Best Chocolate Chip Cookies Ever


I wasn't planning on posting this recipe today, but I had to. The world can't go on without this chocolate chip cookie recipe! Not just any chocolate chip cookie recipe, but the best chocolate chip cookie recipe EVER.

I'm obsessed with creating the ultimate chocolate chip cookie. I've come close in the past, but now I think I've done it.

I whipped these cookies up late last night after work, and man was I happy with them. I wasn't even going to bake, but a certain someone had a craving for some chocolate chip cookies, and so did I. Does this movie scene not make you crave them??



My cookies are bigger than her cookies. Nah nah nah take that Maggie Gyllenhaal.


What makes these unique?

1. Browned butter.
2. Yeast.
3. I use kosher salt, then sprinkle more on top.
4. Lots of brown sugar.
6. Chopped up bittersweet chocolate bars.
7. Toasted walnuts.
8. Chilling the dough.



I don't think I can have a chocolate chip cookie without browned butter ever again. And forget chocolate chips! Chopped up bittersweet chocolate bars is the way to go. If you think you have a recipe that can beat mine, I'd love to try it.
No, really I would. You try mine and I'll try yours.

Let me know if any of you bake these. I'm curious to know your opinion... I just can't think how these could be more perfect.

They're giant, slightly chewy, soft, crisp, and buttery, all at the same time.



And yes, I created this recipe myself. That is what I do, and I work very hard at it. I create and write recipes, and I don't use other recipes to base them off of. How am I able to do this? Well, I've been baking for years. I bake almost every day. I create and write a recipe almost every day. You see?

I don't always get it right the first time; often I have to test a recipe a few times. Or when I'm developing it, I will have to adjust measurements when going through the process.



I do not like when people question this.

I do not like it when people accuse me of copying other recipes. Because I don't.

Sorry if this is annoying to you. Am I annoying you?? Geez, I'm sorry.

Yes, I'm very sorry about everything. I'm sorry I spend my hard-earned money to buy ingredients to bake with to test recipes. I'm sorry I spend my time and energy every day in developing, testing and writing recipes, and taking pictures to go along with them.

I don't usually let stuff get to me, because I'm a very tough cookie (Ha!), but I'm only human.

Comments like that make me want to quit blogging.

Anyway, enjoy the FREE chocolate chip cookie recipe.


Best Chocolate Chip Cookies Ever

1/2 cup unsalted butter
2 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1 teaspoon active dry yeast
1 teaspoon kosher salt, plus additional for sprinkling
1/4 cup unsalted butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
8 ounces coarsely chopped bittersweet chocolate (60%)
3/4 cup coarsely chopped walnuts, toasted

Melt butter in a small saucepan over medium heat; continue to cook the butter, whisking frequently, until it starts to brown and foam, about 2-3 minutes. Set aside.

In a medium sized mixing bowl, sift together flour and baking soda; stir in yeast and salt until combined.

In a large mixing bowl, using a mixer on medium speed, beat softened butter, brown sugar and granulated sugar until well combined and grainy, about 1 minute; beat in browned butter for 1 additional minute. Beat in eggs and vanilla until well combined. Reduce mixer speed to low and gradually beat in flour mixture until just combined; stir in chocolate and walnuts with a wooden spoon until combined. Chill dough in the refrigerator for 1 hour. (You could speed up this process by placing the dough in the freezer for about 40 minutes.)

Preheat oven to 375 degrees F. Generously butter a cookie sheet.

Drop 1/4 cup measures of dough onto cookie sheet, forming into large mounds, and flatten slightly. Bake at 375 degrees F. for 12-14 minutes, or until golden brown around edges. Cool 2 minutes before transferring to wire racks.

Makes 16 large cookies


114 comments:

  1. Good Lord, that forum thread was painfully annoying to read. How on earth do so many hateful, suspicious people manage to find one another in a place as large as the internet??

    Essentially gossiping about a fellow blogger is horribly crass. It simply shows that 1.) They don't have the guts to email you directly, and 2.) They're jealous and unbelieving that anyone in this world might actually work hard on his/her own recipes.

