The Best Chocolate Chip Cookies

72 Hour Chocolate Chip Cookies - Hands down the best cookies ever

Who doesn’t like a perfectly baked, gooey on the inside, crisp on the outside, Chocolate Chip Cookie?

No one right? I don’t think I’ve ever met anyone that doesn’t like a Chocolate Chip Cookie. Correct? Someone prove me wrong. So in honor of the fact that basically each of us loves a Chocolate Chip Cookie, the first REAL video here on What’s Gaby Cooking is Chocolate Chip Cookies!! A 72 hour Chocolate Chip Cookie to be exact. Don’t let the 72 hour thing freak you out, it’s totally worth it. And you’re going to love it. I first came across this recipe in the NY Times and I’ve been hooked ever since. I made a few small changes here and there but it’s pretty perfect as is. Letting the dough sit in the fridge for hours after making it really lets the flavors meld together and almost caramelize together. I promise the result is literally going to blow your mind. The flavor that comes from these cookies is life changing. And now is kinda the perfect season for Chocolate Chip Cookie ice cream sandwiches. Or just freshly baked cookies that are just a bit gooey out of the oven. Or cookies blended into a milkshake. Oh the possibilities are just endless. So I thought we should start off with a bang and make cookies. Let’s do it!

Can’t wait to hear what you think! And if you want to see certain kinds of recipes on the video series, just holler at me in the comments and let me know what you’re hungry for!

The Best Chocolate Chip Cookies

The Best Chocolate Chip Cookies


  • 8 ½ ounces cake flour
  • 8 ½ ounces bread flour
  • 1 ¼ teaspoon baking soda
  • 1 ½ teaspoon baking powder
  • 1 ½ teaspoon coarse salt,
  • 10 ounces unsalted butter, softened
  • 12 ounces dark brown sugar
  • 6 ounces white sugar
  • 2 large eggs
  • 3 teaspoons vanilla extract
  • 2 cups chocolate chips


  1. Combine the cake flour, bread flour, baking soda, baking powder and course salt in a large bowl. Stir to combine and set aside.
  2. In a large mixer add the butter and sugars and mix for 5 minutes until fluffy. Add the eggs, one at a time, making sure to scrape down the sides of the bowl in between. Add the vanilla and combine.
  3. Add the dry ingredients a little at a time and mix until just combined.
  4. Add the chocolate chips and fold them into the batter.
  5. Cover the dough and and refrigerate dough for up to 72 hours.
  6. When ready to bake, preheat oven to 350 degrees F. Scoop 1/4 cup sized cookie dough balls onto a parchment lined baking sheet, 12 cookies per sheet.
  7. Bake the cookies for 16-20 minutes until golden brown.
  8. Remove from oven and set aside to cool.

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  1. Hate to say it, Gaby, but the non-Chocolate Chip Cookie lover would be me…good thing we’ve never met, right? Only time I had one that I really enjoyed was years ago when I was given one made with very pricey chocolate and Macadamia nuts. Guess I’m just different…but will have to give these a try, regardless, come winter! 😉

        1. you could add nuts with the chocolate chips! and it would totally enhance the flavor – I just never add them into my cookies 🙂

  2. You convinced me! I will delay gratification for 72 hours just to make these!!! They look scrumptious! Just how I like them.

  3. Love the video! Can you explain the 72 hours….the original recipe is half that. I have made it doing 24 hours, 36 hours, maybe a little longer. I guess I’ll just HAVE to try this to find out for myself! Thanks for the post!

    1. Hey Carol! The longer they sit in the fridge, the more time the flavor has to develop – I’ve just had the best results with 72! You could totally do 24/36 or 48 depending on your time frame 🙂

  4. So gonna have to try!! Side note – where are those canisters from? They’re exactly what I’ve been looking for (especially the ones with the glass lid)

  5. Good job on your first video. The key to success is to do them all the time; that’s what we tell our clients. We need to practice what we preach!

  6. These cookies look great! Any chance the recipe could be posted with the measurements in cups instead of ounces?

  7. Oh wow, these look like a total labour of love – but I think that’s worth it for the BEST COOKIE EVER! I have to work out how to de-gluten these 🙂

  8. Thanks for always sharing, Gaby! I really cannot wait to make these. Looks absolutely delicious.

  9. The video was so adorable! What type of chocolate chips (i.e. semi-sweet, milk chocolate, etc) would you recommend for this cookie?

  10. Could this recipe be used for the cookie layer of the slutty brownies? Also, I’m thinking of making sluttly blondies with a white chocolate macadamia nut cookie bottom…would I just add in the white chocolate chips and nuts into your sugar cookie recipe or should I use another cookie recipe?

    1. Yes you could totally use this for the slutty brownies – although it makes a ton of cookie dough, so you probably wouldn’t need all of it.

      Yup – just add in the white choc chips and nuts into the sugar cookie recipe and use that! Or you can use my chocolate chip cookie recipe and change up the “mix ins!”

  11. the conversion from oz to cup seems a bit off for the dry ingredients..what if you arent able to weigh?

  12. I’ve made these cookies, too–they are so tasty! I usually leave them overnight in the fridge. The dough also freezes really well. What I have found makes a difference, though, which I noticed you omitted from your recipe, are A) using chocolate discs instead of chips so that they melt better and B) sprinkling a tiny bit of salt (maybe 2- 3 chunks of coarse sea salt or a dusting of kosher salt) on top of the cookie before baking it. I used discs from Trader Joe’s, tho I don’t think they make them anymore, and Guittard (though they are pricier than Nestle, they are not as pricey as Valrhona). As for the salt: it’s that salty/sweet combo that is really appealing!

  13. Just found your web site. Am looking forward to trying all the cookies. WHAT IS AP flour?


  14. Hi Gaby. I can’t find cake flour anywhere in Ireland. Can you tell me either how to make it or what to substitute it with. Thanks, dying to make these :))

  15. Hi Gaby, The 72 hours makes sense but is not necessary. One thing they did not teach me in culinary school which I learned through trial and error is that your cookie dough needs to be ice cold and your oven fully pre-heated to avoid spread and a flat cookie. My World’s Best Chocolate Chip Cookie looks like it comes out of Levain Bakery in Manhattan every time. You can just freeze the dough balls for a few hours before baking and also freeze the baking sheets. You get gorgeous cookies every time!

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