It took us 40 tries, but we finally perfected this cookie-jar standard.
By America's Test Kitchen | March 2, 2012
<< Back to Article: Secrets to Thick and Chewy Chocolate Chip Cookies
Hm…more flour, less butter, and more brown sugar compared to the “Perfect Chocolate Chip Cookie” recipe. The significantly high brown sugar should also contribute to the chew factor, right?
Love it. Chewy as my kids love them.
I love this recipe! So many people tell me that “my” choc chip cookies (THESE cookies) are the best they’ve ever tasted. They really do stay chewy & delicious days later, assuming they last that long! I make a couple of alterations: I add a 1/2 tsp. of coffee extract to help enhance the chocolate, and I use an equal mixture of 60% (dark), milk, & semi-sweet chocolate chips. I find this adds a depth of dimension to the flavor that you don’t get from using just one type of chocolate. And the chips are all different sizes (the Ghirardelli 60% are large discs, the milk choc are regular-sized, and I use mini semi-sweet chips), which I think adds to the texture of the cookie.
Personally I’m not a chocolate chip fan, but my kids and husband are. Can’t wait to try this recipe on them and see what they think.
I’ve tried both recipes, I much prefer the “Perfect Chocolate Chip Cookie” one.
I’ve always been a fan of the chewy chocolate chip cookie recipe you developed using browned butter and dark brown sugar, however this seems to appeal to a wider audience (children don’t seem to appreciate notes of toffee or butterscotch…go figure). I will definitely give this a go.
This recipe is always a hit at bake sales and w my children’s friends! It’s my “secret” recipe! My husband can’t stop at one!
This is officially my favorite chocolate chip cookie recipe! They came out thick and chewy and wonderful. My search for my favorite choc chip recipe has ended.
my daughter told me this was the best cookie I’ve ever made. thanks a lot
Will try this soon
Like nbdillon07, chocolate chip cookies will never be my favorite cookie, but there are others involved!
I think these bake to an uncharasteristically pale color and the texture is almost meringue like.
Proof, as always is in the eating. Husband, who loves chewy cookies, does not think I should use this recipe again.
I’m disappointed because this is an extremely simple and quickly prepared recipe.
YES! finally a chocolate chip cookie that stays thick throughout the entire cooking/cooling process. This recipe is a winner and a keeper for me. I’ve been looking for a long time!
I’ve made these many times. They completely revised my thinking about THE perfect chocolate chip cookies! OMG, these are so good and so unexpected for their perfection. Must be tried to know how good chocolate chip cookies can be. Yum!
My Husband & I absolutely loved these cookies! I’ve been baking since I was a kid, but the perfect, chewy chocolate chip cookie has always eluded me. These cookies are delicious, very easy to make & just as good on day 3 as they are just out the oven. I threw in a cup of chopped pecans to make them extra tasty. I simply can’t wait to make these again soon!
Yum!! Made these today! These are bigger than we normally make but WOW! They’re fantastic! My new CCC recipe!!
These totally didn’t turn out for me! I won’t use this recipe again, mostly because they were way too sweet – but I think it calls for too much butter and not enough flour. Also needs a bit more salt to enhance flavor.
perfect chewie love thewm
These are the cutest “grandma” cookies I’ve ever seen. They turn out in the perfect circles with all the necessary crinkles on top. What I have noticed though out of my multiple times baking them, the cookies turn out SIGNIFICANTLY better when the recipe is doubled and only 1 tbsp roughly is used per cookie. They are also not kidding when it comes to the one cookie sheet at a time. I add three seperate chocolate chips stuck to the top and they turn out magazine beautiful. Love it though.
These cookies came out great. However they were lacking some flavor.
Ive had dreams I could make Chocolate Chip Cookies like this. Wow thanks to everyone at Americas Test Kitchen. You Rock!!!
As some of the other commenters alluded to, this is the Cook’s Illustrated recipe from 1996. Cook’s Illustrated published a new “Perfect Chocolate Chip Cookie” recipe in 2009, but never specified what was more “perfect” about the new recipe or what was deficient in the previous one…or even acknowledging the existence of the previous one.
And now in 2013 they revert back to the 1996 recipe.
Personally, this sort of thing (which has happened several times), especially not addressing the reasons why they are revisiting a recipe they allegedly perfected before, erodes my confidence in their recipes.