    On a happier note, your cookies look incredible. I can just imagine the great depth of flavor brown butter will lend! I'll definitely give these a shot soon.

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  2. I want the perfect chewey cookie......

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  3. Well I LOVE your recipe for this cookie! And I believe it's your own Emily...don't let people bring you down...just tell them to go and look up the word jealousy in the dictionary...honestly some people!

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  4. I love your blog and have never thought you didn't make the recipes up yourself ( I only thought you were so talented!) Don't let other people get you down!

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  5. Emily, I have been reading your blog for about a year now and you are one helluva baker!!! If you post it, then I trust it will be wonderful. I know you create your own recipes, no doubt about it. I was so surprised (maybe I'm naive) that there are people out there gossiping like this about another blogger. Poor, pathetic people. Obviously they have no life. Must have nothing better to do. Don't let it get you down. You have way too much going for you!! You go, girl!!!!!

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  6. Do people actually accuse you of copying recipes?! How rude! You are so creative and I would ignore such stupid comments! Keep creating your wonderful treats and ignore the fools.

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  7. Those people suck.
    I just found your blog the other day and love it. I made the chocolate/peanut butter rice krispie treats last night and they were awesome. Those are considered a 'breakfast food' since there's cereal in them, right?? This recipe is intriguing. I've never made a cookie with yeast before - what does it do to the flavor?

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  8. Wow with a rave like that, I've just got to try these. Thanks for stopping by my blog and giving me the chance to find yours.

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  9. these cookies surely look yummy. I have to try these since the best chocolate chip cookies said by you must be amazing. Thanks for sharing :)

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  10. A good baker knows the chemical reactions required for the foundation of any recipe - cookies, cakes, pie crusts, etc. It's what you build on the foundation that makes it original. It's hard work but worth the reward. Thanks for letting us reap them with you!

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  11. I don't want to be one of those people who annoy you but the browned butter idea is based off of the Cooks Illustrated updated version of their CCC recipe that just came out. You also used dry yeast and didn't proof it with a warm liquid so I have a feeling the yeast did nothing to this recipe. Did you try making the same recipe with and without the yeast? I wonder if it did anything. These look wonderful but to say you didn't base this off of other recipes is absurd, because all of this has been done before.

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  12. You know I believe in you 100% :) And you also know that I am a maker of your recipes. Of course I'll be making this SOON (right after I finish the EVIL Chocolate Peanut Butter Cake from Smitten Kitchen that's sitting in my fridge) and come back and let you know what I think.

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  13. those look AMAZING!!! yeast, eh? love the browned butter addition :) any left for me?

    ps- i believe you!!

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  14. I totally agree with Jen. I guess these people have nothing better to do in the first place. Having said that, I love what you've done to the ordinary choc chip cookie and I do like mine large and chewy. They are the best!

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  15. I'm sorry people have been giving you grief :( This issue of stealing and plagiarizing or accusing people of that is getting out of hand. why don't people sit back, enjoy good blogs and act ethically?! Anyway, if only we could fix the world...
    On to the cookies: the look fantastic! congratualtions on being so creative and coming up with this recipe. I'll try the and, like you peanut and banana bread, I'll let you know how they turn out for me. Though I'm suspecting they'll go great!!!
    My mom is Italian, so I'm used to baked good leavened with yeast. It makes such a difference!

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  16. I admit I am a little skeptical that you invent all your own recipes from scratch, but I don't doubt that it can be done.

    For example, I remember reading at Valentine's Day that you invented S'mores Truffles because you googled them and couldn't come up with anything. I was curious so I googled S'mores Truffles and I came up with several recipes for them, including one that was essentially the same as the one you posted except that writer measures the marshmallows by the cup whereas you counted them out. Your pictures looked the same too.

    So am I just better at googling than you are or what?

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  17. I have to try these! I love my choc. chip cookies! I love that movie too:)

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  18. If it makes you feel any better, I don't think they are talking about your blog. They are talking about Sugarlaws -- www.sugarlaws.com.

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  19. I can see Emily, brown butter make it truly unique, sounds really delicious, and this is truly original recipe!

