Chocolate Chip Cookies Straight Up or with Nuts

After decades of cookie baking, this is the chocolate chip cookie I like best. (For now. My favorites generally last for about six months[ before I find a new one.) Sometimes I make these cookies with walnuts, and sometimes I leave them out, depending on my mood.]

Total Time:
1 hr
Prep:
15 min
Inactive:
30 min
Cook:
15 min

Yield:
about 3 dozen cookies
Level:
Easy

Ingredients
  • 8 tablespoons (4 ounces) butter, softened but still cool
  • 3/4 cup (6 1/4 ounces) firmly packed dark brown sugar
  • 1/2 cup plus 1 tablespoon (4 ounces) granulated sugar
  • 1 large egg (1 1/2 ounces by weight)
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon kosher salt
  • 1 1/4 cups plus 3 tablespoons (7 ounces) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 8 ounces bittersweet chocolate, chopped the size of chocolate chips, or bittersweet chocolate chips (about 1 1/2 cups)
  • 3/4 cup (3 ounces) chopped walnuts, optional
Directions

In a large bowl, using a wooden spoon, cream together the butter and brown and granulated sugars until smooth but not over mixed. (I do this by hand, but if you use a stand mixer fitted with the paddle attachment or a handheld mixer, beat on medium speed for 1 to 2 minutes, and then scrape down the sides of the bowl before continuing.) Add the egg, vanilla and salt and stir just until combined.

Sift in the flour, baking soda and baking powder and stir gently just until combined. Add the chocolate and nuts if using and stir just until evenly distributed throughout the dough. Cover and refrigerate for 30 minutes.

Position the racks in the upper third and lower third of the oven and preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.

Scoop up 1-inch balls of the dough with a spoon or mini scoop and set them 2 inches apart on the prepared pans. Bake the cookies, rotating the pans after 7 to 9 minutes, for 13 to 17 minutes until the cookies are golden brown. If you like a very soft cookie, bake them for 13 minutes. If you like a crisp cookie, bake them for 17 minutes. Transfer to racks and let cool. I think these cookies are best the day they are baked, but they will keep in an airtight cookie jar for up to 4 days-if they last that long.


