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!

mkcookies.jpg

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.

From our partners
Lesley

I just had to second Meg’s rave about these cookies. I obsess about finding perfect recipes (my husband has begged for years for me to stop experimenting with brownies and just go with the box) and this is really the last chocolate chip cookie recipe you’ll ever need. Though Meg and I had indeed discussed the cookies ad nauseum, I never brought up the fact that I often mistakenly skimped on the chocolate chunks myself because I misread the recipe while grocery shopping (“oh, sh*t, 4 CUPS? not 4 ounces?”). And I agree, I like them just as much. Oh, now I know what I’m baking this weekend.

This was the Neiman Marcus special recipe. Wasn’t it? :)

megan k.

Nah, they’re not the same. But you can check out the Neiman Marcus recipe at:
http://www.neimanmarcus.com/store/service/nm_cookie_recipe.jhtml

chad

i cant believe you made cookies when i wasnt home to EAT them!!!!!!

Petra

I whipped some up for a bbq this weekend and they were a big hit! I only used 3 cups of choc. chips, and it was plenty. I think the key to the cookies coming out the nicest is putting them in the oven when the dough is still very cold

megan k.

I agree that cold dough turns out better cookies. Also, using a stand mixer does wonders for the texture.

megan k.

I agree that cold dough turns out better cookies. Also, using a stand mixer does wonders for the texture.

Wendy Gaynor

My daughters, Ruby and Violet (thus the name, Ruby et Violette) forwarded me this site. Thanks for the many compliments. I’m glad you enjoyed our recipe.
My old-time favorite is the lemon white chocolate chunk cookie. Replace the dark chocolate with white chunks, up the amount of flour to about 2 1/4 cups of flour and add a couple of teaspoons of naturala lemon oil. Utterly Divine.
As of this past spring, I no longer own Ruby et Violette. Time to move on to less labor-intensive projects.
Wendy Gaynor

I agree with these opinions I like pretty much every thing especially a cookie or pie or cake as long as it is made with LOVE it doesn’t matter what kind of mixer as long as there is an uncontrolled want and an unselfish thought,just the pure thought of Love.

Annie

Hmm…I think we may just be forced to have a bake-off between this recipe and the fabulous Doubletree Suites chocolate chip cookies. You may never see this comment, as your post is already three months old, but thanks, anyway, and Merry Christmas!

nestle

This is the same recipe as on the back of nestle chocolate chips (differant ratio of brown/regular suger).

Doug Brenner

MMMMM! Looks great! I’ll have to try this!

FYI this is not the “Neiman Marcus” recipe, as that calls for shredded oatmeal. (Another excellent recipe by the way, and it makes cookies which split open teasingly.)

need-name.com » How to make the perfect chocolate chip cookie

[…] “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.” – long story short, I think they found the recipe for a perfect cookie.read more | digg story […]

This is almost identical to the default Nestle Toll-House recipe, which is the recipe I’ve always followed. The only deficiency in this recipe is that you have to go to great lengths to keep the cookies fresh for many days. If you don’t seal them up good, they get hard and dry rather quickly.

lindseystudios.cjb.net » Blog Archive » How to make the perfect chocolate chip cookie

[…] “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.” – long story short, I think they found the recipe for a perfect cookieread more | digg story […]

cv

call Bobby Flay

Lydia

I like walnuts in my CC Cookies. How would those be best included?

Suggestions? ;-)

Thanks…

[quote]I like walnuts in my CC Cookies. How would those be best included? Suggestions?[/quote]

no. you’re not going to ruin a perfectly good cookie with walnuts. and you’re not going to put pinapple on pizza either. now please leave.

Best chewy, crispy, chocolate-y Chocolate Chip Cookies » Pinoy Food :: Filipino Food PhotoBlog » Blog Archive

[…] This woman actually tested the recipe. I posted it here so I won’t forget to test it one day. […]

Jim C.

You could cool the dough faster. Measure out the amount for each cookie on a sheet and put them in the refrigerator like that. More surface area, faster cooling.

