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
Adapted from: Baking From My Home to Yours (excellent baking book!)
Yield: 10-12 cookies
- Sieve the flour, salt and baking soda together. Keep aside.
- 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.
- Add in the egg.
- Reducing the mixer speed to the lowest setting, add in the flour a little at a time, until evenly incorporated.
- Stir in the chocolate chips. Reserve a handful for later. Refrigerate the cookie dough for half an hour.
- On a baking sheet lined with parchment paper or on a Silpat, spoon rounded tablespoonfuls of the cookie dough.
- 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!
- Then a good idea would also be to turn the sheet the other way round so that the cookies will bake evenly.
- Let cool on a cooling rack. Have them with a tall glass of milk.
If you liked this, I think you would love my Chocolate Chip Cake recipe!
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Still craving for more Cookie Recipes?!
Nutella Pinwheel Cookies
Black Forest Cookies
Buttery Buckwheat Nibby Cookies
Valentine Linzer Cookies
Milan Cookies
Cheddar Cheese Biscuits
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those look absolutely amazing!! love that gooey chocolate. delicious.
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They look AMAZING! Yum!
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 ?
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.
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
These look VERY good!!! I definitely want to try this recipe out!
I am a cookie fanatic! I love the big chocolate chips you used! They look perfect!
Healthy cookies should rule the world!
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!
Umm these look dangerously good!
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.
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?
These look incredible, and sound much simpler than that other favorite chocolate chip cookie recipe that has been circulating the Internet: http://chewonthatblog.com/2009/04/17/the-most-popular-cookie-recipe-on-the-internet/
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!
You have reminded me to make my orange almond sugar cookies. drop on by
I love love love love the idea of popping in more chocolate chips
in the middle.
Bookmarked!
You really can’t go wrong with Dorie Greenspan, she’s the best!
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?
MMMMMM i love this diea
WTF! Those aren’t purple!
Why is not everything you cook purple?
Look good, though. I lurves me some chocolate chip cookies.
Anon: Ally! Stop commenting anonymously or I will bar you from commenting!
choco chip cookies – a classic
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!
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.
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 —
http://www.chron.com/disp/story.mpl/life/food/6372816.html
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!!
Hey Donna, nice meeting you too!
Anon: This recipe turns out beautifully! I’m glad you enjoyed it.
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!
Ack! thanks for pointing that out. I’m so used to metric. Gotta be more careful.
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.
These cookies look awesome and one of my favorites!
Beverly
WOW, I’m going to try this recipe because those cookies look delicious!! Thanks
can’t wait to try these!!! =)
I love you Purple Foodie!.. Cant wait to dig in to some of your goodies soon..I promise u some baileys cheesecake in return!
These look amazing!
Payal: I’m game!
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!
I can’t wait to try these! I’m a huge Ghirardelli fan and haven’t found a recipe that used these until now.
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!
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!!
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!
Thanks Allie!
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!
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.
You need some milk with those cookies!!!
You can get butter butter :-p from surprise surprise!! Parsi Dairy Farm….
Do Try the Nestle Toll House Choc. Chip. cookies some day.
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..
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