Chocolate Chip Cookies

April 17, 2009

For five years I’ve been using a chocolate chip cookie recipe I’ve tweaked and tested so many times that it has become my favourite chocolate chip cookie recipe. If I ever needed to make chocolate chip cookies I would never look elsewhere. I had tried too many recipes and I knew the pain that I’d gone through to find that one reliable recipe. I happily kept baking the same chocolate chip cookies. This was until today. After my first successful Dorie Greenspan recipe I was all geared up to step out of my comfort zone and try her chocolate chip cookies.

I halved the recipe and skipped the walnuts. I used the huge Ghirardelli 60% cacao chocolate chips. I had no idea what I was in for! *big grin*

Chocolate Chip Cookies

Chocolate Chip Cookies

Adapted from: Baking From My Home to Yours (USA | UK | India)

1 cup flour
½ tsp salt
½ tsp baking soda
4 oz/100g/1 stick butter
½ cup sugar
1/3rd cup light brown sugar
1 tsp vanilla extract
1 egg
1 cup chocolate chip

  1. Sieve the flour, salt and baking soda together. Keep aside.
  2. In a bowl, beat the butter for about a minute. Then add the sugars and beat for another 2 minutes until well blended and creamy. Beat in the vanilla.
  3. Add in the egg.
  4. Reducing the mixer speed to the lowest setting, add in the flour a little at a time, until evenly incorporated.
  5. Stir in the chocolate chips. Reserve a handful for later. Refrigerate the cookie dough for half an hour.
  6. On a baking sheet lined with parchment paper or on a Silpat, spoon rounded tablespoonfuls of the cookie dough.
  7. Bake them in a preheated oven at 375°F/190°C for 10-12 minutes.Something that I *love* to do is open the oven half way through baking and dot the dough that has spread with MORE chocolate chips!
  8. Then a good idea would also be to turn the sheet the other way round so that the cookies will bake evenly.
  9. Let cool on a cooling rack. Have them with a tall glass of milk.
Chocolate Chip Cookies
These cookies turned out to be absolutely delightful. Crisp around the edges and soft and chewy in the middle. The butter was a little on the higher side, so the next time around I’d probably reduce it by 20-25g. The extra chocolate chips were a bonus! And given that they were 60% cacao they beautifully balanced the sweetness of the cookie. Now I have two favourite chocolate chip cookie recipes.
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  • Reply Arundathi April 17, 2009 at 11:16 AM

    those look absolutely amazing!! love that gooey chocolate. delicious.

  • Reply Shaheen April 17, 2009 at 12:23 PM

    Test comment

  • Reply Shaheen April 17, 2009 at 12:47 PM

    Another test :(

  • Reply Katie April 17, 2009 at 2:49 PM

    They look AMAZING! Yum!

  • Reply KSHEMA April 17, 2009 at 4:51 PM

    Hey thank you so much for your help .. I will let you know how the cream pie turned out .. Also I tried this recipe of Dories a couple of days back & I found my cookies a little more salty than I like .. What butter did you use ?

  • Reply Jamie April 17, 2009 at 8:12 PM

    I have been craving chocolate chip cookies all week, and when I saw you post this on twitter I couldn’t avoid clicking on the link. I bought the Ghirardelli bittersweet chips by accident once, I was the best accident! It is so awesome biting into a giant oozey piece of chocolate. I haven’t tried any of Dorie’s recipes yet (shameful, I know). I love toasted pecans with my chocolate chip cookies, you must make a batch with them if you haven’t tried it.

  • Reply ovenhaven April 17, 2009 at 8:14 PM

    I already have my favourite triple c recipe (Alton’s Chewy), but I guess there’s no harm in trying out a new one! These look sinful… Just the way I like them to be :P

  • Reply Liesl April 17, 2009 at 8:23 PM

    These look VERY good!!! I definitely want to try this recipe out!

  • Reply Maria April 17, 2009 at 8:25 PM

    I am a cookie fanatic! I love the big chocolate chips you used! They look perfect!

  • Reply VegieMan April 17, 2009 at 9:00 PM

    Healthy cookies should rule the world!

  • Reply Karly April 18, 2009 at 4:10 AM

    I was just stumbling and thinking at the same time “I should make cookies tonight.” Then up pops this page! Yum! I think I’ll try them tonight!

  • Reply Alexis Korman April 17, 2009 at 11:01 PM

    Umm these look dangerously good!

