always done and it works perfectly.

    [Reply]

    Kate Reply:

    I put the measurements back in as they are indeed correct. Different flours weigh differently, you’re not using the same amount – just weighing out the same oz.

    [Reply]

  143. Blake Says:

    May 13th, 2012 at 3:59 pm

    I cannot find cake flour anywhere. Can I sub regular flour for cake flour? I have the bread flour. Thanks!

    [Reply]

  144. Lauren P. Says:

    May 14th, 2012 at 11:17 am

    I pride myself on being a pretty versatile and skilled baker…. except for chocolate chip cookies. After many expirements with different recipes, I just couldn’t nail this dessert staple down. Either too buttery and spread out on the baking sheet when I pulled them out of the oven, or cardboardy. Frustrating doesn’t cover it! Until, I made this recipe over the weekend. They. Were. Perfect. Actually, better than perfect. Magical. Thank you!!!

    [Reply]

  145. Lisa Says:

    May 14th, 2012 at 6:44 pm

    I just made these! They were delicious, however the recommended cookie-ball size was WAY too big! They were the size of my hand when they came out of the oven!

    [Reply]

    Kate Reply:

    That’s the size they’re supposed to be! Bigger = a better, more perfectly cooked cookie.

    [Reply]

  146. national chocolate chip cookie day « standard of elegance Says:

    May 15th, 2012 at 8:05 pm

    [...] honor of National Chocolate Chip Cookie day, I thought I’d share a fantastic recipe! Now I have not tried this yet but I plan on making it tomorrow so I’ll let you know how it [...]

  147. Amazing Chocolate Chip Cookies | LOVE, sharon Says:

    May 16th, 2012 at 4:37 am

    [...] chocolate chip cookies today for a pot luck dinner with my girls tomorrow.  I first saw this recipe on a blog post by Cupcakes and Cashmere (fabulous blog, highly recommend). The fact that everyone [...]

  148. Sarah Says:

    May 17th, 2012 at 7:41 am

    These sound amazing! I can’t wait to try them. My husband has to have gluten free so I am going to try making a gluten free version this weekend… I will share how they turn out and what flour mix is best for all those GF cookie lovers!

    [Reply]

    Sarah Reply:

    Okay, made gluten free version and I swear Best Cookies EVER! Couldn’t even tell they were gluten free. I used a rice flour blend of rice flour, tapioca, and amaranth. This recipe is a keeper!!!!

    [Reply]

  149. y Says:

    May 17th, 2012 at 6:10 pm

    Amazing. So. So. So. So. good.
    Everyone’s told me to keep this recipe.
    One change: maybe it’s because I’m in high altitude, but the batter was super crumbly and dry.
    I added a little olive oil and kneaded the dough. Worked out perfectly.
    Delish!!

    [Reply]

    Julie Reply:

    These cookies I’ve been doing for about a year…kick ass (sorry I get excited about recipes!) — the absolute best recipe for a thicker caramelly-gooey c chip cookie. The thin crispy “Tates” style are nice too but if I bake and wrap these individually and mail them out in all my shoe boxes in tissue..my family loves me and my friends are LIFERS!!!!

    THANKS FOR POSTING..I can’t remember where I saw the original recipe it was the coolest web site too…not epicurious or leites culinaria..another one…..key is the bread flour for the density of the cookie…Use all organic if you can….it does make a difference!!!!

    [Reply]

  150. Faith Says:

    May 18th, 2012 at 10:27 am

    Can you please tell me how many cups of chocolate chips are equal to 1 1/4 lb? I’m hoping to try this recipe soon!

    [Reply]

  151. milk & cookies - boscopix photography Says:

    May 18th, 2012 at 10:49 am

    [...] These cookies are AMAZING and if you would like to have the recipe, I got it here. [...]

  152. Alobrien Says:

    May 19th, 2012 at 7:13 am

    the BEST chocolate chip cookies ever…..I cooked the first batch about 6 hours after refrigerating….and the rest is in the oven now! used 1/3 of a cup…and yes I may be crazy…but I like my chocolate chip cookies to be chocolate chipless!! lol

    [Reply]

  153. LaurenH Says:

    May 24th, 2012 at 1:45 pm

    Popping these bad boys in the oven now – been in the fridge for about 36 hours! Can’t wait to see how they turn out! Thanks so much for the recipe and comments!

    [Reply]

  154. Cami Najar Says:

    May 28th, 2012 at 4:58 pm

    LOOOOOOOOOOVING THIS BLOG! ITS AWSOME! im from Argentina and I always wanted to know how you made ​​these cookies! xoxo

    [Reply]

  155. Maylanie Says:

    May 29th, 2012 at 9:01 am

    I baked these last week and WOW! I have finally found the perfect Chocolate Chip Cookie recipe! Everyone, including my boyfriend, said they were the best chocolate chip cookies they’ve ever had! We were all eating them right out of the oven. My boyfriend has gone to the grocery store twice to make sure I had all the ingredients in stock so that I can make them ALL THE TIME! Thank you so much for sharing!

    [Reply]

  156. Chocolate Chip Cookies » thebokeeffect.com Says:

    May 29th, 2012 at 3:43 pm

    [...] Modified from original recipe from here. [...]

  157. Best (?!) Chocolate Chip Cookies « Says:

    May 30th, 2012 at 9:43 pm

    [...] I stumbled upon this post about the only chocolate chip cookie recipe you ever need to know, I was skeptical. I mean, come [...]

  158. Life, Lately « Go With the Dough Says:

    June 2nd, 2012 at 4:32 pm

    [...] aptly named “only chocolate chip cookie I will ever need to know how to make for the rest of my life” recipe. This dough (and the resulting cookies) are perfection. Nick always requests [...]

  159. I made these glorious cookies this morning. I used this recipe & then just stuffed some oreos in | hunter, gatherer Says:

    June 3rd, 2012 at 12:11 am

    [...] used this recipe & then just stuffed some oreos in the middle. I must say, they turned out to be pretty darn [...]

  160. Eni Says:

    June 5th, 2012 at 5:07 am

    I’m totally going to try to translate this recipe in French! Don’t know if it’s going to have the same taste with european ingredients… Anyway, it deserves to be known everywhere !
    Thanks for sharing

    [Reply]

  161. the. cookie. « le petit captain Says:

    June 6th, 2012 at 7:30 pm

    [...] 6th, 2012 § Leave a Comment a friend emailed me a cookie recipe posted on the blog for me, for you. after just a glance at the first photo, i knew i had to make them. not only are they gorgeous, [...]

  162. BREANNA ROSE / i always want nachos Says:

    June 11th, 2012 at 7:30 am

    [...] a fact! And finally, on Friday, I started the process of making the chocolate chip cookies found on Kate’s blog. It was hard to wait the 36 hours, so I cheated and baked them at 24. And let me tell you – [...]

