The elusive best recipe for big fat chewy chocolate chip cookies! It's been searched for high and low, experimented with since the dawn of time (presumably), and many claim to have the best and many do!
This is MY best and, turns out, a fave of many family and friends, so I wanted to share it. These cookies are requested over and over again and it seems they are quite cherished when I deliver. Even more of a reason to share the greatness that is this chocolate chip cookie.
Searching for a recipe I could call my own in this great realm of chocolate chip cookie-ness started long ago, but reached its peak when I had my first big fat chewy chocolate chip cookie from Levain Bakery in NYC, courtesy of my ever-thoughtful husband.
Those Levain cookies are epic. Gigantic, for one, super thick, baked just enough that they're not raw, but you're actually not sure if they are or not, and oozing with flavor and chocolatey goodness.
They cost about $4 each which does not stop me for a second from buying one of every flavor. I've been back many a time and they never fail to impress in terms of size and flavor. I vowed after taking my very first bite that I'd try my darnedest to replicate this cookie to produce a version I could call my own.
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Watch How to Make My Best Chocolate Chip Cookies (< 1 minute)
Over the years, I've produced my fair share of solidly good chocolate chip cookie recipes. But, it wasn't until recently that I nailed it.
My version of the Levain miracle that comes in cookie form. Now, it doesn't taste like theirs and that wasn't necessarily the intent.
The height of the cookie, the texture, was more what I was going for. And, I got there - hallelujah!
Turns out, all I needed was a little cake flour, an even distribution of baking powder and soda, less egg white than I'd used in the past, a special ingredient (see below), and a heck of a lot of chocolate chips (or chopped semi-sweet chocolate).
And, here's my favorite part: a secret ingredient! I always wanted a recipe that had some flavor in it that was elusive and barely recognizable, but gave the baked good a unique and desirable flavor. And it all happened by pure accident.
Several years ago, a close friend of mine brought me a bottle of Mexican vanilla back from her recent vacation there. It was special and delicious and I went through it in a heartbeat.
Because I couldn't likely return to Mexico myself anytime soon to purchase another bottle, I went to trusty Amazon and ordered the closest version I could find (this one - not sponsored). And, just like that I discovered the specialness that is this particular Mexican vanilla. It has a uniquely strong flavor and I've been using it ever since.
Of course it's totally worth mentioning that while this is grown from organic vanilla beans, it does contain other ingredients that may not be so organic. Personally I'm okay with this, but wanted to be sure to mention it here as I know there are many purists out there looking for only organically grown and sourced ingredients.
Typically, I cook and bake that way. I make an exception here.
When mixing this dough, you'll note that it is quite a large quantity of cookie dough. Yes, yes it is.
After adding in the chocolate chips, the bowl of your mixer will be super full. So as to avoid said dough spilling out onto your counter or floor, stop the mixer and knead the chips into the dough with your hands to ensure they're evenly incorporated.
Initially, I made these chocolate chip cookies much larger to try to replicate Levain's cookie size. I have since pared down that down to a still hefty two ounces.
I find this makes a big, not but not-too-big-you-can't-eat-it-all-yourself cookie. And, each batch produces about 25 cookies, which is a decent amount to tuck away in my own cookie jar and still have a few leftover to share with friends.
To achieve Levain-size cookies, I would measure out about triple this amount to six ounces.
Portioning out these cookies and rolling them to create uniform sizes and shapes is important to me, yet takes a bit more time. To me, it's worthwhile time spent, however, you can choose to be reckless and wild and scoop these out using an ice cream scoop or throw all caution to the wind and eyeball 'em.
Now, I have found these work best when baked in a convection oven, at higher than normal cookie baking temperature (400ºF / 200ºC) for a short period of time.
If you don't have convection, don't despair, just add a few minutes to the baking time. I always, always rotate my cookie sheets, both between racks and front to back.
In my oven, this really helps ensure even baking and browning. When you take them out of the oven, they should be just browned on top, but just baked - don't over-bake!
Definitely err on the side of under-baked rather than over-baked here. The cookies will continue baking on the hot cookie sheets when you take them out of the oven, so leave them to cool for a few minutes on the trays, then transfer to wire racks.
Eat soon thereafter cuz, let's be honest, chocolate chip cookies are absolutely best when still warm and ooey gooey. Need another cookie idea? How about some yummy White Chocolate Peppermint Chocolate Chip Cookies or my Chewy & Fudgy Brookie Bar Recipe.
Got a serious cookie craving, but you're out of brown sugar? Try these Chocolate Chip Cookies without brown sugar.
