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Gallery
Read the full recipe after the video.
Recipe Summary
prep: 10 mins
total: 1 hr 45 mins
Yield: Makes 24
med104889_1009_hom001_l.jpg
Ingredients
Ingredient Checklist
3 1/2 cups all-purpose flour (spooned and leveled)
1 1/4 teaspoons baking soda
1 1/4 teaspoons baking powder
2 teaspoons coarse salt
1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
1 1/2 cups packed light-brown sugar
1 cup granulated sugar
2 large eggs
1 1/2 teaspoons pure vanilla extract
1 1/4 cups milk chocolate chips
8 ounces semisweet chocolate, chopped
Gallery
Read the full recipe after the video.
Recipe Summary
prep: 10 mins
total: 1 hr 45 mins
Yield: Makes 24
med104889_1009_hom001_l.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
prep: 10 mins
total: 1 hr 45 mins
Yield: Makes 24
Recipe Summary
prep: 10 mins
total: 1 hr 45 mins
Yield: Makes 24
prep: 10 mins
total: 1 hr 45 mins
prep:
10 mins
total:
1 hr 45 mins
Yield: Makes 24
Makes 24
med104889_1009_hom001_l.jpg
med104889_1009_hom001_l.jpg
Ingredients
Ingredients
- 3 1/2 cups all-purpose flour (spooned and leveled)
- 1 1/4 teaspoons baking soda
- 1 1/4 teaspoons baking powder
- 2 teaspoons coarse salt
- 1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
- 1 1/2 cups packed light-brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 1 1/2 teaspoons pure vanilla extract
- 1 1/4 cups milk chocolate chips
- 8 ounces semisweet chocolate, chopped
Directions
In a bowl, whisk together flour, baking soda, baking powder, and salt.
In a large bowl, using an electric mixer, beat butter and sugars on medium-high until light and fluffy, 6 minutes. Reduce speed to medium-low and beat in eggs, one at a time. Beat in vanilla. Mix in flour mixture just until incorporated; fold in chocolate chips and chunks.
Using a 1/4-cup ice-cream scoop or a large spoon, drop dough onto a parchment-lined baking sheet (you should have 24) and refrigerate 1 hour. Preheat oven to 350 degrees, with racks in upper and lower thirds. Arrange 6 unbaked cookies, 3 inches apart, on each of two parchment-lined baking sheets. Bake until edges are light golden brown, 17 to 18 minutes, rotating sheets halfway through. Transfer cookies to a wire rack and let cool. Bake remaining dough using new parchment.
Reviews (43)
Add Rating & Review
396 Ratings
5 star values:
112
4 star values:
110
3 star values:
101
2 star values:
49
1 star values:
24
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Reviews (43)
Add Rating & Review
396 Ratings
5 star values:
112
4 star values:
110
3 star values:
101
2 star values:
49
1 star values:
24
Add Rating & Review
396 Ratings
5 star values:
112
4 star values:
110
3 star values:
101
2 star values:
49
1 star values:
24
396 Ratings
5 star values:
112
4 star values:
110
3 star values:
101
2 star values:
49
1 star values:
24
396 Ratings
5 star values:
112
4 star values:
110
3 star values:
101
2 star values:
49
1 star values:
24
- 5 star values:
- 112
- 4 star values:
- 110
- 3 star values:
- 101
- 2 star values:
- 49
- 1 star values:
- 24
Martha Stewart Member
Rating: 5.0 stars
12/13/2020
I am 68 years old and these are the BEST choc chip cookies I have ever made! I used a melon ball scoop and the cookies did NOT flatten out, but made 6 1/2 dozen, almost 2 inch diameter, delightful cookies! Pre formed cookie dough speeds chilling. Used 2 cups of chopped pecans. Perfect!
Martha Stewart Member
Rating: 5.0 stars
06/27/2020
I am a first time user of the recipe. My daughter and I made them without a beater. And we did have to cut it in half and leave it a minute longer in the oven but they turned out great. Crisp outer shell and soft on the inside. I recommend this one. Delicious! 5 stars.
