The Best Chocolate Chip Cookies


Total Time:

3 days 30 minutes



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.

A note on the flours:

Not all flours are created equal – so you can’t just substitute regular flour for the bread/cake flour in this recipe! Different flours have different protein ratios and don’t all weigh the same amount so it’s not a 1:1 ratio swap.

The Best Chocolate Chip Cookies from (@whatsgabycookin)

The Best Chocolate Chip Cookies

Hands down, these are the Best Chocolate Chip Cookies!! They take some time to make, but trust me 100% worth it! They make roughly 3 dozen cookies so at 3 cookies per person, it feeds 12 people!
5 from 18 votes
Prep Time 3 d 15 mins
Cook Time 15 mins
Total Time 3 d 30 mins
Course Dessert
Cuisine American
Servings 12 people


  • 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


  • Combine the cake flour, bread flour, baking soda, baking powder and coarse salt in a large bowl. Stir to combine and set aside.
  • 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.
  • 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.
  • 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. If the cookies are a little puffy, bang the pan on the counter to release any excess air pockets. Or use a spatula to flatten the cookies to make more dense.

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

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Recipe Rating


  1. AC

    5 stars
    Hi Gaby. Thanks for a delicious chocolate chip recipe! I have a question about the amount of cookies a recipe will yield. Using your recommended 1/4 cup size cookie dough balls, I only came out with 18 cookie balls and not 3 dozen as your recipe indicated. I weighed all my ingredients. Wondering what went wrong? Thanks!!!

  2. Clarissa Dobek

    5 stars
    The best CC cookie recipe and I’ve tried a few dozen. Always yields the best tasting cookie and a nice snap, crunch.

  3. Wendy

    If I add pecans to this CCC recipe, will I need to change any of the Ingredient measurements? What would be a good measurement of nuts to add?

    • Gaby

      you could try it with a gluten free all purpose flour! I’ve heard good things about the Bob’s Red Mill one

    • Stacy

      Shanna, my favorite gluten free flour is King Arthur. It’s by far the best I’ve used over the years – better taste and texture.

  4. Debbie

    I’ve weighed all my dry ingredients but do you weigh the butter does it roughly come out t be 2 1/2; sticks. My last batch were greasy and flat as could be. Actually got the scale for Xmas just for this recipe. I just want them to turn out right this time Thanks

  5. Debra

    My cookies came out super thin and almost look like cinnamon rolls I made them slightly smaller than a 1/4 if a cup and I had to remove early because they were starting to get too dark. any advice?

    • Gaby

      did you make any adjustments and confirming you weighed the ingredients?

  6. Lauren Bowen

    Can you freeze the dough instead of refrigerating?
    Love your recipes!!!
    Thank you!

  7. Amy Jeffries

    You mentioned in your IG stories about using a glass to shake the cookie back into shape. Can you re-explain please?

  8. Paula

    do you mean measure a 1/4 c of dough then make it into a ball or use a 1/4 c ice cream scoop? thanks

  9. Thalía

    Helloooo I can’t find the bread flour here in Mexico , can i use a substitute? I’m dying to try this cookies

  10. Isabelle

    5 stars
    I just made these cookies and they are so good. I have been making chocolate chip cookies from a variety of places and they always turn out almost flat and not what I picture chocolate chip cookies to be and now I have finally found the perfect cookie. The only thing not perfect is the 72 hour waiting just because I have a small kid that likes to bake with me and it puts a little hitch into our little baking activity for the day but if you can wait the 72 hours you won’t be disappointed. Chef’s kiss.

  11. Beverly McCarthy

    5 stars
    These baby’s were worth the wait! Perfect for putting ice cream between

  12. Claudia Smith Beckham

    5 stars
    These cookies are amazing. They are my family’s favorite! I have shared with friends and neighbors; all rave reviews! The double recipe is the max I can make with my standard mixer.

    I have a question about freezing the dough. How do you do this? Could I make dough, allow 72 hours, then freeze in portion size? Please just share best practice for this if you are able. Thank you!!

    • Gaby

      yes that works – i would make it, fridge it for 3 days, then portion into balls and freeze and then use as needed

  13. Caroline Hattrup

    What is the theory behind waiting 72 hours? Is it just so the flavors meld together or is it something else?
    -just curious, Caroline