David Leite’s Chocolate Chip Cookies

Say hello to the chocolate chip cookies that started an Internet craze and made bakers rethink how to make cookies. They originally appeared in the July 9, 2008 edition of the New York Times in an article written by our Fearless Leader, David Leite. What makes them so damn special is the dough is refrigerated for 24 to 36 hours for a more complex flavor and greater variation in texture. Sea salt is the finishing touch.

Seven of David Leite's chocolate chip cookies cooling on wire racks

Are these chocolate chip cookies the ultimate, unsurpassed, perfect specimen? The consensus is yes. But, hey, don’t take our word for it. Bake them for yourself. Originally published May 22, 2009.David Leite

Video: How to Make NY Times Chocolate Chip Cookies
Video courtesy of New York Times

David Leite's Chocolate Chip Cookies

  • Quick Glance
  • (58)
  • 15 M
  • 1 D, 12 H
  • Makes about 18 cookies
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Sift flours, baking soda, baking powder and kosher salt into a bowl. Set aside.

Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop the chocolate pieces in and incorporate them without breaking them. You may have to do this by hand with a spatula. Press plastic wrap against dough and refrigerate for 24 to 36 hours. (I vote 36 hours.) Dough may be used in batches, and can be refrigerated for up to 72 hours.

When you’re ready to bake, fire up the oven to 350° (176°C). Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

Scoop six 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. (You can also freeze the balls in a resealable plastic bag.) Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. You’ll know the cookies are done when the tops have the caramel folds of a Shar Pei.Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.

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    How To Make Gluten-Free Ultimate Chocolate Chip Cookies

    • Lusting after these cookies but groaning and bemoaning over being gluten-free? Dry your tears and try Shauna James Ahern’s gluten-free version of the cookies. If only we could fix all your problems so easily!

    Recipe Testers Reviews

    I've searched high and low for several years trying to find the greatest chocolate chip cookie recipe. Thankfully, David Leite has done the footwork for us. I've made this recipe several times now, and the very first time I made it, I knew I had encountered some otherworldly magic.

    This chocolate chip cookie is THE cookie against which all cookies should be measured. I've made these to impress friends and colleagues and even to help me woo my new wife. When you give these cookies to friends or family, expect EVERY comment to be overwhelmingly positive. Every single person who has tried one of these cookies has had the same reaction: "OMG! This is the best cookie EVER!"

    When I make this recipe exactly as it's written, it makes huge 3 1/2 ounce cookies—just 1 perfect cookie per person is a great dessert, nothing more needed.

    Exactly one month ago, I made these cookies for my annual Christmas cookie exchange at my friend Anita's in Cincinnati. I started by making 40 pounds of cookie dough. (I decided to make 1 1/2 ounce cookies, which are a normal size. I had to adjust the baking time because the cookies were less than half the size the recipe called for. Exactly 13 minutes at 350ºF worked perfectly. My yield was between 40 and 42 cookies per batch.) Needless to say, I won the cookie exchange. I made far more dough than was needed, so I divided the leftover dough into 1-pound batches, rolled the dough into 12-inch logs, and tightly wrapped them in the plastic wrap. Next I filled 1-gallon resealable plastic bags with the cookie logs, forcing the air out, and stacked the logs in the freezer. The cookies I made with the frozen dough tonight are as perfect as the cookies I made from the unfrozen dough a month ago.

    On a final note, the cookies are wonderful warm, but they're delicious a few days later, cold. I promise you, if you make these cookies, you'll soon find yourself referring to them as "My Cookies."

    I will go to this recipe again and again because these are the best I have ever baked. I had some fleur de sel I used to sprinkle on the top. This sure did bring out the sweetness of this ultimate cookie! Nice and gooey right out of the oven. Of course, this is the only way to have them. Yum….Thanks, David.

    I rarely give a recipe a 10, but having made this recipe for the last 6 years, literally hundreds of times, I can say above and beyond all other recipes, this one deserves a 10. This is my tried-and-true, fail-safe, go-to, wow-them cookie recipe.

    But last month, to my shock and horror, my batch of these cookies spread out thin and did not have the same amazing texture as all the previous batches. Baffled, I made them again with the same poor results. Truly a crisis! I sent out a 911 email to my fellow Leite's Culinaria recipe testers. After confirming I was using the same brand of chocolate, flour, and butter as always, David Leite asked me to call him. David went through each ingredient and asked a lot of questions, about my scale, my ingredients, including was my baking powder still good (who knew you could test your baking powder by adding a spoonful to hot water, if it fizzes it is good), and everything was fine. He then picked up on the fact I keep my huge Sam's Club bag of flour in the garage. With the current heavy rains and humidity, it had definitely picked up moisture. He then explained how if my flour had added moisture and I am weighing my flour, I was not only adding less flour than intended (part of the weight is water weight), but I was adding undesired water to my dough. I purchased new flour that I now store inside the house and attempted the recipe again. Perfection.

    Thank you, David, and all the testers who continually help me improve. Hope this information helps someone else.


    #leitesculinaria on Instagram If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.


    1. I’ve been making these cookies for at least 10 years now. I do use chocolate chips instead of disks, but these cookies are absolute perfection. Nothing else compares.

      1. Thank you, Delaney. They really are second to none, and we love hearing that others agree!

    2. How do you keep this cookies fresh once baked? Do you reheat them in the oven? Store them in the ref and them reheat them in the oven?

    3. Hi David, Your cookie recipe is absolutely delicious! I made them four times now. However no matter what I do I follow the recipe exactly as it’s called for with the perfect bread and cake flour, everything to a tee…My cookies never flatten the way yours looks in the picture now I’ve used Ghiradelli 60% cacao bittersweet chocolate chips which are disks. They just never really flatten the same way there at least a solid half inch thick when all is said and done each time I bake them any thoughts?

        1. Thanks for your reply, David. Mine are probably about 4-inch in diameter. I had been making them bigger but they are very rich cookies so my friends and family were not able to finish a whole cookie. Even so, they were not spreading to a thin finished cookie. Should they be crispy when they finish baking?

          Most importantly, I have a Wolf oven with a setting for “bake convection” and just regular “bake”. Wolf says that you should bake cookies on the “bake convection” setting. I’ve been using regular “bake” only, what do you suggest? Could that be the issue? I have a batch I’m about to cook in 70 mins today which will be 36 hours of letting the batter refrigerate. My fridge is set for 37 degrees so I have to let the batter get to room temp to make the balls because it’s too hard when it comes out of the refrigerator. Any thoughts? Thanks so much. Marc

          1. Mark, I never use convection on these cookies, as they were developed for a conventional oven. So you’re doing the right thing there.

            And if they’re about a half-inch thick, that’s correct. Mine aren’t thinner. They’re not like the pan-bang cookies that end up thinner.

            As to crispness, when the cookies are made the proper size, the outside is crispy, the middle is chewy, and there’s a ring between both that’s in between the two textures.

            My suggestion is to make them the size recommend it in the recipe, and cut them in half!

            1. Thanks so much David for the quick reply and clarifying. So how many cookies should fit in a normal baking tray? I’m guessing 4? Also, do you recommend putting the tray in a particular rack in the oven with of course the normal “bake” function at 350 degrees for 18-20 mins? Finally, I have been wrapping the entire batter in plastic tightly prior to refrigerating. I saw you said some make the batter into cookie balls BEFORE refrigerating. Which method do you recommend. Per your recipe , I just made one big batter wrapped in plastic tightly, not in pre made balls prior to refrigerating. Also, I don’t see any way not to let the batter thaw before rolling into balls that are 3 1/2 ounces. You said a big golf ball , so somewhere between a golf ball and tennis ball 🎾 size? Thanks again for your time. Ps do you approve of the ghiradelli chips I referenced? I went to get the disks and they were literally nearly $20 a pint, super expensive. Thanks!!

              1. Marc,

                The number of cookies depends upon the size of your cookie sheet. I can usually get about six on mine.

                I also put mine on the middle rack, I never do two racks at one time–for any cookie. I don’t find any oven really doesn’t even job.

                I simply scooped the chilled dough and formed the balls. Some people had a hard time with that, which is why I said you can shape the balls before refrigerating. What you’re doing there, though, is increasing the surface and potentially increasing the chance for the outside of that dough to dry out.

                The dough doesn’t have to thaw, is it’s not frozen, just soften a bit so you can shape it.

                I use a scale, so I don’t have to guess at the size. And if you are wanting to bake more, I absolutely, 100% encourage you to get one. This is the one I use. It will change your life! And, I just thought of this: you might be scooping too much flour, which is what’s causing the thickness of the cookies.

                And the only chocolate I recommend is the coverture discs. People have used everything from Nestlé chocolate chips to carob chips, but those will never give you the magic of these babies. You will get a very different experience by using coverture chips. Ghiradelli, although a fine chocolate, isn’t coverture chocolate.

    4. Curious as to the reasoning behind the cake flour bread flour combo. Doesn’t combining those two types of flours take you to the same protein content?

      Thanks! I love the recipe but was just curious how much using all-purpose would impact the cookies.

      1. Keegan, thanks for the kind words. This has been a source of confusion for so many people, and sometimes for me. When I was working with Jacques Torres, who’s recipe this is at heart, he would change the percentage of cake flour to bread flour daily, depending upon weather conditions. Since none of us is a human weathervane or barometer, he thought it best to use equal amounts of both, which moves the needle slightly under many all-purpose flours. You certainly can use all-purpose in a pinch. I’ve done it, and the world as I know it still revolves around the sun! Let me know how they turn out.

        1. Seems like it would be more straightforward to use, say 90% All Purpose flour and 10% pastry flour if the goal is just to bring the protein/gluten down a smidge.

          1. Jafar, absolutely. I’d say it’s more like 15% pastry flour. Pastry flour is something most people can only get through special order, which is why Jacques went with bread flour and all-purpose.

    5. AMAZING!!!! These are my go to cookies now. I even add toffee chips instead of chocolate chips for a butter crunch type cookie….YUM!

    6. Hi David,

      Thank you very much for posting the recipe. This is actually my first homemade cookie and I’m so lucky to have found you. One question:

      So, I can’t quite get the cookies to spread like the ones in your picture. Before you bake them, do you take them out of the fridge and leave them out to warm up a bit?