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  20. Looks like the thread isn't up anymore... at least the link doesn't work for me. I'm so sorry girl!! That is the worst feeling!! Want me to go beat them up for you :D On a happy note your cookies look amazing and totally inventive!! Great job and amazingly good hard work!!! you ROCK don't let anyone tell you otherwise!

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  21. wow! those look absolutely amazing! :)

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  22. I cannot wait to sample your good and interesting work!

    ps. A good friend once shared with me these words of wisdom, by which I now live happily ever after:

    Surround yourself with only the people who make you feel good. Ignore the rest.

    Enjoy your beautiful life!

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  23. Hi Jen, I agree. I wish people could all just get along.

    Laura, I think it adds a more complex flavor, and also the texture seems different too. I'm going to play around with using it some more.

    Kelly, you're not annoying me. I don't ever read Cooks Illustrated so I had no idea they browned their butter. This isn't the first time I've used browned butter though. I've been using it for probably over a year. But it doesn't surprise me that they use that technique. I realize it's a popular technique and it's been done before.

    I have tried the recipe without yeast and it does make a difference in texture and flavor.

    Chocolate chip cookie recipes can only be so different from one another. They're all going to be similar.

    Pxilated, I guess so. I honestly couldn't come up with anything. I swear I didn't look at any other recipes.

    Dana, you had to scroll down to read about me. They removed the thread.

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  24. Hmmm adding the yeast is very interesting and next time Off all the hundreds of versions I have seen floating around yours is a first!! Very cool!! My next batch I will definitely try this version. They look so soft and chewy!! Great creation!

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  25. I absolutely LOVE your blog...I have been reading it for a couple of months now and yours is one of many that has inspired me to recently start my own blog! CCC are my #1 favorite dessert so I can't wait to try out this recipe!

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  26. Don't stop blogging! My like wouldn't be the same without Visions of a Sugar Plum. :) These cookies looks fabulous. Browned butter? Yeast? I cannot wait to try this recipe.

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  27. There are a lot of nasty people out there whose goal in life is to bring someone down. In this internet age, people can do it anonymously and feel smug about it. My advice to you is to ignore all that negativity and just focus on what you love to do. There are enough of us out there who eagerly look forward to your next creation and who don't really care whether or not your pioneered the recipe. I enjoy your photos, your voice, you creativity, and your enthusiasm, as do many people.

    As for the cookies, I think they look perfect except for the walnuts!

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  28. I'm so intrigued by you baking choc chip cookies with yeast - I have got to try these, darling!

    And don't be upset, there are lots of idiots out there, but we love you!!
    xx

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  29. this looks fantastic. im going to try to make some over the weekend. i am wondering though - if i leave out the walnut or substitue for chopped almonds how it will effect the flavor?

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  30. i love all the cookie puns!
    hm i noticed that you don't have fleur de sel in your choco chip cookie recipe.. and almost every recipe that claims to be "the best i've ever tasted" has fleur de sel. have you tried adding it to your recipe?

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  31. people are and always will be crazy. your recipes are great! how do these people suppose anyone came up with a recipe ever? everything is connected, and can be individual as well. Anyway, I LOVE COOKIESSS! i can't wait to make these :D how is your summer shopping going? have a good day <3

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  32. Emily I love your blog and I am definitely going to try browned butter and yeast in the next batch of cookies I make :)

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  33. Hi Emily, Ben here, remember the one in New York,(the Stalker lol, just joking) ok I won't say anymore.:) Anyhow in light of your defense, I do have to say, that whether a recipe is created or, essentially changed, it doesn't matter. What matters is the end result. Today's greatest chefs thrive off of making renditions off of other recipes. Its almost like an inventor. Today's inventors, only base their creations off of others. I do have to admit that I was skeptical as well, but I first hand saw you cook a "Sticky Toffee Pudding Cake " from beginning to end, in under 45 minutes. Very hard to acheive by any standards, and especially the ones that Bravo/Top Chef set us up in. You have "MAD" skills, and will go very far in your career! To all of the haters, maybe you should enter a contest like Emily and I have then you can talk, that way you can put your, mouths & hands to good use! Until then Emily, keep putting out what you do best, and you'll get to Culinary School!Have a Great Day!