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    Needs some tweaking... First off, 7 ounces is not 1 and 1/4 cup, that would be 10 oz. Next, the chocolate needs to be cut in half. If you actually use the full amount it WILL be a disaster! One bar is sufficient. Lastly, because of how buttery these are, they run all over the pan, so I suggest a muffin tin. I have no idea how she made them look the way she did on that episode, still scratching my head......
    It's all about resting the dough.
    Best Chocolate Chip Cookie recipe ever. Chewy inside, crispy outside!
    Before making this recipe, I read the reviews and noticed that there were a few that mentioned that the cookie is too sweet. I wondered how a cookie could be too sweet. Well, I wonder no more, because it is possible for a cookie to be too sweet, and this recipe is it. The flavors are good, but are overpowered by the sugar. Also, I baked them for the minimum time for a "softer" cookie, but they still turned out thin and crisp. The density gives you the impression of rocks. On the plus side, once you bite into them, they are crisp rather than hard. While these are OK, they are certainly not the "best chocolate chip cookie" I've ever made by a longshot. I'd likely go back to my traditional "Toll House" cookie recipe before I make these again.
    This is hands down the BEST chocolate chip cookie recipe you will ever find! In fact, this is the #1 recipe I have tried on this entire website?.yes they are that good! Perfect! Absolutely delicious and the best consistency?.soft yet crispy on the outside, not cake like, not too buttery. I do make the cookies much larger and do not get nearly the amount the recipe states. I double the recipe and only get around 30 cookies. I bake them for 13 minutes total like this and they are perfect. I also use only 3/4 tsp. of salt which seems to be the perfect balance. I have made these with and without putting the dough in the refrigerator first and I do not think the step is needed. I have tried sooooo many chocolate chip cookie recipes and I have finally found the ONE! Thank you Elizabeth!!! OUTSTANDING!
    Straight Up Yummy! 
    Just the way I like them- buttery, brown sugary and not cakey.
    OH MY!!!! Every Father's Day I make my Father choclate chips cookies....This year, this recipe. 
    Never again will I try to find a better recipe..THIS IS IT!! Yea....I've made this several times in the past few weeks. It worth the extra time at the gym!! Thank you...Elizabeth Falkner!!!
    FINALLY!!!! I found a chocolate chip cookie recipe for me! These were on the sweet side but I like sweet desserts so it wasn't a problem. I like my cookies chewy so I baked them for about 10 minutes. Instead of bittersweet chocolate, I used a giant Hershey's bar. The reason why some people's turn out flat is because they mix the butter/sugar mixture too much so if anything under mix the mixture. If you use these tips they will be extraordinary.
    I really wasn't a fan. These were entirely too sweet for me.
    These are so good 
    These cookies are delicious! I followed the recipe and cooked them for 13 mins for a little more of a chewy cookie but they still have a little yummy crunch to them. I also used Hershey milk chocolate bars since that's what I had available. My husband said he liked these better than the other cookies I've been making recently. Definitely a hit in my house!
    I enjoyed this cookie recipe very much. I subsituted special dark chocolate chips, as thats our favorite. I like the whole sweet and salty balanced aspect that these cookies have, but will keep my traditional recipe as well.
    This is the BEST chocolate chip cookie recipe I've found! I follow the recipe exactly except I only bake mine for about 7-8 minutes! (I like my cookies a little raw in the middle. I love everything about this recipe....how she uses a wooden spoon to mix the butter and sugars together. This gives it such a yummy texture. I love that she puts a whole teaspoon of salt. You get that perfect balance of sweet and salty. And I love the bittersweet chocolate. At first it looked like too much chocolate for the dough....but oh no, it's PERFECT! The only thing is the cooking time...I would never cook a chocolate chip cookie for that long. 7-8 min is perfect!! I will hang on to this recipe forever....thank you Elizabeth!
    I just made these and I was very disappointed. Not even close to the picture. I wondered how you can get any rise from cookies made with butter, and I didn't. These were more like Florentines than chocolate chip cookies. I follow the recipe exactly and they all came out flat and almost over cooked before the first 13 minutes was up. I will not make these again. I will go back to using Imperial margarine to get a cake style cookie that is actually soft. Sorry Elizabeth!
    I doubled this recipe and the dough and cookies themselves came out absolutely perfect. Great recipe. Glad I followed my gut and tried it despite the few negative reviews. I recommend this recipe.
    These turned out fabulous. Making them again for my mom's birthday. Will cut down on the salt though. Did feel they were a little too salty.
    I followed this recipe to the letter and the cookies came out flat, too sugary and overall unappealing. Shocked by the good reviews. I feel like we wasted our money on the ingredients and our time. My cookie loving family gives them a big thumbs down.
    Best cookies ever, the first time I ever made cookies and this is the recipe I used, great choice for me :...made them again, instead of chocolate chips I chopped up some Hersey's milk chocolate candy bars....mmmmmmm love love love this
    simply wonderful! followed the recipe to a T. Thanks Elizabeth.
    This recipe was EXCELLENT!....Made them a month ago and making a new batch tonight!....I found my perfect Chocolate Chip recipe
    Did not like at all. Too flat, too crispy around the edges. NOT the best chocolate chip cookies I ever ate!
    I baked these today and they were a success!!! All my other attempts at cookies were a big fail so I was hesitate to try this one too. But I am so glad I did! Just one taste of the cookie dough and I knew I'd found a great recipe. These were simple to make and so good!!!!
    These are so simple! I love it! I left mine in for about 20 minutes to get more colour on them. Right out the oven they are crispy on the edges and chewy in the middle, but once they cool down, they are almost all crunchy. Although I enjoy crunchy cookies, I prefer them chewy so I'll stick to the 17 minutes next time! They are a little too sweet for me as well so I'll try maybe 3 tablespoons less sugar next time. Overall, for a beginner, these are great!
    I've tried a few chocolate chip cookies and this was the best I've tried but still not the best for me.
    These cookies are fantastic. I would recommend leaving the dough in the fridge for 24-48 hours and then baking them off. I've also experimented with barley flour, wheat flour, etc. I've made them both with and without nuts and prefer the nut free variety, but they're delish!
    Best chocolate chip cookie recipe and very easy.
    I was reading the recipe and thought it had too much salt, if using regular (salted butter. I have the episode DVR'd, so I checked to see what type of butter she actually used. She doesn't state it, but in the close-up shot of the butter, the wrapper says, "UNSALTED SWEET BUTTER." I hope this helps some people. I personally prefer a chewier cookie. I found these to be too crunchy. They were ok right out of the oven, but after just a few minutes they were hard. I baked them for 13 minutes. I'll do it for less time with the other batches and see if that helps. I'll post my results on my 1chefmommy blog on blogspot if anyone wants to follow up. I love this show!
    Incredibly easy recipe. Looks great, tastes even better!
    These are delicious! I ended up with 42 cookies, but I guess the more, the better : I didn't change anything in the recipe. It was perfect...as you can expect coming from Elizabeth Falkner.
    Best cookies ever! Crisp edges and soft chewy centers just the best! 
     
    I tried this recipe. Followed instructions for keeping the margarine cool, measured all ingredients exactly, refrigerated for 48 hours, and all I got was hard cookies. Reduced the cooking time down to 7 minutes, rotated after 4 minutes, still got brown rocks. Going to back to Pillsbury ready to bake.. sigh...
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