The Best Chocolate Chip Cookies

Who doesn’t like perfectly baked, gooey on the inside, slightly crispy on the outside, Chocolate Chip Cookies? NO ONE!!

The Best Chocolate Chip Cookies from (@whatsgabycookin)

I don’t think I’ve ever met anyone that doesn’t like a Chocolate Chip Cookie. Correct? Someone prove me wrong. This is 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.  Letting the Chocolate Chip Cookie dough rest for 72 hours just makes everything really come together and the flavor is out of this world. And it makes you practice having patience… something that is NOT easy for me.

The Best Chocolate Chip Cookie from (@whatsgabycookin)

I first came across this recipe in the NY Times and I’ve been hooked ever since. I’ve made a few small changes over the years but it’s pretty perfect as is.  It’s always an acceptable time of year for cookies and right now is ESPECIALLY the perfect season for Chocolate Chip Cookie ice cream sandwiches. Or cookies blended into a milkshake. Or just having 2 for breakfast. No shame! The possibilities are just endless.

The Best Chocolate Chip Cookies from (@whatsgabycookin)

The Best Chocolate Chip Cookies

Yield: 36+ 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 coarse 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. Add the chocolate discs and fold them into the batter. Cover the dough and and refrigerate dough for up to 72 hours.
  4. When ready to bake, preheat oven to 350 degrees F. Scoop 1/4 cup sized cookie dough balls onto a parchment lined baking sheet, 6 cookies per sheet and sprinkle the tops with fleur de sel. Bake the cookies for 16-20 minutes until golden brown. Remove from oven and set aside to cool.

Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe adapted from NY Times

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  1. I have to admit- these seriously DO look like the best chocolate chip cookies! I would like to eat them all!

    1. Not 100% sure since I haven’t tested it them that way, but I’d keep your eyes on them after 10 minutes of baking

  2. I just baked them tonight and they are amazing!
    Knowing that I probably can’t (shouldn’t) get through them before they go stale, what are your thoughts on storing these cookies? Is that possible? I know I could take them into work and share them with others but I kind of don’t want to…

    Separately, could you please talk sometime about cookie storage at home? Jars, ziploc, tins, etc.

    Thanks Gaby!

    1. FREEZE them!! I freeze all my cookies and pull a few out whenever I have a craving. Just in a zip top back

  3. Gorgeous photos, colors, and recipe! And, ohhhh your words. Always so meaningful and honest. LOVE.

  4. This is one of my favorite recipe! I’ve been making it for a few years and I just got so excited when I saw it’s whatsgabycookin approved!

  5. I’m sorry for the dense, lazy question, but can you give me the oz measurement conversions for this? Thank you so much!

  6. Hi! I made these cookies the other day and they turned out completely flat-think pancake style. Is there a trick to get thicker cookies like in the pic? (They were still SO delicious!)

  7. I am a crazy chocolate chip cookie lover, and the NYC cookie is one of my FAVES!!! And YES they need chill time

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