      For mine, the chocolate doesn’t quite melt before the cookies start browning too much and they just don’t spread as much as yours do. Please help?

      1. Hello, Andy. Do you have an oven thermometer? It’s possible that your oven is running hot. Also, what kind of flour are you using? Last, what kind of chocolate? You can let the dough sit at room temperature a bit, especially if your fridge is quite cold.

        1. Hi David,

          Thanks for getting back to me so quickly. I will trouble shoot the fridge and oven to see if that’s the problem. I’m following the recipe perfectly besides the chocolate. I’m using Ghiradelli semi sweet baking bar. Is there a type of chocolate that melts faster or is that a byproduct of the oven or fridge problem?

          Thank you again!!!

            1. Ooooh I see, well, I will get some next time. The cookie was still fantastic, but I wanted to perfect it like yours.

              Thank you so much, David! This is my first time commenting on a page and I really appreciate the info and fast response. You’re awesome!

        1. Sorry, I meant would Bob’s Red Mill Artisan Bread Flour work as the bread flour called for in this recipe? I would use cake flour also as stated in the recipe.

    7. I waited over 3 weeks for King Arthur order of Guittard Organic 74% Bittersweet Wafers and KAF Cake Flour to bake these satisfying cookies, Worth it, and worth the 24 hour resting time! (I normally make my own Cake Flour by sifting 5 x’s 1 C organic flour minus 2 Tbs, then add 2 Tbs cornstarch BUT I wanted to do it exactly as the recipe called for ) The mixture does get hard so let it rest on the counter for a few minutes to soften before shaping. These babies spread to almost 5″s so leave room on the parchment. I made 1/2 the recipe for self-control reasons :) Great warm out of the oven.These will not last long, glad I bought 2 packages of the chocolate wafers. Happy comfort eating to all.

        1. David, I finally baked the cookies. They did come out fine, although it was a pain in the ass to get the cold dough out of the container. Was I supposed to let the dough come up to room temp? I also didn’t make them as large as as the recipe called for and baked them for 10 minutes, which was perfect. They didn’t flatten as much as I expected them to and we’re sort of cakey, but my husband loved them which is they were for.

          1. Debbie, you can let the dough soften a bit if it’s too hard to scoop out. Some folks shape the dough then refrigerate it. By making them smaller, you are missing out on them flattering out and the incredible difference in texture from the crispy outer edge, the cakey middle, ad the soft middle!

    8. David: I’m having a serious craving, but am shy of about half the cake flour called for. Any adjustments I should make if I sub in some AP flour?

    9. Absolutely amazing! You gotta give them a try! Sure it seems like a lot of work and time, but it’s completely worth it!

    10. I didn’t have cake flour so I used unbleached all purpose for all the flour. Every time I make this people demand to know the secret, and the 36 hours really really makes a difference!

    11. Hi David,

      Great recipe. Would it still work if i lessened the sugar a bit?

      Also, how does one get the molten pools of chocolate like in your picture, without burning the rest of the cookie? I used 365 brand chocolate chunks and also cut pieces of Guittard baking chocolate bar.


      1. Pallavi, I wouldn’t lessen the sugar, as it’s important for hydration, texture, and aeration. The chocolate called for in the recipe is couverture chocolate and melts readily. I haven’t heard of anyone using good quality chocolate having a problem with burning. What exactly do you mean by “burning the rest of the cookie?”

        1. Hi David, I hope you are well and staying safe.

          I can’t find bread flour anywhere. Is there is anything else I can substitute it with? Please let me know. Many thanks.

    12. Hi david, I’ve tried this cookie recipe and it was great! I do have one question though, as you say that this cookie is about 5-6 inches, my cookie ends up a little bit thicker, and only spreads about 4 inches. Followed recipe to the dot, also weighed the ingredients, 24 hours in the fridge, and when I bake, the dough is straight from the fridge to the oven, roughly 19mins. Any suggestion how to make the cookie spread a bit more?

        1. Thanks, I will try that in my next batch. I got to say, aging the dough did make a difference, I tried it without chilling and the cookie looked really pale, thought it was undercooked.

    13. Hi David,

      Did you try the recipe with just melted butter (not overly heated or browned)?
      I tested soo many chocolate chip cookies and I kind of like ones with melted butter more (better texture, they don’t puff as creamed butter recipes) . However, the ratio of ingredients seem interesting and so I would love to try it.

        1. David,
          I tried both and I must stay that I love the original one most!!!

          I halved the recipe and then divided further to try side-by-side. They were both easy to make, the cookie dough made using room temperature butter yielded in more dough in volume.

          The baking was straightforward, actually I took the dough out 40 min prior to baking because I was afraid it won’t spread well in the oven (am facing some oven issues, it gets hotter than the set and preheated temp) , but it did spread well, I ever so slightly overbaked (16min in total, oven in highest rack).

          Final thoughts:
          Creamed butter cookie–lighter and perfectly chewy, I just slightly miss caramel notes which I usually get when melting butter. Do you know how I can achieve that? maybe using honey/molasses? or dissolving some of the brown sugar in egg (or egg white)?]

          Melted butter- more rich and chewier, I guess more gluten formed due to released water from the butter.

          Top – creamed butter
          Below – melted butter

          Thank you!

            1. I think I will use part dark brown sugar … It will do the trick + being more acidic will help the cookie to spread more !

    14. Hi! The first time I made this recipe it was perfection! But when I made it again and again I either had a problem with the cookies being too hard or they didn’t spread in the oven and remained raw in the middle. Can you please help?

      1. Zainab, I’m sorry you had a problem. Being too hard and being raw are two very different ends of the same problem–oven temperature. Do you own an oven thermometer?

        1. Thank you for your kind feedback. I don’t have an oven thermometer. Is there any other solution I can look into ?

            1. Zainab, put the thermometer on a rack in the middle of the oven. Preheat the oven for at least 30. The thermometer should reach 350 degrees. It might overshoot that while it preheats, but that is ok. It should lower back to ~350 degrees. Put in the cookies and watch the temperature. it will swing 25 degrees below and above. If it goes lower or higher than that, you might need to have the oven adjusted.

              If all is good, and the cookies are still not right, we’ll try to dig into something else.

            2. Hi David
              I tried out the instructions you gave me and the thermometer only went up to 375 or down to 330 but the cookies turned black after 18 minutes
              Is this because my oven’s temperature isn’t correct?

              1. Zainab, I have to tell you, I’m at a loss. There’s a normal temperatures for baking cookies. They shouldn’t be turning black. I really, really don’t know what else to say.

                1. Hi David. When I bake the cookies at 170C for 9 minutes or 8 minutes they are perfect but above this time frame they burn. Shall I just stick to my time?

                    1. Hi David they are the size of a golf ball. I also tried the size of a 1/4 cup. And they bake perfectly at 9 minutes. Crispy on the sides and soft in the inside. Is this time frame ok since it works best. I have tried from 16 minutes until I went backwards to 9 and 9 minutes is perfect

                      1. Hi David, hope you are well! I have a question. When I make the cookies sometimes they spread out perfectly. But today I baked my cookies after 32 hours in the fridge and they didn’t spread they stayed thick in the middle can you please help.

                      2. In this case after refrigerating the dough for 36 hours is it better to keep it out until it reaches room temperature and then bake it or to bake it straight out of the fridge?

                      3. Zainab, I would do an experiment. I would let one dough ball come to room temp (time how long) and take one directly out of the fridge. Bake them both. From there, you will see which you like better, or perhaps something in between. Then you’ll have a metric moving forward!

    15. For years, this has been one of my all-time favorite chocolate chip cookie recipes. It’s worth splurging for good quality chocolate discs–you won’t get the same result with standard chocolate chips. In this batch I used Guittard 61% wafers, which for me are the perfect size and shape.

      If you let the refrigerated dough soften at room temperature for a bit, it will be easier to shape. I portion the entire batch using a digital scale–any unbaked dough balls can be saved for later, on-demand baking.

      The estimated baking time is spot-on. To get crisp edges and chewy centers, I remove the cookies when the centers look just cooked through but still feel somewhat underbaked.

        1. No surprise, these cookies are fabulous! Couldn’t find cake or bread flour at grocery stores near me (small SF grocery stores sadly) so used all purpose and I’m really happy with them. First time baking them and doing so for a competition at work. Excited to crush the competition!

    16. Hi David,

      Thank you for this recipe, it is great and I have made them a few times! However, for me, the cookies always seem to get hard rather quickly, the taste is still great and everyone loves them, but is there anything I am doing wrong or can do differently to keep them softer? Also, I have noticed a difference when I just put the dough on the trays and when I flatten the dough out. Again both are great, but is there a best way to do this? Finally, would you say the ingredients matter here? I have made these with just store brand things (flour, sugar, etc) so do you think using organic ingredients or at least a higher quality name brand will make a difference? One more thing actually (haha) I only have regular chips available to me, not the baking discs or chunks. I have used the new Nestle Simply Delicious but plan on using Whole Foods 360 chips this time, have you used them and/or are they any good would you know?

      So sorry for all these questions haha. Thanks again, David and I am so excited to make these again! :)

      1. Caleb, I’m so glad you enjoyed the recipe. The great thing about these cookies is that a short spin in the microwave will soften them if they get hard. They’re meant to be eaten warm from the oven, which is what I say in the article that accompanies the recipe.

        I’m not sure what you mean by flattening out the dough. These are meant to be put on the sheet tray in golf-ball-size clumps of dough.

        As far as ingredients, the only thing I suggest is finding the proper chocolate discs. Because they’re much larger than plain chocolate chips, and they melt in layers, so it does keep the cookie a bit softer.

        1. Hey David –

          When I said flatten out the dough, I meant instead of putting them on the cookie sheet in ball form, I would just flatten it so it is like a patty, but I will just put them as those golfballs size clumps now.

          I also think it is definitely time for me to just get those chocolate discs too, I am sure it will be well worth it!

          Thanks again! :) Have a great weekend!

    17. Delicious! I loved the complex flavors. I will see if I can cut some sugar next time I make them, though, because they did come out a little too sweet for my taste. Thank you for the recipe.