Martha Stewart Member
Rating: 5.0 stars
12/06/2019
A friend and I were having to make cookies for a Christmas party this week and I ran across this recipe and OH MY GOODNESS what a good choice that was!! The both of us fell in love with this recipe, the texture by far was the best I have ever had in a chocolate chip cookie. Every little thing about it was perfect.
Martha Stewart Member
Rating: 5 stars
09/17/2019
They did not stay puffed. Flattened right out. Still taste good though.
Martha Stewart Member
Rating: 2 stars
06/19/2019
Did anyone else's cookies come out very brown and greasy? Not to mention flat. I used the exact ingredients and followed the recipe exactly as written. When you pick up these cookies, they leave a greasy film on your fingers. And my cookies do not look like the picture. I suspect all the brown sugar turns them brown. I won't be making these again. There are too many other chocolate chip recipes out there.
Martha Stewart Member
Rating: 5 stars
04/18/2019
The only addition I made was adding 1 cup of crushed toffee.
Martha Stewart Member
Rating: 5 stars
03/23/2019
These are amazing cookies! I don’t understand the reviews giving this recipe less than 5 stars. This is my go to recipe for chocolate chip cookies and j get asked for the recipe every time I make them! You have to follow the instructions placing them in the fridge first before baking but other than that they are easy. Sometimes I dividend the recipe I’m half, because it is a big batch, and sometimes I make the full batch and freeze the cookie balls using my foodsavwr. I defrost to a cool temp and bake them accordingly. Come out almost as good as the freshly made dough.
Martha Stewart Member
Rating: 5 stars
03/12/2019
We loved this recipe, but I overlooked one batch and undercooked another...but the others were just perfect! Making them again tonight!
Martha Stewart Member
Rating: 5 stars
12/09/2018
Delicious! I was recommended this recipe by my best friend. It never disappoints. The added salt makes this recipe. It really compliments the sweetness. I like to freeze mine briefly before baking to prevent over spreading. Anyone that dislikes this recipe either dislikes salt and/or cannot bake.
Martha Stewart Member
Rating: 5 stars
02/10/2018
A friend gave me this recipe 7 years ago, and now they are the only cookies I make! For dinner parties, everyone asks me to bring them!
Martha Stewart Member
Rating: Unrated
08/04/2017
The best chocolate chip cookies I have ever tasted.
Martha Stewart Member
Rating: 3 stars
05/03/2017
I just made these. The texture is great (not chewy, but light and soft inside) and even though I like a little bit of salt with my sweet, next time I would cut it by half. Also, I had to increase the bake time by about 12 minutes. I used my ice cream scoop, which made for large cookies (closer to 30 than 24). A little too much dough per cookie. I'd recommend making more, smaller sized cookies. I used a w[filtered] 12 oz bag of semi-sweet chocolate chips, but I almost feel that it was a little too much for these cookies.
All-in-all the texture was nice, but they were just too large, and too salty and too sweet.
Martha Stewart Member
Rating: Unrated
05/23/2013
This recipe works well. I made some alterations on it though. I used all semi-sweet chips. Never liked milk chocolate chips in chocolate chip cookies as it makes them a little too sweet. Cut out the half stick of butter (two is more than enough) and, like another reviewer, subbed the half cup of flour with cocoa powder. The most important step to making chocolate chip cookies is letting them chill. I let mine for about six hours. One hour's fine, but longer means they spread less.
Martha Stewart Member
Rating: Unrated
03/01/2013
I started with NY Times' recipe but now do this great recipe and refrigerate the batter for at least 24 hours per the Times' recipe. But all these recipes call for too much chocolate for my taste. All that chocolate overpowers the dough. Believe it or not, one cup of semisweet chips and one cup of chopped nuts does the trick. Still very chocolately. These get raves.
Martha Stewart Member
Rating: Unrated
01/02/2013
I have baked these cookies so many times I have lost count... have to be the most delicious cookies I have ever tasted! I follow the recipe almost exactly, but I sub one bag 60% dark chocolate chips for total chocolate called for. There is just something about the salty and sweet in this cookie that just makes it heaven in your mouth. I changed up the cooking time to 325* for 25-26 minutes and the texture is sublime! I will make these cookies forever since nothing else even comes close!
