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The Best Chocolate Chip Cookie EVER

Photo by Valley Visions Photography

The past two weeks were a whirlwind and by looking at my calendar for the next two weeks, it doesn’t get much better.  The biggest difference between the past two and the upcoming two is that I don’t have over 800 individual desserts to make. 

Now I loved the challenge of helping out my friend Rebecca for her Gallery Grand Opening but the one true thing I learned out of all of this is that I NEVER, EVER, EVER want to become a caterer.  It’s too dang stressful.  Not to mention that a good caterer “has” to try everything they make.  4 pounds on the hips in 2 weeks = not good. 

One of the items on Rebecca’s dessert wish list was a soft chocolate chip cookie.  So, being the thorough baker that I am, I tried 3 recipes.  I only made 2 myself with my friend Amanda being kind enough to share a taste test of a third recipe with me.  So for about 3 days I had nothing but chocolate chip cookies on the mind, on the lips and on the hips. 

My family was lovin’ this assignment.  I rarely make chocolate chip cookies because I just hadn’t found a recipe I liked as much as my mom’s and whenever I make her recipe, it just doesn’t turn out the same.  Must be a different type of love that she puts into her cookies than I do. 

Photo by Valley Visions Photography

So my mission was to find a soft chocolate chip cookie.  I made the 2 different recipes and had my family be the taste testers.  I “forced” my husband and kids to eat cookies several days in a row.  I know, poor things, but don’t call child services on me yet.  This “forced torture” they enjoyed thoroughly.

They first had to tell me which one they liked better because of taste and then which one was the softest.  And the best part was, we all came up with the same conclusion.  The chocolate chip cookie recipe we all liked best is the one below from Cookie Cravings, an e-book from Two Peas & Their Pod.  After trying this cookie recipe, I can’t wait to try some more from the e-book. 

I’ll slowly be working off these 4 pounds of sweets because we all know they are much easier to put on than take off.  But just so you know what type of person you are dealing with here – I am willing to sacrifice my body in order to find the perfect chocolate chip cookie for a friend.  I know you’d do the same for me.

Photo by Valley Visions Photography

Some of the photos you see on my site over the next month were taken by another photographer friend, Karen Solverson.  It’s great to have professionsl photographer friends until I compare my photos to their’s and then I see how much more I have to learn.  Thanks Karen for spending a few hours with me and my food!

Our Favorite Chocolate Chip Cookies

This recipe calls for cake flour and unsalted butter. This is the first time I baked with cake flour. Now I did make a batch with just all purpose flour and they turned out just fine too so don’t stress if you don’t have cake flour in your pantry, go ahead and use all purpose if you need to. Same thing with the unsalted butter. I made a batch with unsalted and then batch with salted and I preferred the batch with using salted butter.

The recipe calls to make 4" cookies - those are pretty darn big. Feel free to make them smaller and adjusting the bake time by a few less minutes.

This is also the first time I've ever chilled chocolate chip cookie dough before baking and it works like a charm.

Yield: 20 - 4" cookies

Prep Time: 15 minutes plus 24 hours of chill time

Cook Time: 12 - 14 minutes


2 1/2 cups all-purpose flour
2 cups cake flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon sea salt
1 1/2 cups (3 sticks) unsalted butter, at room temperature
1 1/4 cups light brown sugar
1 cup granulated sugar
2 large eggs
3 teaspoons vanilla extract
2 cups semi-sweet chocolate chips
Sea salt, for sprinkling


1. In a large bowl, whisk together the all-purpose flour, cake flour, baking powder, baking soda, and sea salt. Set aside.

2. In the bowl of a stand mixer, beat the butter, brown sugar, and granulated sugar together until smooth and creamy, about 5 minutes. Add in the eggs, one at a time. Add in the vanilla extract and mix until combined.

3. With the mixer on low, slowly add the dry ingredients to the wet ingredients, about ½ cup flour mixture at a time. Mix until just combined. Stir in the chocolate chips.

