The Best Chocolate Chip Cookies (a detailed tutorial)

This is arguable the best chocolate chip cookie recipe ever. The cookies are thick, and slightly crisp on the outside and incredibly chewy on the inside. 

The Best Chocolate Chip Cookies

I have a very long post for you today. A post that deserves a very long post because I am going to give you all of the intricate details of creating the absolute best chocolate chip cookies you have ever had. If you just want the recipe and want to skip my rambling and details click here to jump down to it!

Alright, I know some of you (or probably most of you) are skeptical at my proclamation that these are The Best Chocolate Chip Cookies Ever. I am completely aware that there are tons of recipes out there claiming to be the best. Probably too many to count. And I am not naive. I’m sure that there are some who won’t think this is the best.

But I’m bringing you this recipe today telling you this is my Ultimate Chocolate Chip Cookie. This is the recipe I have developed into what I consider to be the absolute best, perfect, over the top cookie.

I have worked hard on this recipe and I have guarded it pretty tightly for almost 4 years. But I’m not so sure what I’m guarding it for anymore. So what the hell, here we go…

The Best Chocolate Chip Cookies

I need to preface this recipe and tutorial by saying that these are not the cookies you make when you have a spur of the moment craving for cookies. These are special occasion cookies. These are “I need to impress someone” cookies.

The reason these are not everyday chocolate chip cookies is that they are a little pricey to make and they also take some time commitment. But if you are dedicated to those two things, these are so worth it.

They have everything you could want in a cookie. Just the right amount of crunchy bits on the outside and an incredibly chewy inside.

They also have an extreme depth of flavor. The perfect mix of sweet, salty and richness.

They also feel a little bit fancy but not so much so that they lose that rustic homeyness that all chocolate chip cookies should have. In my opinion, they are just perfect.

I am going to give you a detailed tutorial of exactly how I make my Best Chocolate Chip Cookies.

The Best Chocolate Chip Cookies

The recipe starts with unsalted butter. 1 cup plust 2 TBSP butter to be exact. It is a bit more butter than most recipes call for, but it helps with the richness of these cookies. The butter is browned at least several hours before making the cookies so that it has time to cool before being added to the dough. You can also brown the butter the night before.

There are a lot of food trends at the moment, and browned butter in baked goods is arguably one of the biggest. I discovered it about 4 years ago and I have never turned back.

Some food trends can be obnoxious, but this one makes complete sense because it can turn ordinary cookies or brownies into something extraordinary.

To brown butter, heat butter over medium heat in a sauce pan. The butter will melt and then slowly come to a boil. Once the butter starts boiling, start stirring continuously. The butter will become murky and then start to clear up as the water cooks off.

You will start to smell the butter when it is getting close to browning. It will smell nutty and then will start turning an amber color. You want it to be a fairly deep amber color, but watch it closely because it can burn quickly. This whole process takes about 15 minutes.

After the butter is brown, remove it from the heat and let it cool to room temperature. You don’t want to use hot or even warm butter in this recipe because you won’t be able to cream it with the sugar and it will result in really greasy cookies. 

The Best Chocolate Chip Cookies

Immediately after browning the butter, it is time to toast the pecans so that they can also cool before making the dough. The toasted pecans are crucial in this recipe. They add another contrast in texture, they contribute to the savory aspect, and by toasting them they create an additional depth of flavor.

I used to be totally against nuts in cookies, but when creating this recipe I couldn’t go back after I tried them with the pecans. I have also converted quite a few no-nut cookie purists with this recipe.

To toast pecans, put them in a dry pan over medium heat. Stir occasionally, paying close attention so they don’t burn. The pecans will become very fragrant once they are toasted. Remove from heat and allow to cool before making the dough. 

The Best Chocolate Chip Cookies

Once the butter has come to room temperature and is starting to become solid again, you can start making the cookie dough. The batter starts by creaming the butter and sugar. One of the things that makes these cookies special is using Dark Muscavado Baking Sugar.

If you aren’t familiar, Muscavado sugar is an unrefined brown sugar with a strong molasses flavor. There really is a big difference in quality between this stuff and the other refined stuff.

That being said, regular dark brown sugar will work. But you want to use the dark brown stuff. It will create more chew, depth of flavor, and richness in the cookies.

