The Ultimate Chocolate Chip Cookie Recipe

I found it! This is The Ultimate Chocolate Chip Cookie Recipe of my dreams!! It is chewy with just the right amount of crunch, and the flavor is perfect! Did you hear that? Purrr-fect!!
The Ultimate Chocolate Chip Cookie Recipe | by Life Tastes Good is chewy with just the right amount of crunchy! #LifeTastesGood #Cookies

I thought my search was over when I made the Awesome Chocolate Chip Cookies, but I was wrong :( I never would have strayed from that recipe, but I ran out of all-purpose flour one day when we had a hankering for cookies! Wait? What? How do you run out of all-purpose flour? I don't know, but it happened. It must have been fate! 

We were so desperate for some homemade deliciousness I googled making cookies with bread flour. We are serious when we get a craving! Bread flour? That's crazy, right? I know! That's exactly what I thought, but we had a cookie itch that needed to be scratched! In my google travels, I found Alton Brown's Chewy Chocolate Chip Cookie recipe that uses, of all things, bread flour...

I didn't have high hopes for these cookies because of the bread flour and almost no white sugar. This went against everything I knew about chocolate chip cookie baking! But, again, we needed our cookie fix!!

The Ultimate Chocolate Chip Cookie Recipe | by Life Tastes Good is chewy with just the right amount of crunchy! #LifeTastesGood #Cookies

These looked beautiful when I took them out of the oven for the first time, and it was love at first bite!! I knew we had something special right then and there, and Don agreed!
The Ultimate Chocolate Chip Cookie Recipe | by Life Tastes Good is chewy with just the right amount of crunchy! #LifeTastesGood #Cookies

These cookies are chewy, buttery, chocolaty, and smooth! Yes, smoooooth. I never realized until that moment the other chocolate chip cookies I've been eating were gritty and waaayyyy too sweet. I love that these cookies are still delicious the next day too! That's important to me, although, I doubt these will ever make it to see morning in our house...
The Ultimate Chocolate Chip Cookie Recipe | by Life Tastes Good is chewy with just the right amount of crunchy! #LifeTastesGood #Cookies
This dough freezes really well too. I like to scoop the dough onto the cookie tray and pop it in the freezer until firm - about an hour. Then I store the dough balls in a zip top bag until ready to use. I have given cookies to friends like this. It's so nice to have a stash ready to go at any moment, and it's nice to only bake up what you need. It's just two of us at home most of the time - if I made a few dozen cookies they would either go bad before we could eat them or, more likely, we would get sick from eating them up too quickly!

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The Ultimate Chocolate Chip Cookie Recipe

Life Tastes Good
Published 11/13/2013
The Ultimate Chocolate Chip Cookie Recipe


  • 2 sticks unsalted butter, melted
  • 2.5 cups bread flour
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 4.5 tablespoons sugar
  • 1 cup light brown sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 tablespoons buttermilk
  • 1.5 teaspoons vanilla extract
  • 12 ounces semi-sweet chocolate chips