  163. Best Cookie Dough and Secrets Ever! « Do It And How Says:

    June 14th, 2012 at 4:47 am

    [...] my heart; because I too, like the author, have a cookie dough eating problem. I hope you enjoy and click HERE for the complete article and [...]

  164. Carla Says:

    June 17th, 2012 at 7:14 pm

    Well, I am writing this with part of a cookie hanging out of my mouth. Very good and the sea salt on top really makes it. After baking half of it and siting in the refreg. again for about 12 hrs. I added pecans. Husband likes it without pecans and I love it with. It’s not that hard to add later to the cookie dough. I used my largest cookie dough scoup which holdes about 1/4 c and I got a nice 3 1/2 inch cookie and I DID NOT push them down. I left them in there scouped shape before I baked them. They came out in a nice thick cookie. Could not find the chips you mention but did find them in semi-sweet mini chocolate chips. Really good!

    [Reply]

  165. Ice Cream Sandwiches | sweetpearblog Says:

    June 20th, 2012 at 4:23 am

    [...] adapted from here [...]

  166. Aiden’s Summer Bucket List | East Coast Girl Says:

    June 21st, 2012 at 11:57 am

    [...] 01.) Go to the beach. a lot. 02.) Go to The Dinosaur Place. Did you know they also have a splash pad? 03.) Play with sensory boxes 04.) Learn French. JUST KIDDING! Dora’s teaching us Spanish. 05.) Go to the carnival. 06.) Go to the zoo. 07.) Blow bubbles. 08.) Learn to eat popsicles before they melt all over the place (my friend introduced me to this genius thing) 09.) Play more with his friends 10.) Help mommy bake the best cookies in the world [...]

  167. Alexa Says:

    June 22nd, 2012 at 10:28 am

    I followed this recipe exactly, waited 48 hours before baking, and although the cookies were no doubt DELICIOUS, they came out super flat and paper-thin! A 1/4 cup scoop of dough yielded a ridiculously huge 6-inch cookie. Any tips, people? The flavor is amazing and the cookie came out nice and chewy, but I am determined to get this perfect. Help!

    [Reply]

    Annie Reply:

    Alexa,

    Did you leave your butter to sit until room temp or did you melt it? If you melt it, it could be why your cookies are flat. Overmixing could also make a flat cookie. When you scoop the dough, make it into a ball shape and don’t flatten them! they will flatten themselves. Also make sure you weigh the ingredients as oppose to using a measuring cup to be more precise. Baking is super finicky.

    [Reply]

    Alexa Reply:

    Annie, thank you for your response. I did use a beater attachment opposed to a paddle attachment, which probably led to the overmixing. I’ll try again next time with your tips in mind. Thanks again!

    [Reply]

  168. Light painting « chateau nico Says:

    July 3rd, 2012 at 11:09 am

    [...] his family…I don’t know why exactly but I am quite convinced this requires a gift of homemade chocolate chip cookies (topped with a sprinkle of pink himalayan sea salt) and baby bananas… Like this:LikeBe the [...]

  169. Tracy Crawford Says:

    July 4th, 2012 at 10:31 am

    I made these cookies this morning, and might I add as I sit here am feeling very ill from eating so many. These are definitly the worlds best cookie, that I have ever made. MMMMMMMMMMM…could hardly wait the 24hrs to bake them. The dough was pretty good to eat before baking as well. I recommend this recipe, but am not giving it out to anyone,cause I want to have the market cornered on the very best cookie to make for everyone. The sea salt make all the difference. I followed the directions exactly only I used hersheys special dark chips, because the store i was in I could not find the Giradelli chips. Again Thanks for a great recipe
    :)

    [Reply]

  170. Best Chocolate Chip Cookies Says:

    July 4th, 2012 at 10:06 pm

    [...] a-freaking-mazing. They are by far the best chocolate chip cookies I’ve ever had (recipe at For Me, For You), and they are my first pick in ideas for hostess [...]

  171. Chocolate Chip Cookie Recipe..for me | Pixels and Pumps Says:

    July 12th, 2012 at 6:28 am

    [...] cookie recipe was slowly making it’s way from blog to blog so I decided to give it a shot. I always preferred my mom’s cookie recipe, which [...]

  172. Bunny Says:

    July 14th, 2012 at 9:44 pm

    These are to die for, thanks for sharing. I made a batch, kept in the freezer and bake a few large ones at a time at 400 for 10 mins only. Then I immediately serve topped with vanilla ice cream. It’s just heavenly – the freshly baked, warm and soft cookie, combined with the melting vanilla ice cream would ruin anyone’s diet.

    [Reply]

  173. Stephanie @ 52 Kitchen Adventures Says:

    July 17th, 2012 at 9:54 am

    These sound (and look) amazing! I love how you sprinkle them with sea salt before baking and include all these little secrets. Fantastic post!

    I hope you’ll consider adding this post to the Chocolate Chip Cookie Challenge link-up. Learn more here: http://bit.ly/NOm7mT

    [Reply]

  174. Forget Tollhouse, these are the best chocolate chip cookies « Food « Lifestyle « RTR On Campus Says:

    July 19th, 2012 at 6:36 am

    [...] special. If you find yourself getting fed up (no pun intended) with salads and quinoa, try out this recipe from For Me, For You. Only the finest ingredients and some patience will do when concocting this [...]

  175. Chocolate Chip Cookies That Will Forever Be My Favourite | Lady Says:

    July 20th, 2012 at 6:11 pm

    [...] the one on the back of the chocolate chips bag. they always taste like crap. but i came across this recipe on a blog and i decided, hey, these could actually be good. but i dreaded the thought of [...]

  176. Carla Says:

    July 20th, 2012 at 8:22 pm

    Well, I am writing again just to tell yoi that yesterday at the State Fair here in California…I entered your cookie and I got a blue ribbon. In this contest it did not need to be a recipe that you made up. It could come from anywhere, even a cookbook. The only change I made was to use a Dark brown sugar and I finally did find the Ghirardelli 60 percent cacao chips. I put in 2 whole 10oz. bags in. Thank you for posting this recipe. Now you know that it is a blue ribbon winner….at least in California. PS. To the people who keep on getting flat cookie…use fresh baking soda and baking powder. Baking soda has a short life once it is opened.

    [Reply]

    Kate Reply:

    That is SO AWESOME, Carla! Thanks for sharing, that made me so happy.

    [Reply]

    Yogi Reply:

    Can you add nuts to this?

    [Reply]

  177. The Best Chocolate Chip Cookie Recipes – Bites From Other Blogs Says:

    July 22nd, 2012 at 2:54 pm

    [...] Tasting Table – In The Chips 2.  For Me, For You – The Only Chocolate Chip Cookie I Will Ever Need To Know How To Make 3.  Sugar & Snapshots – Brown Butter Chocolate Chip [...]