Beat together the sugar and butter for about 5 minutes until it is pale in color and fluffy. 

The Best Chocolate Chip Cookies

The Best Chocolate Chip Cookies

Next it’s time to beat in two room temperature large eggs. Fresh is best.

Beat in the room temperature eggs one at a time until completely incorporated. 

The Best Chocolate Chip Cookies

The vanilla is an important element in what makes these cookies the best. I always use a good Mexican vanilla. If you have never used Mexican vanilla before, it has a distinct flavor to it that is not the same as other vanillas. It has almost a hint of cinnamon (but not overwhelmingly so) and it has a bit of a woodsy flavor.

I really think it is what makes these cookies pop and has tasters asking “What is the secret ingredient?” My favorite Mexican vanilla is Danncy Dark Pure Mexican Vanilla Extract. If you can’t find it in specialty markets you can usually find it online on Amazon or various other online stores. I’m sure there are other great brands as well, but this is what I have experience with.

2 tsp Mexican Vanilla (1 TBSP if using regular vanilla) is mixed into the batter until combined. 

The Best Chocolate Chip Cookies

I always add the baking soda, baking powder, and salt to the batter at this point. I never do the sifting together of all the dry ingredients.

Other avid bakers may be rolling their eyes at this, but I find that if you mix in the other dry ingredients before the flour they will get evenly distributed.

I always save the flour as the very last ingredient, even after the chocolate chips and nuts. This is so the flour doesn’t get over-mixed into the batter creating a tough cookie.

The combination of both baking soda and baking powder in this cookie gives it a little more tenderness and helps keep the cookie a bit taller.

Also, a note about salt: You want to use kosher salt or a medium coarse sea salt. These salts will hold their shape when mixed and baked and will not totally dissolve in the batter like table salt will. You don’t want the whole batter to be salty, you just want little flecks of salt mixed throughout to balance the flavors.

Mix in 1 tsp baking soda, 1 tsp baking powder, and 1 tsp kosher salt. 

The Best Chocolate Chip Cookies

The quality of chocolate is extremely important in The Best Chocolate Chip Cookies. My all time favorite chocolate chips are Guittard 63% Extra Dark Chocolate Chips. The quality is hard to beat. I can’t always find them though, so I often use Ghirardelli Bittersweet Chocolate Chips (which I also love so much) or a chopped up dark chocolate bar.

I suggest using a chocolate that has a percentage of at least 55%. I sometimes use a mix of 60% and 75%. This is the one thing with these cookies that I do not keep constant. As long as it is a good dark chocolate, then I approve.

Mix in 2 cups chocolate chips or chunks and 1 1/2 cups pecans before mixing in the flour. 

Two kinds of flour are used in this recipe: All-purpose flour and Oat Flour.

Oat flour adds an incredible texture and chew to the cookies while also adding another layer of flavor and complexity. Oat flour can simply be made by grinding oatmeal in a blender or food processor to a fine crumb.

Oat flour can also be purchased in most health food sections of the grocery store. About 2 1/2 cups of oatmeal should yield about the 2 cups of oat flour  needed for this recipe.

Mix in the 2 cups of oatmeal flour until incorporated before adding the all-purpose flour. Mix in 2 cups all-purpose flour just until incorporated. Do not overmix. 

The Best Chocolate Chip Cookies

The cookies are then scooped onto a good quality baking sheet using a big cookie scoop. The scoop I use is almost 1/4 cup.

If you do not have a scoop you can use a measuring cup and slightly flatten out the bottom of the cookie, keeping the top rounded, and place them on the cookie sheets.

Only place 8 cookies per sheet. Too many cookies will not allow them to bake evenly and will allow the cookies to spread out more when they are baking.

Scoop the dough onto the cookie sheets keeping them in large rounded mounds. Only place 8 cookies per sheet. 

The Best Chocolate Chip Cookies

The cookies are then sprinkled with a bit more kosher salt and baked at 375 degrees F. This temperature will allow the cookies to set before the butter melts and allows them to spread and become too flat.

It is important to know if your oven cooks true to displayed temperature. An oven that cooks too hot will keep the cookies too tall and an oven that cooks too cool will make the cookies too flat.

