Jaay’s Best Ever Chocolate Chip Cookies

Update: I have done a few things that, in my opinion, make these even better than the original recipe below:

  • I use only Turbinado sugar instead of a mix of processed white and brown sugars
  • I use French or European style butter
  • I add about a teaspoon of cinnamon
  • I get 70+% chocolate and chunk it with a knife instead of using chips when I can
  • And, sometimes, I add about half a pound of bacon, crisped up and in small pieces.
Now back to the original post!


Jaay Dunlap posted a chocolate chip cookie recipe in November 2006 on JustBaking.net that sounded good enough I wanted to try it, and, man alive, am I glad I did!I’ve made these before, but never when I had the chance to get some shots of the process. The recipe is simple, and includes the same stuff that most any other recipe has. There’s sugar, egg, vanilla, baking soda, flour, salt and chocolate chips (or chunks in this case). Oh, I can’t forget the butter… There’s definitely butter in these puppies.IngredientsWhat is different is the proportions of the ingredients. This recipe calls for a 2:1 ratio of brown to white sugar. I want to try making this with all Turbinado sugar to see how that works, too.Another major difference is that I’d always read to cream the butter, usually at room temperature, with the sugars. This recipe instead calls for using melted butter. (The formal recipe is listed at the bottom of this entry).first stepAfter the sugars and butter are mixed, an egg and a yolk are added, along with one tablespoon of vanilla, and all that’s blended together. To that, already-sifted flour, salt and baking soda are added.Dough mixedThe chocolate chips or chunks have to be stirred in by hand, so they don’t get all broken up by the mixer. Next time I do these, I’m going to pre-chunk chocolate; I’ll get a bar I think will go well and chunk it myself with a hammer! That way, I can try a variety of chocolates out instead of just getting the packages available (if you do this, just make sure to use chocolate that’s not too sweet).Mixing chunksHere’s yet another difference I found in making these cookies… Each cookie is made with a whole quarter cup of batter.I got a scoop at Sur La Table last month to use for the cookies. The scoop didn’t have a liquid measure listed on it, so one of the women working there took me back into their teaching kitchen, and we filled it with water, than measured, and it was exactly one fourth of a cup… Perfect!My new cookie scoopWith the size of these cookies, I only put about eight on a cookie sheet; they need some room to spread out, but they stay pretty well together and come out looking great.Ready to bakeThe cookies take a while to bake, being as large as they are, but I tried taking them out when they seemed just slightly underdone, as carryover seems to finish them well. They took about 15 minutes in my oven, using a Hearthkit. The Hearthkit really helped the cookies come out very evenly baked, and the convection setting on the oven does a really great job with baking.First batch doneNow, everyone makes great chocolate chip cookies, I know. A coworker said his wife’s were the best ever… until yesterday. I took a bunch into the office, and no one came back telling me their cookies were better. The coworker that bragged on his wife even took one home to her, and they both agreed these are better.Stack of cookiesThe differences in proportions of ingredients, the use of melted butter, and the sheer size of these cookies are what make these so good. The result is a cookie with a slightly crunchy exterior and a chewy interior, with loads of chocolate. And they stay that way for several days, which is a feat unto itself!Took a biteEveryone’s entitled to like their family’s traditional chocolate chip cookie recipe (though I bet a lot of those were just copied from the Tollhouse package!). These cookies, though, are so good you could sell them. Trust me on this; I have!


  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, melted
  • 1 cup packed brown sugar
  • 1/2 cup white sugar
  • 1 tablespoon vanilla extract
  • 1 egg
  • 1 egg yolk
  • 2 cups semisweet chocolate chips

Preheat the oven to 325 degrees F (for pure convection, adjust accordingly; I used 310 F on convection). Grease cookie sheets, or line them with parchment paper or use a Silpat (which is what I did).

Sift the flour, salt and baking soda and set aside.

Mix the sugars and butter just until thoroughly mixed, then add egg, yolk and vanilla and mix until creamy. Add the sifted ingredients and mix until just blended.