  178. Chocolate Chip Smores Cookies | sweetpearblog Says:

    July 27th, 2012 at 6:14 am

    [...] adapted from here [...]

  179. Más Chocolate Chips que Cookies « Sweet Surrender Says:

    August 1st, 2012 at 6:52 am

    [...] Recipe: Chocolate Chip Cookie [...]

  180. Más Chocolate Chips que Cookie « Sweet Surrender Says:

    August 1st, 2012 at 6:59 am

    [...] Recipe: Chocolate Chip Cookie [...]

  181. Share A Cookie! | District: World Says:

    August 4th, 2012 at 11:39 am

    [...] For an AMAZING chocolate chip recipe>>> Click Here [...]

  182. Demelza Says:

    August 7th, 2012 at 12:52 pm

    Whats the difference with 8,5 oz cake flour and 8,5 oz bread flour since the cup-sizes are different? Do you use both 8,5 oz or do you use the cup-size? Since Im from Holland and we really do not use these measurements its quite difficult! So, 238 grams of cake flour AND 238 grams of bread flour or am i completly wrong? Im dying to try this recipe!!

    [Reply]

    Kate Reply:

    I meant to do this before but I’ve removed the oz because they’re incorrect and I’m not sure what’s correct. You could google it to see what the right conversion is as i don’t want to lead you astray! I think everyone else has really used cup sizes so far.

    [Reply]

  183. LC Says:

    August 12th, 2012 at 10:55 pm

    I wanted to know how do you scoop the dough after it’s been re-fridged? Would you recommend to let the dough sit for awhile first? I find it hard to scoop cold dough.

    …or could you scoop dough first on baking sheet then put in fridge for 36 hours??

    [Reply]

    Kate Reply:

    yes, in Shirley’s recipe it says to let the dough soften slightly before scooping.

    [Reply]

  184. Kelley Says:

    August 14th, 2012 at 5:05 pm

    LOVE and we are obsessesd. Have made several times but need the weights for the flours! Did you take them out? Please re add as it makes a huge difference. Thanks!!

    [Reply]

    Kate Reply:

    the weights were incorrect so I took them out, but you can convert them online. I just didn’t want to lead anyone astray when I wasn’t 100% sure as I use the cup measurements.

    [Reply]

    Annie Reply:

    I made the cookies based on the weight and it turned out really really good (worthy of the name of this recipe). Are you telling me that it would taste even better if I had measured using measuring cups? lol. OMG. I have to start my experiment over.

    [Reply]

    Kate Reply:

    Ok I just talked to Shirley, who wrote this recipe out, and she says the weights were correct. People complaining that they seemed wrong just don’t know how baking measurements work, like me. Ha! Putting them back – they were 8 1/2 oz each.

    [Reply]

  185. Katie P Says:

    August 15th, 2012 at 7:48 pm

    I just made this dough and put it in the fridge to chill. I am going to use the cookies to make home made ice cream sandwiches with the salty caramel ice cream I made last night. Let the 36 hour countdown begin.

    [Reply]

  186. Quest One: Complete « Chercher Le Mieux Says:

    August 18th, 2012 at 8:06 pm

    [...] my friend who, like myself, had conducted an experiment earlier between recipes found online.  This was the one she liked the [...]

  187. Tushar "First Time Baker" Says:

    August 22nd, 2012 at 10:49 pm

    I just followed the directions exactly and put the cookie dough in the refrigerator wrapped in plastic wrap for the past 24 hours and it feels rock hard. Is this normal? I hope I didn’t ruin this batch. I wanted to surprise my family with these cookies by baking them tomorrow, and this is my first time baking ever.

    Thanks for any advice,

    Just trying to be a better husband.

    [Reply]

    Annie Reply:

    Hi Tushar,

    They are rock hard for me too straight out of the fridge, but if you wait 10 minutes, it will soften up. I have to press really hard with my ice cream coop when I don’t wait. I hope this helps!

    [Reply]

    Kate Reply:

    that’s pretty normal! When you take it out to bake them let it sit for 15 minutes or so, letting it soften a bit so it’s scoopable.

    [Reply]

    Tushar "First Time Baker" Reply:

    The cookies came out awesome. I had to increase the temp to 375 in my oven to get them golden brown.
    Thanks again!

    [Reply]

  188. Tushar "First Time Baker" Says:

    August 23rd, 2012 at 6:43 am

    I am so relieved to hear that. I can’t wait to bake them tonight and share them with the family tomorrow. I will let you know how it turns out.

    [Reply]

  189. jordan Says:

    August 28th, 2012 at 9:43 am

    !@ I’m ashamed to admit that it’s been so long since I visited…I LOVE the new look. I LOVE that you have a jewelry site! So great, and these cookies look mighty fine.

    [Reply]

  190. The Never Ending Quest for the Perfect Cookie Says:

    August 31st, 2012 at 8:37 am

    [...] tastes. But in reading these blogs, I did find some hints and tips that I’d like to pass on. Kate Miss has found the only chocolate chip cookie recipe she’ll ever need to know. not too cakey or [...]

  191. The Best Chocolate Chip Cookies…Ever! | Says:

    September 6th, 2012 at 9:41 am

    [...] I’ve tried Jacques Torres, Mr. Fields, Martha Stewart, many from all recipes and recently this one from the blog FOR ME, FOR YOU. I found it through Cupcakes and Cashmere, one of my favorite daily [...]

  192. Billy Bob Says:

    September 9th, 2012 at 4:03 pm

    Yummy!!!! Better cockerv= good cook!

    [Reply]

  193. i ate raw cookie dough as scientific research « Sugar & Sweaters Says:

    September 17th, 2012 at 4:20 pm

    [...] Make these cookies, you guys. Make them tonight. Make them tonight and eat them for the rest of the week, because these cookies had superpowers and somehow got better with each passing day, despite being in Tupperware containers that spent a lot of time in a car. [...]

  194. Stephanie Says:

    September 18th, 2012 at 11:54 am

    I would like a little guidance on baking these after they have been frozen. I made the dough, let it rest in fridge for 36 hours, took it out and let it rest to soften a bit, then formed balls and vacuum packed them and they are in the freezer right now. Do I defrost them before I bake them, and at what temp/time? Or do I bake them frozen and at what time/temp? The other thing is that a large ice cream scooper is too big for me and my family–we just don’t need or want cookies that big. So I use the smaller scooper. They are still large enough. Suggestions?

    [Reply]

  195. MC Says:

    September 20th, 2012 at 9:06 am

    I have been searching for the perfect less-sweet chocolate chip cookie recipe for years, and this one sounds like a winner! Question though…What about those of us not fortunate enough to have a mixer? Any tips on how to mix this by hand–signs to look for that you’ve mixed enough but not too much?
    thanks so much!