  1. In a large mixing bowl, add 2.5 cups bread flour, 1 teaspoon salt, and 1 teaspoon baking soda. Whisk to combine and set aside.
  2. Melt 2 sticks of butter on the stove-top or in the microwave. Combine 2 sticks melted butter, 4.5 tablespoons sugar, and 1 cup packed brown sugar in the bowl of a food processor and pulse until mixed well. Or use a mixer.
  3. With the food processor running, add in 1 large egg, 1 large egg yolk, 2 tablespoons buttermilk, and 1.5 teaspoons vanilla. Turn off food processor after last addition.
  4. Add the sugar/butter mixture to the flour mixture and stir by hand just until combined.
  5. Fold in 12 ounces of semi-sweet chocolate chips until incorporated throughout the dough.
  6. Now here is the hard part...chill the dough in the fridge for at least an hour, but overnight is better. I compromise and chill the dough until after dinner and then I make 1 tray (about 9 cookies) for that night. The rest of the dough goes back in the fridge overnight.
  7. When ready to bake your cookies, preheat the oven to 375 degrees F. Using a cookie dough scoop or a full tablespoon, scoop dough onto parchment lined baking sheet. Bake in oven for 10-12 minutes or until your cookies are golden brown. Let cool on tray for a minute or 2 and then transfer to a wire cooling rack. Enjoy!
  8. TIP: This dough will keep in the fridge. I like to make just what we'll eat because chocolate chip cookies are best nice and warm and fresh out of the oven! It is quick and easy to scoop some dough on the cookie sheet and pop it in the oven when you take dinner out. That way you'll be enjoying the ooey gooey deliciousness all night long.
  9. Freezer tip: I like to make up a batch of these and scoop them onto the parchment lined cookie tray and place in the freezer until firm. Then I store them in a zip top bag in the freezer. When ready for cookies, I remove just as many dough balls as needed and place them on a parchment lined cookie sheet. I usually let them thaw a bit and then bake them in the oven at 375 until golden brown. This dough freezes great!!
Yield: about 3 dozen
Prep Time: 15 mins.
Cook time: 10 mins.
Total time: 25 mins.

Tags: Chocolate Chip Cookie, Alton Brown, Recipe, Dessert, Snack, Cookies, Sweets, Chocolate, Dough, Freezer


  1. OMG I love these cookies!!! I really want to try baking with chocolate this year.

    1. These are a good place to start! Thanks for stopping by - have a great day ~Marion

  2. Hi Marion...i was excited when I stumble upon yr recipe. I hv tried but the result is not chewy or crunchy, just soft cookies. What hv I missed? Pls help

    1. Hi Irene, hmmmm There are lots of things this could be. I'm wondering about the protein content of your flour. Cake flour has less protein than Bread Flour and would result in a more cake like, soft cookie. Also, be sure you are melting the butter. I definitely should have been more clear about that in the directions (sorry). I have updated it to say melted - melting the butter produces a chew. Oven temp could also be an issue - your oven might be cooler than mine, so you might need to bake them a little longer to get a slight crisp. I recommend making sure you are using Bread flour (I use King Arthur's) and melting the butter. Be sure your aren't forgetting the white sugar for a little crisp (I've done that when in a hurry - there's not much white sugar in this recipe, I sometimes forget it's there!), and maybe increase the baking time. I hope all this helps. I'm always trying new recipes for chocolate chip cookies, and these are still our favorite by far. I'm actually getting ready to make some more today for a friend. Please let me know how it works for you. Good luck!!

  3. Thks Marion for replying. I didn't melt the butter. ..just soften it only. Also I didn't use white sugar as this was not specified in the recipe. Will try again this weekend. FYI even though the cookies were not son & his classmates just loved them..They commented that it was delicious...Thks again Marion..will let u know the result for 2nd attempt

    1. I'm glad they still liked them. I know there is only 4.5 tablespoons of the white sugar, so it is easy to forget it. When I say sugar in my recipes that is always regular white sugar. When brown sugar is needed, I will specify that - as in this recipe where there is 1 cup brown sugar which helps keep these cookies moist and delicious! I hope this works for you. Thanks so much for reaching out to me!

  4. If bread flour isn't available, can regular flour be the substitute? And how much then? And also, can a substitute for kosher salt be used

    1. Alina, I would stick with bread flour when making this recipe. If you don't have bread flour, then I recommend using the recipe on the bag of chips. In this recipe the other ingredients are altered to work with the bread flour to make a chewier cookie.

      For the salt: If you use table salt, I recommend using a little less than what the recipe calls for as table salt provides more salt in a teaspoon than kosher salt. I recommend 1/2 teaspoon of table salt for this recipe if you don't have kosher salt on hand. I hope that helps! Thanks for the great questions and let me know how they turn out :) ~Marion


Thank you so much for visiting and sharing your thoughts! Comments are moderated, so I don't miss anything. I like to read each and every one! Please understand I am not able to allow comments with links. Thanks! I hope it's a great day!! ~Marion

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