Martha Stewart Member
Rating: Unrated
07/11/2012
These are my 'go to' chocolate chip cookies. I love the salty/sweet combination created by the coarse salt. I use a small cookie scoop and get four dozen cookies. I did have to decrease the baking time to 13-14 minutes. Everyone loves these!
Martha Stewart Member
Rating: Unrated
07/09/2012
Awesome !! I just cut out the salt amount. Place the bowl with all dough before placing it on the cookie pan. Used mi hands to place small balls of dough on cookie pan. Worked great. Absolutely great !
Martha Stewart Member
Rating: Unrated
01/10/2012
I agree with Bhanak completely...ABSOLUTELY DIVINE, after following the recipe exactly. Have no idea what Koo's problem could have been. I'm still baking and will have about 7 dozen when finished, using a small scoop. The cookies are plenty big enough. Will probably make half the recipe next time. Chilling the unbaked cookies keeps them from spreading out too much. Oh, and I added some chopped toasted pecans. Wonderful! They ARE the ultimate chocolate chip cookie.
Martha Stewart Member
Rating: Unrated
12/27/2011
These were great - just a little variation ... cut down on the amount of sale and refrigerate the dough BEFORE putting them on the cookie sheet, using a smaller scoop. The cookies do NOT spread out as in the picture - they stay more or less in a ball shape. Absolutely delicious!
Martha Stewart Member
Rating: 1 stars
12/18/2011
What a waste of ingredients. Don't bother with theses. The result was a pile of mess that couldn't be saved.
Martha Stewart Member
Rating: Unrated
09/08/2011
These were great! But I found they were a little big so if you don't want them the size of the palm of your hand, I'd suggest making smaller balls of dough :P
Martha Stewart Member
Rating: Unrated
02/11/2011
These cookies are very very delicious. I just made half the dough and got 30 cookies out of it which I baked for 14 minutes... perfect.
Martha Stewart Member
Rating: Unrated
02/07/2011
the cookie was delicious, however it did yield a very flat salty/sweet taste. next time i will delete the baking powder and decrease the sugar and salt....
Martha Stewart Member
Rating: Unrated
01/09/2011
These ARE the best chocolate chip cookies. The combination of the salt and two kind of chocolate chips is wonderful! I'm throwing out all my other recipes.
Martha Stewart Member
Rating: Unrated
12/31/2010
Delicious! But if using regular (not course) salt, add no more than 1 1/2 tsp. I also lessened the minimum baking time by 1-2 minutes and got a very nice chewy outside and slightly softer inside of my cookies.
Martha Stewart Member
Rating: Unrated
12/08/2010
I'm wondering if those that found these too salty used regular salt instead of coarse salt? If using regular salt, you have to reduce it by half.
Otherwise, these are fabulous cookies. I can fit a double batch in my large stand mixer (barely). I make them and freeze them in our chest freezer just making a few cookies a week. They get rave reviews. I do, however, use milk chocolate for the chunks and semisweet for the chips.
Martha Stewart Member
Rating: Unrated
12/02/2010
I cut this recipe in half and add pecans. Perfect!
Martha Stewart Member
Rating: Unrated
11/17/2010
These are the best chocolate chip cookie I ever had! One problem is that they are very flat. But every thing else is very good.
Martha Stewart Member
Rating: Unrated
11/04/2010
Instead of 3 1/2 cups flour, I used 3 cups flour and 1/2 cup Dutch process cocoa powder. I also used a combination of semi-sweet and dark chocolate chips, and Heath toffee bits. They were AMAZING. The salt works really well with the cocoa powder. I make cookies often and send them to work with my husband to share, and his co-workers thought these were the best I've ever made.
Martha Stewart Member
Rating: Unrated
08/27/2010
Ultimate? No way. Below average, more like. I agree with peaches.... there was something missing from these cookies. (Although I didn't find them excessively buttery). I ended up throwing them out. Why waste the calories on a subpar cookie?
