Authentic Recipes from the Kitchens of Shriya, Nithu & Arthi!

Best Chocolate Chip Cookies

This is one of the best  (or the best) Chocolate Chip Cookie I have ever had. No wonder it was featured in the New York Times. I came across this recipe in pinterest and decided to give it a try. I am glad I did and these are hands down the best CCC ever. It is loaded with chocolate. The bread flour and the cake flour does the magic. Try these delicious cookies and share with your friends and family.

Preparation time: 40 minutes

Yield: 18 cookies


  • Cake flour – 2 cups minus 2 tablespoon (8 1/2 ounces)
  • Bread flour – 1 2/3 cups (8 1/2 ounces)
  • Baking soda – 1.25 tsp
  • Baking powder – 1.5 tsp
  • Salt – 1.5 tsp
  • Unsalted butter – 2.5 sticks (1.25 cups)
  • Light brown sugar – 1.25 cups
  • Granulated sugar (white sugar) – 1 cup + 2 tbsp (8 ounces)
  • Large eggs – 2
  • Vanilla extract – 2 tsp
  • Bittersweet chocolate chips – 1.25 pounds
  • Sea salt for sprinkling (optional)
I used semi sweet chocolate chips instead of bittersweet chocolate.
Method of Preparation:
  1. Sift all the dry ingredients, flours, baking soda, baking powder and salt.
  2. In a mixing bowl whip butter and sugars using a mixer until creamy, for about 3 to 5 minutes.
  3. Add eggs one by one mixing well after each addition.
  4. Stir in vanilla extract.
  5. Reduce the speed and add the dry ingredients in three batches and mix until just combined. Do not over mix.
  6. Slowly incorporate the chocolate chips. Remove the mixer and mix well using a spatula.
  7. Press plastic wrap against the dough or tightly cover the bowl with a plastic wrap and refrigerate it for 24 to 36 hours before baking.
  8. Whenever you are ready to bake, preheat oven to 350ºF.
  9. Line a baking sheet with parchment paper or a non-stick baking mat. Since I didn’t have both on hand, I drop the cookies directly on the sheet. But lining helps in preventing the brown bottom cookies.
  10. Using an ice cream scoop the dough onto baking sheet leaving enough space between each cookie.
  11. Make sure you turn horizontally any chocolate pieces that are poking up, it will make for a more perfect cookie.
  12. Sprinkle some sea salt if you like the salt bite. I skipped this step.
  13. Bake for 13 to 15 minutes or until golden brown on top but still soft.
  14. Transfer the cookies to a wire rack for 10 to 15 minutes. Serve warm.
  15. Repeat the procedure for the remaining dough or refrigerate it for upto 72 hours and bake fresh everyday.


The original recipes calls for bittersweet chocolate discs or Valrhona fèves (oval-shaped chocolate pieces, are at Whole Foods). But I used semisweet chocolate chips. I also used a little less amount than how much the original recipe calls for. So adjust to your taste.

Actual baking time given was 18 to 20 minutes. But I baked for only 13 minutes. So baking time may differ depending on your oven.