    18. Wow – following the recipe exactly (the right flours and the sea salt) made such a difference in the final outcome as to be unrecognizable to any chocolate chip cookie I’ve ever made. The crunch on the perimeter, the gradual softening of the middle and the gooey center – and the additional sprinkling of sea salt just make this cookie nirvanaland. Sweet, salty, crunchy, gooey and the cookie bottoms are buttery toffee. I will never make chocolate chip cookies any other way ever again.

    19. I’ve made these cookies twice— the first time I didn’t wait 24 hours and I subbed all-purpose flour. This time, I’d used the bread flour/cake flour combo, and waited 36 hours. Wow— what a difference! I’m now convinced that these are THE BEST chocolate chip cookies out there. Hands down, the most perfect chewy cookie— sprinkled with fleur de sel. I brought these into work the next day, and they were GONE by lunch time.

      Six chocolate chip cookies on a blue and white plate

    20. I’ve tried many chocolate chip cookie recipies, and while I don’t have 1 ultimate favorite (depends on my mood and the season it seems) this is in my top 3. It’s a really solid cookie, and the two different flours really don’t complicate it as much as soon people seem to suggest. I sometimes make it with browned butter (re chilled) but it’s delicious either way.

      A question I haven’t had a chance to experiment with- I make mine in batches and freeze for later. Can I freeze right away, or should I refrigerate for 36 hrs first?

      Not sure how this is different from Jacques Torres recipe (“adapted from” seems to be used very loosely here). In either case, I’m glad someone shared this!

      1. Anna, I would suggest aging the dough then freezing it. As far as how different this is from Jacques’ original recipe, this one calls for the dough to be aged (which makes all the difference) and also the sprinkling salt on top. But does it relies heavily on Jacques’ recipe.

        1. Reporting back regarding freezing – I’ve tried aging the dough for 3 days, or freezer after a few hours in the fridge. I compared them side by side after a week in the freezer, and couldn’t tell a difference. Good news for those that like to make a double batch and freeze the balls!

          Thanks again David for the recipe and your continued follow up <3

    21. Hey there – What kind of tray do I use to make these? Does the tray really matter as long as everything else is followed to the t?

    22. I don’t like to make such big cookies. I suspect they will turn out just as good if I make them half the size and reduce the baking time. What would you suggest for a baking time for cookies half the size of those in the recipe?

      1. Paula, while smaller cookies can be made from this recipe, they’re not going to have all the wonderful elements going for it–different textures, different flavors, etc. I’d say try 8 to 10 minutes for half-pints. But to be completely sure, bake off one and test it. Since I’ve never made smaller cookies, that’s just my best educated guess.

    23. This is one of my favorite chocolate chip cookie recipes of all time….keep the dough in the fridge and use at will….fresh cookies all week. The look great and taste even better…

      Parchment sheets with a dozen of David Leite's chocolate chip cookies that were featured in the NY Times

    24. DAVID! You did it! These really are the BEST Chocolate Chip Cookies ever! Can I make my rating a 10 red bottles!!!!!

      I made the dough, wrapped it, and put it in the fridge by about 2 pm. By 8 that evening, my husband and I were looking for a “treat.” OK, OK, I pulled out the cookie dough and cut off enough to make 4 big cookies! Using the golf ball size it’s big enough that we could only eat one each. Before baking, I sprinkled each one with “Maldon Sea Salt flakes” from the UK. It’s like a finishing salt. The result, DELICIOUS! Already the best chocolate chip cookies ever. But I want to bake them after 36 hours.

      From the same batch, I baked 6 more big cookies to bring over to my grandchildren the next day. That batch baked after 24 hours in the fridge. They loved it! Then finally, on Easter, the cookies were in the fridge now for the full 36 hours, and I still had plenty of dough. I wanted to bake them fresh that day for the ultimate effect of Deliciousness! So that’s exactly what I did! I made them a little smaller but I still had a couple dozen cookies. Everyone got some in their take-home package because we had three different desserts for just 9 already too full people.

      At first, my sister said there was “too much” chocolate in the cookie, that she wanted to taste the actual cookie. So I only gave her 2 to take home! Well, haha! The next day she called me to tell me she was sorry that she said there was too much chocolate in it because once it cooled down and set, it was perfect and “the best cookie ever.” She was also loving the salt on top! “I wish I had more, I only got two!” So now she’s begging me for that recipe as well as the Stuffed Brioche French Toast. I told her to just get online and you will find it all at “Leite’s Culinaria!”

      Great Job, David, on perfecting something that Everyone Loves! The Ultimate Chocolate Chip Cookie! I just cannot rave enough about these cookies

      Wire rack with 11 chocolate chip cookies on it

    25. David, I am putting together the dough so that I can refrigerate for 36 hours before baking. Chocolate chip cookies done right with No Nuts are my grandchildren’s very favorite. I want this to come out perfect. Here is my question – I have the King Arthur “Cake flour” measured out already, but I do not have any specific “Bread flour.” I use regular King Arthur Flour, can I use regular flour in place of bread flour?

    26. Hi, I came across this recipe and am super excited to try it!! I have to order the flours, chocolate, and kosher salt online. Unfortunately, they don’t sell it where I live in the Turks & Caicos.

      A couple of questions before I order:

      1. Which flour is better to use…. bleached or unbleached? I want to try the King Arthur flour since you recommend it.

      2. I also read your other article on how you developed the recipe and that was really insightful. I’d like to get the couverture chocolate discs like the ones used in the Torres cookies, any recommendations on good brands and where I can source this? Really looking forward to hearing from you so I can source my ingredients to have these cookies ready for Easter!

    27. I’ve been baking chocolate chip cookies for over 30 years, always looking for the perfect, lovely, buttery cookie. This cookie is it!!! Just made a batch and they were fantastic. Buttery flavor, cripsy on the edges, soft and chewy on the inside. The kosher salt really sets off the chocolate chips. I chilled the dough for 36 hours as directed and the result was perfect.

      1. Alex, was the butter at room temperature? Meaning it feels a bit plastic when poked with your finger. If it’s too soft, that can cause problems. Too hard (cold), too. Also, at what speed did you mix it? Last, did you let the dough sit for 36 hours?

    28. Hi David. I live in Switzerland, the land of cheese not flour. I can’t get cake flour or bread flour. Can I use all purpose? Also I can’t get “fèves” – only professionals can (go figure). Can I just coursely chop up chocolate (THAT, they know ho to make).

      Hope I can find a solution – they look perfect. Oh, and speaking of perfect I just finished reading your book. Wonderful!

      1. Roanne, thank you for the kind words. Yes, you can use all-purpose flour. Now, flours differ in different parts of the world. (In Portugal, I had a hell of a time making some of my American classic cakes.) And, yes, you can roughly chop a chocolate bar. Feves (couverture chocolate) have more cocoa butter, so they spread, making little pools of chocolate in the cookie. Most chocolate form bars will soften but not spread. A small difference. Please stop back and tell me what you think!

    29. Yippee! Another chocolate chip cookie recipe!

      I make about 12 dozen cookies that size every other Friday for my husband’s company.

      Looks like I’ll be doing a lot of math making the recipe conversion but I’ve got a week and half to get it done and I know they’ll love these.

      BTW, I had no idea “aged” dough was a thing, but in order to do my large batch baking I’ve always had to do my planning on one day, my pantry survey/purchasing on another, my dough on a third day and do my baking on the fourth one. Who knew I was ahead of the curve? All I knew was I’d better not commit to doing it more than every other week!

    30. I have made this recipe at least twenty times. It is best as written, with cake and bread flours, but I have made it with all-purpose and it’s still good. I have added nuts, and it’s good. I have used regular Ghirardelli chips. I make the cookies smaller. Never mind: this is the recipe my kids ask me to mail them in college (well, and rugelach). The most difficult part is waiting 36 hours to bake. Thanks!

    31. Hi David. I baked the cookies, but they did not flatten out like the pictures I see here. No chewiness. Do I need to add more baking soda, perhaps?

      1. I wouldn’t change anything, Shirley. The recipes bulletproof. Did you substitute anything? Flour? Is your baking soda and powder fresh? Your oven temperature accurate?

    32. David, I have a question. I have made this recipe two times, and it is quite wonderful. It’s my go-to chocolate chip recipe now. However, why do we have to add the chocolate pieces (or, in other recipes, nuts, raisins, etc etc) after the dry ingredients are added? It makes it very difficult to combine (and possibly develops the gluten more…). Can’t the pieces be added right before the dry ingredients are added?

      1. Saba, because if you’re using the feves of discs, they would smash, and it’s those puddles of chocolate from the feves that really set this cookies apart. BTW, the stirring in the chocolate by hand definitely won’t develop more gluten.

    33. I finally decided to tackle this cookie recipe a couple weeks ago. For some reason the recipe always daunted me over the years, seemed too high maintenance, but after getting some Valrhona chocolate feves as a gift, I was immediately reminded of these cookies and figured I’d finally make them. I tried to be super organized and scaled all my ingredients out the morning I started making them. I followed the recipe to a T, but did find I needed to let the cookie dough rest for over 10 minutes after its overnight stay in the fridge. The dough and chocolate discs seemed easier to handle as I formed the large balls, dividing them and combining again. I’m not sure if I got the craggy edge this step is supposed to produce, but they looked good to me. I baked them for exactly 19 minutes and chose to use parchment paper in lieu of the Silpat liners I always use. I think the paper helped some of the moisture, or fats, and they came out crisp, yet with soft centers, and very yummy. When I made my first batch I think I spaced the balls a little too closely together as a few of the cookies slightly merged into the next, but they were easy to separate. The salt complemented the chocolate so well, too. They were served with affogatos at dinner that night with friends. I’d definitely make these again and think twice before making assumptions about recipes.

      NY Times Chocolate-Chip Cookies

      1. Carlin, so glad you liked the recipe. And your cookies look great! I’ve had good results with Silat liners and parchment–both deliver that crispy edge and chewy center.

    34. I did wait the 36 hours―it was a true test of willpower and the delayed gratification was worth it. My only swap out was the use of good quality standard chocolate chips for the chocolate chunks. The crispy edge and cookie bottom with the chewy, chocolaty center played splendidly with the delicate sprinkle of sea salt on top. The 3.5 ounce golf balls become a generous-sized cookie when baked, which is great for portion control (sort of). I’m here to attest these truly are the ultimate chocolate chip cookie!