    [Reply]

  196. Sarah Says:

    September 23rd, 2012 at 7:13 pm

    I’ve made these cookies around 3 times and they tasted divine, though the first 2 times it was very solid once out of the fridge and the other time I may have beaten it longer or something and it was very fluffy after refrigeration and the cookies were sort of spongy. Any tips to avoid having it turn out spongy?
    And do you think I could substitute the choc chips for white chocolate and cranberries? Thank you :)

    [Reply]

    Tiffany Reply:

    Ooo, white chocolate and cranberries?! That sounds delicious! I was thinking about adding some chopped Hershey’s cookies and cream… hmmm…

    [Reply]

  197. Kate Says:

    September 23rd, 2012 at 7:56 pm

    Just an FYI to those of you commenting with questions and needing tips: I didn’t create this recipe and the girl who shared it with me doesn’t regularly read these comments, so I apologize I don’t respond as I’m just not really a baker and don’t regularly make these cookies!

    [Reply]

  198. The Best Chocolate Chip Cookie Ever « WEST + BIRCH Says:

    October 4th, 2012 at 5:22 pm

    [...] found this recipe quite sometime ago but had hesitated when I read that the key to the recipe was to chill [...]

  199. EMMADIME Says:

    October 11th, 2012 at 8:55 am

    [...] post is combining type and cookies! Can’t get much better than that!? I found this recipe on For Me, For You, where Kate Miss shared this recipe she got from a friend, Shirley Hendrickson, whom adapted this [...]

  200. Beauty and the Beefs Says:

    October 16th, 2012 at 11:30 am

    I’m definitely going to try this recipe. These are good too… http://wp.me/p2myDm-16!! Thanks for sharing!

    [Reply]

  201. Streaming « Go With the Dough Says:

    October 16th, 2012 at 4:12 pm

    [...] (I’m going to turn into a pan of chicken stir fry soon). Even my baking has been tedious (these chocolate chip cookies cannot be improved on. They are perfect; therefore, they are my new go-to recipe). That being said, [...]

  202. Chocolate Chip Sea Salt Cookies « Adventures with Strossi Says:

    October 18th, 2012 at 4:36 pm

    [...] from this recipe.] Share this:TwitterFacebookLike this:LikeOne blogger likes this. Published: October 15, 2012 [...]

  203. Jaime Says:

    October 19th, 2012 at 6:03 pm

    This is my go-to chocolate chip cookie recipe! My boyfriend is nuts about them. My co-workers and friends beg for them! I buy the Guittard dark chocolate chips -63% cocoa- and dump 2 bags in. About $5 a bag but key to making these. They are good no matter how long you wait to bake them but part of the fun is waiting the 36 hours. I also bake at 375 for about 14-15 mins but my oven can be temperamental. Hot and fast seems best for baking these!

    [Reply]

  204. Tami Says:

    October 30th, 2012 at 11:03 am

    can you use regular flour for this recipe?

    [Reply]

    Kate Reply:

    you can, but the flours used in the recipe are probably the #1 best thing about what makes them so good!

    [Reply]

  205. Donita Says:

    November 4th, 2012 at 7:58 pm

    My sister and I have enjoyed baking our entire lives. I have always enjoyed baking cookies while my sister prefers cakes more. The chocolate chip cookie has just never been one that I could do well, for unknown reason. My sister has recently opened a small bakery, and when I told her about this recipe, she was unyielding and unwilling to consider it. She was perfectly satisfied with her recipe and couldn’t fathom another recipe being better. I urged her to at least look at the recipe.

    Well, she did, and promptly replied, “OK, I think I am going to have to give this one a try. I do like the use of the two flours, especially the cake flour making them a bit lighter!”

    See! I have already converted a seasoned baker…no pun intended. I have tasted these cookies, but have not made them myself. We are both in the process of making them now! Mine are in the refrigerator and I check on them often by tasting the dough! Looking forward to them on Tuesday..I’m waiting 48-hours

    [Reply]

  206. Chocolate Chip Heath Bar Cookies | A Single Note Says:

    November 7th, 2012 at 6:09 am

    [...] into Betty Crocker. One of my favorite blogs, Cupcakes & Cashmere, posted a recipe for these chocolate chip cookies awhile ago. My sister ended up making them a few times & we have never looked back. I wanted to [...]

  207. Pat Says:

    November 14th, 2012 at 9:22 am

    I bake alot,…cookies, cakes, granola,… I made these yesterday. They are the best chocolate chip cookies that I have ever had! The folks at work agreed!

    [Reply]

  208. Lynda Says:

    November 20th, 2012 at 7:22 pm

    I tried these with only bread flour and they were amazing, so can’t wait to try making them with the mixed flours. I missed the baking time and caught a post where the person baked them at 400 degrees for 15 minutes. I set my oven at 375 degrees as it runs hot and smelled them well before the 15 minutes was up, so took them out and even though a little dark, was still delicious. I’m going to try them again with the right flours and the at the right temperature :)

    [Reply]

  209. Debbie Says:

    November 28th, 2012 at 3:35 pm

    I tried this recipe and OMG simply amazing is all I can say. The flavors of the salt and chocolate blend in your mouth while your chewing and you just can’t get enough. I loved the taste of the salt on the cookie itself. Just everything about this cookie is amazing. I will never use another chocolate chip cookie recipe again. Yes, it takes a while and I did wait the 36 hours and I must say well worth the wait. I am planning to make another batch next week to share with my co-workers at our Christmas party, after all I still have unused Bread Flour and Cake Flour why not !! Kudos on this recipe !!

    [Reply]

  210. Diane Chicago Says:

    December 1st, 2012 at 7:15 am

    … Amazing Cookies and we bake a LOT in our family, esp our daughter, Chula, who is a wonderful baker — not sure how you discovered the ‘amazingness’ of this Choc Chip Cookie ? But these are worth every minute of time and the raves are proof ! These cookies are magical… kudos to your genius for this recipe. Thank you!

    [Reply]

  211. Katherine Says:

    December 2nd, 2012 at 1:17 pm

    I made these over the summer and they went over so well, everyone was obsessed with them. I am making them again to give away for Christmas. Thank you for such an awesome recipe!

    [Reply]

  212. Bea Says:

    December 6th, 2012 at 4:38 am

    I made this once before and it’s just absolutely divine. Kept a frozen stash in the freezer and just cook a cookie or two at a time for 10 mins on 400 and top immediately with a scoop of vanilla ice cream. The challenge was getting a decent scoop out when it’s as hard as stone! So this time, I chilled a fresh batch, then when it was a bit firm, formed into balls, dusted with a little flour and kept in an airtight container in the freezer. Now it’ll be easy to just grab a few balls instead of breaking my arm trying to scoop a serving out as i can’t be bothered waiting for it to thaw :)

    [Reply]

    Kerri Reply:

    That’s a great idea! Also, I do add nuts to this recipe after cutting the chocolate a bit. Another way that I like better is to press some uncut walnuts in the cookie dough…sprinkle with kosher salt and then put into the oven.