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  34. Glad the post was removed, but don't spend another minute renting space in your head to such a troll. Your blog is one of the very first ones I stumbled upon and it has only gotten better and better. Your talent is incredible and the time you take to use new techniques and ingredients truly makes your recipes your own regardless what anyone else thinks. You just keep doing what you do. It's all good.

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  35. Adding yeast without proofing it adds a light yeast flavor but only just since it has no time to develop. If you want that oaty nutty flavor try some ground up oatmeal and save the yeast for something that can be proofed.
    All choc chip recipes are good with browned butter.

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  36. Hey Emily, don't stop blogging, please!!
    We all love your stories & your lovely & yummie recipes!! You allways make me laugh!! That is what food does to you, hey?
    These chocolat chip cookies look so wonderful! I wouldn't have thought to add active yeast! I allways make my c. c. cookies with brown sugar!
    So, thanks a lot again for this delicous cookie recipe!!
    Bye!

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  37. I love that you posted that scene from Stranger Than Fiction. I actually think of it every single time I eat chocolate chip cookies and milk. As a girl suffers from/relishes both bleeding heart romanticism and a baking addiction, that scene (and the one where he brings her "flours") were instant melt-into-a-puddle city for me.

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  38. Umm.. I think all recipes are similar one way or another.. it's not like we can add chicken in a chocolate chip recipe so that it's completely new..haha.

    I think it's amazing that you're always sharing your ideas. I always wonder how you come up with these recipe ideas so often..it must be a lot of work! It's so hard and I've been experimenting so much myself that I end up wasting a lot. Good job!

    By the way, the addition of yeast sounds pretty cool. Would you have to crush it into powder to distribute it or will it melt and distribute itself?

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  39. Wow, people are mean on the internets. Ever tried reading the comments sections of news articles linked to by Drudge? Vicious. As far as original recipes, anyone who cooks or bakes should know that when someone's making an original recipe it will OF COURSE have some similarity to some other recipe in existence - that's not an indication of lying or plagiarizing, just that with so many cooks in the history of civilization, nearly everything's been tried before. Unless you come across a recipe of your very own being claimed word-for-word as original by someone else, just lighten up and enjoy the cookies. Which look awesome, btw. I love browned butter, but I've never thought of using yeast!

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  40. Well, sorry that people don't believe you're making these recipes. Honestly, most chocolate chip cookies recipes are going to be similar...I mean, how different can you get!? I would agree with you that browned butter TOTALLY enhances the flavor. I've never done that for cookies but made some blondies last night (not from an original recipe!) with it and it rocked! Also, brown sugar totally makes a difference in flavor and texture...my dad was the first one who put me on to this!

    These cookies look wonderful. Maybe I should venture out and try them. I haven't tried any with yeast yet.

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  41. love your blog
    love your humor
    love your wit
    love your baking/cooking
    love the pictures
    love everything
    :)

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  42. This is a great movie. I love the line, "Thank you for forcing me to eat them".

    I don't think you'd have to force anyone to eat your cookies...they look delicious!

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  43. Let the Haters hate!

    I'm no great baker but browned butter, chopped up chocolate bars and kosher salt are my language!
    Definitely going to try this one!

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  44. I am an editor, not a creator so I truly appreciate you creative types. This is my first time visiting and I will try this recipe. May I ask what will happen if I used salted butter? I always run out of unsalted and have salted on hand. How big of a difference will it make?

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  45. Anyone who knows you knows you're orginial!

    I couldn't see the movie scene? Was it Stranger than Fiction? PLEASE tell me it was Stranger than Fiction?

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  46. OMG, just reading some of the comments already left I wish I had a big delete button! Do these people seriously think that you have read every single recipe or googled every idea to the nth degree?! I mean it's a cookie people, there are going to be similarities - it's baking, you can't just go add in like 4 cups of baking soda and screw with the proportions. People need to get over themselves and just take your recipes for exactly what they are - creative, delicious, and a pleasure to read about. Keep it up Em and don't let those haters get you down! PS - how do they think you get into cool recipe competitions. If you never created your own, I'm pretty sure that you wouldn't have the skills to make it there!