Sprinkle the cookies with a bit more kosher salt and bake at 375 for exactly 9 minutes. Pull the cookies out of the oven and allow to cool on the baking sheets for 5 minutes before removing. The cookies will look slightly underdone but they will be perfect. 

The Best Chocolate Chip Cookies

The Best Chocolate Chip Cookies

I readily admit that I have had a lot of really awesome cookies and I have tried all the big recipes out there that claim to be the best. And I may be a bit biased, but I have yet to find a recipe that tops this one according to my taste preferences.

Be prepared to be asked to make these all the time if you ever share them with family or friends. I have a few family members that I do not live near anymore that are probably jumping for joy right now knowing that they can now make these themselves.

I think they have the best of all cookie worlds. Slightly crunchy on the outside, chewy and soft on the inside, with all kinds of complexity in flavor. If you do try them please let me know what you think.

And I promise I won’t be offended if they aren’t what your taste buds prefer. But we probably can’t be best friends. Just sayin’.

The Best Chocolate Chip Cookies

Yields 2

Baker Bettie's Best Chocolate Chip Cookies

3 hrPrep Time

9 minCook Time

3 hr, 9 Total Time

Save RecipeSave Recipe


1 cup plus 2 TBSP unsalted butter, browned and cooled
1 1/2 cups chopped pecans, toasted and cooled
1 1/2 cups dark brown muscavado sugar (or regular dark brown sugar)
2 large eggs, room temperature
2 tsp mexican vanilla extract (1 TBSP regular vanilla extract)
1 tsp baking soda
1 tsp baking powder
1 tsp kosher salt (plus extra for sprinkling)
2 cups dark chocolate chips or chunks (at least 55%)
2 cups oat flour
2 cups all-purpose flour


  1. At least several hours before baking the cookies, brown the butter and set aside to cool until it starts to become solid again. Toast the pecans and set aside to cool.
  2. Preheat the oven to 375ºF.
  3. Beat together the cooled butter and brown sugar until light and fluffy, about 5 minutes.
  4. Beat in the eggs one at a time until incorporated. Beat in the vanilla.
  5. Mix in the baking soda, baking powder, and salt until evenly distributed.
  6. Mix in the chocolate and pecans.
  7. Mix in the oat flour until incorporated and then the all-purpose flour, being carful not to overmix.
  8. Scoop 8 rounded mounds of dough (about 1/4 cup each) onto each cookie sheet.
  9. Sprinkle the cookies with kosher salt and bake at 375ºF for exactly 9 minutes and then remove from the oven.
  10. Let cool on the cookie sheets for 5 minutes before removing to cool further. (Or eat them straight off the cookie sheet while still hot!)

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72 comments on “The Best Chocolate Chip Cookies (a detailed tutorial)”

