Perfect Chocolate Chip Cookies Recipe (2024)

Shouldn't the butter be 1 and 1/2 sticks instead of 1 and 1/4?

Everyone suggesting that 1 stick + 2 TBSP = 1.5 sticks, you are all bad at math, sorry. 1 stick = 8 tablespoons, recipe is correct.

The article with the recipe remarks on the absence of vanilla because it has become so expensive. Cook's Illustrated did a study a few years ago comparing real vanilla extract to the synthesized type, vanillin. They found them to be virtually indistinguishable. In baked goods, I've been using vanillin since then. I find it highly satisfactory and highly affordable.

At the risk of sounding cranky...The instructions and accompanying story emphasis the importance of meticulousness and attention to detail, and using precision in following the recipe, in order to achieve "perfection."Then it instructs us to chop the chocolate into "large chunks." One might ask (for the sake of precision): large as compared to what?

As a cookie lover, but not wanting to make entire batches of cookies... I use an ice cream scoop for uniform sized and shaped cookies that I freeze on a tray, then transfer to a storage bag after completely frozen. That way I can pull a couple of frozen cookies out, let them thaw, bake and enjoy.

This recipe is incorrect!It states: “ These cookies will keep in an airtight container for up to 3 days.“Obviously, they will not. They will all be eaten immediately, all 14 of them, by everyone who lives nearby and can smell the aroma during their baking.

I love a great chocolate chip cookie, and for me, a chocolate chip cookie can't be great without a generous amount of chopped walnuts.

No, one stick of butter is 8 tablespoons, so the 2 tablespoons is 1/4 of a stick.

Combined weight of sugars is 250 grams weight of flour 250 " butter 140 " chocolate 170 " Here's the proportions to keep if you modify the recipe. Sugars and Flour should be 1 to 1. Combined weight of butter and chocolate should be 1 1/4 the weight of the flour or sugar. Use more chocolate than butter. Chocolate should be 1/5th more than the butter.

When the recipe was first posted there was an error and it was written as 3/4 cup or 1 and 1/4 sticks. It has now since been corrected and not noted I might add. So no- we're not all bad at math. Enough with the judging please.

I'm sure these are wonderful, if you like the soft-center style. But if you're hooked on crispy throughout as the right result, a la Tate's, it's hard to beat the Cook's Illustrated recipe they tout as "The Perfect Chocolate Chip Cookie." Fussy as all get-out, but well worth the effort.Perfection in things foodie is -- always will be -- a personal choice.

I have found that with a glass of Cold Milk almost any Chocolate Chip Cookie is "Perfect"Just sayin'...

The battle of the ages is between cakey cookies, chewy cookies, and crunchy cookies. Doneness and thickness are also crucial. Ms. Gill's "perfect" cookies look unappetizing to my crunchy-thin-slightly-burned-cookie taste. Because I'm an old fart, I've probably made an order of magnitude more chocolate chip cookies than this professional cookie-maker-wannabe. NYT, clearly you've endorsed the word "perfect" for Ms. Gill's cookies in the interests of starting heated arguments.

I've been substituting bourbon for vanilla since canilla became so expensive.

3/4 cup butter is 1 1/2 sticks, not 1 1/4. But 140 grams is 1 1/4 sticks.

My daughter and I have made these twice. The first time we followed the recipe exactly and the second time we reduced the white sugar to 75g, added a tsp of vanilla, and refrigerated the dough balls for only 3 hours. The flavor of the second batch was significantly better, while the texture and spreading of the cookies was the same as the first time. If you like chocolate chip cookies that don’t spread very much and are soft in the center, these are for you.

Also added some blended up oats

i’m sorry what is the point of chilling for 12 hours? i’m not very patient and i want cookies immediately but i don’t want them to taste bad. so do i have to chill it?

one of my favorite chocolate chip cookie recipes for a very simple reason: they turn out the same way every single time. Every other recipe is less precise than this and also less consistent. The instructions are fussy, but if followed correctly you get the same end result every time.

As the head note says, it’s about the details. I’ve made several times and on the one occasion I did not shape the dough into balls before refrigerating my cookies were flat and lacked the dual texture of a chewy interior with slightly crisp edges, such a disappointment. I made them again this week (remembering to use superfine sugar) and they were *perfect* for what my husband and I want in a chocolate chip cookie. Appreciate the gram weight for the dough balls. Perfect 14 cookie yield.

We used 170g of chopped pecans rather than the chocolate and portioned into 28g balls. Eyes open these are radical changes to a great recipe but the resulting cookies were really good.

I've made these twice. The 2nd time the dough was a little dry so I added an extra egg. They turned out great even without vanilla. I do prefer a chewy cookie just like the recipe produces.

Did as some recommended, upped the salt to 1 tsp and added 1/2 tsp vanilla extract and 1/2 tsp of almond extract. Crispy on the outside and soft on the inside, so delicious.

My family and friends request that I make these for them. They have a lovely texture and people love them.

Add more maldon salt before putting in ovenAdd vanilla to doughMilk chocolate w extra cacao

This is my to go to cookie recipe, and all my friends and family always LOVE it. Sometimes people ask me to bring these cookies, so they're definitely a hit. Thanks for the recipe, I wouldn't change a thing about it.

13 minutes only ; otherwise too crisp

Use same measurements using Bob's red mill GF all-purpose flour for baking to make these gluten-free and substitute 1 tbsp ground flax seed in 2-3 tbsps hot water (let sit for a few minutes to thicken before adding) to make egg-free.

I love these cookies but I'm struggling with the recipe. It seems like it's too much flour. The cookies stay nearly and their original ball shape and are perhaps to stiff in the middle. Last night while making the recipe and combining in the flour using a batter spatula, the silicone spatula actually broke. Suggestions?

So I followed recipe and my cookies flattened as they cooled. What happened? That’s a lot of time invested for flat cookies.