    [Reply]

    Bea Reply:

    Excellent idea! Especially if there are people who are allergic. At least you don’t have to make two separate batches of dough. I for one like as much chocolate in there as possible….no chances of cutting the chocolate out. LOL. But seriously, I think I’ll try doing this in my next batch. And I love cashew. I shall try that too. Thanks for the tip!

    [Reply]

  213. Salted Chocolate Chip Cookie Recipe | BiteClub Eats Says:

    December 10th, 2012 at 4:44 pm

    [...] Submitted by Elizabeth (from the blog For Me, For You) [...]

  214. Lately… | East Coast Girl Says:

    December 14th, 2012 at 2:17 pm

    [...] to a cookie swap this weekend at a friend’s house and I’m hoping to attend. I have this excellent cookie recipe that I wanted to make but time has become limited (the cookie dough needs to chill at least 24 [...]

  215. How To Get A Relationship Back On Track After Cheating Says:

    December 15th, 2012 at 11:23 am

    [...] single day together and you make it to get what they can create a once a month to trim your hair down and should be how to be irresistible to men. I strongly urged to read the next page before him [...]

  216. Yogi Says:

    December 15th, 2012 at 12:54 pm

    Ahh never baked a thing in my 62 yr life.. but I follow instructions.. did my first batch and volia.. PERFECTO.. let butter soften slightly, measure right, don’t over kill the butter and sugars, fridge 36 hours and let get back to room temp. Cooked 375 18-19 mins… Wish I had camera to show you excellence.
    Thank you for recipe… pushing chopped walnuts into golf balls next time b4 baking

    [Reply]

  217. a cozy christmas | flippa f Says:

    December 19th, 2012 at 4:53 pm

    [...] 7 I love munching on chocolate chips [...]

  218. SF Says:

    December 20th, 2012 at 8:10 am

    I completely fell for the fellow who gave me the link to this recipe. But he already makes them so well… whatever shall I use to win him over? heehee! Thanks for your clear instructions. These are delicious. I used some orange-flavored chocolate for good measure… pretty amazing.

    [Reply]

  219. Tina Says:

    December 20th, 2012 at 8:24 am

    I do not bake atlot. I have just finished my very first attempt at making a batch of these cookies. I tasted the batter after I had finished and I can still feel the sugar granuals:( I creamed for 5 minutes and the color of the batter lightened up. Have I messed my batch up???

    [Reply]

    Yogi Reply:

    nah.. give it a whirl good luck

    [Reply]

    Tina Reply:

    Thanks:)

    [Reply]

    Tina Reply:

    In reference to my eariler post about the sugar granuals above…Just so other people who are like me and dont bake alot know….I just baked 2 cookies just to see if they were going to be ok……OMG, they were amazing!!!:)So glad I did cream the butter and sugar correct, I was really worried when my batter was gritty that maybe I didn’t cream long enough….Wheew, got lucky….Thanks everyone for posting all the tips….I read them all and they were a BIG help:)

    [Reply]

  220. Kelly Says:

    December 21st, 2012 at 5:43 am

    Gasp! I have an unexpected snow day today, and now I know what I want to do with it! Well, at least I can prepare the dough to bake tomorrow or later. Thanks for the recipe! :)

    [Reply]

  221. Walt Says:

    December 22nd, 2012 at 12:52 pm

    Delicious cookies. Here is a link to the original recipe.

    http://beta.abc.go.com/shows/the-chew/recipes/Thanksgiving-Jacques-Torres-Chocolate-Chip-Cookies

    [Reply]

  222. The Best Chocolate Chip Cookie « Culinary Style Says:

    January 2nd, 2013 at 7:44 am

    [...] followed this recipe exactly–note the ingredients are a bit different from the regular chocolate chip cookies you [...]

  223. WORLD’S Best Chocolate Chip Cookies | Diary of an Amateur Crafter Says:

    January 2nd, 2013 at 8:35 pm

    [...] to these secrets, and you will ace chocolate chip cookies forever. The WORLD’S Best Chocolate Chip Cookie  2 cups minus 2 Tbsp. (8 ½ oz.) cake flour1 2/3 cups (8 ½ oz.) bread flour1 ¼ tsp. baking soda1 [...]

  224. Penny Says:

    January 10th, 2013 at 8:49 pm

    OH SWEET MERCIFUL HEAVENS these cookies are the best I have ever had–BY A LONGSHOT. Thank you, thank you, thank you for sharing this recipe!

    [Reply]

  225. http://tinyurl.com/primjubb27531 Says:

    January 11th, 2013 at 9:48 am

    “The Only Chocolate Chip Cookie I Will Ever Need to Know How to Make For The Rest of
    My Life | For Me, For You” honestly got me personally addicted with your internet page!

    I reallywill certainly wind up being returning even more frequently.
    Thanks ,Diane

    [Reply]

  226. it’s time | so this is where the enemy sleeps Says:

    January 11th, 2013 at 3:40 pm

    [...] 006. Best chocolate chip cookies you’ll ever have. [...]

  227. Social Media: It’s For Everyone | theBoulay Says:

    January 13th, 2013 at 5:07 pm

    [...] just thought of the greatest cookie recipe in the world. You want to start selling your cookies and you want to get the word out. You consider helping your [...]

  228. The Only Recipe I Will Ever Need to Know For The Rest of My Life | Life's Lemons Says:

    January 15th, 2013 at 3:55 pm

    [...] “the only recipe I will ever need to know for the rest of my life” something like these pop up.  Sounds good to me!  So let’s pretend…ok?…because Google said and we [...]

  229. Chaya Says:

    January 24th, 2013 at 3:44 pm

    Just made these they do not look like yours!!! Puffed up instead of flat…wondering what I did wrong

    [Reply]

  230. Melt-Your-Face-Off Amazing Chocolate Chip Cookies | kitchen/closet/heart Says:

    January 28th, 2013 at 10:08 pm

    [...] Melt-Your-Face-Off-Amazing Chocolate Chip Cookies, adapted from For Me, For You [...]

  231. Sarah Says:

    February 2nd, 2013 at 8:48 am

    These cookies were/are amazing!!! I wasn’t able to wait a full 24 hours before baking them and they were still delicious. I’ve baked cookies several different ways, playing around with all-butter and butter-crisco ratios, but this recipe by far takes the cake (or cookie in this instance)! The sprinkle of salt on top is pure perfection, and allowing the batter to “age” really brings out the flavors. I’m so glad I stumbled upon this recipe; thank you for sharing, and thank your friend for her kind consideration in not wanting anyone to suffer through another so-so cookie again!