I am desperate for a chocoloate chip cookie rescipe for my disabled brother who cannot eat “crispy” desserts. Needs to be soft and chewy and STAY SOFT AND CHEWY LONGER THAN THE NEXT DAY. The cookies have to be mailed (priority 2nd day delivery) but they do arrive quickly. Most recipes are soft when out of the oven but turn hard after a day or two–even when sealed in airtight containers. What is the SECRET ??? Should I use Baking Powder?? Cookies do not seem to brown
and look unappealing with BP. I have followed instructions and baking times to the letter. I have gone through 3 1/2 lbs
of chocolate chips trying recipes with big claims but not good
results. Cakey inside texture would be ok as long as they do not become hard and “stale-like” after a day. PLEASE HELP MY
BROTHER. HE LOVES CHOCOLATE CHIP COOKIES AND HAS SO
FEW PLEASURES! Thanks.
Should I use a #2 ice cream scoop to portion out the cookie dough before rolling it into balls? Also should dough be
refrigerated/ chilled before baking?
If I should use #2 ice cream scoop to portion out dough-
HOW LONG SHOULD I BAKE COOKIES AND WHAT TEMPERATURE?
When I have the time for browning butter and “whisk, rest, whisk, rest”, then the “Perfect Chocolate Chip Cookie” recipe is my first choice. When I want to whip up a batch the hour before my kiddos get home from school, this one is a close second.
just made them and there yummy! Just what i was looking for.
I have been looking for a great chocolate chip cookie recipe for a long time-this is it! I love these cookies! How would I alter this recipe to make chocolate chocolate chip cookies?
Hi polliwawg, your best bet is our decadent take on the chocolate chocolate-chip cookie: http://www.cookscountry.com/recipes/Triple-Chocolate-Cookies/6833/
These came out terrible! I had to add more flour. Could I have done something wrong?
This is a good basic recipe as I was able to cut back on the fat, sugar, and salt; increase the eggs to two, and even throw in a cup of walnuts and still come out with a wonderful cookie.
To me, a recipe I can personalize and still get nummy results is one good recipe!
This recipe is so great. I actually think they’re way better the next day than right out of the oven.
@Frustrated Baker: They should stay chewy for their entire lifetime. Firstly, just follow the recipe; don’t change or substitute anything. Here are some other tips:
-Don’t overmix the dough; you honestly don’t even need a mixer
-UNDER BAKE THE COOKIES; I take them out of the oven when their bottoms just have a little color. If the cookies have brown tops or edges when you take them out, they’re likely over baked, imo.
-Once they’re completely cool, store them in a zip lock bag at room temperature. Keeping them sealed up in an air tight bag keeps them chewy.
@pingasonia: Cookies are really sensitive to the amount of flour you add, so it can really make or break the recipe. It’s always better to weigh your flour so there’s less room for error. But I do have a tip that works for me: if your cookie dough seems too wet/loose and you’re confident you added the right amount of flour, rather than adding more flour (which may potentially make them tough or cakey), cover your dough with plastic and let it sit for 20 minutes or so. In the fridge might be best if your kitchen is warm. The extra sitting time allows the dough to firm up. Loose/Wet dough = flat cookies.
I agree Jay, I also always under bake the cookies also. But My mom always complains that they are raw @( . Anyway does anyone know why the first batch always comes out thiner than the other ones?!?
Wasn’t sure which ATK recipe to try first for CC cookies but I chose this one. I wasn’t disappointed…they were amazing and perfectly thick and chewy. Oh and BIG! We all loved them – kids and adults alike. Extra points for quick prep…definitely my new favorite recipe. Glad I picked this one over the “perfect chocolate chip cookie” recipe.
The cookies are great but by the end of the day they are like hockey pucks.I also tried under baking them, little better. What am I doing wrong I have never had a problem like this before.
Just made these, the first batch stayed thick & chewy, while the second batch flattened some. The last batch stayed thick. I think one solution is to refrigerate the dough for a few minutes before beginning to bake and keep it refrigerated while not scooping dough. Another tip is to make sure that your cookie sheets are completely cool before putting another batch on them. These are much better than the Toll House recipe. Thanks ATK.
I was looking for a “Fruitcake Cookie” recipe that was soft and chewy but not cakey. This recipe did the trick. I omitted the Chocolate Chips and added 1 cup of fruitcake mix and 1/4 cup of chopped red cherries (the fruitcake type NOT maraschino) also 1/2 cup toasted chopped Pecans. I used 1 tsp vanilla extract and 1 tsp McCormick Rum flavor. Yummy!! Thanks folks!!
BTW I find that when I use King Arthur Bread Flour my cookies are just a tad bit chewier )
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