      Chocolate Chip Cookies Recipe

        1. Thank you, David. I used Guittard chocolate chips out of San Francisco. These particular chips are 63% cacao which is why the little extra spike of chocolate flavor was so nice against the sea salt. Moreover, I used an equal measure (by weight) of chocolate chips for the chunks. You should have seen the chips dispersed generously throughout the batter―a real cookie dough lover’s dream. Oh but wait, we’re supposed to hold off for 36 hours!

    35. I served these fresh and warm from the oven at a house party! They were VERY well received!! Several people said they were the best cookie, of any kind, they had ever had. No other chocolate chip cookie recipe need every apply, in my book. I’m dying to make them again but need to remind myself to pace myself with these because they are dangerously delicious. Thank you!

    36. Hello there, I have a question. I always dip mine in demara sugar before I bake have you done that? I never used cake flour because thought it would be to soft? Also you know how much I LOVE you and THE ONE….lol..but wanted to tell you how very much I appreciate the metric conversions. It really means a lot to me personally. P.S. Merry Christmas!!

      1. Hello, Bea. I have never rolled them in sugar. For me, it would be too sweet. The cake flour definitely won’t make them too soft. And Merry Christmas to you, too!

    37. In the recipe it states different quantities for cake and bread flour but the same amount by weight. is this a typo or is the a density/weight difference between the types of flour?

      Thank you!

      1. Hi Maggie, yes, there is an small difference in weight between cake and bread flour. Hence the different cup measure. Enjoy the cookies!

    38. OK! OK! I don’t where I am on the review list, but I can’t tell you how long I’ve searched for a GOOD choc chip cookie recipe.THEY ARE INSANE GOOD!!!!!!!!!!!! I reduced the size to 2.20 ozs. I used a good scale and I reduced the chips to 14-16 oz. Perfect size. I froze the dough and used Food-Saver bags to shrink wrap 12/bag. I get 20-22 cookies. I’ve made about 5 batches and my family fights for them. I have about 100 cookies in freezer for holidays and gifts. I’m going to use the basic dough to try and make Almond/Oatmeal Chews with almond paste, cranberries, and white chocolate. I’ll let you know how they turn out.

      FYI, 15 min for the smaller 2.2-oz-size cookies. If the cookies are frozen, put them in the fridge the night before baking. If if it’s last minute, sit them out for 20 minutes while oven get to 350. If the dough is soft enough to pinch, they’re ok for oven. Try to form a round base but large chips will go their own way!!

      NOTE: 1. People, invest in simple oven thermometer to check you oven temp and adjust as needed.

      2. Use a good pro sheet pan and parchment paper, don’t go past 15 min. And cookie will stay soft in a simple sandwich bag for 2 days. After 2 days, just NUKE! for 10 sec and they will still taste great.

      Thank you for this recipe.

    39. David, David, David!

      Ever since I foolishly asked about how long it took for people to gravitate from the healthy breakfast cookie to the best chocolate chip cookie EVER, I have had a batch of this dough percolating in the fridge, or baking off or passing out to various fortunates. Said fortunates and I have decided to make it our life’s work to taste these cookies at every possible moment after mixing. Just scientific research you understand. This is by far the most delicious cookie I have ever eaten…and chocolate chip has never been my favorite. Unfortunately, certain parts of me have begun to look like cookie dough, as many of these as I have eaten! So, I may be taking a second look at that breakfast cookie…or a lot of fat free something else.

      1. Pam, Pam, Pam!

        I happen to think cookie dough is a rather attractive look. And I admire your nose-to-the-grindstone diligence in the name of research. When you’re ravenously consuming the cookies Tasmanian Devil style, say this mantra: “Moderation, moderation, moderation!”

    40. David,
      I really think you should do a study on who went straight from the healthy breakfast cookie to the best chocolate chip cookie ever. It took me about ten seconds…and I’m going to make the dough as soon as I get home today.

    41. David,
      This sounds really wonderful. I realize I am not as savvy a baker as many others here and I do not have a stand mixer. Is it ok to hand mix this in a large bowl and are there any recommendations you offer in doing so ?

      1. Jeff, a stand mixer isn’t imperative. You can make in a large bowl by hand, but you’ll have to really work the ingredients to match the consistent of the dough in the recipe. You probably have to mix it vigorously for about 10 to 12 minutes or so. That is the most important thing.

    42. Hi, David! It sounds like this recipe is an absolute hit! I have heard that you can replace certain ingredients in recipes (applesauce in place of sugar; greek yogurt in place of oil or butter) to lower the calorie content and up the nutrition. Because I’m not a super experienced baker, I thought I might ask you for how you think this may affect the cookie before I give it a try. Should I attempt it or will the ratios on this recipe just simply not work with those replacements?

      Thank you!

      1. Ashley, perhaps I’m biased, but I wouldn’t change a thing in this recipe. The science I discovered behind it is for these ingredients. Substituting other ingredients, such as applesauce or yogurt, will change the chemistry and therefore the cookie. I’d try it this way first, so you know what it’s supposed to be like then experiment.

        1. No problem! I know what you’re saying — once you have a good thing going it’s best not to mess with it!

    43. Hi, David. :-)

      I’m italian and I was searching for an authentic american recipe for great cookies. I found this and tried it, and I have to say that these cookies are really the best I’ve tried so far. The only thing I didn’t like is that there’s too much sugar for my taste. Do you think I can use less sugar to make them less sweet?

      This is really the best recipe I found in years of searching, but, as someone said, everyone of us should make “his own” cookies recipe and I’d like it if it could be less sweet but I fear they don’t come out well. Could you please give me some suggestions?

      Terry. :-)

      1. Terry, thank you for the kind words. I think this is something you need to play with. Sugar does a lot of things in baking–from making things sweet, to tenderizing, to incorporating air, etc. What I suggest is to make half batches with incrementally less sugar until you have two things: the sweetness you want without a change in the texture of the cookie.

    44. I deliberated about the refrigeration. So I didn’t. Because I have hungry coworkers. I ate two hot ones and three cool ones and my pet peeve is that cookies get hard after cooling. But these didn’t. They were exceptional. The inside was kind of dense, chewy & memorable. I think my oven is off or it’s not because I tested a 16-minute mark with 9 cookies, a 15-minute mark, and a 14-minute mark and the 14-minute baking time yielded the type of cookie I wanted. Light in colour with caramel edges, chewy insides and a fine crackling on the top of the cookie. Seriously. These cookies are for discerning tradesmen- and the recipe IS by far the best I’ve ever made and the most mouth watering I’ve ever tasted. I don’t feel indulgent eating them–I feel like I’m meeting my basic cookie needs.

      Thank you.

    45. David, I made four cookies yesterday and they are wonderful. I’m going to a dinner tomorrow night and promised to bring the rest. What would be the best way to bake them then take them to a party?

    46. David, I would like to prep dough ahead of time, roll in balls and freeze. Should i let dough sit for three days before i do this? Or not necessary.

    47. David:

      Should I sift one or both flours? Swans Down Cake Flour says to sift their flour once before using. Softasilk says it’s not necessary. I know, I need to buy a new kitchen scale – but in the meantime – sift or not? Also, I use KA bread flour – is that protein level OK – or better to use Gold Medal “Better for Bread” flour? Has anyone tried this recipe with just AP flour?

      1. Hey, Laura. I’ve never sifted the flour, but, then again, I always use a scale. In any event, there’s no need to sift. And I’ve used King Arthur, Gold Medal, Heckers, and many other brands of bread flour with this recipe and never had a problem. I have used all-purpose with the recipe, and the texture is a little different. Not as chewy.

    48. I purchased King Arthur cake flour today, only to notice that it says “unbleached cake flour blend” on it. (I didn’t buy the other, less expensive, cake flours due to King Arthur’s reputation.) Can I still rely on it, or do I need to look for one that does not say “blend”?

        1. I made the dough last night, and baked one batch tonight (25 hours later). I am going to bake the rest tomorrow morning. However, I tried a half of a cookie, warm, and it was delicious! I am looking forward to baking the rest tomorrow, and sprinkling with the sea salt, which I forgot to do tonight. I think everyone at the tailgating will love them! Thank you for this recipe.

    49. Hi David, please help me. I was supposed to make these lovely cookies today for my students only to find mites in my newly bought stone-buhr bread flour! It’s so hard to find good quality bread flour here in the Philippines, but I saw a gourmet store that sells buckwheat flour, gm flour, and rye flour I think. Can i use one of those flours instead? I need to make these cookies for my students’ taste test. I hope you could help me in my dilemma, David. God bless! Big fan from the Philippines – Maryela

      1. Maryela, so sorry to hear about the mites. Yikes! I think in this case the best thing to do is to use all all-purpose flour. The others will impart a different taste and/or texture to the cookies. Please let me know how the kids like them.

        1. Good news, David! My mom was able to buy 2 kilos of Bread flour. Hurray! I actually made the dough last night, so I’m having a countdown until it rests for 24 hours and I’ll bake some for taste testing! Haha. I’m officially baking the dough on Monday for my students. We’re studying fractions so I made baking these wonderful cookies our project for the quarter. Will report back about the result of the ones I’ll bake later! Thanks David. :)

          1. Marylea, how wonderful! I love that the recipe is being used to teach kids math. How creative. If you have a photo or two of the kids you want to pass along, that would be great.

            1. These are the best cookies I have ever tasted! David, thank you very much for sharing this wonderful recipe. Can’t wait for my students to sink their teeth into these. Of course! But we’re still at the planning phase, so when we do the final bake-off I’ll snap a few photos and share it with you. :) By the way, is it ok for the cookies to rest for more than 72hours? I made the dough last thursday, so if i were to follow the 72hours rule I should bake the dough this Sunday. Would the cookies change in flavor or texture if I bake it on Monday? Our class is on Tuesday and I wanted to give them fresh from the oven cookies. Thank you so much David for taking the time to reply. God bless!

              1. Marylea, the dough is kind of alive, if you will. It changes with the passing of time. I don’t think one day would make much of a difference. If it were longer than that, I’d shape it into ball and freeze them. Can’t wait to see the pictures!