    [Reply]

  232. Ommmm » Exclaim & Murmur Says:

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  233. Mirra Says:

    February 7th, 2013 at 8:11 pm

    I ran out of all-purpose flour and panicked because I really wanted chocolate chip cookies. I saw in the cabinet that I had plenty of bread flour and cake flour and decided to look up a recipe with those flours. Your recipe came up and I was so excited to begin making the dough. The only changes I made were using a combination of light& dark brown sugar (I love dark brown sugar) and I only had about 1 & 1/2 sticks of butter (ran out) so for the remainder I used Crisco. I waited 48 hours. It was really hard btw knowing that the dough was staring me right in the face for 2 days. Moving on, I didn’t need to bake them for too long at all. For me it was near 15mins maybe a minute or 2 under. These were so delicious. Be careful not to over bake them. Mine came out perfect. Crunchy on the outside and nice and chewey on the inside. Absolutely delicious. My family loved them. This is definitely a keeper.

    [Reply]

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  237. Best Chocolate Chip Cookies in the World | Sunday Morning Sugar Says:

    February 27th, 2013 at 6:31 am

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  238. Nathan D Says:

    April 18th, 2013 at 9:21 am

    Thank you for sharing this recipe as these cookies are amazing. I’ll never need to search for another chocolate chip recipe again. I first tried these with Toll House chips because that is what I had in the cupboard and they turned out good. I then made them a second time with Ghirardelli. Wow, Ghirardelli was the hands down winner for chocolate chips. Once again thanks for sharing the recipe!

    [Reply]

  239. Carolann Says:

    April 18th, 2013 at 5:05 pm

    THese are awesome cookies – but 1 question! When taking out of the refrig how long do you wait to begin? THe dough is very hard to scoop out, then the texture differs b/c the first trays the dough temp is so much colder than the last trays. OR do you allow the chilled dough to come back to room temp, then bake? Thank you!

    [Reply]

    Yogi Hiltner Reply:

    let it sit out for a few hours; room temp… enjoy

    [Reply]

  240. Marie Says:

    April 19th, 2013 at 8:09 am

    I am sorry I am here to criticise but I assure you with my entire being that it is, without a doubt, constructive and will do nothing but enhance your experience and relationship with these ‘damn-good’ cookies – do not bother waiting the time, whatever “Shirley” has told you about the gooey-ness setting in is false! I am a Chemistry Student and trust me when I say that allowing the dough to ‘cool’ merely slows down the processes involved, (I won’t go in to detail!) you are best to just stick to the “whip’em up and pop’em in” method.

    Secondly, another note would be to just use ordinary flour as the “cake flour” you mention is chemically the same as your average jo flour it is just more expensive and ‘pre-sieved for you’ – save your dough (pun intended:D)and just stick with the ordinary all purpose :) (it is called “all purpose” for a reason!)

    Lastly, besides the criticsm and unavoidable snobbines that comes across in this comment (I really do, sincerely, 100% apologise for that and I in no way wish to offend or upset anybody as a result of my comments – I only wish to help!) I have enjoyed baking your glorious cookies – seriously, everyone out there should be taught this recipe in Kindergarden it is so undeniably awesome!!

    Much of the Lovee ;)
    Marie xkx

    [Reply]

    Yogi Hiltner Reply:

    You must be a chem major.. because it criticize, not critisise, and snobiness, not snotbines… get with it while you lecture

    [Reply]

    sarah Reply:

    As a chemistry major have you ever actually experimented with cookies to find what works and doesn’t, or are you just saying what you’ve read somewhere. This is a great article on the science behind a cookie, based on actually experimenting to figure it out. And the flour type and letting it rest did make a big difference. http://mobile.sweets.seriouseats.com/2013/12/the-food-lab-the-best-chocolate-chip-cookies.html. basically everything you do or don’t do changes the cookie.

    [Reply]

  241. tragicurlyhip Says:

    April 21st, 2013 at 9:54 am

    is it essential to use an electric mixer? would mixing by hand affect the result?
    thanks

    [Reply]

  242. ten things i did last week | life is a wagon Says:

    April 22nd, 2013 at 8:41 am

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  243. Kristy Says:

    April 27th, 2013 at 2:35 pm

    Holy crap. HOLY CRAP. I made these. I haven’t baked them yet. The dough is in the fridge and I can’t keep my fingers out of it. I used 2 kinds of chips, though. The regular and the bittersweet. Dayam.

    [Reply]

  244. lori Says:

    April 27th, 2013 at 7:00 pm

    Hi,

    Sorry for the double post. The first time was from my phone and I couldn’t find the bottom of the blog, so I initially hit reply.

    I baked them using coconut oil instead of butter and semi-sweet chocolate chips because I needed to make them dairy free. But they were still the best ever cookies ever. So good, that everyone I know has asked for the recipe. However, when I made them the second time and third time the cookies rose. The second time, the cookies tasted like chocolate chip dinner rolls. The third time, they tasted great, but they still rose and looked like rolls. I can’t figure out why. Anyone know why? Thanks. I can’t get them perfect again.

    [Reply]

  245. erin Says:

    May 2nd, 2013 at 12:42 pm

    Can you use dark chocolate instead?

    [Reply]

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  247. Brown Butter Fleur de Sel Chocolate Chip Cookies | gourmet gamine Says:

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  249. Joy Says:

    May 24th, 2013 at 2:28 am

    Aw… Way too salty for me :( will have to throw the rest of the cookie dough out… Gutted…

    [Reply]

    Yogi Reply:

    My wife thought they were too salty also.. i just eliminated the salt added to the top of the cookie before baking.. still awesome

    [Reply]

    Jenny Reply:

    Hi Cookie Lovers,

    I tried making these last night but didn’t realize my cake flour already had pre-added salt in it, so now these taste waaaay too salty. My dough is in the fridge. I don’t want to throw it out, but was wondering if there is any way I can counteract the salt? I really want these to work out (for a friend’s birthday) :)

    Thanks,

    Jenny

    [Reply]

  250. Raj Says:

    May 27th, 2013 at 7:34 am

    Thanks for this amazing recipe!

    I’ve never baked cookies in my life or really done much baking at all, but even I was able to make these cookies and they turned out awesome! If I make these again, I might follow Kristy’s idea (a few posts up from mine) about mixing regular and bittersweet chocolate chips, since I think I prefer more of a milk chocolate chip cookie than a semisweet one. But yeah, other than that, everything about the recipe was perfect! The size of the cookies, the number of chips to use, sprinkling salt on at the end, all those ideas really were great!

    Reading people’s comments helped a lot too – like when I took the dough out of the fridge it was definitely really hard but I let it stay out for a couple of hours to soften before I threw it in the oven.