  • Reply Shaheen April 17, 2009 at 11:43 PM

    Kshema, you’re most welcome! :) I use Amul butter. How I wish we got better butter here! I added the amount of salt called for and didn’t find them to be that salty. I kinda like a hint of salt so I probably didn’t notice it as much.

    Jamie: I still have half the dough left with me so I’m going to be adding in the toasted pecan! I didn’t know how good Ghirardelli was until my cousin bought me a bagful. I am NEVER using tiny chocolate chips again!

    Ovenhaven: Ohhh I’ve heard quite a bit about his cookis. I think I’m going to give those a shot as well.

    • Reply vineeta July 19, 2012 at 3:02 PM

      here m sitting in my room thinking to bake a cookie but where to find unsalted butter in this remote town in himalayan belt……but u saved me :D….m so glad to know that u used amul butter:D:D:D:D….thnx shaheen ur the best:D…..

  • Reply Steph April 18, 2009 at 1:36 AM

    I love thin and chewy cookies.. they don’t feel like you’re biting into a hunk of dough..haha. I think I would like these, but I agree, there is a lot of butter! Btw.. what is the recipe that you’ve been using for the past 5 years?

  • Reply Hillary April 18, 2009 at 1:56 AM

    These look incredible, and sound much simpler than that other favorite chocolate chip cookie recipe that has been circulating the Internet:

  • Reply arjwiz April 18, 2009 at 2:49 AM

    The choco chips look just gorgeous in their semi-solid state there! Love your step-by-step images. Your photo there with the chips out on your table looks really professional. Well done!

  • Reply Jennifer April 18, 2009 at 4:57 AM

    You have reminded me to make my orange almond sugar cookies. drop on by

  • Reply A_and_N April 18, 2009 at 7:39 AM

    I love love love love the idea of popping in more chocolate chips :D in the middle.


  • Reply Brilynn April 18, 2009 at 9:00 AM

    You really can’t go wrong with Dorie Greenspan, she’s the best!

  • Reply A Feast for the Eyes April 18, 2009 at 10:23 AM

    I’m a dead woman. I am trying to kick my chocolate addiction…but these cookies. Wow! They look so gooey, chewy and tender. How can I resist?

  • Reply sandla April 18, 2009 at 11:04 AM

    MMMMMM i love this diea

  • Reply Anonymous April 18, 2009 at 11:27 AM

    WTF! Those aren’t purple!

    Why is not everything you cook purple?

    Look good, though. I lurves me some chocolate chip cookies.

  • Reply Shaheen April 18, 2009 at 11:31 AM

    Anon: Ally! Stop commenting anonymously or I will bar you from commenting!

  • Reply Pearl April 18, 2009 at 11:54 AM

    choco chip cookies – a classic :D

  • Reply Deeba PAB April 18, 2009 at 2:38 PM

    Ghirardeli is the best I've had & I'm a HUGE fan of their bittersweet. My bag in at it's end & I'm SAD! These cookies are FAB Coco…YUM!

  • Reply Donna-FFW April 18, 2009 at 4:48 PM

    OOOHH.. these look delicious, absolute perfection, loaded with chips the way I like them.. Fisrt time to your blog, Love it..came via Debbie.. You have so manyawesome recipes here.. Nice to meet you.

  • Reply martha April 18, 2009 at 10:09 PM

    These look great. The Houston Chronicle recently conducted a chocolate chip cookie tasting where they compared 6 well known recipes — the winner was a recipe from famous Chocolatier, Jacques Torres that calls for a mix of cake flour and bread flour and is chilled for 24 hours before baking. Something that Shirley Corriher, in her latest book, BakeWise, suggests makes a big difference in the taste and texture of Chocolate Chip Cooies!

    Here’s the link if you are interested —

  • Reply Anonymous April 19, 2009 at 1:23 AM

    thanks for this recipe! my last couple attempts at cookies (using other recipes) have turned out not so great :-/ … but this recipe worked perfectly! they were soft, sweet and gooey! thanks!!

  • Reply Shaheen April 19, 2009 at 10:35 AM

    Hey Donna, nice meeting you too! :)

    Anon: This recipe turns out beautifully! I’m glad you enjoyed it.

  • Reply Anonymous April 19, 2009 at 2:34 PM

    FYI your unit conversions are a little off! 8 US oz is actually 200 g of butter, and 375 F is 190 C. Otherwise, great recipe!

