Use this recipe to make The World’s Greatest Chocolate Chip Cookies. You’ll get perfectly soft and chewy cookies every time!
This is the World’s Greatest Chocolate Chip Cookie Recipe! I know, I know, many claims have been made but these are the real deal! This is my slightly modified version of the highly sought after, but long guarded recipe for Mrs. Patti’s Chocolate Chip Cookies.
When Mrs. Patti comes through the front doors at church with a plate of these cookies, the battle is on for who they belong to. If you ask her, she’ll pass on the recipe, but what she doesn’t pass on are all the tweaks she’s made over the past 20 plus years that she has spent perfecting them. I’m here today to share all of those secrets with you, with her permission of course.
These cookies are so soft and chewy you will not be able to stop. Trust me, many have tried and all have failed! Try out this recipe, I promise you will not be disappointed!
Pro-Tips:
- This recipe makes a cakey cookie because I love soft, fluffy cookies. If you prefer a flatter cookie add less flour. Start by reducing the amount of flour by 1/2 cup and go from there until you’ve baked your perfect cookie.
- The key to making these cookies soft and chewy is the flour. You know you’ve added enough when you can roll the dough in your hands and it doesn’t stick. I never use more than the 3 cups but different climates call for different things so don’t be afraid to experiment. I know 2 1/2 cups – 3 cups of flour sounds like a lot so if you would like, start with 1 1/2 cups and bake a cookie. See if you like the texture, if not, add 1/2 cup more and so on until you find the perfect amount for your type of flour and climate.
- More mixing is not always a good thing, particularly when working with flour. More mixing will not give you the soft texture you are after. When you reach steps 3 and 4, mix the ingredients only long enough to incorporate them.
- If you are concerned about the baking times and nailing the perfect consistency, make the cookie dough then try baking one or two cookies for 10 mins. Let them cool then try one. This will keep you from under/overbaking your whole batch.
World’s Greatest Chocolate Chip Cookies
Yield:
3 1/2 Dozen
Ingredients:
- ¾ cup Salted Butter
- ¾ cup Light Brown Sugar
- ½ cup Granulated Sugar
- 2 tablespoons Milk
- 2 teaspoons Vanilla
- 1 Egg
- 3 cups All-Purpose Flour
- ½ teaspoon Kosher Salt (table salt can be used in the same measurement)
- 1 teaspoon Baking Soda
- 11.5 ounces Milk Chocolate Chips – Here is a link to my favorite chocolate chips.
- ½ cup Chopped Walnuts (optional)
Instructions:
- Preheat the oven to 325°.
- Combine the butter, brown sugar, and granulated sugar. Mix until creamy. You can use a stand mixer, hand mixer or do it like Mrs. Patti and mix it by hand.
- Add the milk, vanilla, and egg. Mix until completely incorporated. Do not over mix.
- Sift the flour, salt, and baking soda together. Add to the wet ingredients 1 cup at a time. The first cup of flour does not need to be incorporated in order to add the next cup. Doing that will lead to over mixing, making your cookie too dense. Add it only as slowly as it takes to not make a mess. Once all the flour is added, mix until incorporated. Again, do not over mix.
- By hand, stir in the chocolate chips and walnuts if you are choosing to add them.
- Use a tablespoon to scoop out a ball of dough and roll it in your hands. Place on an un-greased cookie sheet. If the dough is sticking to your hands, mix in an extra ¼ cup of all-purpose flour. Mix until incorporated. Repeat as necessary.
- Bake for 8 -11 mins. They won’t feel or look done, but they are! Once the cookies have baked for 10 – 12 minutes you’ll notice that the shine is gone from the cookie dough, that is the sweet spot. Take them out, the cookies shouldn’t be browned at all. One important thing to note is that altitude has a huge impact on baking times. If you’ve done step 7 exactly as written and you find AFTER THEY’VE COOLED that your cookies are not done, try baking them 1 – 2 minutes longer next time until you’ve reached the desired result.
- Let the cookies sit on the cookie sheet for 10 mins then transfer them to a wire rack to finish cooling. If you’re impatient like me and try to transfer them right away you’re going to be very very sad. Be patient my friend.
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Printable Recipe:
World’s Greatest Chocolate Chip Cookie Recipe
Use this recipe to create soft and chewy chocolate chip cookies that turn out perfectly every time!
Ingredients
Ingredients:
- ¾ cup Salted Butter
- ¾ cup Light Brown Sugar
- ½ cup Granulated Sugar
- 2 tablespoons Milk
- 2 teaspoons Vanilla
- 1 Egg
- 3 cups All-Purpose Flour
- ½ teaspoon Kosher Salt table salt can be used in the same measurement
- 1 teaspoon Baking Soda
- 11.5 ounces Milk Chocolate Chips
- ½ cup Chopped Walnuts optional
Instructions
Instructions:
- Preheat the oven to 325°.
- Combine the butter, brown sugar and granulated sugar. Mix until creamy. You can use a stand mixer, hand mixer or do it like Mrs. Patti and mix it by hand.
- Add the milk, vanilla and egg. Mix until completely incorporated. Do not over mix.
- Sift the flour, salt and baking soda together. Add to the wet ingredients 1 cup at a time. The first cup of flour does not need to be incorporated in order to add the next cup. Doing that will lead to over mixing, making your cookie too dense. Add it only as slowly as it takes to not make a mess. Once all the flour is added, mix until incorporated. Again, do not over mix.