Martha Stewart Member
Rating: Unrated
05/16/2010
I didn't care much for these, overall. They're a little grainy, the taste of the salt is noticeable, and they are REALLY buttery. I suppose if you really like buttery cookies that's a good thing, but I want the dough in my cookies to be less the center of attention than the chocolate.
Martha Stewart Member
Rating: Unrated
04/25/2010
If Double Action Baking Powder is used, should the amount of baking powder in the recipe be reduced by half, ie. to half 1/8 tsp?
Martha Stewart Member
Rating: Unrated
04/21/2010
Oh we LOVED these cookies: big, crispy edges, chewy middle, plenty of chocolate, a little bit salty,... . I added some chopped macadamias, to put them over the edge. Next time, I'm going to add some walnuts.
Martha Stewart Member
Rating: Unrated
04/03/2010
These are by far the best CCC I have EVER had! Can't wait to take some to my Dad tomorrow. He is the CCC critic in the family and I know these will knock his socks off!
Martha Stewart Member
Rating: Unrated
03/19/2010
I make CCC every week, and enjoy trying different recipes. I am always looking for the "ultimate" chocolate chip cookie recipe - one that satisfies everyone's tastes...this is one of the best! They are big, chewy, crunchy, the two chocolates add to the flavor - I didn't notice them being salty, but I usually under-measure salt.
Martha Stewart Member
Rating: Unrated
01/29/2010
these were too salty for my taste! just reduce the salt and they would be perfect. great consistency
Martha Stewart Member
Rating: Unrated
01/08/2010
I've made these cookies twice already and they are kicking my butt. It's all about that extra tsp of salt. Fantastic! Oh, and try adding chopped dried cherries, butterscotch chips and/or dark choc m
Martha Stewart Member
Rating: Unrated
01/04/2010
These have to be the best big chocolate chip cookie recipe I have made!
Martha Stewart Member
Rating: Unrated
12/03/2009
This is a great base for Chocolate Chip-M
Martha Stewart Member
Rating: 5.0 stars
12/13/2020
I am 68 years old and these are the BEST choc chip cookies I have ever made! I used a melon ball scoop and the cookies did NOT flatten out, but made 6 1/2 dozen, almost 2 inch diameter, delightful cookies! Pre formed cookie dough speeds chilling. Used 2 cups of chopped pecans. Perfect!
Rating: 5.0 stars
Rating: 5.0 stars
06/27/2020
I am a first time user of the recipe. My daughter and I made them without a beater. And we did have to cut it in half and leave it a minute longer in the oven but they turned out great. Crisp outer shell and soft on the inside. I recommend this one. Delicious! 5 stars.
Rating: 5.0 stars
12/06/2019
A friend and I were having to make cookies for a Christmas party this week and I ran across this recipe and OH MY GOODNESS what a good choice that was!! The both of us fell in love with this recipe, the texture by far was the best I have ever had in a chocolate chip cookie. Every little thing about it was perfect.
Rating: 5 stars
09/17/2019
They did not stay puffed. Flattened right out. Still taste good though.
Rating: 5 stars
Rating: 2 stars
06/19/2019
Did anyone else's cookies come out very brown and greasy? Not to mention flat. I used the exact ingredients and followed the recipe exactly as written. When you pick up these cookies, they leave a greasy film on your fingers. And my cookies do not look like the picture. I suspect all the brown sugar turns them brown. I won't be making these again. There are too many other chocolate chip recipes out there.
Rating: 2 stars
Rating: 5 stars
04/18/2019
The only addition I made was adding 1 cup of crushed toffee.
Rating: 5 stars
03/23/2019
These are amazing cookies! I don’t understand the reviews giving this recipe less than 5 stars. This is my go to recipe for chocolate chip cookies and j get asked for the recipe every time I make them! You have to follow the instructions placing them in the fridge first before baking but other than that they are easy. Sometimes I dividend the recipe I’m half, because it is a big batch, and sometimes I make the full batch and freeze the cookie balls using my foodsavwr. I defrost to a cool temp and bake them accordingly. Come out almost as good as the freshly made dough.
