I like the NY Times one linked above, as well as the Williams Sonoma one I am linking below. It does involve browning butter but couldn't be any easier, especially if you have a baking scale. It was super easy and they tasted delicious.

https://www.bonappetit.com/recipe/bas-best-chocolate-chip-cookies

I like the NY Times one linked above, as well as the Williams Sonoma one I am linking below. It does involve browning butter but couldn't be any easier, especially if you have a baking scale. It was super easy and they tasted delicious.

https://www.bonappetit.com/recipe/bas-best-chocolate-chip-cookies

I love chewy chocolate chip cookies and these are my favorite.

https://altonbrown.com/recipes/the-chewy-chocolate-chip-cookie/

Anonymous wrote:

Anonymous wrote:The best cookies don't use chocolate chips, but chopped chocolate. I guess Chopped Chocolate cookie doesn't have the same ring to it!
I find that using a mix of white and brown sugar and aging the dough in the fridge make the biggest difference in terms of the finished result. I form the dough into logs and chill; slice off 3/4" thick slices to bake. A sprinkle of good flaky salt on each cookie really makes the flavors pop too.

I find those too sweet. To each their own.

You can find baking chocolate in unsweetened, semi-sweet, milk, dark, etc. It won't be too sweet unless you use milk (or mass market chocolate meant to be eaten).

If you have a food processor this recipe is quick and easy and I like the texture of these cookies. It’s from the booklet that came with my 7 cup Cuisinart that I bought in 1999. I use butter though.

CHOCOLATE CHIP COOKIES
3/4 stick unsalted margarine (3 ounces, 85g), well-chilled and cut into 7 pieces
1 large egg
1/3 cup sugar (2-1/3 ounces, 70g)
1/3 cup firmly packed light brown sugar ` (2-1/3 ounces, 70g)
1 teaspoon pure vanilla extract
1/2 cup nut pieces (2 ounces, 55g)
1-1/3 cups all-purpose flour (6-3/4 ounces, 190g)
1/2 teaspoon baking soda
1/4 teaspoon salt
6 ounces (170g) semisweet chocolate morsels
Preheat oven to 375°F (190°C). Insert metal blade. Put margarine, egg, both sugars and vanilla in work bowl and process until smooth, about 30 seconds. Stop once to scrape bowl. Put nuts, then flour, baking soda and salt on top of batter in circle, then add chocolate. Pulse just until flour disappears, about 4 times. Run spatula around inside of bowl and pulse twice. Do not overprocess.
Drop cookies by tablespoonful onto ungreased cookie sheets, spacing them 2-inch (5cm) apart. Bake until lightly browned, about 8 to 10 minutes.
Makes about 3 dozen cookies.

Anonymous wrote:Nestle tollhouse. Are they the best ever? Maybe not. But when weighing how much of a PIA you want making chocolate cookies to be, I don’t feel like 24 hr dough or browning butter, or any other complicated extras to elevated flavor are worth the extra effort. Tollhouse recipe is great and can be made on a whim when you are wanting chocolate chip cookies.

Who plans their cravings 24 hrs in advance?*
But seriously this is the first time I’ve heard of chilling the dough for so long.
*probably the same people who don’t eat them all when they come out of the oven.

Anonymous wrote:the one on the back of Nestle's chocolate chip bag.
Better still, use salted caramel chips. If you can find some.

+1. It’s the best recipe out there.

It may depend on how you like your chocolate chip cookies. My DH strongly prefers things chewy and barely cooked and is partial to a recipe that includes a little bit of cornstarch. My neighbor makes a similar cookie, but said her recipe uses pudding mix.

This is one with cornstarch, not sure of a pudding mix recipe my neighbor uses.

https://sallysbakingaddiction.com/chewy-chocolate-chip-cookies/

Anonymous wrote:The best cookies don't use chocolate chips, but chopped chocolate. I guess Chopped Chocolate cookie doesn't have the same ring to it!
I find that using a mix of white and brown sugar and aging the dough in the fridge make the biggest difference in terms of the finished result. I form the dough into logs and chill; slice off 3/4" thick slices to bake. A sprinkle of good flaky salt on each cookie really makes the flavors pop too.

I find those too sweet. To each their own.