- By hand, stir in the chocolate chips and walnuts if you are choosing to add them.
- Use a tablespoon to scoop out a ball of dough and roll it in your hands. Place on an un-greased cookie sheet. If the dough is sticking to your hands, mix in an extra ¼ cup of all-purpose flour. Mix until incorporated. Repeat as necessary.
- Bake for 8 -11 mins. They won’t feel or look done, but they are! Once they’ve baked for 8 - 11 minutes you’ll notice that the shine is gone from the cookie dough. This is the sweet spot, take them out. They shouldn’t be browned at all. One important thing to note is that altitude has a huge impact on baking times. If you’ve done step 7 exactly as written and your cookies are not done, bake them 1 - 2 minutes longer until you’ve reached the desired result.
- Let the cookies sit on the cookie sheet for 10 mins then transfer them to a wire rack to finish cooling. If you’re impatient like me and try to transfer them right away you’re going to be very very sad. Be patient my friend.
Notes
*These nutrition facts are approximate and subject to change if a different brand ingredient is used.*
Nutrition
Nutrition Facts
World’s Greatest Chocolate Chip Cookie Recipe
Amount Per Serving
Calories 97
Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g13%
Cholesterol 13mg4%
Sodium 86mg4%
Potassium 24mg1%
Carbohydrates 13g4%
Fiber 1g4%
Sugar 6g7%
Protein 1g2%
Vitamin A 107IU2%
Calcium 8mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!
Thank you so much for this recipe. My cookies have always turned out flat and hard. This is by far the best I’ve ever made. They are so delicious I didn’t want to share. P.S. – You might need to add a disclaimer in there that this recipe will yield 3 1/2 dozen if you don’t eat all the cookie dough before baking! ??
Soooo good! The dough is even amazing. Perfect texture and taste. Turned out better than any recipe ive tried! We love them ❤
Thank you so much for your sweet comments! That’s one of my favorites too!!
רציתי לשאול כמה מעלוות זה 325 בתנור ישראלי? תודה רבה לך!
Are you supposed to melt the butter for the cookies?
No. The butter should be at room temperature.
These are awesome. Cook time was 13 almost 14 minutes for my oven. They came out perfect.
Thank you!
Would these turn out good if I made them into large cookies (kind of like bakery style)? I believe the baking time would be longer, I’m just unsure if these would turn out with the same soft and chewy texture if they were large.
I’m so glad you like the cookies!!! They are my favorite. I have never tried to make them bigger but what I would suggest is to make the dough then bake one or two in the size you want. That will let you test times and see if the outside would get done before the inside. The oven temp might need to be lowered a bit but those things you would be able to determine if you baked one or two at a time. If it doesn’t work out you can make the rest of the dough per the instructions and still end up with delicious cookies! Thanks again for trying the recipe! Let me know if it works.
-Jennifer
Let me tell you, these cookies are amazing any way they are made! I took your advice and lowered my oven temperature down to 300 degrees and then I used a 1/4 cup to measure out the dough. I ended up baking 17-19 minutes. They turned out just like the regular sized ones do! They still had the amazing soft texture but they were a lot thicker (which made it even better!) Thanks so much for this recipe!!
YAY!!! You just made my day!! Glad everything worked out!
This is definitely my absolute favorite chocolate chip cookie recipe ever and will be my go to. I couldn’t believe my cookies turned out exactly like the pictures LOL. And I yielded exactly 3 1/2 dozen! Patience is definitely the key.
Thank you so much for taking the time to leave a rating and comment. I am so glad you loved these cookies!!
I was looking for a new chocolate chip cookie recipe bc a) I’ve been craving lots of chocolate chip cookies lately and b) our childhood hand-me-down recipe was consistently turning out flatter and greasier than I like. I actually used only 2.5 c flour for this recipe and they still turned out fine. These cookies were AMAZING! Soft, dense, & chewy! This might sound obvious or strange, but the best way I can think to describe this cookie is that it tastes like “baked cookie dough.” Haha
Thank you so much for taking the time to drop a rating and comment. I really appreciate that and I’m so glad you liked the recipe!! ❤️
Can you make the dough ahead of time and let it set in the fridge for a few hours? Can’t wait to try! Thanks!
Hi! I’ve never done that but I don’t see why it would be an issue. I would probably portion them out before putting them in the fridge because they will be hard to scoop if they are cold or give them time to get closer to room temp. Please let me know if you have any other questions.
Am I reading the is right, it says salted butter not unsalted.
Yep. That’s correct. 😁
can i substitute with almond milk
Yes you can. If you find the mix is too dry or doesn’t come together, add a tbsp more of almond milk until it comes together. Usually no more than 5 total tbsps.
Oh my gosh, these are the BEST COOKIES EVER!! So thick and gooey!! I’ve been trying for years to find the perfect chocolate chip cookie recipe and this one is it!!!!! Thank you!
This comment made my day! I’m so glad you love them! Thank you for your kind words!!
Hi! The cookies tasted delicious but they did not flatten
Out at all. I followed the recipe exactly.
Why do you think that happened?
Hi Debby! The problem is almost certainly too much flour. Reduce the flour by 1/2 and they will be great.
I have been trying to get my cookies like this for years. I tried copying other recipes, altering them, to no avail. This recipe is the exact look and taste that I have been looking for without all the trial and errors along with it!! Thank you!
Thank you so much! I’m so glad you live this recipe!