4. Wrap the cookie dough in plastic wrap and chill for at least 24 hours. The dough can be chilled for 72 hours.

5. When ready to bake, preheat the oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper. Take about ¼ cup of cookie dough and roll into a large ball. Place cookie dough balls on the prepared baking sheet, about 3 inches apart. Sprinkle with sea salt. Bake cookies for 12-14 minutes, or until the cookies are slightly golden brown around the edges. Remove from the oven and let cookies cool on the baking sheet for 3 minutes. Transfer to a wire cooling rack and cool completely.

Cookie Cravings by Maria Lichty of Two Peas and Their Pod

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12 Responses to “The Best Chocolate Chip Cookie EVER”

  1. #
    Sue W. — May 1, 2012 at 6:49 am

    Finding out what you *don’t* want is as important as finding out what you want. You want a cookie…you don’t want to become a caterer. It was a good month. (And those cookies…oooh la la…they look yummy!)

  2. #
    Melanie — May 1, 2012 at 9:03 am

    I’m so excited to try this recipe. Jim LOVES chocolate chip cookies – his nickname is “Cookie Monster”. I never could bake “soft” cookies, but now I can! Thanks Kendra! And, thanks for suffering through the tasting ordeal! Way to take one for the team! 🙂

    • Kendra replied: — May 4th, 2012 @ 10:30 am

      Melanie – you know I’m a team player!:)

  3. #
    Diane K. — May 1, 2012 at 10:06 am

    I read Joanne Fluke’s “Chocolate Chip Cookie Murder” and learned in there about chilling the dough overnight. I’ve done that with cookies since and it does form a nicer cookie. There’s some great recipes in Joanne Fluke’s book – makes you want to open a cookie and coffee shop (without the murder). I’ll definitely try these cookies as we like choc. chip. The abuse you put your family thru for your work!! Thanks, Kendra!

    • Kendra replied: — May 4th, 2012 @ 10:29 am

      I’m thinking I need to start reading Joanne’s books. And yes – the kids are looking forward to more “torture” like this.

  4. #
    Audrey (Mom) — May 1, 2012 at 10:42 am

    Kendra, Mom’s cookies do not always turn out the same each time, even though I use the same recipe, but they always get eaten, so all must be good. Thanks for the compliment – again.

  5. #
    Kari — May 1, 2012 at 6:24 pm

    Yes Kendra- your mom’s cookies are the best chocolate chip ones I’ve ever tasted. I’ll give this recipe a whirl though!!

    • Kendra replied: — May 4th, 2012 @ 10:26 am

      Alyssa said yesterday that these cookies don’t last long enough in our house. Try them – you’ll love them!

  6. #
    Michelle — May 3, 2012 at 9:03 pm

    These look and sound delicious. I’ve never used cake flour in cookies but sounds easy enough. Thanks for sharing.

  7. #
    Iris — May 20, 2012 at 9:44 am

    Hi Kendra,
    I tried the recipe, but I guess I did something wrong. They turned out really yummy too, but they weren’t quiet as I’d expected. They were harder and actually a bit like crackers – very cookie-like crackers though 😉
    I don’t know what I did wrong, and was hoping that you could help me. My cookies only chilled for 4 hours, can that be it? And are they supposed to chill in the refrigerator? Because mine did, and i found that they were very hard when I took them out, proparbly because of the butter.
    Hope you can help me,
    Iris 🙂

    • Kendra replied: — May 20th, 2012 @ 10:36 am

      Hi Iris – Hmmm? Not exactly sure but yes, when you take them out of the fridge, they will be hard so that part was correct. Not sure if chilling them for only 4 hours would make a huge difference. I would say as long as the dough was chilled all the way through, it should be pretty much the same.

      Did you make big cookies or smaller ones? My guess without knowing this answer is that if you made smaller ones maybe you baked them a little too long.

      My thoughts would be to try it again, chill it for the recommended 24 hours and not bake them as long, maybe take them out just when the outsides are turning brown and the insides still looks soft. Each oven is different so maybe your oven bakes a little bit hotter than mine.

      Good luck and let me know if the second time around is a charm! 🙂

  8. #
    Iris — June 8, 2012 at 8:51 am

    Thank you for the advice! Well, at least I have an excuse for making cookies again tonight 😉 Mmmh!