My family says they are the best chocolate chip cookies they have ever eaten. Previous post: potato scallion and kale cakes, Next post: crispy broccoli with lemon and garlic. This is our new go-to. Actually, they’re probably better. My baking soda is new/not expired. I’m so glad to see you mix the salt and baking soda into the wet batter before the flour. Also used a mix of dark and milk chocolate. For an easy supper that you can depend on, we picked out some of our tried-and-true favorites that have gotten us through even the busiest of days. Because they’re huge and I’m a big proponent of humble portion sizes, we always split them, if not quarter them. Well, at least, I want it, because those recipes that have made you happy have also made me (and my family) happy. Remove the dough from the refrigerator and use a cookie scoop or spoon to measure out the dough enough for making 2-inch mounds. Super wow! Thanks! Mine came out ROCK solid when cool. Can you use coconut oil instead of butter? From like . My only change is I don’t add the salt at the end and I use a combo of semi-sweet chip and 70+% chocolate bar. My standby ccc recipe is really a chocolate chip oatmeal cookie – the oatmeal cookie from Joy of Cooking, and add a half bag of chocolate chips. So I am going to make these cookies sometimes over a weekend, and I have little confusion regarding sugar measurements. And my cookies always turn our amazing. Sarah — If you just like the cookie part, I might go more in the direction of the Toll House classic. They come out pretty big so I will likely scoop 1 tablespoon next time. Is it a bagel brand? These look fantastic, I can’t wait to make them! Do you have a print version of the recipe? I made a few adjustments 1. I say to you, I certainly get irked while people consider worries that they plainly do not know about. Just have to comment again (I’m the other “Laura” commenter) to say that this is my favorite dessert! Can I use Demerara sugar instead turbinado? You really need to tag these as IDIOT-PROOF…despite making these on such a regular basis that I probably need to attend a support group, I managed to foul things up tonight. It looked like regular chocolate chip cookie dough. Do you have any idea what could be going on here? THANK U!! It works wonderfully. All in all, delicious cookie!! You will not regret it. Add egg yolks, egg, and vanilla. There’s always a line! powerful and caring and i decided to share my to story with the world and on internet that ,prophet momham is real and powerful spell caster who i will always pray to These Salted Caramel Chocolate Chip Cookies are thin with crispy edges and a chewy center. Just made these…. Made these and am embarrassed to say they disappeared the same night. I used Ghirardelli 60% bittersweet chocolate chips, which are larger than regular chips, and I like the cookies better than any other chocolate chip cookie recipe I have tried. I did happen to have good quality soft brown sugar at home and it added a world of a difference- these were so soft, a dream. To stray from my tried and true choc chip cookie recipe, (just the “off the bag” instructions) voted best -in -town by my kid’s friends… Ok, maybe for research purposes. ;) May I suggest a sprinkling of sea salt or kosher salt on top just before baking? So good. What was the reasoning for adding them separately? Once for a party and then again today for a cookout. Hi Deb – the whole resting for 24 hours thing? :), Alex did you scoop your dough in balls before refrigerating the dough? With my last pregnancy, I had one primary craving: chocolate chip cookies. You did your job. Made these with my little ones just now and we’re currently standing by the oven in anticipation. Both these cookies and the cheesecake recipe turned out so fabulous! To Roy–One of the reasons I *love* Deb’s chewy chocolate chip cookies, linked to in the first paragraph of this post, is because it uses melted butter. I’d use the classic Toll House for a chocolate-free cookie. Thanks so much! I did testing of the NY Times cookie batter at batter finish, and refrigerating at 12, 24, and 36 hours. [Salted Chocolate Chip Cookie Mix for sale], One year ago: Lamb Meatballs with Feta and Lemon I added chocolate toffee bits, so yah it was amazing and I highly recommend adding them. Forgiving recipes are good for sleep deprived moms. Thanks so much for the recipe! So I looked at the numbers by paring down the NYT recipe for 1 stick of butter and here is what we have (beyond the 26 hour wait of course): Just as soon as I find a nut-free bitter- or semi-sweet bar of decent chocolate. New here? I am a fan of melting the butter in my chocolate chip cookie batter, then blending with the sugar. Thank you! Five years ago: Blue Cheese Scallion Drop Biscuits xo. I think I have granulated, turbinado, and palm – could I use a combo of those 3 instead? Amazing cookies! Sadly, I had given up on making chocolate chip cookies in Colorado because they simply always come out lack luster and flat. . My cookies spread out so much :( the only thing I changed was using chocolate chips instead of chocolate cut into pieces, do you think this is a reason why the cookies became so flat? Thanks, Deb! I made a first batch yesterday, and while they were delicious, they *did* spread on me a whole lot, which I wasn’t expecting — I then read