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!

Recipe:

  • 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.

290 comments

  1. I’m just going to have to join the club and say that these perfect cookies will now become my default recipe, after a long search for the perfect chocolate chip cookie. I did add the extra 1/8 cup of flour like someone said ATK did, and I didn’t melt the butter because I didn’t notice that part until after I made the cookies. They were PERFECT and looked just like your pictures. I did leave the butter out at room temp. for awhile, though. Thanks for the great recipe!

  2. I have a friend who claims her many years of tweaking recipes found her the best recipe ever…I think I will try these out on her and make her eat her words- Of course while eating the best cookie she has ever had.

  3. Takesha,

    I’d love to hear your friend’s reaction to these, to see how she compares them to hers.

  4. I was so excited to find your recipe since your pictures were of the exact “beefy” type of chocolate chip cookie that I have been striving to bake. I followed your directions to the “T” and my cookies came out looking more like a Chips Ahoy type of cookie. :(

    My bowl contents looked just like yours at first. However once I added the eggs and continued briefly mixing, the batter looked like a thick liquid and not creamy as you mentioned. From there it was downhill all the way. Once I added the flour mixture it stayed more on the soft side as opposed to your very thick looking batter in the photo.

    I went ahead and baked them but the results were disappointing. I checked my oven temp. that was good. I made sure to use unsalted butter, just purchased baking soda and precisely measure all ingredients but my cookies just don’t have that look that yours do. Any advise you can give me would be so appreciated. I want to be able to make cookies that look like these, it was a chocolate chip cookie should really look like!

  5. Ellie, a couple of things you might try… 1. use bread flour, not all purpose flour, and 2. use the convection setting on the oven if you have one. The bread flour vs. all purpose makes quite a big difference, I find.

    How did the cookies taste?

  6. These are perfect…I have been loyal to the Alton Brown Chewy recipe, but now I am converted. This will be the new standby. The only thing I am going to try different next time is to add some macadamia nuts, that always makes any cookie great!
    Thanks

  7. Carly, I’m glad you liked them. I’m a purist of sorts… I like nuts, but not in things usually. This is a recipe that’s easy to add to, I think, but I like them just as is. :)

  8. I made this cookies 2 times allready ,the frist time they were great just like the pics .The second time I decide to use a hight quality of chocolate bar I cutted in to piece, some how the second time they turn out flat. Maybe it was the chocolate or

    I remember that I did not let the butter cool it was still warm do you think that why? please HELP

  9. OK 1 hour after I tried them again I used a all porpose unbleach flour king Arthors and I added nutmeg and cinamon

    Let share this with you THEY WERE AMAZING !!!!!!

    What a different.

  10. Mileydy, I was going to suggest the flour would make the biggest difference, but I’m glad you liked your last results. I’m making more tomorrow myself, but I prefer bread flour to all purpose.

  11. Thank you for posting this recipe. I’ve made 3 batches over the past few nights for various holiday parties and these cookies fly off the table. They’re perfect.

  12. Dannynono, I had a batch scarfed up pretty quickly at an office carry-in… They don’t last long! That’s one reason I like that they make 16 cookies per batch. I can take a dozen in and still have 4 for home!

  13. I have made these cookies at least 5 times this month. They are so good!!!!! Everyone loves them. Everytime I bring them to work they fight over them literaly.
    I use Hecker’s unbleached flour, and farm fresh eggs and butter. If only I could find a local chocolate maker. Yummy, delicious and a crowd pleaser everytime.
    Thank you!

  14. Erin,

    I’m glad to hear they’ve been a hit! The locavore thing is great, other than the chocolate, sugar and vanilla. And I like cinnamon, but there isn’t a cinnamon producer here in Ohio. :)

  15. OMG! these cookies made my mouth water.. I mean they look soooo delicious and yummi and perfect that I have to make this recipe this weekend :3

    I have a question.. If I use peanut M&M or the chocolate milk one or any chocolate that’s not semisweet but only sweet.. the proportion of sugar change?

    thank you! *hugs the cookies* :)

  16. I don’t think the proportion of sugar can change, as that affects the dough consistency; your cookies will just be a bit sweeter overall, but still very good, I’d imagine.