  • Reply Shaheen April 19, 2009 at 3:49 PM

    Ack! thanks for pointing that out. I’m so used to metric. Gotta be more careful. :)

  • Reply Earl Grey April 20, 2009 at 12:13 AM

    Ghirardelli is really good .. but I prefer Scharffen Berger chunks. (Then again I am a dark chocolate fan.)

    Yum. Now I need to make some! Thanks for the great recipe.

  • Reply beverlyz April 21, 2009 at 12:37 AM

    These cookies look awesome and one of my favorites!

  • Reply Sheri S. April 21, 2009 at 12:45 PM

    WOW, I’m going to try this recipe because those cookies look delicious!! Thanks :)

    • Reply Zainul December 2, 2012 at 7:34 AM

      …Yum. My favourite..simple bttuer cookies. My Mother-in-Law makes something similar, although it is Dutch, boterkoek or bttuer cake. It is very much the same as these, a bttuery, delicious cookie and she also hates her time in the kitchen :)I’m thinking of you often as you go into this eleventh hour. As this was me what six short months ago and I couldn’t imagine doing it during the holidays. So good on you! What a fantastic gift for the holidays you are soon to receive! Happy holidays!

  • Reply Emily April 21, 2009 at 7:33 PM

    can’t wait to try these!!! =)

  • Reply Payal Bhattacharya April 22, 2009 at 11:22 AM

    I love you Purple Foodie!.. Cant wait to dig in to some of your goodies soon..I promise u some baileys cheesecake in return! ;)

  • Reply Gina April 22, 2009 at 8:42 PM

    These look amazing!

  • Reply Shaheen April 23, 2009 at 3:01 PM

    Payal: I’m game!

  • Reply etain April 27, 2009 at 8:37 AM

    These are delicious! I think I found the recipe I’ve been looking for! It’s an unseasonably warm day here, and I found it necessary to chill the dough for an hour, and to chill the dough and cookie sheets between trays, but other than that the recipe worked perfectly! Thank you so very much for posting it!

  • Reply dchamberlin April 27, 2009 at 8:54 PM

    I can’t wait to try these! I’m a huge Ghirardelli fan and haven’t found a recipe that used these until now.

  • Reply Shaheen April 29, 2009 at 10:56 AM

    etain: It’s a good thing you chilled the dough. I’m so happy you enjoyed these.

    dchamberlin: The huge pieces of Ghirardelli make all the difference, I tell you!

  • Reply Allie June 13, 2009 at 10:55 AM

    Thank you for this recipe! I stumbled upon your blog, just as I was trying to overcome a MASSIVE chocolate chip cookie urge. I caved, and made these, and have discovered paradise. This really is the ULTIMATE cookie recipe!!

  • Reply Anonymous June 13, 2009 at 9:31 PM

    Recipes often list items as vanilla extract or cinnamon as if they all are the same. They are not. Please check out the spices at an online; Juliet Mae Spices. They are so much better, really!

  • Reply Shaheen June 22, 2009 at 8:01 PM

    Thanks Allie! :D

  • Reply emily June 24, 2009 at 5:37 AM

    Hey, they turned into little flying saucers, kind of burnt around the edges and sort of cooked in the middle. NOT what the picture looks like. What went wrong?! Too much butter? Help! This is not paradise!

  • Reply Shaheen June 25, 2009 at 12:22 AM

    A bummer it didn't work out for you, Emily. Can't say anything for sure but was your oven preheated enough before you put the cookies in? If not then that's what has caused the cookie to spread more than required and resulted in burnt edges. I wasn't in the kitchen with you. :)

  • Reply Danica Patrick Milk Mustache July 1, 2009 at 12:01 AM

    You need some milk with those cookies!!!

  • Reply dhruv July 2, 2009 at 3:48 PM

    You can get butter butter :-p from surprise surprise!! Parsi Dairy Farm….

  • Reply dhruv July 2, 2009 at 3:48 PM

    Do Try the Nestle Toll House Choc. Chip. cookies some day.

  • Reply Shaheen July 3, 2009 at 1:00 AM

    Yes, I need to try the toll house cookie. It's long overdue. Oh you townie boy, it is easy for you to get parsi dairy butter! Not sure if I will find a retailer here..

  • Reply Anonymous November 8, 2009 at 12:41 AM

    These are perfect if you leave them in the refridgerator for about an hour and a half. I did the first time and they were perfect. The second time I made these , I left them in for only half an hour and they weren't as good.