Looking for more Chocolate Chip Cookie recipes? Give these a try:
- 1 cup unsalted butter cold and cubed
- ¾ cup dark brown sugar packed
- ½ cup granulated sugar
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 1 ½ tablespoons vanilla extract
- 1 cup cake flour
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 3 cups semi-sweet chocolate chips or 12 ounces chopped semi-sweet chocolate baking bar
- Preheat oven to 400 degrees (if you have convection, turn it on). Line two baking sheets with parchment paper or silpats
- In the bowl of a stand mixer with paddle attachment, add cubed butter, brown sugar and granulated sugar.
- Turn mixer on low for a few seconds, then gradually increase speed to medium-high, mixing for about 3-4 minutes until well incorporated and fluffy.
- Turn mixer to low and add egg and egg yolk then vanilla. Mix on medium for about 30 seconds until well incorporated, stopping to scrape down the sides and bottom with a rubber spatula, as needed.
- With mixer off, add in both flours, salt, baking powder and baking soda. Turn mixer on low and stir until just combined. Do not over mix.
- Add in chocolate chips. Turn mixer off and knead dough bit to ensure chocolate chips are evenly incorporated.
- Portion dough into 2 ounce size balls, rolling between your palms to ensure a smooth ball. Place about 2 inches apart on prepared baking sheets
- Bake in preheated oven for 4-5 minutes if using convection (7-8 minutes in conventional oven) then rotate baking trays and bake for another 4-5 minutes for convection (7-8 minutes for conventional).
- Allow to cool for a few minutes on trays then transfer to wire racks.
- These cookies can be frozen and baked later or just a few at a time (one the best ways to do it!) – after you roll the dough into balls, place on baking sheet in a single layer and into the freezer for at least an hour. Transfer to freezer-safe ziplock bag for up to 3 months. I prefer to bring the cookie dough up to room temperature before baking
- Inspired by Levain Bakery and A Bountiful Kitchen
We haven't been able to make a decent batch of cookies since we moved from CO to MA. Add to that a fancy convection oven in our new home.that we weren't familiar with. All of our cookies looked like flattened, crispy, lumpy blobs! This recipe was perfect! They taste great and look even better! These are definitely the cookies that will make the other moms jealous! 😉
Wow I'm so so happy you loved them!! Thank you for taking the time to comment!
We made these and they were delicious! They came out very light and fluffy, I thought maybe it was the cake flour. Does that sound right?
So glad you liked them! The cookies are definitely a bit more on the cake-y side because of the cake flour. Mine usually still have a lot of heft to them, but a. lot of people describe them as more cake-like. If you prefer them chewier you can try using a bit more all-purpose flour and a bit less cake flour. Just keep the total number of cups of flour the same.
I felt that a good way to get me into the Christmas mood would be to make cookies. So I googled chocolate chip cookie recipes and I found these. It was so delicious and I would definitely recommend. It was quick, simple, and everyone loved it.
I am so thankful you found my recipe!! And thrilled you enjoyed them! Happy holidays 🙂
Hi! I want to try this recipe but if I prefer using all purpose flour I’ll just replace 1 cup of bread flour with 1 cup of all purpose flour? Tia 🙂
Hi Tia! This recipe doesn't use bread flour. It uses cake flour. You can certainly replace the cake flour for all-purpose flour, cup for cup. The texture may be slightly different than with cake flour, but they'll be darn good either way.
Hi Kim. I mean cake flour. Apologies for the typo. 🙂 Will definitely try this recipe. Better try both to see the difference. Will keep you posted. Thank you! 🙂
LOL I love the way you think! Good luck and enjoy 🙂
How can I half the recipe?. Please give me suggestions.
Yes! Most of the ingredients you can cut in half. For the egg and egg yolk, I'd recommend cracking one whole egg and one egg yolk into a measuring cup then beating with a fork. Measure out half of the mixture to get the amount needed for half of the recipe. Good luck and enjoy!
Looks sooo good! I was checking the Jacques Torres cookies too and just by the calories per cookie, maybe in a very super duper special occasion I might try them, can’t want to make yours!
LOL those calorie counts are a blessing and a curse! I hope you have a special occasion soon so you can bake some - either recipe, that is! They're both definitely worth it.
Hi! Please how many grams of butter you use for this recipe? I see 1 cup but rather do it in grams so better ask you the exact amount. Thanks!!!
Sure! 227 grams of butter = 1 cup. I will add in the weights for the ingredients shortly so you have them all available. Enjoy!
These taste really good! Unfortunately I didn't read everything you wrote, I just went straight to the recipe so was surprised at how much dough it made. I also only have an electric hand mixer to cream things and oh. my. goodness. It was also my first time creaming sugar with cold butter. Let's just say, cookie dough 1 vs my kitchen 0. I made one batch and my youngest has just declared them his favorite to date 🙂 I will finish the rest tomorrow and tweak oven settings to accommodate for my small Japanese fan oven.
I'm so glad your son loved them so much! Hope they turn out even better next time around 🙂
These ARE the BEST!
Aw yay! So glad you love them as much as I do!