Kathy

I found that using 6 oz. butter (1.5 sticks) and 2 oz. margarine (.5 stick) results in cookie that stays chewier longer. If you use all butter, they get too crispy for my husband’s taste.

jay

I have made these, and they are good. However, I’ve found one that’s about 10 times better. Hard to believe, but it’s true. Unfortunately, I do not have a link to the recipe as it’s in a book and copyrighted. But, it’s in a cookbook called “The Best Recipe”. They also have one for White Chocolate Chip Macadamia cookies that are just insane.

One great thing about these is that you can make them as big or small as you want and they always turn out perfect. I usually make them about 5 inches across, but I make some that were about 10 inches across once and they turned out great. They stay soft for about 2 weeks too, the recipe above gets hard after a couple of days. You’ve gotta try these cookies.

You can see and get it here:
http://www.amazon.com/gp/product/0936184744/002-8071473-1637605?ie=UTF8&tag=brewtuscom-20&linkCode=xm2&camp=1789&creativeASIN=0936184744

Cookies come out surprisingly good when using splenda too! But the real sugar is always best of course. great blog!

Adam

I wonder if this recipe would with with something other than chocolate (such as butterscotch chips), as I’m allergic to chocolate.

James

I recommend forming the dough into balls BEFORE refrigeration. Afterwards, the dough becomes a rock solid mass and requires quite a workout to separate and work with.

its about time» Blog Archive » links for 2006-12-23

[…] shelterrific » Blog Archive » real life test kitchen: chocolate chip perfection the best choc chip biscuits/cookies ever??? (tags: cookies recipe recipes chocolate cooking food cookie chip biscuit best blog) […]

James Cho

I just finished trying out this recipe and can confirm that the recipe from “The Best Recipe” for chewy chocolate chip cookies is better. These cookies are TOO soft, they melt into pancakes after a few minutes of baking. There are also too many chocolate chips… I used 2 cups instead of 4 and still found that the chocolate taste overwhelmed the cookie dough. I could have just eaten the chips alone if I wanted that. The recipe in “The Best Recipe” book produces thick, but chewy cookies with an adequate taste balance between the cookie and the chocolate. The style tip used to give the cookies rough upper surfaces also makes the cookies look great too, very gourmet. This recipe produces mediocre junkfood cookies.

Fat Mobil Content » xmen 3 music How to make the perfect chocolate chip cookie

[…] xmen 3 music "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." – long story short, I think they found the recipe for a perfect cookie xmen 3 clipsread more | digg story […]

Hi Shel. Interesting you should write about this now– Wendy Gaynor recently sold her shop to three partners who now run Ruby et Violette. According to the employees, they’re planning to keep the same basic ethos, but they also plan to do a bit of expanding in the near future. We wrote about the place last year and sampled some cookies from their shop as well (http://www.nycnosh.com/?p=95). But I agree completely that the recipe published in the NYT a few years back is fantastic.

Nosher

Alyssa Miller

Very good. I baked them for a party and everyone loved them! Gosh I love this recipe, it’s the only one i’ll only bake. Usually I just buy store bought dough, but these are just Great!!

Lydia: Here is my take on CC cookies with walnuts and other goodies. A much much more hearty cookie, but they always get rave reviews.
http://www.wacophoto.com/cookies/

shelterrific » Blog Archive » real life test kitchen: peanut-butter chocolate chunk cookies

[…] Over the holidays we noticed a lot of visitors to our Chocolate Chip Cookie Perfection post. Here’s a slight variation on that theme for all you cookie monsters (like us) out there. It’s Ina Garten’s Peanut Butter Chocolate Chunk Cookies from her book Parties!. It’s a twist on her chocolate chunk cookies (which aren’t quite as perfect as the ones we love from Wendy Gaynor’s recipe) but they’ll sure please a crowd. The most important thing is to not overbake them! Be sure to pull them out of the oven after 17 minutes — not a second longer! They’ll look underdone, but they’ll be just right by the time they cool down. […]

gragegrl

I think Mrs. Fields’ is the perfect chocolate chip cookie, I’d like a recipe that comes close to that hearty, chewy cookie. Any thoughts?