  • Reply The Purple Foodie November 9, 2009 at 11:07 PM

    Thanks Anon for the refrigeration tip – must try it the next time I bake these cookies.

  • Reply Anonymous November 15, 2009 at 8:04 PM

    I made these and they were flat and the edges looked almost burnt. Is it because I didn't use a mixer? They still tasted good but I would like them to look nice, like on the photos above. Any tips? I followed this recipe to the dot.

  • Reply The Purple Foodie November 15, 2009 at 11:58 PM

    Hey Anon: It's not about the mixer. A mixer is only used for convenience. Maybe check the oven temperature with an oven thermometer? If it's not hot enough, the edges will have begun to cook while the centre remains soft and mushy. And by the time the centre has cooked, you'd have brown/burnt edges.

  • Reply Anonymous December 3, 2009 at 6:05 AM

    Hi, I would like to ask is baking soda the same as bicarbonate of soda? I live in UK and could not seem to find it anywhere. Plese help me out. Thanks.

  • Reply The Purple Foodie December 3, 2009 at 9:16 AM

    Hey there! Yes, baking soda is the same as bicarbonate of soda. :) Hope you enjoy the cookies!

  • Reply Anonymous December 17, 2009 at 3:09 PM

    Thanks a lot for sharing! Made these few days ago, and my better half who has been talkin abt the chewy cookies he used to have in US, liked it : )

    umm maryam

  • Reply The Purple Foodie December 17, 2009 at 10:54 PM

    So happy to know this Maryam – thanks for the comment. :)

  • Reply Priyanka December 25, 2009 at 4:57 PM

    hey..i am going to try these…can I also use chocolate icing while I mix my cookie dough?

    • Reply Ntah November 30, 2012 at 9:07 PM

      I would hate that. I don’t want anything that atmtepts to manipulate people into buying things. In fact I try to avoid buying things that are advertised on annoying commercials. That sort of thing would really bother me. I’m 58.

  • Reply The Purple Foodie December 25, 2009 at 5:00 PM

    Hey Priyanka, I'm not sure what you mean. What do you want to use the chocolate icing for?

  • Reply fazela February 22, 2010 at 6:05 AM

    Hey Shaheen, I made these cookies …. aaah! just aaaaaaah! :D :D

  • Reply Shami March 10, 2010 at 6:52 AM

    Wow… those look sinfully delicious. They look like they melt in your mouth, and I bet they're perfect for dunkin' in a nice big glass of milk. Can't wait to give this one a try… chocolate chip cookies are a favorite at my house! :)

  • Reply Quinn March 27, 2010 at 7:50 AM

    I know the pain of the search for the perfect chocolate chip cookie recipe all too well! I've ended up with bland cookies, tough cookies, cakey cookies…then the so-so cookies, and ONE good one. But never …THE ONE. I've loooved chocolate chip cookies all my life. With one look I can tell if it's going to be a good cookie or a bad one. And this blog has given me hope that the search has finally ended here because these cookies look DELICIOUS. Will DEFINITELY try! :D

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    hmm.. love it, devil chocolate cookies.

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  • Reply MAMTA MANGALDAS November 18, 2010 at 9:23 AM


    Please post the OTHER chocolate chip cookie recipe that you love…


  • Reply Neha December 1, 2010 at 7:07 PM

    Hi Shaheen, these cookies look crazy good! I have a sweet tooth and LOVE cookies but have never been able to whip up a batch that are absolutely amazing. But this recipe (and those pictures!) give me faith! In fact, my brother-in-law (my true critic) just saw the pictures and told me to get working on these immediately! Which is why I had a quick question – where can I get the Ghirardelli chocolate chips from? Those are clearly the most important part of any cookie recipe so I would really appreciate your help! Thanks!

    • Reply The Purple Foodie December 5, 2010 at 3:06 AM

      Hi Neha, Unfortunately you won’t find Ghiradelli here..

  • Reply Neha December 14, 2010 at 7:32 PM

    Hi Shaheen,

    Made my second batch today. Better than the first try! :)
    There was only one tiny thing that was brought to my notice though. I was told that the sugar I used was too granulated (I know its a little finer in the States). So I was wondering if there was any solution to this? Maybe a particular brand of sugar? Do let me know.

    Thanks a ton!!