  17. ok! thank you! I’ll try and I’ll let you know how they came out :)

    oh.. I have another question.. (I ask a lot when I’m gonna do something).. If I only have white sugar the number of cups would be the same? I mean it would be 1 and 1/2 cup of white sugar?

  18. Personally, I wouldn’t make this with all white sugar. Or, if I was going to, I’d use the same amount, but add some molasses, maybe 1/8 of a cup. The taste of the brown sugar is important.

    On the other hand, I actually prefer the cookies with all Turbinado or cane sugar (1 1/2 cups).

  19. thank you very very much!!

    i’m so shamed because -yes- I have *another* question.. the baking soda what do you use it for?

    can I make the cookies without it?

  20. Baking soda is a leavening agent; without it, the cookies will end up very flat, I’d imagine. You could do it without, but I would hesitate to do so.

    Baking uses a lot of chemistry; taking parts out can mean you don’t really have cookies, just flat blobs of stuff. :)

    The ingredients are few and simple for this; for the best cookies, I’d stick closely to it at first. But taking out things like the brown sugar and baking soda wouldn’t be something I’d want to do.

  21. could you use choclate chips with cacoa in them.thanks

  22. can i leave out vanilla extract b cuz i don’t have any.would it hurt the cookies.

  23. cala,

    Cacao is the the chocolate part of the chip.. the higher percentage of cacao, the darker/more bitter the chocolate, so, yes, please do you cacao in the chips.

    You can make this with or without several things, but they won’t turn out the same in taste and/or texture. There are not many ingredients, and, with the amount of vanilla in these, it would detract from the flavor to omit it.

  24. I tried these cookies this evening for a late night snack, they were fabulous! My husband makes the toll-house cookie type chocolate chip cookies, but these were nice and plump and a bit chewier (which I liked!) I added 2/3 cup pecan pieces to my recipe, and used Hershey’s Special Dark Chocolate chips – So yummy!!!

    Thanks for the recipe – it’s a keeper!

  25. Kimberly, I’m glad you liked them… My wife wants to try the pecans, too, but I don’t generally like nuts in my cookies; just an odd quirk about me.

    Cala, you don’t have to refrigerate, the dough… But some have said it can help.

  26. hiiii!! I made the cookies today! and I didn’t take out any of the ingredients hehehe you can feel proud of me :P I did the exact recipe and they turned out soooooo delicious!!

    well I made 3 types hehehe chocolate chips, chocolate chips with walnuts, and “bocadillos de guayaba” cookies :P

    the bocadillo de guayaba is some kind of variation of guayaba (guava)jelly but with more sugar so it’s solid.. it doesn’t melt when you put it on the oven.

    all my family said that the cookies were so freaking delicious! like the best cookies ever!

    sooooo I wanna thank you for all your patiente! you’re a very good teacher :33

    pd.: i used some cinnamon!! :)

  27. thanks.the recipe was great.a keeper.i wrote it down.yummmmmmy.

  28. I love these cookies. I just finished making them and they are the best cookies I have ever had. I used the cinnamon that you said you usually put in them and that definitely does add something extra special. AMAZING.

  29. Paige,

    I’m glad you liked them. I have a bag of good chocolate chips now, ready for a double batch to be made. I’m trying to resist until NYE!

  30. Hi, I tried out your recipe today and I absolutly loved the cookies. I think I followed it perfectly but my dough came out so wet. I dont know why and I was pretty bummed at how unfirm the consistancy of the dough was, It was borderline cake batter! what did i do wrong? any suggestions??

  31. FANTANSTIC!!! I have been going on allrecipes.com and martha stewart and anything you can think of to find the best CCC recipe and I finally found it! I have tried so, so many recipes until now. THESE ARE PERFECT. They look perfect too. My husband who doesn’t eat much sweet food can’t leave them alone. I’m so excited. Thank you!!!

  32. Jenny, I’m glad you liked them. Now you can try tweaking them with Turbinado sugar, or nuts, or whatever, you’d like, to see if you make them even better! Just let me know if you come up with something great.