This doesn’t look that good. :D

Jo

The only time i really enjoyed these cookies where when i took them out of the oven just before the were finished. ANd my cookies still didnt look the the picture. I think the trick is to not add bakin soda. if u do they just look like cupcakes

Stephen Thurtell

I haven’t made chocolate cookies in a while – I was banned from doing so by friends with scales. But there was a time when I was also pulling out my Kitchen Aid and always making double recipes – what’s the point of going to the trouble otherwise? Anyway, my cookies were too crispy I thought, and I wanted them chewier, so I consulted the one person I trust in these matters – my mother. She said to me, (and I’ll never forget her words) “It’s too short, try half and half, butter and margarine.” I realize this may go beyond the pale, blasphemy-wise, but it really worked, and they still had that melt in the mouth quality you get from butter. I thought that, in the interest of science and I should share this, no matter what the repercussions!

ramona

i made these cookies and chilled them as suggested. mine turned out flat and took longer to cook than suggested. what went wrong?

Could be that your oven isn’t reaching the correct temperature, I would check it out. Usually when my cookies go flat it is because I over softened the butter, but with chilled dough this shouldn’t be the issue.

p.s. I usually substitute half the flour for whole wheat and use splenda for my sugars, and the cookies are fabulous.

tricia

uuuuuhhhhhh, has any body heard of tollhouse cookies, Its almost identical to the famous recipe. I cant believe youre trying to make this sound like some great new discovery.

sandie

Actually theres absolutely nothing wrong with the frozen cookie dough if you are in a hurry for a baked hot cookie..plus the fact that you can add any ingredient you please before baking if you take the dough out and let it thaw while you are doing something else as it thaws in no time..put in sour cream,nuts,cherries,raisins,cheese(yes cheese)I am not speaking of cherries in a can here..what you add is according to your taste..I do store bought hamburgers this way also..I add my own lettuce,tomatoes,onion,pickles,etc.and usually a thin slice of ham or turkey..don’t knock it until you try it..its gourmet..take my word for it…plus it doesn’t cost what it would at places where they charge an arm and a leg for all the extras..get motivated and just do it!!!!!!

I probably make chocolate chip cookies two or three times a week with the crowd I’ve got and I’m always looking for good recipes. Thanks, I’ll try this one.

Duncan

help, my oven only go up to 240 degree, i find most home oven only go up to 240 as well, is 300 F or C?

kat

Does anyone have a recipe that resembles the chocolate chip cookies at The Great American Cookie Co.? I can’t seem to find anything.

Bob Leja

This is a great. For adults, I made a minor adjustment by adding a tablespoon of Kahloua and a teaspoon of Grand Marnier, keeping everything the same with a bit less of vanilla.

Steve Egan

I would really like to taste those cookies one day! I really love a good cookie, my mother was an awesome cook. I miss her cooking. I hope to meet you some day, It would be interesting to talk with you.

Wow! Awesome ~ The Best Chocolate Chip Cookie I have ever made and I have made alot! I made a 4 batch and only put half the salt. I put dark chocolate chunks and then some good quality chocolate chips. I refrigerated overnight and about broke my arm trying to get the dough out of the pan. But, it was well worth it! I got the dough out, rolled it into logs, cut them into cookie size and baked! They look just like the picture! Fabulous, Thank YOu and I will post this recipe on my site and the link to your site! With a picture of course of yours and mine! Maybe Ill even pour a glass of milk beside it ! Love Em! Thanks so much!

OH Yeah, since I quadrupled the recipe, It called for 8 cups flour, so I added 2 cups whole wheat flour and 6 cups white flour!

Christien

From Australia, I love this recipe. I think it’s the sweetened condensed milk in it which makes the biscuits (cookies) chewy. (In Australia and UK cookies are called biscuits. And your biscuits are called scones!).

180 g butter
1/3 cup sugar
1/2 cup NESTLÉ Sweetened Condensed Milk
1 1/2 cups self-raising flour
1 teaspoon of vanilla essence
250g packet NESTLÉ Dark CHOC BITS

Method
1. Preheat oven to 180ºC. Beat butter and sugar until creamy, beat in NESTLÉ Sweetened Condensed Milk.
2. Add flour, stir until combined. Add NESTLÉ Dark Choc Bits, mix well.
3. Roll heaped tablespoonfuls of mixture into balls, place on greased oven trays, press gently with fork. Bake for 15 minutes, until golden.

Marie

I… Love… those… COOKIES!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
They were so good:-)
I meant to make them for my mom as a surprise but I ate them myself!!!!!