                1. David, I just baked the cookies last night and each cookie was perfect! But the thing is, classes are suspended until Wednesday due to the southwest monsoon (Philippines) so I will be giving these to kids on thursday. I kept the cookies in a ziplock bag in a cool, dry place. Will it still be good by then? or should I freeze/refrigerate them? Our should I just eat it instead? Thanks David! You’re an angel :)

                  1. Maryela, in order of preference: 1.) eat them, 2.) freeze them, 3. refrigerate them, 4. put them in a resealable plastic bag. These cookies are best fresh, because they retain their crunchy and chewy texture. I find that even the best resealable bags cause the cookies to soften.

    50. I just have to say, again, how A-mazing these cookies are! I had once upon a time ago jiggered my own recipe, but this beats the heck out of it (and it wasn’t chopped liver). Thank you, again, David! You are my hero!

        1. Yes, you stick that chest out! You have earned that right! Honestly, if you were to do nothing else for the rest of your life, you’d still leave a great legacy. Though, of course, i know you have much, much more to contribute, and i know your many fans are very happy for this:)

    51. These look delicious and i’m so eager to try them.. but i’ve never heard of cake flour or bread flour.. only cake mix and bread mix (which is essentially flour with yeast).. i’m not sure it’s the same thing. My question is, what’s the difference between bread/cake flour to regular flour?

      1. Hi Sheena, cake flour is a finely milled soft wheat with a low protein content as opposed to bread flour which has higher levels of protein. The combination produces a tender, yet chewy cookie. I would not try substituting cake mix or bread mix as they contain other additives. What types of flour are available?

    52. hi David,

      i loveeeee this recipe, i’ve made this many times, and my husband loves it so much. I share the cookies with my mom-in-law, my sister and her husband. They all love the cookies. If i put coconut flakes or oat in the dough, should i change the quantity of flour? thanks before.

      1. yulinda, so happy your family likes the cookies! I think if you use the coconut or oats as a “mix-in” and not as part of the cookie itself (meaning you don’t want to make a chocolate chip oatmeal cookie), that should be fine. But replacing flour will change the cookie itself. Now…that being said, I haven’t made it that way, but I have seen that people all over the internet have made tons of variations of the cookies. So unofficially I say give it a whirl. Just remember to refrigerate it.

    53. You don’t get cake flour here but you do get extra-fine sponge flour. Is that ok? Also bread flour—there is wholemeal and white strong bread flour. Which one? And is strong ok? Please advise.

      1. Shahana, I’ve never used sponge flour, but it would give the wrong consistency. Plus McDougalls is self-rising, which you don’t want. I did find The Cinnamon Square Shop in the UK that sells Ultimate Cake Making Flour.

        The recipe does also call for bread flour. I wouldn’t use strong, wholemeal, and such. Just plain ole bread flour is perfect, which, I believe, can be found in the UK.

    54. Hi. I have made this recipe twice. First time absolutely perfect. The most delicious choc chip cookies i’ve ever had!!! Second time they are turning dry and crumbly. I am so upset. I made the all purpose flour and cornstarch mixture for cake flour. The first time it was perfect but not now.

      1. Shahana, I’m so sorry the cookies came out dry. As you know, they’re anything but. Did you use AP flour plus corn starch the first time?

        I don’t recommend making your own cake flour–especially for this recipe. Did you weigh the flours? That’s my best guess as to where things could have gone wrong. Because this uses two types of flour–with the same weight but different volume–it’s easy to use too much if you’re scooping it into the measuring cups.

        1. Yes I made the AP flour and cornstarch the first time as well and they were lovely. I did weigh the flours, but something must have gone wrong with the proportions. But I won’t give up. I Love them too much!!!

          P.S. I’ll try to look for both flours in London, UK.

    55. OKAY the verdict is as follows:
      Dad: “Awesome!”
      Mom: “I think this is the best chocolate chip cookie I ever had.”
      Sister: “Amazingly good.”
      Husband: “It was probably the best chocolate chip cookie I ever had. You should make peanut butter cookies like this.”
      Kids were too busy chomping to even comment ;)

      :) And I TOTALLY concur. They were perfect. Well worth the wait for sure!

      And so now regarding the oatmeal cookies. I made a recipe I’ve used before but I used the bread/cake flour combo, did the 36 hour wait, 3.5oz dough balls, and sprinkled with salt before baking.

      My dad (who is the oatmeal raisin cookie fanatic) told me they were the best oatmeal cookies he’d ever had. They did turn out REALLY good although they seemed doughy in the middle so I’ll make them again and experiment a little with either lowering the temp or flattening the dough balls a bit before I bake them. I’ll probably blog the results at some point and I’ll send you the link!

      And as per my husband’s request, I’m starting the dough for similarly made peanut butter cookies this morning.

    56. Hi David,

      I read this recipe yesterday and am so obsessed that I MUST try it. Naturally, I will report back but my question for you is – does this 36-hour, 3.5oz dough ball method work similarly for other cookie recipes? Oatmeal Raisin is a big hit in our house and I’m wondering if doing this with those would have a similar crisp-chewy-soft effect as well.


      1. Bethany, other people have reported that’s the case. I haven’t tried it on anything but these chocolate chip cookies, but I keep getting emails from many bakers raving about the technique. So let me know how it turns out for you!

    57. David, what’s the science behind combining BF and CF, given that AP is their average for protein level? Is it just a matter of degrees for taste, or is it more about longevity and texture? Only had AP and BF on hand and made them at the 72 hour mark-pretty fab, but next time I’ll make the real deal. Also, is commercial cake flour the same as making your own with less AP and the addition of cornstarch?

      1. Elina, I spoke to Jacques again. Believe it or not, he hand mixes the flours for every batch, adjusting the amounts of each to match the humidity and weather conditions. When we worked on the recipe, we decided upon using bread flour and cake flour mostly because of texture. It seemed to give more chewiness (bread) but still kept it tender (cake).

        Some commercial cake flours do contain cornstarch, others don’t. For example, King Arthur’s Unbleached Cake Flour contains cornstarch, while its Queen Guinevere Cake Flour doesn’t.

    58. I realize I’m several years late looking at this posting but my question is do you let the dough come to room temperature before scooping the cookies and baking? I took it out of the fridge just now and it is very firm; I don’t think it would be possible to scoop it out without letting it sit but I see no reference to this issue.

      1. Hi Sasha. Good point. Let the dough sit until it’s still chilled but scoopable. I’ve even gone so far as to shape the balls when I make the dough and refrigerate them, so it’s easy to pop them on a cookie and sheet and bake.

    59. David–these are ridiculous. They are absolutely delicious. I had three people tell me they were the best cookies they’d ever had. Thank you for making me the neighborhood hero!

    60. These cookies are amazing! I’d like to turn them into chocolate chocolate chip cookies, meaning a chocolate dough. How much cocoa powder would be needed to accomplish this without negatively affecting the incredible texture?

      1. Jo, I don’t want to steer you in the wrong direction. I didn’t test or develop the recipe as a double chocolate chip cookie. I think it best to start with a small amount, say 1/4 cup, of cocoa. Then go up from that. I’m sorry that I can’t give an exact amount with confidence. The cookie is so different from others that I can’t simply look up a common ratio.

    61. Dear David,

      I’m fond of chocolate chip cookies. I’ve tried so many recipes with all purpose flour–not with bread flour or cake flour–which I baked right away after mixing the ingredients without putting the mixture in a fridge…. so I’m so eager to try this one. Thanks for this recipe.

    62. WOW these cookies are AMAZING! My mother-in-law is the best cook & baker I know, but hopefully I can “one up her” during the holidays this year. Thanks for sharing this recipe!


      1. Colleen, you are more than welcome! So glad that you have them in your holiday “arsenal”

    63. Good Afternoon, David. I was reading this recipe and was interested in knowing why there is a 24 to 36 hour waiting period before baking. Could you explain what the benefit of waiting is and what differences occur if I don’t wait. Some of the reviewers are even stating a taste and texture difference in cookies baked in 24 hrs vs cookies baked in 36 hrs; why is that and what is the cause behind it? Thank you in advance for responding to these questions.

      1. Hello Tiffany, welcome to Leite’s Culinaria. I’d be happy to answer your question. In short, the resting time allows the liquid to be better absorbed by the flour, which affects the texture. The sugar is also affected, giving the cookie a more complex flavor. You can read all about it in my New York Times article. And now you have to promise me you’re going to make a batch, right?!

    64. These really are the best chocolate chip cookies. I’ve made this recipe countless times, and they always come out perfect! And I think I’ve tried just about every chocolate chip cookie recipe. Although not the same as freshly made dough, I always keep this dough (already scooped into cookie-sized portions) in the freezer just in case in need to pop a few cookies in the oven.

      1. Way to think ahead, Bev! I wish I could be so forward-thinking…cookies made on a whim are the best kind.

    65. David, I am finally going to make these to bring to may daughter’s school. I need to make at the very least 60 cookies, should I just quadruple the recipe or make 4 different batches? Only reason I am asking that is with baking I have been realizing often one cannot simply double, triple or quadruple it.

      1. Sofia, because most of the measurement are in weight, you probably can size up, but I do caution you. Things can get a little wonky when you go up that much. I’d suggest making two double batches. And remember…let them rest.

        1. Thanks for the quick response David, perhaps I should double the batch this week and give it a whirl prior to making them for the school. Am sure my family won’t mind that! :P

            1. General consensus: everyone absolutely loved them. Not sure if my oldest daughter loved more eating the dough straight out of the fridge or the cookies. Actually I think both. Also took some to her dance school today and everyone was drooling!

    66. Hi! i just baked this cookie and noticed it’s a bit too greasy. I followed your recipe to the letter except the dough was chilled for 84 hours. Also i noticed in the video that your halved the golf ball sized dough and just wondering why you did it? How exactly was that done?

      1. Hi Patricia, Hmmm. I’m not sure why the cookies were greasy. A few questions: How long did you let them sit out before forming them and baking? Did you weigh the flour or use a measuring cup? And if you used a measuring cup, was it for dry ingredients or wet ingredients?

        Also, I watched the video, and I don’t see myself halving the cookie dough, making two smaller cookies. It’s been a long time, but I believe was simply testing it, while the hosts were speaking, by breaking it a bit to make sure the dough wasn’t too hard for demo purposes.

