The Best Fool Proof Recipe for Perfect Chocolate Chip Cookies

My personal challenge this year is to conquer my fear of baking. The precise measurements, temperature settings, and timing always intimidated me so I avoided baking at all cause – until recently.

I took the plunge to not only bake, but to bake for others. As a part of our Christmas gift packages for our friends, I baked up batches upon batches of something simple and nostalgic. I knew nobody would turn down good chocolate chip cookies, let alone perfect ones.

The Perfect, Fool Proof Recipe for the Best Chocolate Chip Cookies by Melody Gourmet Fury

Warm, ooey gooey chocolate chip cookies.

I knew better than to develop a recipe from scratch so I adapted this cookie recipe from the New York Times. These particularly  cookies have a good balance between chewiness and crunchiness. The edges taper thinner and become slightly cripsy while the center remains dense and pliable. The best part, the coarse salt crystals sprinkled on top, is such a no-brainer.

I’m pleased to report that these cookies were very well received from our friends and neighbours.  Woohoo!  Merry Christmas!

The Perfect, Fool Proof Recipe for the Best Chocolate Chip Cookies by Melody Gourmet Fury

Pour a glass of cold milk now.

Some cookie baking tips that I learned along the way:

  • I used a scale to weigh out 1 oz dough balls so that they all baked evenly and turned out the same size.
  • Keep the dough cold – it’ll be easier to roll.
  • Don’t crowd them or they will spread and fuse together. I fit 12 cookies on a baking sheet, max.
  • Remember to sprinkle on salt in the end. The crunchy crystals make a world of difference. Try smoked salt if you have some.
  • In a pinch, use the semi-sweet chocolate chips that you have in the pantry.
  • I tried making these with the same amount of all-purpose flour and they still baked up beautifully.
  • Mould the dough into a greased muffin tin to create cookie bowls.
  • Pre-roll the balls and keep them in the fridge. Pop them into the oven when your guests arrive. Serve them warm with some ice cream for a satisfying treat.
The Perfect, Fool Proof Recipe for the Best Chocolate Chip Cookies by Melody Gourmet Fury


The Best Chocolate Chip Cookies

Time: 45 minutes (for 1 6-cookie batch), plus at least 24 hours’ chilling


  • 2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
  • 1 2/3 cups (8 1/2 ounces) bread flour
  • 1 1/4 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons coarse salt
  • 2 1/2 sticks (1 1/4 cups) unsalted butter
  • 1 1/4 cups (10 ounces) light brown sugar
  • 1 cup plus 2 tablespoons (8 ounces) granulated sugar
  • 2 large eggs
  • 2 teaspoons natural vanilla extract
  • 1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note)
  • Sea salt


  1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
  2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
  3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
  4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.

Yield: 1 1/2 dozen 5-inch cookies.

Source: New York Times

  1. December 16, 2011 by Christine

    Hey Melody, your
    Perfect Chocolate Chip Cookies is a Recipe Guessing Game on Knapkins. Think
    your friends can win?    

  2. December 19, 2011 by Angela@Spinachtiger

    I always refrigerate my chocolate chip cookie dough for at least 24 hours. But, I love your weighing them out (thought of it, never did it) and I love the salt added in. Now all we need is some milk.

  3. December 20, 2011 by Scott

    Fool proof is good as it means I could probably do it! 

  4. December 20, 2011 by Melody Fury

    If you’re as baking challenged as I am, you’ll be just fine :)

  5. December 20, 2011 by Scott

    Trust me, I am :-)

  6. December 21, 2011 by London Accountant

    They do look really lovely. So hey, you can no longer say you’re baking-challenged! 

  7. December 21, 2011 by Melody Fury

    …. let me bake a few more things first ;) don’t want to get too cocky!

  8. December 23, 2011 by Fernando

    I had a fear of baking too which to me is more like alchemy than cooking. (Though I have been baking bread for a very long time and don’t really consider it “baking”). I decided to just do it. I’m pretty a decent baker now – though I still need a lot of practice baking the more technical stuff (pastries, croissants, etc)….but cakes are a piece of…um…cake. One thing that really helped me is a good digital kitchen scale. 

  9. December 23, 2011 by Melody Fury

    I have 2 scales for crying out loud! That’s why I weigh out each ball of dough after rolling it out. haha Thanks for the encouragement, F :)

  10. December 23, 2011 by Fernando

    Haha. I know you have a scale, but I didn’t for a long time and relied on volume measurements. Cheers Mel, and have a Happy Holidays.

  11. December 28, 2011 by Melody Fury

    What I meant was having scales never eased me into baking BUT it’ll be different this year! :) Happy New Year, Fernando!

  12. December 29, 2011 by Russell at Chasing Delicious

    Yum! I love chocolate chip cookies. I am definitely going to have to try this recipe then!

  13. December 29, 2011 by Melody Fury

    Awesome! Let me know how it goes!

    ——– Original message ——–
    Subject: [gourmetfury] Re: The Best Fool Proof Recipe for Perfect Chocolate Chip Cookies

  14. January 01, 2012 by Karen from DDP

    Baking challenged? I totally disagree! These chocolate-y goodness says the complete opposite. Hope to see more baked creations here on your blog. Happy New Year!

  15. January 03, 2012 by Melody Fury

    Aw thanks for the encouragement, Karen :) Happy New Year to you too!

  16. April 22, 2012 by Grace

    Not sure if these were the best chocolate chip cookies, but they were pretty good chocolate chip cookies. The recipe’s baking instructions are for 3.5 oz cookies. If reducing to 1 oz cookies, I found that only need to bake 15 mins or so.

  17. April 23, 2012 by Melody Fury

    Thanks for the feedback, Grace. Personally, I love the texture and the balance of sweet and savoury. Sometimes, I like my cookies crunchy and this recipe is good for those too.

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