Stir in the chocolate chips/chunks, then drop dough 1/4 cup at a time on a cookie sheet, about 3 inches apart, and bake for 15-17 minutes. Leave them on the cookie sheet to cool a bit when removed from the oven (this is important… they fall apart if you move them too quickly). Once they cool a few minutes, remove the cookies to a cooling rack to finish cooling. Or eat them right away, with milk!

About Curt McAdams

I guess I'm a bit of a foodie, learning to cook from my mom, then getting obsessed with outdoor cooking, competition barbecue, bread baking and just about all things food. Lately, I've been trying to upgrade my photography skills a bit, though I still have a long way to go.


  1. I actually just made these and they are wonderful, I won’t use any other recipe, thanks!!! I love food blogs…

  2. Hi Curt- Thanks so much for the recipe! I recently made these for a charity fundraiser. I made almost $500 and baked over 20 dozen cookies.

    Have you tried European Butter? It makes the cookies so rich and wonderful!

  3. Frances, I’m glad the recipe helped raise money for charity! I have made these with French butter, probably the same thing you’re talking about, along with darker chocolate (like 70%). My wife thinks they’re almost too rich that way.

  4. Starr, I’m glad even 12 year olds give their approval! :)

    Newly Foodie, it’s always worth it to try other recipes, but these are the ones I come back to all the time.

  5. I’ve made these several times now, and typically try varying the recipe slightly each time – e.g., adding pecans (fantastic), walnuts (ok, but pecans are better, imho), toasted walnuts (gave the cookies a slightly unpleasant burnt aftertaste – then again, I may have jsut overtoasted the nuts), varying the chocolate mixture (e.g., 1/2 65%, 1/2 semi; 1/3 75%, 1/3 65%, 1/3 semi). The last time, I used toasted walnuts and _only_ 65%+75% chocolate … they were decent, but the combination of the toasted nuts + only dark chocolate did not work well. In the future, I think I’ll stick to untoasted nuts + the 1/3 75%, 1/3 65%, 1/3 semisweet chocolate chips & chunks – this version has so far been the best!

  6. Wow… thats all I have to say… this was my first attempt and I actually had to use shortening instead of butter because I was out.. but even still they were incredible… I have been searching for a good recipe for months that creates flatter cookies because I am so not a fan of thick and tough cookies… love it, love it love it
    Thanks for sharing… I am thrilled beyond belief…I will be sure to pass this link on!!!

  7. Hi! I followed your recipe above but I was wondering why my cookies ended up smooth instead of all crooked like yours? Like mine was too oily or something that the dough simply spread out and was cooked flat… :(

  8. ApplesH,
    The only thing I can think of is the type of flour; if you used lower protein flour, the cookies will spread out more. Try making them with bread flour, and, if you can, cook on full convection.

  9. Ali,

    It sounds like you’ve been making a LOT of cookies! I’m glad you found a combination you like; I’m odd in that I prefer not having nuts in things. I like them on their own, just not in cookies or brownies.

  10. Kait,

    I hadn’t thought to try shortening, but I have a coworker that can’t eat any dairy; I may try that along with chocolate without dairy to see if she can eat those.

  11. Awesome cookies. I tried adding 1/2 cup of cashews to the batch; they’re awesome. I also have tried adding cinnamon-that’s a good combination.

  12. Jennifer, I’m glad to hear you liked them.. The cinnamon isn’t necessary, but I think it really makes the cookies. Of course, i love cinnamon, so it can add a lot to many things.

  13. Wow! These are absolutely the best cc cookies I’ve ever made. Chewy, not too sweet, not cakey. This one is a keeper. I just made them for our neighborhood party tonight and am so happy with the results!

    Thank you for sharing :-)

  14. Pamela, I’m glad you liked them. I haven’t found any I like better… I just can’t see why I’d need to make other cc cookies!

    Let me know how the cookies go over at the party.

  15. I’m intrigued. I have a rockin’ chocolate chip cookie recipe myself. But I think I’ll give yours a go right now — I am aways open to improvements. My family will be the judge.

  16. Thanks so much for publishing your CC Cookie recipe !!! It’s to die for !!! I have searched forever for the perfect recipe and this is it :) I used salted butter and just omitted the salt in the recipe and it still turned out fine. My new husband of 3 weeks and my step sons devoured the cookies.