    [Reply]

  251. Kathy Says:

    June 3rd, 2013 at 1:42 pm

    Kate, I just to thank for this outstanding cookie recipe. I made this past weekend for 58 women going to see Beth Moore in Atlanta City. They all really loved them! I had to let them in the frig. For 24 hours, but they still crunchy on the outside and soft on the inside. They really liked the coarse sea salt that I sprinkled on the outside of them! Thanks once again!

    [Reply]

  252. Terri Says:

    June 9th, 2013 at 8:30 am

    I just made these using all-purpose flour because I didn’t have bread or cake flour.. Hope they work out still!

    [Reply]

  253. you need to… | the little things Says:

    June 10th, 2013 at 8:41 pm

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  254. Ultimate Chocolate Chip Cookie | The Daily Dishable Says:

    June 13th, 2013 at 7:21 pm

    [...] From For Me For You: [...]

  255. My Favorite Chocolate Chip Cookie | A Lovely Living Says:

    June 19th, 2013 at 8:07 pm

    [...] are a few reasons that these have become my fav. First, the size. I can usually go through 2 or 3 regular chocolate chip [...]

  256. Tiffany Says:

    June 23rd, 2013 at 7:21 am

    Oh. My. God. I found this recipe over a year ago and lost it! So glad I remembered some key words and Google’d it.
    I have made these cookies in the past (for my graduation party and just because they looked SO freaking good) and I must tell you — this will be the only recipe for chocolate chip cookies that I will ever use. Also, waiting 24-36 hours (albeit a challenge) before baking this lovely concoction is totally worth it.
    Thank you so much for sharing this recipe… all of my friends and family thank you as well, haha.

    [Reply]

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  260. Courtney Says:

    July 9th, 2013 at 10:34 am

    I made these cookies and left them in the fridge for 45 hours cos I had to go out. When I put them in the oven, I knew just how special they were! They are absolutely amazing, such a brilliant recipe. I have them saved on my phone as TOAO (The One And Only) !!!!! LOVE <3

    [Reply]

  261. Robin Gerardi Says:

    August 18th, 2013 at 5:28 pm

    WOW! You are right! I followed the recipe to the letter. I formed and baked six cookies after 27 hours and formed and froze the rest. I fussed at my husband because his response was these are messy cookies! After calling his negative comment to his attention he said “I didn’t say they weren’t good.”. I corrected him and told him they were way beyond good!!!! Thank you for sharing!!! I have a question. Will you get the same effect and great texture if you form them as soon as you make the dough and then chill them for 36 hours? Would make it easier. I had a hard time scooping the dough, even after letting it sit at room temperature. Thank you again. This will be my go to cookie recipe and I don’t know how anyone could improve it!!! I do love the idea of adding walnuts though. Robin

    [Reply]

  262. omg YUM Says:

    September 23rd, 2013 at 10:37 pm

    I love to bake, but have always steered clear of chocolate chip cookies because I found them bland and boring. BUT THESE. Oh my goodness, these cookies are the opposite of what I’ve come to associate with chocolate chip. They are pure deliciousness. Sure, the ingredients are a tad bit finicky what with the different flours and salts, and you spend more than you would with your average cookie ingredients, but if you’re looking for a quality recipe, these ladies have found it. I put one in my mom’s lunch box when she went to work, and the first thing she said when she came home was “That cookie was amazing!” The only thing remotely negative I have to say, (and I can’t believe I’m even complaining about this…) is that the recipe made too many cookies! (if such a thing is even possible). Lol I had to bake batches over the span of 4 days, and give most away, because they’re too big and rich for a family of 3. So if you’re not making these for entertaining purposes, and are making them to nom-nom on yourself, then I recommend halving the recipe. But really, I bake a lot, and this is the PERFECT chocolate chip recipe. 5 stars, no question.

    [Reply]

  263. Marissa Says:

    September 30th, 2013 at 7:24 am

    I made this recipe over the weekend and have decided (as well as my cookie-loving boyfriend) that this will be my go-to chocolate chip cookie recipe until further notice. They turned out perfectly. Just one question: this recipe makes a lot of dough and I am a big fan of freezing doughs like this so that I can make a couple cookes at a time over a few months. I thought I’d check to see if anyone has frozen the dough and then baked yet; if so, how was the quality compared to baking after being refridgerated? I am just wondering if it will compromise the outcome at all. I am thinking after 36 hours I will scoop the dough into mounds and freeze. We’ll see how it goes! Thanks for sharing this great recipe.

    [Reply]

    Kerri Reply:

    I bake all of the cookies and then freeze them in a great freezer bag. My friend freezes the dough in balls. I really think they taste better baking the cookies before freezing.
    I also have to say that baking the cookies right away is just as good as waiting 3 days.
    I’ve had opinions from friends and family…and they can not tell the difference and neither can I.
    When I use nuts, it’s best to not let them sit in the fridge for 3 days because they take on a different flavor which I don’t think is as good.
    Also, in baking these…sometimes they rise and some times they don’t. I’m very particular about these cookies and use the same name brands every time I make these cookies. I really think they seem to rise and bake perfectly when it’s cooler outside and there is very little humidity.
    These cookies are also great with an egg replacer. My son is allergic to eggs and when he visits, I always make a batch of egg free cookies… Excellent!!
    The cookies never last very long…but I love to pull a few already baked cookies from my freezer and let thaw or microwave them if I don’t have time.
    They’re great to have when company decides to drop in!

    [Reply]

  264. Anonymous Says:

    October 29th, 2013 at 8:14 am

    Just so this gets the correct credit, it’s a recipe from Jacques Torres – the famous chocolatier in NYC. You’ve got “milk” Torres credited at the top of your recipe.

    [Reply]

    Kate Reply:

    how I have had that link wrong for 3 years I don’t know, ha! I even knew the correct name, it must have been wrong in Shirley’s text.

    [Reply]

  265. Lea Says:

    November 1st, 2013 at 3:20 pm

    Hello, I think I just found the recipe I always wanted to found. I just have a question,
    when its written 1 ¼ cups, is it 1 cup + ¼ cups; or only ¼ cups?
    thank you :) from france

    [Reply]

    Kate Reply:

    1 + 1/4 cups

    [Reply]

  266. debg Says:

    November 2nd, 2013 at 12:19 pm

    ,well im sitting here eating 24hr cookies, last night i made 4hr ones i have no patience, they were good but todays are better, and i bet tommorows will be even better, but i am going to take the leftovers to work or i will eat them myself

    [Reply]

  267. Andy Says:

    November 11th, 2013 at 5:04 pm

    Thank you.

    My family always comes to this webpage when we’re making a fresh batch of cookies. It’s been years and thankfully this page is still up. We’re making another batch tonight!

    [Reply]

  268. SjZ Says:

    November 16th, 2013 at 6:36 pm

    Wondering if I am going to freeze – refrigerate first for 36 hrs then freeze or just freeze? Also how long can i keep in freezer? Trying to get some pre-thanksgiving prep done and these are on my list!