through the comments here and found I wasn’t alone :). Or at least firmer. Heaped 1/4 teaspoon (or, technically, 1/4 + 1/8 teaspoon) fine sea or table salt My husband commented that he liked them even better the second day, after they sat in a ziplock bag overnight. I realize this seems backwards, but yesterday when I measured out 220 grams of flour and it didn’t reach my 1 3/4 cup measurement, I thought weight would be more accurate. The dough will look crumbly at this point. I have a terrible time preparing the batter ahead of time. It’s on sale at Amazon right now for quite a good price (http://www.amazon.com/KitchenAid-KHM926CA-9-Speed-Digital-Accessories/dp/B00CT9Y6J6). Thanks for the recipe! I made these tonight using 62% cocoa dark chocolate because I was too afraid to go for milk chocolate lest they turn out too cloyingly sweet. I think next time I’ll try sprinkling the salt on top mid-way through baking to see if that helps. I am always on the hunt for the perfect chocolate chip cookie recipe- and these are hands-down my new favorites! It seemed like too much flour to the ratio of wet ingredients. -I have a convection/fan assisted oven (baked from frozen at 360 for about 14 or 15 minutes). Thank you!! Lastly, I’ve used Alexandra’s Kitchen method of measuring out 48g balls and freezing them that way, too… a bit tedious upfront but great in the long-run (I make the full batch from the site; great for those “i need a cookie now” moments). This brownie from Starbucks is excellent, but I a. don’t want to pay ~$3 for them and b. eliminate junk like brown rice syrup(why?! I hate it. I used a tablespoon as a scoop and heaped them. Do you think, if I made these without the chocolate, I would need to adjust the salt? Ann. I’ve tried all the famous cookie recipes, and they’ve been fine. Smash the caramel candies while they are still in the wrapper and then open them placing the … I love all of the recipes from Smitten Kitchen. But if you ever get tired of it, I’m here for you ;). The Best Salted Chocolate Chip Cookies. I used dark choc morsels because it was late on Sunday night when I baked and Himalayan salt because that is what I had. I laughed because yours was the third photo in a row of chocolate chip cookies on my IG feed. Thank you Deb, for those incredible recipes! Seriously 10/10, Link exchange is nothing else except it is just placing the other person’s blog link on your page at appropriate place and other person will also do similar in favor of you.|. Would be interested in your thoughts. Thank you SK for all that you do. EXACTLY what I have been searching for most of my life. Also, thank you for permitting me to comment!|, After I originally left a comment I appear to have clicked on the -Notify me when new comments are added- checkbox and now every time a comment is added I receive four emails with the exact same comment. I used an equal mix of semi-sweet and bittersweet chocolate chips though but it was still so yummy! Can’t wait to try these, but also wanted to offer yet another shortcut. I never use my convection setting to bake. Just wanted to add on here– I had the same issue with the cookie batter spreading too thin. I’m so happy. Wow. That’s why. The sugar in the raw is genius!!!! It’s a pretty good illustration of all the changes you can make depending on how you like your cookie. If so, any suggestions of tweaks you would make to the recipe concerning baking time/temp? I generally don’t post comments but felt compelled to post here… if for no other reason than to get me out of my kitchen before I inhaled yet another cookie:-) I especially enjoyed the little crunch from the turbinado sugar, and of course the delightful chocolate puddles. Anyway while I was mixing these up, I was looking at the comments to see if anyone else didn’t have crumbly dough, had to sub ingredients, etc so I thought this might be helpful to someone. I’ve been praying for a well-timed afternoon nap so I can make them again. Since I’m salting a ball of dough, it all ends up falling off the sides and only sticking in the middle. Ideas? The temperature settings on our oven only adjust for every 25 degrees, so I’d have to bake these at 350. You are excused. These are amazing! I increased the vanilla, oh well I diybledvit. I’m kind of sad…good thing I have these delicious cookies to cheer me up! Okay-I’ve made these wonderful cookies twice. Glad you couldn’t see me drooling just a bit…. Help! Should I have chilled longer? I have a recommendation for you: the 9-speed KitchenAid Architect model (KHM926CA). Thank you for another outstanding recipe! Yes, yes I am! Trader Joe’s just opened by my office and I’m into all things Joe at the moment, so I’m trying these asap! Flaky sea salt, to finish. I’m with you, Bob. In the meantime, I have very much enjoyed her cookbook, Date Night In. Thanks, this recipe made my week! Like, no amount of pressing or squeezing would get it to come together. Maybe this ratio is critical for the “crispy outside, chewy inside” texture, but I’m going to try this one again with +1/4 cup butter. – Though the total quantity of sugar here is exactly the same as the NYT cookie, much more brown sugar than white which makes for the taller thicker, more moist cookie. Scoop cookies into 1 1/2 tablespoon (I used a #40 scoop) mounds, spacing them apart on the prepared baking