  33. I have been making chocolate chip cookies for decades. I came across this recipe about 6 months ago and have been making them ever since. I agree they are the BEST EVER! Many thanks for this recipe! I have thrown away all my other recipes! I have played with two variations – I substitute 2 cups of a mixture of milk, semisweet, and white chocolate chips for the chocolate chunks OR 1 1/2 cups of white chocolate chips and 1 cup of macadamia nuts….these are INCREDIBLE! Also, I use Mexican vanilla which, to me, makes all the difference in the world in the flavor! Thanks again!

  34. I have never really made cookies from scratch, and was wonderng if it calls for two eggs, or one? I couldn’t quite figure out the egg, and yolk deal. It sounds great though!

  35. Debbie, it sounds like you’ve made some really good variations. I’m glad you liked the recipe.

    BC, it’s one whole egg, along with the yolk of another. Good luck, and let me know how they turn out.

  36. This is a fantastic recipe! I used whole wheat flour, and they were perfect and chewy, and had those wonderful cracks across the top that made them look store-bought. This is a new favorite, and I even added it to my family cook book, which is really rare.

    I’m making more tomorrow! My friends ate up the batch I made today!

  37. Amelia, I hadn’t thought to use whole wheat flour, but I’m glad they turned out well. And I’m glad your friends ate them up!

  38. I am confused. The recipe says to use all purpose flour yet you keep saying to use bread flour? The photo looks like it has a bag of King Arthur Bread flour in the back, so which did you use to make the cookies that we see?

  39. Meg,

    The original recipe called for all purpose. I like a mix of both bread and all purpose, but I recommend bread flour for those that think the cookies flattened out too much. The extra protein makes the cookies thicker.

    Either one makes great cookies, though!

  40. Are these better than the famous NY Times CCCs? or the ones Deb from Smitten Kitchen blogged about? I guess I will have to try this recipe out and see.

    Thanks!

  41. Luigi,
    According to some, these are the best they’ve had… All you can do it try them and find out!

    I currently have a contest going (until Feb. 15, 2009) that involves the cookies… check it out here: http://buckymcoinkumsbbq.com/wordpress/2009/01/18/freesauce/

  42. Thanks for posting this recipe! Superb cookies! Here’s how I altered this recipe:
    I used margarine instead of butter and baking powder instead of baking soda (it’s hard to find American kind of baking soda in continental Europe -and yes how baking soda tastes does differ from country to country-, in fact finding baking soda in German supermarkets is impossible). They turned out just as good as they look on your pics. I put half of the dough in the freezer and baked it the following day but it did not really make much of a difference.

  43. Daisy, I’m glad to hear that they worked out!

  44. oh man! i’ve been searching and searching, and i’ve finally found it! ok, so i live at high altitude (5280, denver!) and made a few adjustments. For the high altitude readers, you may want to publish this addendum…
    i used 2 1/2 c flour
    1/2 t baking soda
    1 cup salted, melted butter
    2 eggs
    baked at 350 for 14 mins

    they came out almost as perfectly as you described using these adjustments for high altitude. i will play though and see if there’s a more perfect combo…this one is pretty damn good. best cookies i’ve made to date, and i’ve made a lot of cookies!!! thank you!!!!!

  45. Thank you sooo much, I did it exactly the way you did and now this is The chocolate chip cookie recipe for me.

  46. Lindsey, great adjustments, and I will add it to the above.

    Sharonda, I’m glad you found the cookies as good as I think they are!

  47. I made these and they’re truly fantastic! The recipes is absolutely perfect. I added dried cranberries to mine, and they were perfect. Thanks so much for sharing!

  48. susan mcnicholas

    Is it okay to use regular butter instead of unsalted?

  49. Susan,

    You can use regular butter… Just hold back on the salt a bit. Let me know how they turn out!

  50. susan mcnicholas

    I made these yesterday. I omitted the salted and used salted butter instead. They tasted fantastic and looked great. The only thing I would like to figure out how to fix with mine is the fact that they very quickly (within several hours) became pretty crispy throughout. No softness at all. I did not think I over-baked them as they looked fine and I am a crazy “don’t over-bake your cookies” fiend. But next time I will try taking them out even earlier. I loved the taste. I am not giving up! Thanks!

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