Rating: 5 stars
03/12/2019
We loved this recipe, but I overlooked one batch and undercooked another...but the others were just perfect! Making them again tonight!
Rating: 5 stars
12/09/2018
Delicious! I was recommended this recipe by my best friend. It never disappoints. The added salt makes this recipe. It really compliments the sweetness. I like to freeze mine briefly before baking to prevent over spreading. Anyone that dislikes this recipe either dislikes salt and/or cannot bake.
Rating: 5 stars
02/10/2018
A friend gave me this recipe 7 years ago, and now they are the only cookies I make! For dinner parties, everyone asks me to bring them!
Rating: Unrated
08/04/2017
The best chocolate chip cookies I have ever tasted.
Rating: Unrated
Rating: 3 stars
05/03/2017
I just made these. The texture is great (not chewy, but light and soft inside) and even though I like a little bit of salt with my sweet, next time I would cut it by half. Also, I had to increase the bake time by about 12 minutes. I used my ice cream scoop, which made for large cookies (closer to 30 than 24). A little too much dough per cookie. I'd recommend making more, smaller sized cookies. I used a w[filtered] 12 oz bag of semi-sweet chocolate chips, but I almost feel that it was a little too much for these cookies.
All-in-all the texture was nice, but they were just too large, and too salty and too sweet.
Rating: 3 stars
Rating: Unrated
05/23/2013
This recipe works well. I made some alterations on it though. I used all semi-sweet chips. Never liked milk chocolate chips in chocolate chip cookies as it makes them a little too sweet. Cut out the half stick of butter (two is more than enough) and, like another reviewer, subbed the half cup of flour with cocoa powder. The most important step to making chocolate chip cookies is letting them chill. I let mine for about six hours. One hour's fine, but longer means they spread less.
Rating: Unrated
03/01/2013
I started with NY Times' recipe but now do this great recipe and refrigerate the batter for at least 24 hours per the Times' recipe. But all these recipes call for too much chocolate for my taste. All that chocolate overpowers the dough. Believe it or not, one cup of semisweet chips and one cup of chopped nuts does the trick. Still very chocolately. These get raves.
Rating: Unrated
01/02/2013
I have baked these cookies so many times I have lost count... have to be the most delicious cookies I have ever tasted! I follow the recipe almost exactly, but I sub one bag 60% dark chocolate chips for total chocolate called for. There is just something about the salty and sweet in this cookie that just makes it heaven in your mouth. I changed up the cooking time to 325* for 25-26 minutes and the texture is sublime! I will make these cookies forever since nothing else even comes close!
Rating: Unrated
07/11/2012
These are my 'go to' chocolate chip cookies. I love the salty/sweet combination created by the coarse salt. I use a small cookie scoop and get four dozen cookies. I did have to decrease the baking time to 13-14 minutes. Everyone loves these!
Rating: Unrated
07/09/2012
Awesome !! I just cut out the salt amount. Place the bowl with all dough before placing it on the cookie pan. Used mi hands to place small balls of dough on cookie pan. Worked great. Absolutely great !
Rating: Unrated
01/10/2012
I agree with Bhanak completely...ABSOLUTELY DIVINE, after following the recipe exactly. Have no idea what Koo's problem could have been. I'm still baking and will have about 7 dozen when finished, using a small scoop. The cookies are plenty big enough. Will probably make half the recipe next time. Chilling the unbaked cookies keeps them from spreading out too much. Oh, and I added some chopped toasted pecans. Wonderful! They ARE the ultimate chocolate chip cookie.
Rating: Unrated
12/27/2011
These were great - just a little variation ... cut down on the amount of sale and refrigerate the dough BEFORE putting them on the cookie sheet, using a smaller scoop. The cookies do NOT spread out as in the picture - they stay more or less in a ball shape. Absolutely delicious!
Rating: 1 stars
12/18/2011
What a waste of ingredients. Don't bother with theses. The result was a pile of mess that couldn't be saved.