  17. Angie, I’ll look forward to hearing your verdict!

    Isabel, congrats on the new marriage, and I’m glad you found some cookies they like… There’s nothing quite like having someone make great homemade cookies for you.

  18. I StumbledUpon this recipe a month or so ago and had the opportunity to try it out today with my two pre-schoolers. I decided to add the other egg white cuz I was using smallish eggs anyway and I didn’t want to waste it. But the batter seemed much too soft (it was also a hot day), so I added a rounded cup of oatmeal. The cookies came out PHENOMENAL – really good. The first batch cooked without browning (maybe they are not supposed to), so I did turn up the heat on the oven a hair to 350. Other than that and using salted butter I followed pretty much exactly. I think the tablespoon of vanilla – much more than in the usual recipes – tipped the recipe over into the sublime category. YUM YUM YUM!!

  19. Workchick, I don’t know how I’d like the oatmeal, but I’m glad you liked it… I like the texture from the turbinado sugar.

    And I agree… the vanilla makes a big difference!

  20. Cody and Aleks

    These are the best cookies we have ever made and had. The only thing we did differently was refridgerate the dough overnight for about 24 hours because we didn’t have time to bake them when we made the dough, and read that professional bakers recommend refridgerating for 24-36 hours before baking for best cookies. I’m sure these will be great every time we make them, and next time we will bake some right away, and then some at 12, 24 and 36 hours and see how they all turn out. Thanks!

  21. Cody and Aleks,

    I’d love to hear how the different timing of refrigerating the dough turn out. If it improves the cookies (though I don’t know how they could get much better!), I’m all for it! Please check back once you try your experiments.

  22. Curt,
    I’m so excited to try these cookies. I make treats for all of my hubby’s coworkers on their birthdays and I need to make some chocolate chip cookies! I usually use the one on the back of the Nestle bag. I love it but I find that my cookies always look too flat even though they taste great and are chewy! I was also wondering what salted vs. unsalted butter does to the cookies. Thanks for all your feedback, I’m so glad I found your site.

  23. Sarah, I don’t know if salted butter makes a difference when mixing, but cut back a bit on adding salt if you use salted butter.

  24. I made these tonight; they are really, really good (and huge!). Yes, maybe the best chocolate chip cookies I’ve ever had. BUT I wasn’t all that crazy about the dough–which may be a plus, since I tend to nibble away at it while the cookies are baking.

  25. Jena,

    I never tried the dough, as I’m not big on that, but I can see why it might not be great; I think the melted butter makes it seem a bit more oily as a batter than other cookies I’ve made, but it’s all about the end result to me.

  26. Just stumbled on your recipe . . and I’m saving it to make for a co-workers birthday.
    I have an oatmeal chocolate-chip cookie that is very similar . . . thought I might mention it as you state you like cinnamon. Have you tried Hershey’s Cinnamon Chips? I put those in my ‘choc. chip cookies’ sometimes . . . for a different flavor (they’re really great for the fall season) . . . people go NUTS over them. I might try this recipe with the cinnamon chips . . .

  27. Funny Meredith mentioned the oatmeal recipe – I was wondering how I could adapt this recipe to make an oatmeal chocolate chip recipe … any ideas? I presume I would start by removing or limiting the flour, but then what?

  28. Chilling the dough for 24-36 hours is like aging a fine wine for a few years. It brings hints of caramel and toffee out of the dough. The New York Times recently did a whole article on tips and tricks like that from the best bakers in New York. It’s definitely worth a read:


  29. Meredith, I have to say that I haven’t liked the cinnamon chips much; they just don’t have enough cinnamon to me. I like cinnamon a lot! I like adding my own ground cinnamon instead.

    Ali, try http://buckymcoinkumsbbq.com/wordpress/2008/01/02/oatmealcookies/. It’s a very good, versatile oatmeal cookie recipe, and it takes chocolate chips really well.

    June, another commenter mentioned trying to age the dough before baking; I may just have to try a 36 hour rest and see how they turn out! They are very good for just right out of the mixing bowl, though. Thanks for the link, too!

