Better Chocolate Chip Cookies

Better Chocolate Chip Cookies

Today, I want to share my favorite dessert: Chocolate Chip Cookies. But not just any chocolate chip cookies. These cookies are epic. The secret isn't in the ingredients (but the sea salt and high quality chocolate chips do help a lot) - it's in the technique. After the dough is formed, chill it in the refrigerator for at least an hour. This gives the dough time to fully soak up the eggs, creating a drier and firmer dough, which bakes into a soft, chewy texture that lasts for days. There's a lot of stuff happening at the microscopic level, but you just need to put the bowl in the fridge and take it out after an hour. Easy - and the results are amazing.

These cookies are as big as your hand, they have just the right balance between dough and chocolate, and the sea salt gives them a kick that leaves you wanting more after every bite. This is my favorite cookie, and if you make them, they will be yours too.
  • Prep: 20 min
  • Chill: 1 hour
  • Cook: 25 min
  • Total: 1 hour 45 min
  • Yields 16 to 20 amazing cookies
Better Chocolate Chip Cookies

Carbohydrate Counts

Carbs-per-gram ratio: 0.5604

Serving Size 1 cookie, 120g (about 68g carbs)

Carb calculations Weight Carbs
Sugar 160g (160g)
Brown sugar 170g (170g)
All purpose flour 454g (336g)
Semi sweet chocolate chips 345g (226g)
Pecans or walnuts 90g (12g)
Net Weight 1613g (904g)

* Multiply serving weight in grams by the carbs-per-gram ratio to calculate the total estimated carbs. Provided for informational purposes only. Consult your doctor for insulin dosing advice.

  • 2 sticks unsalted butter, softened
  • 160g / ¾ cup sugar
  • 170g / ¾ cup packed brown sugar
  • In a mixing bowl, using an electric mixer, beat butter and both sugars just until creamy.
  • 2 large eggs
  • 1 ½ teaspoons vanilla extract
  • Add the egg and vanilla and beat just until incorporated.
  • 454g / 16 ounces (about 3 cups) all purpose flour
  • 1 teaspoon coarse sea salt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • Stir together flour, baking soda, baking powder and salt. When thoroughly mixed, add to batter and stir well, stopping just as the dry and wet ingredients begin to incorporate and the dough is still very dusty white.
  • 345g / 12 ounces (2 cups) semi-sweet chocolate chips
  • 90g / 1 cup pecans or walnuts
  • Add chocolate chips and nuts. Stir well until dry and wet ingredients have full combined into cookie dough.
  • If possible, chill the dough in the refrigerator for at least 1 hour.
  • Preheat oven to 350°F degrees. Remove dough from refrigerator.
  • Using your hands, take about ¼ to ⅓ of a cup of dough and roll it into a ball. Evenly space formed cookie dough on two cookie sheets. There should be about 16 to 20 cookies.
  • Bake at 350°F until ridges on cookies are just starting to turn golden brown, about 25 minutes. (Note: If using two oven racks, switch positions of baking sheets after 8 minutes to ensure that the cookies cook evenly.)
  • Remove from oven and let cool for 5 to 10 minutes on cookie sheets. Transfer to wire rack and let cool, about 30 minutes. Store in an air tight container. Cookies will keep for up to a week.
From . ( Adapted from Vanilla Sugar.

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