is this STILL the best chocolate chip cookie recipe, ever?

chocolatechipbestever

When we first started this blog, back in 2007, this recipe caused a great deal of debate. We still make it all time, and realized it had been years since we shared with you. Here it is fresh for 2014, with a nice photo. The recipe came from Wendy Gaynor, who started the bakery Ruby & Violette years ago. The shop is now run by different, industrious women and the cookies they sell on West 50th Street are still beyond delicious. Below is Wendy’s original recipe. We suggest serving them warm with a tall glass of cold milk.


Wendy Gaynor’s ‘Perfect’ Chocolate Chunk Cookies

What You Need:
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).

How to Make
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. Click here to read our original post with all the comments and tell us: Is this the best chocolate chip cookie recipe?

Amy

I’ll have to try it…but you need to tell me how they are better than the Toll House recipe which has always been my go to. I see slightly more brown sugar, and less flour, less baking soda – so are they more dense/chewy? That would be good in my book. Did you just make some of these? Can I try some? : )

Foodie Fridays: My new favorite Chocolate Chip Cookie Recipe

[…] got the recipe from Shelterrific.  You can find the recipe there.  I made a few […]

The bouchon bakery chocolate chip cookie is the best recipe I’ve ever made, with the cook’s illustrated browned butter chocolate chip coming in second. There’s just a little slip of molasses in bouchon’s version and it makes for a really amazingly deep and interesting flavor in the finished cookie.

Ev

Amy, What makes the difference is letting the batter sit for hours. The flavors really blend and come alive.