  1. These are probably what you made me. huh? They were so good, and these look SO good. I love everything about em. yes to all the above. YUMMERSSSSS
  2. Nom nom! I'm allergic, so can I omit the pecans? Thanks for this great recipe :)
  3. I love that there are so many similarities between your best chocolate chip cookies and my recipe I have been trying to perfect. Browned butter brings them to the next level undoubtedly. And I love love those ghirardeli chocoalte chips.
  4. I'm currently reworking my family recipe for cookies... I will always stand by those as "MY" cookies, but these are wonderful and I might just try them; and I'll definitely try all the tips for the "Best Ever" cookies! I love browned butter, especially in cookies. It just adds a little something extra and is absolutely wonderful!
  5. These cookies sound amazing, Bettie! What I love are the many variations you have on the usual CCC recipes out there, such as the cooled browned butter and the dark muscavado sugar. I'm definitely going to try making your recipe right down to the letter. Thanks for posting this!
  6. wow, those cookies look seriously amazing!
  7. Cookies are my thing. These look marvelous. I couldn't agree more about the browned butter and chocolate. I haven't played around too much with vanilla. I can only imagine.
  8. I can not wait to try these! But I think I'll wait until I'm not at high altitude anymore. :)
  9. What size mounds of dough do you use? I generally use small cookie scoop.
    • My scoop is about 1/4 cup. So like I said, you could just use a 1/4 cup measuring cup and flatten the dough mounds out on bottom. You want a large ball of dough so you get all of the contrasts in textures.
  10. There are so many cookie recipes out there but chocolate chip cookies will always remain my favorite! There's nothing quite like one fresh from the oven.
  11. These cookies look heavenly...lovin' that melty chocolate look. It's my favorite to eat them as soon as they're cool enough right out of the oven. :) Great step by step instructions. I'm always looking for a new cc cookie recipe.
  12. I never get tired of chocolate chip cookies and their recipes, sigh ! If I had the energy right now I would brown the butter and get a batch of these best ccc cookies started! Thanks for sharing your recipe - I'm pinning for later ;)
  13. would you recommend making these if butter can't be used? How would i substitue vegan butter? Also, do you happen to have the weight measurements for this recipe? thnx
    • You can definitely make them with vegan butter and in fact I have made these numerous times with vegan butter and ener-g egg replacer for vegan friends. They aren't the same. Still good, but not the same. You can't really brown vegan butter, so just use it at room temperature. If you want to add another layer of flavor since the browned butter won't be used you could toast the oatmeal before making it into flour. Just put it on a sheet pan in the oven at 350ºF for about 10 minutes. Watch it closely and shake the pan occasionally. It will start to smell nutty. Then grind it into flour. I do not have the weight measurements on this. You could check out this chart though:
  14. Thanks for sharing this recipe, i try baking this cookies, but mine turn out like a stone.the shape of my cookies didnt flaten like yours and was dry. I was wondering could it be the butter evaporated during the butter burn process
    • Hi Simonne, I don't think it is the butter unless you went waaaay to far with it. You should remove it from the heat as soon as it becomes a dark amber color. I'm guessing that it may be too much flour. How do you measure your flour? You want to fluff it up and then lightly spoon it into the cups and then level it off. It is easy to get too much flour into the recipe. Was the dough dry? It may be the climate where you live too. If I am making a batch of cookies and the dough seems really dry I always add a TBSP or two of water or milk to add some moisture. But it is really humid where I live so sometimes I have to add a few extra TBSP of flour than the recipe calls for. But I always write the recipes for what it should read in typical climates. I'm also wondering if your oven is cooking too hot. It is a common problem with ovens. That would explain the cookies not flattening out and possibly the dryness of them. Maybe try turning it down 25º and see if that helps.
  15. Bettis, thanks for the quick reply. I keep some dough in the freezer and will try and bake them again . Maybe i overbaked them the first batch ? The flour i measure them by cup. The dough seem right though not dry, they are able to be shape nicely . Do you flatten your cookie dough before baking ?
    • Just a warning, the dough may not be easy to work with after being thawed. For some reason I haven't had very good luck with freezing or refrigerating dough that has oatmeal flour in it. It for some reason seems to be dried out. But if you thaw it completely and it seems dry try mixing in a bit of water or milk to refresh it. I do not flatten out the cookies before baking, but you definitely can. I'm guessing it really is your oven cooking too hot.
  16. Hey there! Thanks for sharing the recipe! I did try this recipe and my dough just didn't flatten out like yours did. I tried turning down my oven temperature by 10 degrees and still, the cookies only rose up and not out. Also, they weren't really golden brown after 9 minutes so I left them in there for a couple more minutes. The cookies were no longer moist in the middle. Should I still make the temp lower? Or did I put too much flour?
    • It is possibly too much flour or it is possible your oven is cooking too hot. In my last apartment I had an oven that cooked almost 50 degrees hotter than what it said it was at and the first few times I tried making this recipe in that oven (that I had made 100s of times) the cookies didn't flatten out. Was the batter dry before you scooped it?
  17. Oh, and what is the best way to store these cookies to keep them fresh? Should i leave them out? If so, how long would they last? If they should be kept in the fridge, would doing so change the texture or flavour of the cookies? Thanks!
