revisit! the best chocolate chip cookies, ever

This post was published last year on Sept 5th and has taken on a life of its own. Enjoy and happy Labor Day!


I wouldn’t call myself a perfectionist, but I do think that there are a few things in life worth perfecting. The chocolate chip cookie is one of them. If I’m going to go to the effort of pulling out my Kitchen Aid mixer, I want nothing less than the best chewy, crispy, chocolate-y results. My friend Lesley agrees. Four years ago, we were excited to find a recipe with potential in the The New York Times; and after test runs at home, we agreed that it was “the one.” All the credit goes to Wendy Gaynor, who runs the beloved cookie shop Ruby et Violette at 457 West 50th Street in Manhattan. My only personal tweak to her recipe, shocking as it may sound, is to cut down on the chocolate chunks by a cup to let the rich, buttery dough do some talking, too. Aside from that, these cookies need little more than a tall glass of cold milk. —Megan K.

Click through to next page for recipe!

*Wendy Gaynor’s ‘Perfect’ Chocolate Chunk Cookies

8 ounces (2 sticks) unsalted butter, at room temperature
1 cup packed dark brown sugar
1/2 cup granulated sugar
2 large eggs
2 cups all-purpose flour
1 teaspoon salt
3/4 teaspoon baking soda
1 teaspoon pure vanilla extract
4 cups semisweet chunks (preferably imported).

1. Place the butter in a large bowl and cream at high speed until
fluffy. Add the sugars and beat until light and fluffy, about 4
minutes, scraping down sides of bowl occasionally. Beat in eggs, one
at a time, until completely mixed.

2. In a separate bowl, mix flour, salt and baking soda. Add to the
butter mixture at low speed until just combined and add vanilla
extract. Beat on medium speed, scraping bowl down, until blended. Do
not overmix.

3. Add chocolate chunks and mix till thoroughly combined. Refrigerate
batter until cold, preferably overnight.

4. Preheat a conventional oven to 350 degrees or a convection oven to
300 degrees, and line several baking sheets with parchment paper. Drop
heaping spoonfuls of batter 2 inches apart on the lined baking sheets
and bake, turning tray once, until golden brown around edges and soft
(but not bubbly), about 9 minutes in a convection oven or 12 in a
conventional one. Cool on a wire rack.

Yield: 36 to 72 cookies, depending on size.

*This recipe appeared in The New York Times on October 27, 2002.

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Just thought that some people out there may also be interested in the CC recipe that I grew up on. It is shortening based (butter is also an alternative but my mom always used Crisco shortening so that is what I use) which makes it quite different tasting. It’s from a cookbook titled “Cookie Cookery” by John and Hazel Zenker, published in 1969.

I always get many compliments on these cookies when I bring them to gatherings.

Hazel’s Chocolate Chips

1/2 cup shortening (or butter)
1/2 cup brown sugar
1/4 cup granulated sugar
Cream butter and both sugars until light

1 egg
1 T. water
1/2 t. vanilla
Beat egg, add with water and vanilla and blend

1 1/4 cups all-purpose flour
1/8 t. salt
1/2 t. baking soda
Sift together and combine with egg-sugar mixture
(I always stir the dry ingredients with a wire whisk, it works great)

6 oz of chocolate chips
Add to flour mixture

Drop from teaspoon 2 inches apart on greased and lightly floured cookie pan (or use nonstick which wasn’t around when this recipe was written).

Bake for 8-10 minutes at 350 degrees Fahrenheit
Makes 30-40 cookies

–I usually chill this dough for several hours or overnight because it it very sticky otherwise.

–I also test the sides of the cookies after 7 or 8 minutes and take them out when the sides are set but the top will still look underdone. Leave on the cookie tray for another minute or two before moving to cooking rack to make sure the inside is done.

–Make sure shortening is fresh otherwise it does make a difference in the taste. I use those Crisco sticks of shortening and make a double batch which uses the entire stick.

–One change I made in the last few years is a tip I found in an article on Christmas baking. It said that when measuring flour, spoon the floor into the measuring cup and then level off without packing down or tapping the side. This is especially true when making roll out cookies since then will be picking up more flour as you roll them. However, it also makes the cookies in this recipe more light and airy, though the dough is even more sticky than it was to begin with! *grin*

If anyone tries this recipe, please post. I am curious to hear what people think.

shelterrific » Blog Archive » blogwatch: where we were clicking this week

[…] Saveur just alerted us to their collection of the a href=""target=blank">best classic cookie recipes. What do you think — does it stack up to our chocolate chip cookie recipe? […]


I use the Nestle’s recipe, but substitute butter Fluffo
and sometimes do not add chocolate chips at all. Great plain cookie.
Try using Ghiardelli’s choc chips from Sam’s…..yum

I love using the Ghiardelli chocolate chips. Now they even sell them at Kroger..They give these cookies the best taste!

shelterrific » Blog Archive » real life test kitchen: butterscotch marble blondie drops

[…] #oldiesbox img { float:left; } #oldiesbox a { color:#666666; font-weight:bold; font-size:9px; } revisit! the best chocolate chip cookies, ever help! i need house inspection advice post off: where are your favorite flea markets? […]

Those are some amazing cookies! I made them for my family!

In case anyone is interested, the tested 10 different CC cookies and the NY Times cookie came out ahead. The runner-up cookie (David Lebovitz CCC) was almost as good but does not require cake or pastry flour.

shelterrific » Blog Archive » help me win my company’s bake-off

[…] but I’m thinking it might be a little too basic to come out on top. Would our notorious “best chocolate chip cookie” recipe win, or would that be too basic as well? I believe I have my brownie recipe already chosen […]

I’m sure there are hundreds of great Chocolate Chip Cookies recipes. I,ll go to my website and get the ingredients and try your recipe. Personally I am a fan of Nieman Marcus cookie recipe. I’m impressed with the amount of responses you’ve gotten,I feel this shows how popular Chocolate Chip Cookies are!!

Just made these. So tasty and chewy!

I’m baking these tonight for sure! Bookmarked!