There are SO MANY chocolate chip cookie recipes out there I've consolidated the ones I've collected into this one page. The one recipe I haven't included is the classic Toll House recipe. Which I love. But I don't see any reason to reproduce it here since it's so ubiquitous it will probably be found in some ancient Incan tomb someday.
Here's an index to the recipes:
King Arthur's Supersized Supersoft Chocolate Chip Cookie
Serious Eats's Best Chocolate-Chip Cookies
Bobby Flay's Chocolate Chip Cookies
King Arthur's Skillet Cookie
Single-Serving Chocolate Chip Cookie
Malted Milk Chocolate Chip Cookies
Malted Chocolate Chip-Pecan Cookies Serious Eats
Chocolate Chunk Oatmeal Cookies with Pecans and Dried Cherries
This recipe is unique. The majority of chocolate chip cookie recipes are pretty much the same with minor variations. This one is something that hasn't been seen in a long time: it is actually different, a truly new recipe. Its most unique feature is the use of something called "tangzhong", a starter made simply by cooking milk and flour together into a paste. This recipe also uses bread flour and browned butter, also rather unusual. On top of that I have run across a short article by a chef unrelated to King Arthur's Flour who discussed this recipe and applauded it as a game changer; in fact he said he had to interrupt his writing of the article because he just had to go make another batch. .
Other than the bread flour, which I don't always keep around, this recipe uses pantry ingredients that I always have on hand. I haven't tried it yet.
Click here for the King Arthur Supersized Supersoft Chocolate Chip Cookie Recipe
As is usual with Serious Eats under their alias "the Food Lab", they tested a ton of recipe variations and wrote a summary that is longer than the constitutions of many newly-emerged democracies. They ended up doing some unusual things, most notably melting and browning the butter - and then whisking in an ice cube and refrigerating it until cooled. I haven't tried this recipe yet.
Click here for the Serious Eats Best Chocolate Chip Recipe.
For the full write of their research, click here to visit their website.
In addition here are some Serious Eats reviews of ingredients:
Click here for their favorite supermarket dark chocolate bars for baking.
Click here for their favorite supermarket chcolate chips (their chocolate chip cookie recipe actually recommends buying bar chocolate and hand-chopping it).
Click here for their favorite vanilla extracts. (their recipe actually says the different vanillas are virtually indistinguishable in the cookies so buying high-end isn't worth it).
From his FoodTV "Throwdown" show
Ingredients
2 cups plus 3 tablespoons all-purpose flour
3/4 teaspoon kosher salt
3/4 teaspoon baking soda
2 sticks unsalted butter, at room temperature
1 cup granulated sugar
1/3 cup dark brown muscavado sugar
1/3 cup light brown muscavado sugar
2 large eggs
1 1/2 teaspoons pure vanilla extract
One 5-ounce block semisweet chocolate, chopped into chunks, such as Callebaut
One 5-ounce block milk chocolate, chopped into chunks, such as Callebaut
Directions
1. Preheat oven to 375 degrees F. Line baking sheets with parchment or silicone pads.
2. Whisk together the flour, salt and baking soda in a bowl. Place the butter in the bowl of an electric stand mixer fitted with the paddle attachment and beat until smooth, about 1 minute. Add the sugars and continue mixing, scraping down the sides and bottom of the bowl until light and fluffy, about 2 minutes longer. Add the eggs, one at a time, and the vanilla extract. Add half of the flour mixture and mix until just incorporated. Add the remaining flour mixture, again mixing until just combined. Remove the bowl from the stand and fold in the chocolate chunks.
3. Using a small ice cream scoop, spoon the dough onto the prepared baking sheets, leaving at least 2 inches between each cookie, and bake on the middle rack until the cookies are lightly golden brown and still soft in the middle, about 11 minutes. Let the cookies rest for 2 minutes on the baking sheets before removing them to a baking rack with a wide metal spatula. Let the cookies cool on the baking rack for a few minutes before eating. Repeat with the remaining dough.