    67. Hi,

      My brother-in-law made this cookie recipe and they were absolutely divine, seriously the best ever!! So naturally, I was eager to attempt these myself. As I was shopping for the ingredients, I could not find cake flour and I read the previous comments above, and you had said all-purpose flour would do. As I was making the recipe, I had a hard time with the butter and the sugar. The butter was refrigerated and it was kind of a mess combining the butter and sugar together. Once they cooperated, I continued with the recipe. I refrigerated the dough for the necessary time, and upon taking the cookies out of the oven, they didn’t look anything like my brother-in-laws. Also, the appearance of the cookies out of the oven was flat and crispy and they expanded enormously. Much to my dismay, they tasted okay, but not nearly as good as his!! What am I doing wrong?? Is it because of the bread and cake flour? Or my mishap with the butter and sugar? Please help me, as I am dying to perfect this amazing recipe.

      1. Hi Charlotte, I don’t think your problem was with the flour. I think it was due to your butter and sugar creaming. The butter needs to be room temperature. If not, you have to really work the mixture risking over-creaming it. When that happens the air bubbles that slowly build up in the butter are released. And this can cause, flat, dense cookies.

        Try again, this time with room-temperature butter (take it out of the fridge at least 2 hours before using), and I think you’ll find a big difference!

        1. I think i know your problem. This happened to me. So I was making these and I, too, opened the oven to see a thin puddle of cookies. I was like wtf? i cant believe i just failed a simple cookie. So i was asking my friend to read me the recipe again. I used, like most people here, all-purpose flour. So naturally I read 2 cups minus 2 tbps flour. And then i add all the stuff together. I forgot to add in the other 1 2/3 cups worth of flour (to egual the second flour). So once i added that in and waited a bit, they turned out great. Dont forget the other flour. Just in case this mightve happpend. :)

        2. Also, in response to David, I do not think the creaming of her mixture was the problem. If her cookie became super thin and crispy and expanded (they spread out due to being so thin) its b/c she didnt have enough flour and too much oil. As that type of cookie dough bakes, the butter and sugar will carmelize and form a nice crunchy/crispy texture. Its actually quite interesting. Adding more flour will help give the cookie more body, imo.

          1. Hi Michael, I agree that more butter and sugar create a crisp cookie, but over-creaming can cause a flat cookie, too. But there’s no oil in this recipe…hmmmm.

            Charlotte, did you use all the flour–all 1 pound, 1 ounce?

    68. Hello,

      We could not find bread flour on my country (Brazil).We only have all-purpose flour (7% protein) and whole-wheat flour (14% protein). Is there any way to use a combination of these two instead? Thank you so much!

      P.S.I made the cake flour (3/4 cup (100 grams) all purpose flour plus 2 tablespoons (20 grams) cornstarch).

      1. Hi, Liz. The best advice I can give you is to use only all-purpose flour. It’s not 100% ideal, but it will give you a better product than if you used the whole-wheat flour. And because you live abroad, please use the weight measurements. I found when I used volume measurements when I lived in Portugal, my American recipes never quite came out the same. Best of luck!

        1. I’d very much like to try and bake these, but we don’t have cups as means of measurement here in Europe and your conversion to grams is wrong. :(

          First, you convert 2 cups into 240 grams, and then a bit lower down the text, you convert 1 1/2 cups into 227 grams, which doesn’t seem accurate.

          Could you please (pretty pleeease?) re-check the measurements in grams?

          1. Elena, there isn’t an error. The 240 grams is for bread flour, and the 227 grams is for granulated sugar. Flour and sugar have different densities, which is why there is a difference. Think of a cup of cotton balls versus a cup of pennies. The pennies would weigh more, even though both are a 1-cup measures.

    69. Dear David,

      I discovered your web site by trying to find Marian Burros’s plum cake. Wow! Now my family has enjoyed your chocolate chip cookies. It is a pleasure to see how kind your are in your emails. So here is my question:

      While we love your cookies, we also love my own recipe, which has a more assertive flavor and texture of the dough. I put in wheat bran, toasted wheat germ, twice as much dark brown sugar as white sugar and a little sour cream. Believe it or not, all that whole wheat, and wheat germ and bran do not make for an unpleasant cookie! I would love to combine the wheat germ and whole-wheat flavor and texture and the darker brown sugar flavor into your cookie. Please advise.

      Here is my recipe:

      1 c. all purpose unbleached flour
      1 c. whole-wheat flour
      1/3 c. unbleached cake flour
      1/4 cup toasted wheat germ
      1/4 cup wheat bran [NOT the cereal]
      1 t. salt
      1 t. baking soda
      Sift the above together and set aside
      1 c. packed dark brown sugar
      1/2 c. super fine sugar
      1 c. unsalted butter, softened
      Cream the above for about 5 minutes until light and fluffy
      2 eggs
      Add 1 egg at a time to the creamed mixture
      2 teaspoons vanilla extract
      2 tablespoons sour cream
      Add these to the above sugar-egg-butter mixture
      Now gradually stir in the sifted flour mixture until well blended.
      Do not overmix.
      2 cups chocolate chips or pieces [60% bittersweet]
      Stir in gently.

      Preheat oven to 350 deg F. Scoop about 2 tablespoons of dough for each cookie onto parchment covered cookie sheets and bake about 10 minutes OR until lightly browned. Cool about 10 minutes and remove from pans. Store in a cookie jar only after the cookies are entirely cool or they will stick together. They are only good for a few days so if they last longer, consider freezing and briefly reheating them in a warm oven.
      Thank you!

      1. Rochelle, I’m so thrilled you like the plum cake and the cookies. And a big thank you for your kind words.

        Regarding your cookies, I really can’t say without making them. You’re using less and different kinds of flour, adding the wheat germ (which cuts the gluten formation), changing the type of sugar, using less butter, etc. Plus you’re changing the size of the final cookie as well as the baking time. This is the long way of saying this is an entirely different cookie! And it sounds great!, but I can’t give an assessment because baking is such a science. You’d have to try it and see if you like it. Please drop by and let us know how they turn out.

    70. Hi, David. I have been waiting a long time to make these cookies, and the dough is chilling in the fridge right now :) I’ve never baked anything in which the recipe didn’t instruct the brown sugar to be “packed,” and I think I may have made a mistake. Should the 1.25 cups of brown sugar be packed?? Thanks for sharing an amazing recipe. I know when these come out of the oven tomorrow, I can consider my search for the perfect chocolate chip cookie recipe DONE! Thank you!

      1. Hi, Katie. Because weight it specified in the recipe, and (without chiding!) you should always use weight measures, especially when baking, I never really checked. As long as the sugar is gently packed, you’ll be fine. I’ll check the next time I’m in the kitchen. Thanks for the heads up.

    71. I just found this recipe and plan to make it asap, but I have a question. The ingredients list calls for kosher salt, but the instructions say, “sprinkle with sea salt.” Do you mean that the kosher salt goes IN the cookie and the sea salt on top? Or did you mean we should sprinkle with kosher salt. I have sea salt, but will have to go out and buy kosher salt.

        1. Thanks so much, David. I’ve looked online and I can’t tell whether there is a significant difference between sea salt and Kosher salt that makes it worth going out again to get it.

          I am also using Ghirardelli 60% cacao bittersweet chocolate chips because I’m not sure where to find the ones you specify in time to make the cookies this weekend. When I make them again I hope I can find the ones you specify or something similar. We do have a specialty baking shop in town that may carry them.

    72. Hi David, I can’t wait to try these cookies, but do you think I can substitute the cake flour with pastry flour?

      1. Hey Josie. I’d avoid it, if you can. Cake flour and pastry flour aren’t interchangeable, so the cookies will have a different texture. If you must–and only if you must!–you can use all all-purpose flour.

    73. These are the best chocolate chip cookies…for chocolate chip cookie haters! I have made them twice in the past week, and a few of my picky-eater friends who say they normally don’t like chocolate chip cookies have raved over them. Everyone else have not been able to keep their hands off them! I also used a bit of the batter mixed in with some vanilla Haagen Daz and sea salt for a perfect cookie dough ice cream!

      1. Ashley, so glad your haters are now lovers. And…I thought I was the only one who put the dough in the ice cream. I love it. It makes for the best dessert. Move over, Mssrs. Ben and Jerry/

    74. Dscowell, so good to hear from you! (Yes, she was my personal assistant on board the Nieuw Amsterdam during a demo of this recipe.) My pleasure, and just doing my job for baking-dom!

    75. Hi David,

      My favorite commercially made chocolate chip cookie of all time is made in Santa Cruz, CA. I did a little research into their recipe to find that malted barley flour is an ingredient, and that it is a similar consistency and protein content of cake flour(?). Would this substitution effect the taste and/or consistency? What is the advantage of this ingredient in a cookie? The Santa Cruz bakery uses a 2 oz ball for a very generously sized cookie… doesn’t a 3.5 oz dough ball make a HUGE cookie???

      1. Heidi, without testing this, I can’t (and don’t feel comfortable) saying if it would affect it. The cake flour and bread flour create a slightly different protein/gluten make up, making the cookies a bit more chewy. A 3 1/2-ounce ball of dough makes about a 5- to 6-inch cookie, which allows for the different textures and flavors, as stated above.

    76. As I type a batch of these gorgeous looking cookies are resting in my fridge…I stumbled upon this recipe when browsing your fab website and am really looking forward to seeing how they turn out!

      I’ve had to do some adapting as we don’t have specific “cake flour” here in England but some googling helped me to find a suitable substitute! Nor did I fancy the astronomical shipping costs (or the long wait for that matter!) for the chocolate so found (what in hope) is a replacement…fingers crossed it won’t effect the outcome too greatly!


    77. Since its debut, this has been my ”go-to” recipe for chocolate chip cookies. Needless to say, I bake them frequently (including in my sleep). However, I was thinking about playing with the flavor profile. If I wanted to brown the butter, how much more of it do you think I would need (I think the evaporation of the milk solids would require me use more)?

      Thanks in advance!

      1. Tiff, good questions–and I don’t have an exact answer. The best thing to do is brown the butter and see how much you have (in a measuring cup). Check that amount against the recipe. If there is a significant different, then add that much more to the recipe. The butter won’t cream the way regular butter does, and it will affect the texture of the cookies, so you will have to experiment with that, too.