    • The best way to store them is in an airtight container. It will keep them moist and keep them from drying out. I leave them at room temperature and they should be good for 4-5 days. You can also wrap them well and freeze them.
  18. These cookies are delicious. I am bookmarking this page. Thank you for sharing... yummy!
  19. Absolutely love these. The dough is just as delicious, so I was lucky to even get some of the cookies baked. These are addicting - I can already tell!
    • They are sooo addicting Summer. I'm so glad you loved them. It is difficult for me to make any other cookies because these are always such a hit.
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  21. hello betti, these recipe looks wonderful!! anyway, can i still make it if i don't use the oat flour? or do i have to make a new measurement for the all purpose flour?
    • Hi Claire, You can still make it if you don't have oats or oat flour. Add 1/4 cup all purpose flour to balance out the dry ingredients needed (so you will need 2 1/4 cup flour all together.) The cookies won't have quite the same flavor and texture because the oat flour really adds a lot to both, but the recipe will still work!
  22. Bettie, these sound wonderful and I am certainly going to try. I really enjoyed the way you write. I think it would probably be fun to read your cookbook. Have you written one?
    • Thanks Julian! I do not have a cookbook but I hope I will someday! Let me know if you try the cookies and what you think!
  23. These are hands down the best cookies I have ever had! Thank you for sharing this amazing recipe. I have made these as my Holiday cookie this year and I think it will be a tradition now. I made two batches of these, and changed nothing but the pan I was using. My first batch was dry and did not flatten out at all right. Turned out kind of doughy on top and almost burnt on the bottom. Second batch, I used an air insulated pan and voila! Problem solved. They became the perfect cookie. I will mention that I am at a high altitude in a moderately dry climate. But If there are others out there looking to try this out in similar setting, I recommend that air pan and keeping the rack in the middle or top. All my friends and family have requested them again already.
  24. Please how many grams make a cup and can I brown margarine instead of butter.
    • Technically margarine will brown, but it will not taste good. This recipe really needs to use real butter. 1 cup of butter is 1/2 lb or 226 grams.
  25. Hi Bettie! I've been searching and searching for a really great chocolate chip cookie recipe, and I think I might have finally found this in yours! The only problem is that I am gluten free. Do you have any suggestions on how I would go about making this recipe with gluten free flours? Thanks in advance!
    • Hi Audrey! I actually did a post that is a gluten free version of almost the exact same cookies. They are awesome too! Here is the link!
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  27. Hey! I'm at work browsing your blog from my new apple iphone! Just wanted to say I love reading through your blog and look forward to all your posts! Carry on the fantastic work!
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  30. Hello, these cookies look amazing. I was wondering if I could still beat the ingredients together without using a that machine. Maybe with a fork? Thank you so much!
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  32. I have to say these were a little disappointing. The batter was quite dry and needed some extra moisture, plus they didn't spread out well once in the oven (and my oven usually runs a little colder). I'll go back to my normal recipe as these don't quite work for me.
    • I'm sorry you did not enjoy the recipe Joseph. It really sounds like your batter had too much flour in it. This could be a climate thing or a measuring thing. It is very easy to accidentally put too much flour in your measuring cups. Always fluff up the flour with a spoon or fork and then very lightly spoon it into the measuring cups being careful not to pack it down. Of course, everyone has their own preferences, so what is my favorite will definitely not be everyone's favorite. Thanks for trying it out!
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  35. I can't stop making them.. and of course eating them with my friends and family!!! No doubt THE best chocolate chip cookies evaaaarrr! Thank you!!
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  38. Can I use extra large eggs for chocolate chip cookies?
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  40. Hiya! If I don't add the pecans should I still use the same measurements for everything else? Thanks!
  41. Can you use Quaker original instant instant oatmeal packets for your chocolate chip cookies?
  42. Hi Bettie - thanks for all your awesome baking inspiration! When you brown your butter do you keep the solid bits and add to the mixture or do you sieve out? Or do you not get solid bits and I'm doing it all wrong!!? Thanks so much. Norma
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  44. Hi Bette! Sounds like an incredible recipe. I will be trying these soon to add to my daughters wedding "Coffee & Cookie Station" at her wedding. Will these freeze well? I will need to freeze them for approximately 2 weeks. Please let me know what you think. Thanks!
  45. I made some of your chocolate chip cookies but only I didn't have the pecans or the dark brown sugar and the Mexican vanilla. But they turned out great and really huge on the cookie sheet lol. But very yummy can't wait for my hubby and kiddos to try them.
  46. These are awesome, however in my opinion, if you have the exact weight ( in grams) for all the ingredients it would be the best!!! Thank you for an awesome recipe!
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  48. How many cookies does your recipe make? It say "Yield 2"
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