From the King Arthur Flour company, this was their "King Arthur 2020 Recipe of the Year". It looks really attractive to me, especially with vanilla ice cream. Here's how they described it: "Gooey, soft, and chewy, this skillet cookie veers into blondie territory in the best way possible. No cookie scoop required — the whole thing bakes in a cast iron skillet while you’re eating dinner, so you can have a scoopable, warm cookie to serve family-style with vanilla ice cream for dessert. "
Ingredients
1/2 cup (57g) walnuts, roughly chopped; optional*
1 cup (213g) dark brown sugar, packed
1/4 cup (50g) granulated sugar
8 tablespoons (113g) unsalted butter, melted
1 large egg, at room temperature
1 large egg yolk, at room temperature
2 teaspoons King Arthur Pure Vanilla Extract
1 1/4 cups (150g) King Arthur Unbleached All-Purpose Flour or King Arthur Gluten-Free Measure for Measure Flour
1 teaspoon salt
1/2 teaspoon baking powder
3/4 cup (128g) semisweet chocolate chips or Chiptastic Chocolate Chip Blend
Instructions
1. Preheat the oven to 350°F with the rack in the center position.
2. Place the walnuts in a small skillet and toast them over medium heat, stirring frequently to prevent burning, about 4 minutes or until the nuts smell fragrant. Transfer the walnuts to a small plate to cool while assembling the other ingredients.
3. Working by hand in a large bowl or in the bowl of a stand mixer fitted with the flat beater, combine the sugars and melted butter. Once combined, add the egg, egg yolk, and vanilla and mix to combine. Scrape the sides of the bowl.
4. Add the flour, salt, and baking powder to the bowl and stir until almost combined. A few streaks of flour are OK. Scrape the sides of the bowl. Add the chocolate chips and nuts to the bowl and stir until no flour streaks remain.
5. Transfer the dough to a well-seasoned 10" cast iron skillet and spread into an even layer. Bake the skillet cookie for 25 to 30 minutes, or until it is evenly golden brown across the top and pulls away from the sides of the skillet slightly. A digital thermometer inserted in the center should read 195°F to 200°F when done. Remove the skillet cookie from the oven and cool on a wire rack for 10 minutes before serving directly from the skillet. (For a sliceable cookie, cool for 25 to 30 minutes in the skillet. Slice using a dull knife, like a nylon spreader or butter knife, to prevent damaging the skillet.)
Storage information: Store any leftover skillet cookie in an airtight container at room temperature for up to 3 days. Reheat individual portions in the microwave, if desired.
WP. I'm not clear on the concept of a "Single Serving" chocolate chip cookie recipe since a normal chocolate chip cookie recipe is often a single serving for me. However, I find the idea of a single very large chocolate chip cookie rather amusing so here it is.
Ingredients
1 tablespoon unsalted butter, melted and slightly cooled
1 tablespoon light brown sugar
1 tablespoon granulated sugar
1 1/2 teaspoons milk
3 tablespoons all-purpose flour, plus more as needed
Pinch baking powder
Pinch baking soda
Pinch fine salt
2 tablespoons roughly chopped dark chocolate
Flaky sea salt, for sprinkling (optional)
Instructions
1. Position a rack in the middle of the oven and preheat to 350 degrees. Line a rimmed baking sheet (any size, but a quarter- or eighth-sheet is perfect) with parchment paper.
2. In a small bowl, combine the butter, light brown sugar and granulated sugar and stir with a spatula until well combined. Pour in the milk and mix until creamy. Add the flour, baking powder, baking soda and fine salt and mix until a soft but not sticky dough forms. Add the chocolate and stir to combine. If needed, mix in a little extra flour, 1 teaspoon at a time, adding just enough to make the dough lose its stickiness but not become stiff.
3. Shape the dough into a ball and place on the prepared baking sheet. If you prefer a thick and chewy cookie, pop the pan into the freezer to chill for 5 to 10 minutes. Bake for 16 to 20 minutes, or until golden around the edges and a little paler in the center. If you have chilled the dough, you may need the higher end of the time range. Sprinkle with the flaky salt, if using, and let cool on the pan. Serve warm or at room temperature.
This is from "The Pioneer Woman", the website of Ree Drummond who is one of the celebrity chefs on FoodTV. I've had success with other recipes of hers, which tend to be very traditional (her scalloped potatoes and ham is really good). These are a cross between chocolate chip cookies and a chocolate malt. I love the flavor of chocolate malts. These cookies spread out very flat and can be crispy on the edges and chewy towards the center. She recommends milk chocolate chips to better complement the malt, and really recommends unsalted butter which she says she rarely uses.