sheet. It’s a good 1/3 cup, I think. The recipe reminds me of my current favorite chocolate chip cookie recipe. These are the household favorite…. Do you think there would be a problem doing a triple or quadruple batch? The Ultimate Salted Chocolate Chunk Cookie. These are by far one of my favorite cookies and my go to when I want to impress guests. You’re the best. ), Round numbers and simple ingredients FTW! I baked them in a Breville convection oven. From photos I’ve been tagged in, the ones that have looked flatter to me sometimes are the ones using flat baking discs or wider pieces vs. the 1/2-inch-ish cubes/chunks I went for here. Just made these and they were great, but I have a question regarding butter quantity (I looked through all comments and didn’t see it addressed so hopefully I’m not asking the same question as many others): on the original recipe she uses 2 sticks of butter. Made a double recipe for Thanksgiving and received rave reviews. Then I add diced butter to it and beat it while scraping it. BUT THE TASTE. Just look at these pictures make me feel hungry. Mine ended up spreading like amoebas on the pan and did not look like the picture. I’m reading your site on my iphone and each time I switch to a different page I get a pop up ad for bagels. I’ll be trying this recipe out, though, as I’m willing to bet that the flaked salt pushes this cookie over the edge of ecstasy! It’s my new go-to recipe. PERFECTION!!! These are just amazing! I can’t wait to try them with the raw sugar and chocolate chunks. To Laura in #26 – I’m not sure exactly what Starbucks has, but my favorite substitution in brownie recipes is to take the line where it says to add nuts, and add chocolate chips instead. I’ve been using the Trader Joe’s pound-plus bittersweet bar chopped into cookies for 2 years now! F*ing amazing! I’ve been struggling to find my go-to chocolate chip cookie recipe, and I think I’ve found it. Here is what I did- butter was out for about 5 hrs in a fairly cool kitchen. For those comments who had thought their dough was too dry or crumbly, a kitchen scale is one of my favorite tools, (mine is oxo~not expensive) and you’ll never use too much flour, sugar etc. Salted Chocolate – DELISH! For people that are seeing their cookies spread, I strongly recommend NOT beating the butter and sugar until light and fluffy as you would for a cake. Am I missing anything by not chopping up my own chocolate? That just makes me irritated because not only did I not get cookies on the day I wanted them, I sort of hate myself for eating all the dough on day one! Prefect salty sweet treat and a welcome new addition to my rotation. It was your instagram picture that got me. My other favorites are Kim Boyce’s whole wheat chocolate chip cookie, which is a quicker recipe than Leite’s but not as amazing in flavor (though I actually love the whole wheat flavor that comes out in hers). By the way I was at your book signing last night in Kansas City. They did not spread much and were perfectly chewy in the middle at 10 mins for me. I also skip the sugar in the raw… Out of laziness. I work weekends night shift and I was always leave a special treat. :) Crispy on the outside, chewy inside, lots of chocolate with a salty kick. The only problem is I’ve eaten more than my fair share! I couldn’t remember the temp so I baked them for about 7 minutes at 425. I did beat my butter and sugar for close to 5 minutes and it’s warm and humid here today, my cookies weren’t too crumbly and they spread a bit but I had refrigerated them for about 7 hours which I think helped. My whole family ate them up in literally the blink of an eye….and I have to attest to the fact that there isn’t too much you can do to mess them up…I think I forgot the baking soda. Can’t get thick bars of chocolate without driving forever to find them. I have many memories making them at different stages of my life. I was so intrigued by your instagram after you commented on cookie making. I was craving something chocolate today and this will be it… am heading to the kitchen to start baking as soon as I hit ‘post!’ :-). Cookie spread — I am completely STUMPED over this. Thank you again for all that you do — eating from your site since 2008. Gonna make it tonight! To my utter shock he ate 1/2 dozen out of the oven, then asked to take the rest of the batch home. I’ve also been on the hunt for the perfect chocolate chip cookie and have tried the bread/cake flour one, too (and I, too, thought the same!! I didn’t have the right mix of sugars, so I did 100% “vegan” granulated sugar mixed with 2 tbsp molasses (I weighed the molasses first then added the sugar to get to the total 215g of molasses plus sugar). I made these today and they were phenomenal! Or is using the flaky sea salt essential? And I’ve made a ton! I did not change a thing and have never had the spreading issue. Also, you don’t then need an egg to bind it together (good for those allergic). Thank you! (apologies if this has already been brought up…). Thanks again! My tip is to go to the Harlem location for no line. This will be my go-to recipe from now on. I think they are the best chocolate chip cookies I’ve ever made hands down. ingredients?” (He’s a much better PT than a baker, clearly!). Thanks for spreading the good word Deb! 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