    78. So, after months of delay (actually fear of eating the whole batch) I finally made these. I LOVE everything about them except I have an issue with the coarse salt. Would you please specify what brand you used?

      I used Roland Sea Salt Coarse Crystals and they never melted down into the dough, even after 36 hours. The crystals remained in crunchy chunks and if you got a few in a bite it is very unappealing. I had wondered about the salt when it wouldn’t go through the sifter but went through with following the recipe, and just stirred them in with the rest of the dry ingredients.

      I’m a little bummed b/c everything from the flour to the egg size was so exact, and my recipe got hung up on the salt!

      Thanks so much,

    79. Lovely cookie! Great texture! I forgot the fleur de sel and still loved them. Thanks David for your direction! Stephanie

    80. I have E. Guittard chocolate disks (72%) and various bars of the same category, quality. Should I use the disks (they seemed rather large to me) or chop a chocolate bar? The feves at our store seem about half the size of the Guittard disks, so I was confused as to what exact size chocolate we need. Please advise! I’d like to make today. So eager to try! Stephanie

    81. What an amazing chocolate chip cookie recipe! I made a couple of adjustments to the recipe and got big thumbs up from all of our kids (Chocolate chip cookie experts, all of them!). I added about 1/4 cup finely chopped coconut and I used all unbleached flour. I increased the flour by 4 Tbsp. for a higher rising and “cake-ier” cookie. The resting period in the fridge was torture, but well worth the wait.

    82. Hi David, quick question for you. Is is okay to use cake flour that already has baking powder and salt added? Should I just omit them in the recipe?

      1. Geoff, I’d steer clear of self-rising cake flour. You’re not going to be able to calculate the proper amount of leavening, which will throw off the recipe. I’d stick to plain old cake flour. Happy baking!

    83. HI David,

      Your cookie recipe is amazing! I was just given your recipe from someone I know who recently made the cookies and shared them. I am so anxious to now make them myself, as I love to bake. The only problem is getting a bittersweet chocolate discs that will compliment this recipe. The one you direct people to purchase is sold out—so I was wondering if you can suggest something else that might be available and a bit more economical. Would you suggest just using another good form of bittersweet chocolate with the appropriate % of cocoa—and if so—any other suggestions where to find it? I have tried some delicious Belgium chocolate from Trader Joes and was even thinking Whole Foods might carry something similar?


      1. Hi Karen, thanks for the kind words. Whole Foods carry Valrhona feves—ovals of bittersweet chocolate. If those are unavailable, you can buy bittersweet chocolate bars (a favorite of mine is Lindt) and carefully break it apart. You want pieces the size of a quarter. I’ve used them in a pinch.

        Good luck and make sure to come back here and let us know how they turn out!

    84. David,
      I finally sent the recipe to your email. Hope you and Cindi like it. Thank you for your website. I have 6 large events and 2 private dinners in the next 6 weeks — nothing for you I am sure, but, I am asked to cater more and more thanks to great sites like yours I am improving even though I could not take the time to go away and be classically trained.


    85. David,

      Thanks for the great recipe! I bake dozens of cookies each week and take them to area teachers and school staff as ‘have a great day’ gifts — they filled out surveys so I know their favorites. Do you have a great Oatmeal Raisin recipe? Also, I have tried to add malt powder to cookie recipes because my family likes the flavor, it seems to make the cookies very flat — any advice?
      Thank you!

      1. Hi Lori,

        Glad you like the recipe. It’s one of my favorites. When you say you add malt to cookie recipes, do you mean malted milk powder or actual barley malt? I occasionally use malt in bread making, but I suspect what you are using is malted milk. That product is a mixture of barley malt, flour, milk, and maybe salt, added sweeteners, and flavorings. It is what is used to make malted milkshakes.

        It’s hard to say why this would make your cookies flat without knowing all the ingredients in the brand you used. I’d guess that it is the barley malt and contains added sugars. Cookie recipes are usually carefully balanced to produce a specific result, for example, thin and crispy or thicker and chewy. Even slight adjustments of ingredients can cause a significant change in the cookie’s texture.


        1. I did mean malted milk powder, thank you for the clarification. I have only found a few recipes for malted milk cookies, probably the best on the Pioneer Woman’s website. I have used Ovaltine and Carnation brands and made several attempts, sometimes crushing malted milk balls too. I change recipes often and have 2 unique cookies, a twist on ranger cookies, and a very unique one I call struesel cookies, which people ask for and rave about often. Now I would like to have a better cookie recipe using the malted milk powder as well as a better oatmeal raisin cookie recipe. Thank you for any and all help!!

          1. Lori,

            I looked up Carnation malted milk powder and its ingredients include: Sugar, Wheat Flour And Malted Barley Extracts, Cocoa Processed With Alkali, Milk, Soy Lecithin, Salt, Sodium Bicarbonate, Artificial Flavor. As you can tell from this label listing, sugar is the main ingredient and it clocks in at over 50%. That will certainly affect the texture of your cookies. Lecithin, an emulsifier, and sodium bicarbonate, baking soda, will also make a noticeable difference. Since it’s not possible to tell exactly how much of either is in the mixture, I can’t advise you on the adjustments you might need to make. I don’t have any experience with malted milk cookies, but there does seem to be lots of recipes on-line that could provide ideas for experimentation. It’s going to take some trial and error.

            And I will second David’s request. I adore anything with streusel.


            1. Cindi, Thank you for your research! I have tried four recipes I have found online so far but will now use your information to try to adjust them to make a better cookie.

              David and Cindi, I am excited you want my streusel cookie recipe and would love to share it with you, and I am sure you will be able to improve it. Is the easiest way to send it like this? Or as an attachment? I just got back from a two-day soccer tourney with six boys, so making some cookies sounds like a quiet break if you would like a photo, too.


                1. Ok I have just made a batch and now the wait. However reading the postings I too want a copy of the streusel cookie recipe. Anyone willing to share?

                    1. Thanks, David. Both of those cookies sounded good. I bought everything for the chocolate chip cookies and will mix them up tomorrow. YUM!

      2. Lori,

        Did you ever find out how to “bulk up” those malted milk cookies? Different type of flour? More flour?

    86. Thoughts on how this would translate (temperature, cooking time) for smaller cookies? Would love to make more than 6 cookies out of this recipe and would be interested in any suggestions on adjusting the time (other than watching for when they appear to be done). Thanks in advance.

      1. Hi Kim, the recipe makes 18 cookies, not six—don’t know if you saw that.

        If you make smaller cookies, it would definitely change the texture and flavor. But if you want to try, the temperature would remain the same, and the time would depend upon how small you make the cookies. To make 32 cookies (cookies half the size of the original), I’d say about 9 to 10 minutes—but this is only an approximation. I’d suggest baking just one cookie and using that as guide, either adding or subtracting time.

    87. And now for an overseas report…Going back to New York I, naturally, visited the City Bakery for my cookie fix (…and hot chocolate…and marshmallow…and…). So I had a control sample. Then, using Greek bread flour, my standard substitute for cake flour (“soft” flour + cornstarch) and Valrhona chocolate chunks, I went for it. The results were excellent. I also froze a couple of baked cookies, then heated/defrosted in a toaster oven. Not as good, but still tons better than regular store bought. So this is one recipe that travels.

    88. i’m back with raves for this recipe (GF Girl’s gluten free adaptation, but no doubt the original version is at least as good) and raves for the technique you developed that clearly makes a difference!! i take a bit of a scientific approach to things as important as great chocolate chip cookies, so i made a slight variation to your recipe and noted the comparisons below:

      #1. your technique + your suggestion for dealing with my hard dough: after dough softened for 15 min, i portioned out 3 1/2 oz balls. i put the cookie sheet back in the refrigerator for 15 min, then baked for 18 min, left on the cookie sheet for 10 min before moving to cooling rack. PERFECTION—thickness just like i like them, slightly crisp on the edges and gooey heaven on the inside – YUM!!

      #2. i didn’t need to let the dough sit before forming balls because it was soft enough from the 1st batch. i was curious to make smaller cookies and found Clotilde’s (Chocolate & Zucchini blog) smaller 1 1/2 oz dough balls & corresponding cook time. i formed balls, baked 14 min, transferred immediately to cooling rack. Pretty close to perfection, but since i prefer the texture that the 3 1/2 oz dough ball bakes too, i’d probably bake them up like you suggest and; just cut the cookie in half when i need a smaller craving satisfied and eat the whole darn thing when necessary. :-)

      thanks again for your response this morning and for suffering through all the research to come up with such a great cookie:-)


    89. thanks so much for the quick reply, david—i’ll take your advice (refrigerating again if they seem too warm) and report back. like i said, i’ve been dying to try these for so long, i don’t want to do anything to mess up the dough :-)

      p.s. i noticed the great suggestion to form ball and then refrigerate when i read comments this morning (unfortunately too late now, but i’ll definitely do that next time.

    90. i am so excited to bake these. i’ve drooled while reading about this recipe for so long, but unable to partake since i have a gluten sensitivity. i am thankful to have stumbled upon GF Girl’s version and excited to drool over my own batch today! The dough has been in the fridge for almost 36 hours, and i just checked on it and find it to be very, very hard. i do keep my fridge quite cold, so i’m wondering if i should chip if off and fumble with the rock hard dough OR let the dough rest at room temp for a little while before forming the balls. any advice would be greatly appreciated! thanks for a wonderful website–i’ve love every recipe i’ve tried.


      1. Jen, I feel like Little Red Riding Hood, “My, grandmother, what a cold refrigerator you have!” My suggestion is to take the dough out of the fridge and let it soften enough to shape into the balls. If the dough get too soft, you can always slip the formed balls back into the fridge.

        One tip a reader gave was to shape the just-made dough into balls and refrigerate those. Clever. Best of luck—and you must return and tell us how they turned out.

    91. Hi-
      Cookies are wonderful. Do they lose anything by shaping into balls, covering tightly on a baking sheet, and refrigerating for 72 hours?

    92. I’m allergic to dairy products and am wondering if I could just make an equal substitute for the butter (such as Earth Balance) and not change the taste/texture too much. Of course I realize real butter is the best!