Ingredients
1 cup (2 Sticks) Unsalted Butter Softened
3/4 cups Golden Brown Sugar
3/4 cups Sugar
2 whole Eggs
2 teaspoons Vanilla Extract
2 cups All-purpose Flour
1-1/4 teaspoon Baking Soda
1-1/4 teaspoon Salt
1/2 cup (rounded [add two tbls]) Malted Milk Powder (Carnation Malted Milk Powder)
1 bag (12 Ounce) Milk Chocolate Chips
Instructions
1. Preheat oven to 375 degrees.
2. Cream butter, then add both sugars and cream until fluffy. Add eggs and beat slightly, then add vanilla and beat until combined. Add malted milk powder and beat until combined.
3. Sift together flour, baking soda, and salt. Add to butter mixture, beating gently until just combined.
4. Add chocolate chips and stir in gently.
5. Drop by teaspoonfuls (or use a cookie scoop) and bake for 10 to 12 minutes; in her comments she baked for 10 and left them on the cookie sheet 5 minutes after removing. Bake less if you want chewy cookies; more if you want crispy cookies.
ANOTHER recipe for malted milk chocolate chip cookies, this one from Serious Eats. Below is a link to a PDF of the recipe and below that is a link to their website for the full writeup where they discuss variations.
Click here to visit their website for the full writeup on the recipe.
This recipe has been in my collection for a long time, it evidently originally is from Cook's Illustrated. I don't know that I even consider it a "chocolate chip cookie" as such, it's more an oatmeal cookie with stuff like chocolate chips and cherries mixed in. However I happen to really like the combination of chocolate and cherries, and I like oatmeal cookies, so I figured I'd include it here. Note the instructions in step 4 that they should be removed when the dough still seems wet and uncooked in the cracks on the surface, that's pretty important to avoid overcooking.
Ingredients
1 1/4 cups unbleached all-purpose flour (6 1/4 ounces)
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
1 1/4 cups rolled oats , old-fashioned, (3 1/2 ounces)
1 cup toasted pecans (4 ounces), chopped
1 cup dried tart cherries (5 ounces), chopped coarse
4 ounces bittersweet chocolate , chopped into chunks about size of chocolate chips (about 3/4 cup)
12 tablespoons unsalted butter (1 1/2 sticks), softened but still cool
1 1/2 cups packed brown sugar (10 1/2 ounces), preferably dark
1 large egg
1 teaspoon vanilla extract
Instructions
1. Adjust oven racks to upper- and lower-middle positions; heat oven to 350 degrees. Line 2 large (18 by 12-inch) baking sheets with parchment paper.
2. Whisk flour, baking powder, baking soda, and salt in medium bowl. In second medium bowl, stir together oats, pecans, cherries, and chocolate.
3. In standing mixer fitted with flat beater, beat butter and sugar at medium speed until no sugar lumps remain, about 1 minute. Scrape down sides of bowl with rubber spatula; add egg and vanilla and beat on medium-low speed until fully incorporated, about 30 seconds. Scrape down bowl; with mixer running at low speed, add flour mixture; mix until just combined, about 30 seconds. With mixer still running on low, gradually add oat/nut mixture; mix until just incorporated. Give dough final stir with rubber spatula to ensure that no flour pockets remain and ingredients are evenly distributed.
4. Divide dough evenly into 16 portions, each about 1/4 cup, then roll between palms into balls about 2 inches in diameter; stagger 8 balls on each baking sheet, spacing them about 2 1/2 inches apart. Using hands, gently press each dough ball to 1 inch thickness. Bake both baking sheets 12 minutes, rotate them front to back and top to bottom, then continue to bake until cookies are medium brown and edges have begun to set but centers are still soft (cookies will seem underdone and will appear raw, wet, and shiny in cracks), 8 to 10 minutes longer. Do not overbake.
5. Cool cookies on baking sheets on wire rack 5 minutes; using wide metal spatula, transfer cookies to wire rack and cool to room temperature.
We like these cookies made with pecans and dried sour cherries, but walnuts or skinned hazelnuts can be substituted for the pecans, and dried cranberries for the cherries. Quick oats used in place of the old-fashioned oats will yield a cookie with slightly less chewiness. If your baking sheets are smaller than the ones described in the recipe, bake the cookies in three batches instead of two. These cookies keep for 4 to 5 days stored in an airtight container or zipper-lock plastic bag, but they will lose their crisp exterior and become uniformly chewy after a day or so.