Rating: 1 stars
Rating: Unrated
09/08/2011
These were great! But I found they were a little big so if you don't want them the size of the palm of your hand, I'd suggest making smaller balls of dough :P
Rating: Unrated
02/11/2011
These cookies are very very delicious. I just made half the dough and got 30 cookies out of it which I baked for 14 minutes... perfect.
Rating: Unrated
02/07/2011
the cookie was delicious, however it did yield a very flat salty/sweet taste. next time i will delete the baking powder and decrease the sugar and salt....
Rating: Unrated
01/09/2011
These ARE the best chocolate chip cookies. The combination of the salt and two kind of chocolate chips is wonderful! I'm throwing out all my other recipes.
Rating: Unrated
12/31/2010
Delicious! But if using regular (not course) salt, add no more than 1 1/2 tsp. I also lessened the minimum baking time by 1-2 minutes and got a very nice chewy outside and slightly softer inside of my cookies.
Rating: Unrated
12/08/2010
I'm wondering if those that found these too salty used regular salt instead of coarse salt? If using regular salt, you have to reduce it by half.
Otherwise, these are fabulous cookies. I can fit a double batch in my large stand mixer (barely). I make them and freeze them in our chest freezer just making a few cookies a week. They get rave reviews. I do, however, use milk chocolate for the chunks and semisweet for the chips.
Rating: Unrated
12/02/2010
I cut this recipe in half and add pecans. Perfect!
Rating: Unrated
11/17/2010
These are the best chocolate chip cookie I ever had! One problem is that they are very flat. But every thing else is very good.
Rating: Unrated
11/04/2010
Instead of 3 1/2 cups flour, I used 3 cups flour and 1/2 cup Dutch process cocoa powder. I also used a combination of semi-sweet and dark chocolate chips, and Heath toffee bits. They were AMAZING. The salt works really well with the cocoa powder. I make cookies often and send them to work with my husband to share, and his co-workers thought these were the best I've ever made.
Rating: Unrated
08/27/2010
Ultimate? No way. Below average, more like. I agree with peaches.... there was something missing from these cookies. (Although I didn't find them excessively buttery). I ended up throwing them out. Why waste the calories on a subpar cookie?
Rating: Unrated
05/16/2010
I didn't care much for these, overall. They're a little grainy, the taste of the salt is noticeable, and they are REALLY buttery. I suppose if you really like buttery cookies that's a good thing, but I want the dough in my cookies to be less the center of attention than the chocolate.
Rating: Unrated
04/25/2010
If Double Action Baking Powder is used, should the amount of baking powder in the recipe be reduced by half, ie. to half 1/8 tsp?
Rating: Unrated
04/21/2010
Oh we LOVED these cookies: big, crispy edges, chewy middle, plenty of chocolate, a little bit salty,... . I added some chopped macadamias, to put them over the edge. Next time, I'm going to add some walnuts.
Rating: Unrated
04/03/2010
These are by far the best CCC I have EVER had! Can't wait to take some to my Dad tomorrow. He is the CCC critic in the family and I know these will knock his socks off!
Rating: Unrated
03/19/2010
I make CCC every week, and enjoy trying different recipes. I am always looking for the "ultimate" chocolate chip cookie recipe - one that satisfies everyone's tastes...this is one of the best! They are big, chewy, crunchy, the two chocolates add to the flavor - I didn't notice them being salty, but I usually under-measure salt.
Rating: Unrated
01/29/2010
these were too salty for my taste! just reduce the salt and they would be perfect. great consistency
Rating: Unrated
01/08/2010
I've made these cookies twice already and they are kicking my butt. It's all about that extra tsp of salt. Fantastic! Oh, and try adding chopped dried cherries, butterscotch chips and/or dark choc m
Rating: Unrated
01/04/2010
These have to be the best big chocolate chip cookie recipe I have made!
Rating: Unrated
12/03/2009
This is a great base for Chocolate Chip-M
All Reviews for Ultimate Chocolate Chip Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Ultimate Chocolate Chip Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