      1. Hi Lila,

        All flours can be placed along a continuum based on their protein content. Protein determines the amount of gluten that will develop when flour is mixed with liquid. The higher the protein content, the more gluten will develop.

        Bread flour, which has a very high protein content, will absorb more moisture and cause a cookie to be chewier. Bread flour on its own is great for making breads but not considered favorable for cakes, pie crusts, biscuits etc, as the gluten can make these tough and chewy.

        Cake flour is very fine textured flour which has the lowest protein content at 7% to 8%, while bread flour is much higher up along the continuum with 13% to 14% protein. In this recipe you’ll want to use both flours as David indicates above—the cake flour for tenderness and the bread flour for structure and chewiness. This is one of the techniques that makes these cookies so impressive!


    93. Hi David,

      I just stumbled on your site and saw the video. Cannot wait to bake some myself. I am realizing that weighing my ingredients makes a big difference. In the video, you mentioned that you weigh your cookie dough before you shape them. Can you please tell me how much should each cookie “golf ball” size should weigh?

      Thanks very much.

    94. Hi, Sherry. Adding peanut butter is a great idea, but it really changes the recipe and its texture—which is great as is.

      But as a starting point, add 3/4 cup creamy (not natural or organic) peanut butter to the butter and sugars before creaming. Make sure to reduce the butter by 1/4 cup (or 4 tablespoons), and see how that suits your taste. The two ingredients to play with are the peanut butter and the butter. Best of luck.

    95. David,

      Thanks for the amazing recipe. I finally got around to making it and the cookies were absolutely amazing! My patience was definitely rewarded. I only wish I would have crossed them off my to do list sooner.

    96. David, you’re the best! Thank you so very much for your speedy reply. So just to make sure: I substitute equal amounts, right (17 oz. of all-purpose flour)? Ugh, I hate that I can’t make it exactly as you have written it, as I know what hard work went into it. Thank you, thank you, thank you!

    97. Hi David,

      I have been eyeing this recipe for some time now and I am determined to make them this weekend. And, lucky for me (and my husband if he’s lucky), I also found some wonderful couverture discs at the store yesterday, so I’m set…almost.

      I only have all-purpose and pastry flours at home. Is there any way to use a combination of these two instead? I could not find cake flour OR bread flour at the store. So, I’m dying to make these, but I really do not want to mess them up! Any advice would be GREATLY appreciated. And thank you for such a fantastic site! I have been making the korova cookies for years now and they are still, to this day, our favorite treat EVER!

      Happy new year!

      1. Debra, for this go around, use only the all-purpose. The protein content will be a little different that with the bread and cake flours, but using a mix of all-purpose and pastry will lower the protein content too much. Best of luck and tell me what you think!

        1. FWIW, I tested this today, as 50/50 AP+pastry is my usual blend for cookies, biscuits, shortcrust pastry, etc. To make it useful, I also did the recipe with bread+cake, half batches each way, all other ingredients the same, baked side-by-side on the same pan in the same oven. AFAICT, they came out the same. Nice cookie, by the way, but you knew that.

          Note that someone with access to White Lily or another southern-style AP should not be cutting it with pastry flour. It already has a significantly lower protein content than national AP.

    98. Dear David,

      Thanks for the speedy reply! The information you refer to is similar to Susan Purdy’s advice – thanks. I’ll let you know in due course how I fare. If all goes well, hopefully I’ll be able to write you and let you know how I successfully adjusted it to work at 6000 feet!

    99. David,

      Thank you for a beautiful website with fantastic recipes I’m going to have to spend years just to get through! And, I am most impressed that you take the time to reply to most every comment!

      Um, I know this is a long shot…but do you have any advice on how I should adjust this recipe for altitude? We live at 6000 feet, in Colorado Springs. So far, I’ve used Susan Purdy’s “recipe adjustment” table (from her book, “Pie in the Sky”) to tweak my cake recipes. By and large, it’s worked just fine but there are times when I’ve had to tweak recipes over several goes before they turn out right.

      I’ve yet to try my hand at cookies in this part of the world…and I really don’t want 1 1/4 lb of precious chocolate to go to waste (and have to wait 72 hours to find out!) if the altitude is going to affect the recipe…which I think it might?

      I’m desperately hoping you’ve got the magic answer?!

      1. Hi Rachel, thanks for the kind words. All of my baking experience has been at sea level. But I did find this publication from the University of Colorado. Perhaps it will help. Also, in the brochure, you’ll find an order form for several publications about high-altitude baking, specific to your area. And a suggestion: Make the cookies first using a less expensive chocolate.

    100. I just made the dough and its sitting in my fridge. I can’t wait to try these cookies. I know they’re probably best warm but will they taste okay a few days later? I plan on giving some as a gift.

      1. BR, they are best warm, and they lose something at room temperature. Why not tuck a note inside the gift tin suggesting the recipient heat the cookies in a low oven for 10 minutes or so until warmed through?

    101. David, I can confirm that me and 2 other tasters found the frozen dough baked up into cookies just as delicious as the original version. If I were to taste them side-by-side, perhaps I would have noticed a difference between the two. I must confess that this dough was in and out of the freezer, fridge, and cooler (!) over the course of a week! I even tried cooking them on aluminum foil over a BBQ grill, and while they were homely, they were still yummy. Or perhaps it’s just that one doesn’t notice a small loss in texture of the dough that binds together the large flat discs of good chocolate, highlighted with the sprinkle of sea salt, eaten warm.

      David, they are just the ultimate chocolate chip cookie, exactly as you christened them.

      1. Rachel, I so happy to hear you found no difference. Anyone else out there have the same experience? Perhaps my problem was I had them in the freezer for several weeks. That could have made a difference.

        1. We’ve vacuum-sealed the dough (in pre-portioned scoops) and frozen it—the cookies are stil delicious (how can a warm cookie be bad?). But I find they tend to lose something over the “fresh” dough. They aren’t as crispy/chewy/gooey as the refrigerated dough. But, they are very handy for when you are in need of a cookie fix and don’t want to mix up a whole batch.

          Having said that, the cookie dough is perfect because you can make a couple after 24 hours (yum) and then the next day (even better) while waiting for the 72 hours to go by. I just have to make sure someone doesn’t eat all the dough before we get to baking them into cookies.

          1. Leanne, I find the same thing happens when I freeze the dough. I think the sugar has more time to melt, resulting in a less interesting cookie. The “fresh rest” of 24 to 36 hours in the fridge is what give them their ultimate taste and texture.

            1. What i have tried is to do the 36-hour rest in the fridge and THEN package them for the freezer in logs. Baking them when they are cool but malleable makes for an excellent cookie–truthfully, i found them to be just as excellent as the non-frozen batch. And oh, they are excellent…best CC cookies EVER!!! Thank you, thank you, thank you, David:)

    102. David, I am just another happy baker reporting back on these excellent cookies. Kudos to you on this recipe. These were devoured straight off the cooling rack, by a large group of friends staying together in a vacation rental, pretty much as fast as they came out of the oven. Since people (especially my husband) generally break my “Let it cool” rule anyway, these were a giant hit.

      I used part See’s Candies semi-sweet chocolate chips (which are very large and flat, very close to the discs/feves, and my favorite for cookies) and part 72% couverture discs. I made a double batch and still have dough in the freezer. I am hoping I can use it in a week. Have you ever frozen this dough?

      1. Rachel, so happy to hear they turned out well. It is a crowd-pleasing cookie. I have frozen the dough, and, for me, it loses something. The texture is off—more like those frozen slice-and-bake cookies. I’d love to hear your thoughts.

    103. I am in tears over how delicious this recipe looks and sounds. We have to eat gluten-free and wondered if anyone had come up with GF flour alternatives.

    104. I don’t know what I am doing wrong :(

      I followed the recipe exactly and substituted no ingredients. On the night I made the dough, I baked off just two cookies, and they turned out light, fluffy, and delicious–the best cookie I’ve ever had.

      Then I chilled the rest for 48 hours, scooped out very big generous golf ball rounds, plopped them onto parchment paper, stuck them in the 350 degree oven, yet when they came out, the whole cookie was basically crispy, and they did not expand as wide as yours (no ‘strata’ were achieved!)

      Do the balls on the baking sheet need to come to room temp before baking?! Did I just overbake them by a minute? I’m saddened that the pre-chilled-cookies were better than the post-chilled ones!

      1. A few things could be going on. First, if your fridge is really cold, yes, the cookies won’t bake properly. They won’t spread as wide, but, that said, the centers would be under-baked. So I theorize that if your cookies were both small in diameter and completely crispy, then the dough was too cold and you over-baked them. I suggest forming the balls of dough, let them sit for 10 or even 15 minutes on the cookie sheet and bake them for just the minimum time stated in the recipe.

        Also, if you don’t have an oven thermometer, I’d invest in one. Your oven could be running hot.

        1. Thanks for the tips DL- I had the same problem with the cookies coming out very crispy, and when I took the dough out of the fridge it was SO hard I could not scoop it to save my life, I had to let it sit out for a few hours.

          They tasted fantastic though and got lots of compliments, and a few slices of bread in the container with the cookies softened them right up.

          I will definitely try them again and keep a close eye on the temp in both the fridge and the oven (unfortunately both are ancient and not terribly reliable).

    105. David, you were so right. My son came over the next day, he took a cookie and said, “They are better today.” I laughed. Bakers, listen to David when he tells you to wait. Thanks again.

        1. Thank you very much for sharing your recipes… I tried and the cookies are superbly nice. I also can’t wait to bake the cookies. Store in fridge less than 12 hours… Next round baking will store it 36 hours.

          Best website for recipes!!

          1. Why, Andrea, thank you very much. I think you’ll see a difference in flavor. I held a blind tasting, and all my guinea pigs’s favorites correlaeted to resting time: 36 hours was their top pick; 24 hours was their next choice; and 12 hours was last.

    106. David, (insert screaming) OMG!!! Just took these cookies out of the oven, I couldn’t wait the 36 hours. I made the dough yesterday and had to try them today, so 24 hours and……they are THE BEST chocolate chip cookies I ever made. I thank you, and my family thanks you.

      Best regards,

        1. David, Why the 36 hr. refrigeration? Today is Sunday, I was thinking of making the dough today, but won’t have time to bake it till Wed a.m. I may bake a couple today!!

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