The ultimate Chocolate Chip Cookie recipe. Simple techniques turn the classic cookie we’re all familiar with into something next level, loaded with texture and flavour. Plus, it’s super easy to make. It all comes together in one bowl, with no mixer required.
Say hi on insta: https://www.instagram.com/sheldoskitchen/
Hi! I’m Sheldon (aka Sheldo), an avid baker and cook. You may know me from season 4 of The Great Canadian Baking Show. Subscribe for more videos every week with delicious recipes you can make at home.
Ultimate Chocolate Chip Cookie Recipe
Ingredients:
– 150g (2/3 cup) unsalted butter (if not weighing, melt butter first then measure in liquid measure cup)
– 30g (2 tbsp) cold water
– 100g (1/2 cup) sugar
– 100g (1/2 cup packed) dark brown sugar (light will also work)
– 1 large egg, fridge cold
– 1 tbsp vanilla extract
– 1 tsp baking soda
– 1 tsp kosher salt (use 1/2 tsp for table salt)
– 175g (1 1/4 cup) all-purpose flour
– 150g (3/4 cup) semi-sweet chocolate chips (sub any chocolate: bitter-sweet or dark chips, chunks, chopped bars, etc)
– Flaky sea salt, for finishing (sub kosher salt, coarse sea salt)
Brown Butter
1. Place butter in a medium stainless teel saucepan. Cook over medium heat, swirling every so often to melt evenly. The butter will start foaming, steaming, and gently popping. This is the water in the butter evaporating.
2. Once the noise quiets down and the foam subsides a little, most of the water has evaporated. At this point, stir constantly, scraping the bottom of the pot so that the milk solids do not stick.
3. Keep cooking until you see light brown bits at the bottom of the pan and can clearly smell a deeply buttery and nutty aroma.
4. Turn off heat and immediately add the 2 tbsp cold water to the hot browned butter. The butter will sizzle and steam. Transfer butter to a mixing bowl (metal bowl will help with cooling) and set aside for 5-10 minutes to cool.
Make Dough
1. After the butter has cooled slightly but the bowl is still warm to the touch, add in brown and regular sugar. Whisk to fully combine.
2. Add in egg and vanilla extract. Whisk vigorously for 1 minute until the mixture lightens in colour and thickens slightly.
3. Add baking soda and salt. Whisk for 15 seconds to distribute evenly.
4. Add flour to bowl and use spatula to stir and fold until the batter is even and there are no dry patches of flour.
5. Add chocolate chips and fold to distribute evenly.
Shape & Chill
1. Use large #20 cookie scoop to portion into dough balls. If rolling by hand, aim for around golf ball size or 3 tbsp (just under 1/4 cup). The dough will be slightly soft and sticky but still shapeable into rough balls. Use slightly wet hands to help with sticking (but honestly just embrace the stickiness and power through haha). If the dough is too soft to work with, chill for 30 minutes and try again. The recipe makes roughly 12 golf ball sized dough balls (but sometimes I get 11, depending on how much of the cookie dough I snack on).
2. Place all the dough balls close together on a lined cookie sheet. Cover and chill in fridge for 30 minutes minimum, up to 48 hours. The dough can also be frozen. After the balls harden in the fridge, transfer to a freezer bag and keep up to 3 months. Bake straight from frozen but add 2-3 minutes to the baking time.
Bake
1. Pre-heat oven to 350F (175C) with rack in the centre.
2. Place max 6 frozen dough balls on one lined cookie sheet. Sprinkle lightly with flaky salt.
3. Bake one tray at a time for 10-12 minutes at 350F. When ready, the outside of the cookies will be lightly browned and crinkly. The centre will be blonde and puffed up.
4. Cool on tray for 5-10 minutes then transfer to wire rack to cool completely before serving.
00:00 – Intro
00:43 – Intro song
00:53 – Welcome!
01:12 – Cookie requirements & why I’m usually disappointed
03:05 – The original chocolate chip cookie
03:07 – Factors of cookie texture
04:34 – Upgrading the cookie
05:13 – Begin recipe (brown butter)
07:19 – Make dough
09:10 – On measuring flour
09:49 – On chocolate chips
10:07 – Finish & portion cookies
11:13 – Bake cookies
12:40 – mmmmmmmm
13:54 – Outro
Featured painting: “Earth’s Shore: Tofino” by Santhe LeBlanc
26 Comments
I've been making chocolate chip cookies for at least 50 years. These are amazing! They taste delicious & won't last long at our house. Thanks for the cookie upgrade.