  30. I think I have died and gone to cookie heaven! These are A-M-A-Z-I-N-G!!!! I’ve made these several times before but just now got the chance to comment. Every single person that tries these is amazed, they are just so fantastic! My cookies always come out flat and I can never quite time them right. Not these, they are perfect every single time. I tried them recently with white chocolate chips and finely chopped peanuts….divine!!!! I love the extra vanilla and the nutty taste, really, I can’t recommend these enough!

    Thank you!!!!!!!!!!

  31. Julie,

    I’m glad you liked the cookies! The basic dough is probably pretty adaptable.

    I haven’t made any for a while now; I may have to bake a batch today!

  32. Just finished making these and THEY ARE AWESOME! Thanks! I did a google search for best ever chocolate chip cookies and this was either first or second hit.

    I even mixed the flour 1/2 whole wheat and 1/2 all purpose. I used Ghirardelli Chocolate Premium Baking Chips (vanilla NOT vanillin) – they are huge chips – and they were perfect, and I used turbinado sugar.

    Send me your address so I can send you a local bakery’s chocolate chip – see I am a cookie monster, and this itty bitty tiney tiny bakery had a claim on their itty bitty sign, “BEST CHOCOLATE CHIP COOKIES” so I had to try and I’ve been hooked ever since. I think they have peanut butter in them – and they are huge. Our local Walgreens contracts with them and I can send you one of those b/c they are packaged nice. It’s a lady and her son that make over 300 dozen cookies a day in a VERY little shop in the basement of a row house. You have to try then maybe come up with a recipe for us to try.

    THANKS again.

    These cookies are definitely in the same league as Nancy B’s cookies – these are the very BEST EVER!

    I mean it, send me your address.

    I’m adding you to my blog roll.

  33. Melissa,

    My first response was to say that I love Pittsburgh, and the cookies would be a good reason to get back to the city. My wife, though, said to send our address! :) Thanks for the offer.

    As a foodie, Pittsburgh is a great city, but I don’t think chocolate chip cookies when I think of Pittsburgh… I think Vincent’s Pizza and the Dirty O and De Luca’s and the Strip. :)

    Thanks… and I think I prefer Turbinado, too, for the texture it gives the cookies.

  34. I just made these cookies and they taste awesome with the nice chewy texture I’ve been looking for. No doubt these are the best tasting chocolate chip cookies! Only disappointment was that they were flat and thin with smooth round edges. They were not thick and with jagged edged like yours. Only thing I did different was that I chilled the dough for 4 hours so I could roll them into golf size balls instead of using a scooper since I didn’t have one. I used Gold Medal all purpose flour. Any ideas why mine came out thin and flat, although the taste was remarkable?

  35. Serena, hopefully you’ll check back, as you didn’t leave an email. :) I don’t do anything with email addresses except use them to communicate… No selling or spamming or anything. :)

    I’d try using bread flour next time, to see if that helps the cookies stay a bit thicker. Also, if you bake on convection if you have that option, it might help.

  36. These cookies are sooo good, they’re going into my recipe book which is reserved only for the best of the best. And you’re right, they are better once they’re cooled rather than right from the sheet.
    Thanks so much for sharing this. :)

  37. e, I’m glad you liked them… I still have to try chilling the dough first, but I’ve been really happy with these. They’re a great size, I’m realizing, for incredible ice cream sandwiches, too.

  38. Made a double-batch this weekend … made 4 cookies the night I mixed the dough, and then the rest the following afternoon, having chilled the dought for ~15 hours. I gotta say … I didn’t really discern much of a difference – if anything, it seems to me that the first (unchilled) batch of cookies tasted better??

  39. Ali,

    Thanks for the feedback. I’m thinking about trying a test with immediate, 12, 24 and 36 hour tests to see if I can tell a difference. I also wonder if the type of sugar matters. But it’s a good excuse to make some more cookies!

  40. Are you sure that you have the right amount of butter listed? I’ve made this recipe several times now and mine always come out MUCH runnier than yours. Are you using 3/4 STICK or 3/4 CUP of butter? I used 1 stick of butter today (1/2 cup) and my batter still came out softer than yours.