    [Reply]

  269. Amanda Says:

    December 5th, 2013 at 5:59 pm

    What is the best way to store these after they’ve cooled? Air tight container? Thanks! :)

    [Reply]

  270. Yogi Says:

    December 6th, 2013 at 6:05 am

    Yes, air tight good, and I use freezer bags as well…. BUT.. timing your batches made, will usually have none left to store

    [Reply]

  271. Kristen Says:

    December 9th, 2013 at 7:42 am

    Hi Kate, I have made these cookies many times and they are awesome (and frequently requested by friends) but I have a question. If I freeze the dough, should I still wait 36hrs after thawing before baking?

    [Reply]

  272. Faith Says:

    December 13th, 2013 at 4:19 pm

    I thought I posted this months ago but must have never gotten around to it! Anyway, I just wanted to share that I’ve recently gone vegan and decided to try this recipe using Earth Balance buttery sticks in place of the butter, and flax “eggs” (1 tbsp flax seed meal : 3 tbsp water, per egg). It was a complete success with the vegan substitutions! I honestly don’t think it tasted any different than the original version, which is FANTASTIC! It’s definitely a fancy cookie – like something you’d buy at a bakery and eat one of… not like something you bake on a whim and eat 6 of.

    [Reply]

  273. Danielle Says:

    December 19th, 2013 at 5:33 am

    I know this post is 2 years old, but I’ve made these cookies for work gifts since 2011 and my coworkers LOVE them. This year they even commented “Oh – these are the cookies you made last year and those were GOOD!” So thanks for sharing! Now I always know I have something delicious to bring to food get-togethers!

    [Reply]

  274. Katie Says:

    January 14th, 2014 at 6:31 pm

    Hi Kerri!

    Have you or any of the readers reported using cake and all purpose flour? I am in a pinch and while I have cake flour (and Ghiradelli chocolate chips) on hand at all times, I am missing the bread flour! Just wondering if I should risk it and make them or find a different recipe…

    Thank you for your help!

    Best,
    Katie

    [Reply]

  275. Marisa Says:

    January 15th, 2014 at 4:55 am

    Made these cookies for the first time on Sunday – mainly as a thank you to a friend who bought me a mixer for Christmas :) They are really amazing – I waited a little more than the 36 hours. That caramel flavour is outrageous and the chewiness is great. We don’t often get nice chewy cookies here in South Africa – they all tend to be hard. Now I have a mixer I will be making these over and over again. Only thing I changed was the choc chips – it’s hard to find good quality here so I smashed 2 bars of 70% Lindt chocolate into chucks and popped them in. Amazing :D

    [Reply]

  276. Elise Says:

    January 24th, 2014 at 9:36 am

    I followed this recipe and my cookies came out VERY cakey. They were delicious, but like cake, not gooey on the inside and crisp on the outside. Can someone please help and tell me what I’m doing wrong?

    [Reply]

  277. Ali Says:

    January 27th, 2014 at 9:29 am

    Hi, if I do not have a mixer, do you think I can achieve the same results by hand mixing?

    [Reply]

    Lily Reply:

    I don’t have a mixer and do it all by hand. You will just need to mix the ingredients longer to get the right consistency per the recipe. Also, your hands/arms will every tired. :-)

    [Reply]

  278. Dakota Davis Says:

    February 1st, 2014 at 1:52 pm

    I just made these with regular flour, I cannot afford different flours. I have a very tight grocery budget. I used a large bittersweet bar, chopped and a few peanut butter chips I had left over with half the amount of chocolate chips it asked for. I waited the 36 hours and they are the best CC cookies I ever had. I have to get them out of the house ASAP or they will be gone. FYI they work the same with the regular flour. I did need to let the dough sit out for 4 hours so it was workable. I baked them at 350 for 15 minutes. Delicious! They are my new favorite cookie to bake. Thank you. I cannot wait to make them with nuts next time.

    [Reply]

  279. Kelsey Says:

    March 2nd, 2014 at 7:42 pm

    Is there an option to add oats for oatmeal chocolate chip?

    [Reply]

  280. virge Says:

    March 19th, 2014 at 4:20 pm

    Great cookie! Actually ended up using all bread flour bc its all I had, I only refridged over night…and I forgot salt sprinkle, but they were still fantastic. Bake time is critical!
    Brought them over to a coupke guys and the 20yr old boy comes over with one in each hand, mouth full and goes “I dont know what you did with these cookies, but you did it RIGHT!! This chic is Awesome!!!!”
    Lol yeah, so they were a hit :)

    [Reply]

  281. M Says:

    March 23rd, 2014 at 12:00 am

    You guys, I just put my dough in the fridge to chill, and I realize I COMPLETELY OMITTED the brown sugar! I am the absolute saddest right now. I shouldn’t try to go back and add it… right? But now they won’t have the carmel-y goodness :( Oh man, so much for the cookies I was supposed to bring tmrw…

    [Reply]

  282. Hayley Says:

    March 23rd, 2014 at 3:44 pm

    Why are my cookies coming out flat???? :(

    Followed all directions. Are they too big? I’m so sad I have to take these to afsmily party and I’m regretting using this recipe. They are so flat and not soft. I baked them less than the time stated too.

    Please
    Help.

    [Reply]

  283. Saira Says:

    March 24th, 2014 at 7:15 am

    I love your cookies, they look so perfect. I baked mine after few hours & they were the BEST so far I have made. Thanks for the lifesaving recipe & I mean it. But for some reason I didn’t get that cracked impression on my cookie tops. Mine had a nice texture but I needed to tap them a bit after I took them out of the oven because I don’t like my cookies too puffy. I took pictures & they look so good like you buy from the bakery.

    [Reply]

  284. Tara Says:

    April 5th, 2014 at 1:04 am

    I’ve been making (and obsessing over) these cookies since Christmastime 2011. There is really no room for another chocolate chip cookie recipe in my heart after having made these.

    This is not *just* a recipe, because the notes at the top are really what will make these cookies come alive. Follow these just as closely as the actual recipe, and your mind will be blown.

    Don’t skimp on the chocolate, get the good stuff. Invest in the 2 different flours. I’ve tried this recipe with all purpose white flour once to compare (and because I’m a baking nerd) and there was a literal texture difference in the end. You just can’t beat the way the cake/bread flour cookies turn out.

    Bookmark, write down, save on your phone, memorize like your life depended on it… do whatever you do, just keep this recipe.

    [Reply]

  285. jess2248 Says:

    April 15th, 2014 at 4:59 am

    Thank you so much for this recipe. I use a lot of bread flour and whole wheat flour, but not much else and was wondering if I could use the bread flour for cookies. Is the 24 to 36 hour refrigeration mandatory?? Thanks again, Jessica

    [Reply]

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