You made me drool! One question though……Rather than adding water to the browned butter as you instruct, why not start out with more butter to make up the loss of water. Is that a possibility?
i dont get it i didnt have the crinkles! ;; how to get the crinkles??;; i followed ur recipe. i dont understand
OMGOSH! You are a person after my own heart when it comes to choc chip cookies!!! Your philosophy, your geek out, your "midnight voice" at the end when describing…YESSSSSSS!!! EXaCTllllyyyyyyyyyy!!! I can't WAIT to try this recipe, sooo many cookies fall flat in all the areas you described, even the "popular" cookie chains that are out now, I'm like WTF? These cookies are sooo bland! I instinctively know that your cookies are a WINNER! <3
Any harm in sprinkling the kosher salt on top before baking the cookies? I find the salt does not adhere very well when putting on while they’re cooling.
Hi shendo, I love your channel. I first found your channel cause of your whipped cream video. I have made your chocolate chip cookie multiple times. They are super delicious but it doesn't have the crusty edge. I use my toaster/ air fryer oven
Your Recipe works!!! Thanks
Gonna make these for my NRA club meeting tomorrow.
I was randomly looking for a chocolate chip biscuit ( cookie) recipe.
This one caught my eye bc it looked like some complicated mess. Of course, I have to try.
I can tell you that it is one of the best choc chip biscuits I have ever made ,& I have made many over the yrs!
They are easy to make & the taste is absolutely delicious!! Melting that butter exactly how you have said is what makes this such a superior biscuits to any other one that I have tried.
Thank you, this is definitely my favourite.
Love from Australia 🇦🇺 ❤
Your description at the end had me mesmerized. I’m going to try this recipe tomorrow!
If I use salted butter, do omit the salt??
i discovered you a few months ago and i keep coming back to make this cookies over and over i love them so much. I have subscribed and loved your channel and was very excited to see more from you. just recently ive come back and realized: sheldo hasnt posted in over a year now. I wondered if this was because sheldo moved to a new platform so i found his instagram via the video descriptions only to find its been a year since activity there, as well. so this leaves me to wonder… where is sheldo? what happened to him and is he okay? I know some people leave the internet for various reasons. but i cant help but feel a great sadness seeing that there isnt even a departure post. Sheldo i hope you are okay and safe.
This was very interesting and great cookie science. And I can't believe your name is Sheldon … I mean I suspect you have other ethnic names (we do the same I'm African), but… your Mom is a genius!
Damn yours looks amazing making them tomorrow
Making this now, recipe was so simple, just waiting on them to chill in the fridge then bake!
can we beat all the ingredients by using mixer?
I just made these are theyre soooo good, best recipe so far. I was wondering what I do if the recipe is doubled? Do I double each and every ingredient or a few?
Mr. Sheldo I absolutely love these cookies SO much!!!! I’m now delegated to these cookies for all future holidays, whenever we have a potluck, people emphatically insist I bring these cookies. Thank you so much for developing and sharing this incredible recipe, you’re a brilliant baker, love 💕
Can anyone help me? I baked this recipe many times before but everytime i do, the cookies would have oil around them during baking. I tried whisking more during the butter-sugar stage (as per google recommends) but to no avail. Fyi, I use 60g less sugar than recipe. Other than that, i didn't change anything else for the recipe.
I do step by step, but still No crinkle!!! Whyyyyy😢
Im so sad,, i do it again. To a detail. Still,,, no CRINKLEEEE!! WHATS THE PROBLEMMM??!!!
its me. I m the problem. Its me. … i no good baker.
I bake at 180C cuz there is no 175. @ 10 min. If more it will burn.
Chill, frozen all turn out flat. I wonder why.
I guess,,, this will only be in dream…
Okay, now try again out from freezer i bake at 170C for 14 min. Stil same…flat………..😢 I WANT Crinkle!!!!
i wonder how using home made butter would affect the cookie recipe with all things being equal.
Just made these & this is by far my favoriteeeee cookie. So perfffect!
I need an intervention, I’m making these a 2nd time this week 😂
I made these and can confirm that they are amaaaazing