  41. Workchick, I double checked the original, and it’s 3/4 cup, not stick. I use bread flour, though, which may make a difference.

  42. I don’t make cookies often, but when I do I usually google something like, “best chocolate chip cookies.” That’s how I found this recipe! I made these and I have to say, they are unlike any chocolate chip cookie I’ve ever tasted, let alone made. I consider myself a good cook but have never been able to make a decent, non-flat cookie.

    I made one batch that stood overnight in the fridge for about 12 hours (didn’t have time for them to sit longer!) and a second batch that I baked immediately. I used bread flour for both batches and baked them for 15 minutes at 325 degrees F. The cookies that sat overnight in the fridge definitely had a richer taste to them, so I can imagine how they would have tasted had they sat longer.

    However, neither batch stayed chewy in the center after they cooled off. I live in Denver, CO. How could I alter the recipe to account for the high altitude (if in fact higher altitude affects the recipe that much)?

  43. Shannon,

    I’m glad you liked the cookies, but I don’t really know what the differences need to be for high altitude. My guess would be to take a little sugar out and add more butter, by a couple tablespoons each, and try that.

  44. I’m sure that after a year you’re getting tired of replying to everyone’s OMG BEST COOKIES EVER messages, but these are really phenomenal and I’m so glad I gave them a shot! Furthermore, I think I’ve finally found my Standard Chocolate Chip Recipe, and that’s damned noteworthy, as you’ve surely heard from several of the above commenters– I just wanted to thank you myself.

    I actually caught my extremely exacting 93-year-old French/Egyptian grandmother sneaking spoonfuls from the bowl, an offense that used to get my hands smacked with… well, whatever was handy. (I can’t complain too much, at least she never used anything sharp. And she did hand down all her Euro-Arab food trickery and awesomeness.)

    (Which is funny in my family– neither of her daughters (my mom and aunt) can cook/bake worth a damn. So grandma was EXTRA “HELPFUL” when it came to making sure her granddaughter could. I remember being 13 or so, and grandma barking at me in French to stop doing my homework and “help” her make croissants. From scratch. And by “help” I mean, this is grandma’s very own forced labour camp in which I whack two pounds of butter into a rectangle with a chilled marble rolling pin, I make the dough, and I fold the thing into triangles between 30-minute freezer sessions and she “supervises.” … and by supervises I mean she hovers about three feet behind me, drinking scotch, neat and talks crap about my dad in a language he doesn’t understand. Good times, good times.)

    To the lady above whose cookies thinned out, I noticed that the more often I yanked open the oven to peek at the cookies , the flatter they became. I kept doing so, however, because I’d added a few different kinds of leftover chocolates (a ghirardelli baking bar, something else meant as a dessert chocolate that was like 72% cacao– so bitter my mouth could scarcely summon up the saliva to chew it, and the end of a box of drinking chocolate which had some turbinado-style larger sugar crystals which made the batter so freaking delicious) and the resulting darker colour made the done-ness of the cookies a little harder to gauge.
    The batter was so easy to work with, too; it didn’t stick to my fingers and it didn’t stick to the ice cream scoop I used to drop them onto the cookie sheet.

    Anyway, just wanted to thank you– I really dig this recipe!
    …and now, I have to go hide the tin of cookies from my grandmother.

  45. Jaye, I’m glad you like the cookies, of course. From your description of baking under coercion, I think the wrong person is writing this blog! I’ve thought about mixing different chocolates; I may do that for this weekend.

    And don’t hide all the cookies from your grandmother!

  46. I made these bc the pictures looked like they were my dream choc chip cookies but mine turned out flat and wrinkly.
    I wonder what I did wrong?

  47. Mia, the first thing that comes to mind is to use bread flour instead of all purpose. Another is to bake using convection if that’s possible, but the bread flour should make some difference.

  48. Thank you. I’ll try bread flour next time…to think I went out just to get all purpose flour! I usually only have bread flour and self-raising flour in the pantry.

  49. Oooohhh…I just realised I was supposed to MELT the butter!! I didn’t do that. That would explain a lot!

  50. Mia, yes, melting the butter seems to be critical to this recipe. Let me know how the next version turns out; hopefully, it will be more what you were hoping for.

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