    • Reply The Purple Foodie December 20, 2010 at 10:43 PM

      Grind it up a little, and that should help! Otherwise use caster sugar.

    • Reply Jazlynn July 3, 2011 at 10:38 AM

      Big help, big help. And sueprlavtie news of course.

  • Reply Sarah January 25, 2011 at 12:11 PM

    I would love to make these for my manfriend, but he’s allergic to eggs. Do you know of an appropriate egg substitute for this recipe?

  • Reply Stefani May 30, 2011 at 12:38 AM

    These look so good right now… YUM!

  • Reply Deepti June 26, 2011 at 9:41 PM

    Hi Shaheen,

    I tried these cookies today. Though they taste good, they turned soggy after abt 3-4 hrs. I had cooled them completely on a wire rack and transferrd them to an airtight glass container. So can’t understand what’s the problm. Also, is the recipe above the edited version? since u ve mentioned that u would like to reduce the amount of butter used.


  • Reply Ingrid August 4, 2011 at 10:59 AM

    Ohhh I just made these and will try this recipe again for sure! I used less butter and they were quite a bit ‘fluffier’… so delicious nonetheless. My new choc chip cookie recipe for sure! Thanks for sharing.

  • Reply maria September 3, 2011 at 11:28 PM

    CanI claim them as my own. Haha!!! Their amazing, you should get an award!!!

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  • Reply vinita September 30, 2011 at 12:06 PM

    tried it and really loved it! thank you!

  • Reply Dawn October 12, 2011 at 10:01 PM

    Where did you find the Ghiradelli chocolate chips in India?

  • Reply Park City Lodging October 15, 2011 at 12:10 AM

    This is a wonderful recipe, thanks so much for sharing. You did a great job with the images too; I will definitely try this recipe this weekend.

  • Reply Nuttella November 18, 2011 at 11:20 PM

    Soz but the choc chip cookies were yuck and tasteless they had no flavor at all disgusting and turned out like cake

    • Reply maria November 20, 2011 at 7:14 PM

      I think you just did it wrong………

  • Reply Kitty September 28, 2012 at 2:31 AM

    OMGosh OMGosh!!! I’ve been trying to make cookies from scratch that taste as good as my moms and had failed miserably. they were always so bland.
    Until this! They’re such a hit with with my family and anyone else who tries them.

    Thank you so much <3

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  • Reply Anupama July 10, 2013 at 4:57 PM

    Me again!! :) So i beat the sugars and butter and eggs, and the mixture kinda curdled….. i don’t have any mixers and all (i just bought an oven, remember) so i beat the stuff by hand.. Did i end up overbeating? Anyway i went ahead with the mix, and the cookies turned out good!!

    Btw, i had a cake-y texture to the cookies.. the bottoms were brown so i had to remove them, but i felt like they shud have been slightly harder… maybe i’ll reduce the temp and try baking for longer?

  • Reply Meenal October 19, 2013 at 4:46 AM

    Dear Shaheen

    I try these cookies all the time & they turn out to be awesome ! I had attended your 1st baking workshop. You had given us a telephone number to procure chocolate chips from a vendor in Mumbai. I seem to have lost it. Can you please tell me where I can get good quality chocolate chips.

    The ones available at Arife are very local &
    Just for decoration I guess. I normally chop
    My Mordes chocolate bar to make chips .. but they land up melting & aren’t as effective

    Please help

    Thanks !!

    • Reply Shaheen October 19, 2013 at 9:36 AM

      Hi Meenal! Lovely to hear from you. You should be able to find Hersheys chocolate chips at Alfa. Unfortunately, I don’t have the number with me after changing phones. I’ll try and look for it and pass it along if I find it.

  • Reply Nikky July 25, 2014 at 3:15 PM

    Can I use only light brown sugar without the caster sugar?

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  • Reply Jurate Nair August 12, 2015 at 6:01 PM

    Hi Shaheen, I just came across your blog and these gooey soft cookies are cooling in my kitchen right now. Not bad at all for such a quick and no fuss recipe! I reduced the amount of butter to around 85g yet it still was very buttery… I used Parsi diary butter and I am not too crazy about how it tastes, so maybe it’s just that. I added a hint of slightly smoked sea salt after baking (since I used unsalted butter) – YUM! And the biggest bonus is the smell of freshly baked chocolate chip cookies in my kitchen :) Thanks a lot for sharing this recipe!

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