The Only Chocolate Chip Cookie I Will Ever Need to Know How to Make For The Rest of My Life
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:
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.
by Shirley Hendrickson, adapted from Leite 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. (8 ½ oz.) cake flour
1 2/3 cups (8 ½ oz.) bread flour
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
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.
August 16th, 2011 at 8:03 am
Looks supremely delicious. Can’t wait to try them.
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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.
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August 16th, 2011 at 8:40 am
I shall bake!….smiles
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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.
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August 16th, 2011 at 8:51 am
I can’t wait to try this. The bread and cake flour mix sounds great!
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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.
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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!
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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!
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August 16th, 2011 at 11:16 am
My heart swells! I love love spreading the cookie love.
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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.
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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.
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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.
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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…
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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/
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August 16th, 2011 at 4:56 pm
Whoops, here it is: http://www.cooksillustrated.com/recipes/detail.asp?docid=19364
Really the greatest.
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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!
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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.
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August 16th, 2011 at 5:23 pm
These cookies look so delicious! Thanks for sharing, can’t wait to try them :)
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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
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August 16th, 2011 at 7:44 pm
hell yeah. will be popping these in my mouth hole in about 36 hours.
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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.
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August 16th, 2011 at 7:56 pm
Awesome. I totally need to try these.
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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!
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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.
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August 16th, 2011 at 10:56 pm
Thank you SO much for sharing. These look AMAZE.
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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
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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!!
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August 17th, 2011 at 10:34 am
oohhh, my favorite!!! & these look so amazing!! i so love chocolaty sweets with sea salt… yuummm!
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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 :)
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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
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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!!
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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!
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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!
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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!
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August 18th, 2011 at 1:41 pm
wait, it’s not really 1 ¼ pounds of choco chips right?
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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.
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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?
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August 18th, 2011 at 7:18 pm
No sifting needed, ND!
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August 18th, 2011 at 7:20 pm
You are a sweet angel of sweetness, thank you!
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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.
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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).
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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 [...]
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! :)
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August 19th, 2011 at 11:09 am
[...] so called best cookies ever. here. [...]
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!
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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 [...]
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
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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. =)
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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
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August 21st, 2011 at 4:01 pm
YES!!
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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!
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August 22nd, 2011 at 4:07 pm
OH MY GOD.
OH MY GOD.
OH MY GOD.
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August 22nd, 2011 at 9:33 pm
just finished making. no freaking way the dough is gonna make it to hour 36.
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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 [...]
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 [...]
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 [...]
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!
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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
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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.
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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 [...]
August 29th, 2011 at 6:10 pm
[...] it is, cut&pasted from Kate’s blog. My comments are in [...]
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!)
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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.
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August 30th, 2011 at 5:06 am
[...] Large Marge Chocolate Chunk Cookies + Sea Salt {makes 2 dozen+} Recipe from For Me, For You [...]
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!
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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 [...]
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!
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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!
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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
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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.
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September 13th, 2011 at 1:22 pm
thanks so much for sharing! I will definitely be trying these out!
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September 18th, 2011 at 7:56 pm
Made these this weekend and they delivered as promised. Aaaaaaamazing.:-)
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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"); [...]
September 20th, 2011 at 10:52 pm
whoa! just made these so delicous!! They look like bakery cookies! Amazing! Thanks for sharing!
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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 [...]
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!
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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
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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.
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October 3rd, 2011 at 7:01 am
Lynn, ALWAYS pack brown sugar!
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October 3rd, 2011 at 5:45 pm
[...] baked some of the best cookies that will ever enter your mouth-hole [...]
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!
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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!
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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!
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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 [...]
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 :)
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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….
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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.
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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 [...]
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:-)
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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. [...]
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.“ [...]
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!
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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!! :)
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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.
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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!
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December 19th, 2011 at 2:16 pm
to follow up- i did use the Ener-G Egg replacer.. delicious!!! :)
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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 [...]
December 27th, 2011 at 7:25 am
hi :) are these crispy or chewy ?
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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!
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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 [...]
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
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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.
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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 [...]
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 [...]
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!!!
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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!
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February 26th, 2012 at 2:00 pm
I have made this cookie dough and frozen it twice and they baked up nicely weeks later!
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February 27th, 2012 at 12:48 pm
Cake flour and bread flour mixed together is All PURPOSE FLOUR!!!
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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 [...]
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
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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!!
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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!!!
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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
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April 24th, 2012 at 10:07 am
these look and sound amazing! wish you had pinterest!
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April 24th, 2012 at 12:13 pm
Looks wonderful! I generally avoid baking because I hate dry cookies.
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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 :)
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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 :)
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April 24th, 2012 at 2:37 pm
i cant wait to make them!! love your tips!!
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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. . .
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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 :)
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Sofie Reply:
April 26th, 2012 at 8:43 am
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! :)
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Marte HH Reply:
April 26th, 2012 at 12:37 pm
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 :)
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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 [...]
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
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April 27th, 2012 at 5:23 am
[...] the Best Chocolate Chip Cookies Ever (unique recipe) from via forme-foryou.com via Cupcakes and [...]
April 27th, 2012 at 9:42 am
[...] i can’t wait to try these [...]
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 [...]
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 [...]
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!
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April 27th, 2012 at 8:44 pm
wow im drooling already! thanks for sharing the recipe!
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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!
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Michael Leitz Reply:
April 28th, 2012 at 6:49 pm
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!
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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!
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April 29th, 2012 at 6:41 am
[...] • I think it’s about time I give this recipe a try. [...]
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!!!
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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. [...]
April 29th, 2012 at 5:04 pm
[...] baked today using no healthy swaps, which is very unlike [...]
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 [...]
May 2nd, 2012 at 1:17 am
[...] these, my friends, are no ordinary cookies. chewy, gooey, plump and almost caramalised, with the subtle [...]
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 [...]
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) [...]
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 [...]
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 :)
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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 [...]
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??!!
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Kate Reply:
May 12th, 2012 at 8:49 am
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.
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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!
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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!!!
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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!
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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 [...]
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 [...]
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!
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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!!
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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!
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May 18th, 2012 at 10:49 am
[...] These cookies are AMAZING and if you would like to have the recipe, I got it here. [...]
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
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