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  47. I truly could care less if the recipe was original or not. What I did care about was finding a delicious chocolate chip cookie recipe and I did! Thank you!!

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  48. I have made these before and they are the BEST! Thanks for the great recipe.

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  49. i'm so sorry that people are accusing you of stealing their recipes. i've never doubted your creativity and originality! some people are just insecure, and so they know they have to pick on others to make themselves feel better. i'm sorry you're the target now, though. that sucks.

    these cookies sound amazing. i really don't like walnuts in cookies, so i might skip that, but the rest of it sounds delicious. i tried adding brown butter after you suggested it last time and it was SO good. i was surprised how much of a difference it makes. i also definitely agree about chilling the dough. it makes life so easy!

    keep your chin up :) we all love you!

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  50. I'm confused by those people who take the fun out of blogging. Just ignore them and keep bringing us recipes like this one! (and that peanut butter chocolate chip banana bread - I made it a couple of days ago and have almost eaten the whole loaf myself!!)

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  51. I have only done browned butter once I think for a Daring Bakers challenge, and I enjoyed it, but wasn't overwhelmed. That said, my sous chef is a BIG fan of anything involving cookies and chocolate chips so I'll try anything once!

    As for those that are around just to pick you apart...well, they just (for lack of better words) suck.

    I'll try these out this weekend!

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  52. this recipe is full of win, unlike the haters out there. i'm fascinated by your use of yeast and will definitely take advantage of your time, money, and hard work. thanks for posting this!

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  53. Thanks everyone. I'm just ready to move on to the next post. I probably made a bigger deal out of this than I should have, but I did feel the need to stick up for myself. This has happened a few times recently.

    Anon, do it! Almonds would be great. Pecans would be great. Macadamia nuts... mmmm.

    Pearl, I haven't. Wait, I think I used sea salt one time.

    LBP, it's going great!

    Aw, BEN! That was such a nice comment! Made my day. Made me feel so much better. Thank you.

    Kelly, I love that scene! I wish someone would bring me flours.
    You know who you are. I know you're reading this. Are we going to SDC today still?

    Steph, I agree. I just stir the yeast in.

    Edgyiam, salted is fine. I love salt.

    Deborah, I'm so glad you liked it!

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  54. I'm going to try these ASAP. They sound absolutely wonderful. Thank you for going the extra mile to come up with the unique and fabulous...and to those who cry "copied!" I can only say that yes, there is indeed "nothing new under the sun" and that people can, independantly of one another, come up with similar things. It doesn't mean someone is copying, just that great minds think alike! LOL!

    Blessings,
    Jenni (came from tastespotting)

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  55. Yum! Thanks I've been really trying to find a cookie that has the right consistency! Thanks for the tips like browning the butter and chilling the dough, I made it and I think that was the trick!!
    Thanks! Cheers!

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  56. Ok, so I wasn't going to say anything, buuuuuuuuuut so sad. I wish we were a world that picked each other up instead always trying to knock each other down. There is much much more to life than trying to pick on everyone else. Good for you for standing up. I wish you all the best.

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  57. Those look so lovely! I'ma have to add yeast and browned butter to my gluten free cookies. Thanks for the tip!

    That's remarkable you come up with your own recipes. Do you just start throwing flour and sugar into a bowl, or do you use base recipes that have been printed all over millions of times? I 'spose you can't invent something like shortbread, just because there's a standard formula/ratio of ingredients, no?

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  58. I love chocolate chip cookies but they never taste that great when I make them.

    Right after I walk down the aisle in my too small (as of right now) wedding dress I'm gonna make these cookies!

    Sorry people are hatin'!!

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  59. Just remember that there are a lot of jealous, talentless people out there whom simply want to sow the seeds of doubt in those whom do have talent. Just ignore it. I could feel the anger and upset in your words. Please ignore them. There are so many people that have your back on this site and we know the effort that you take to make the site and recipes the treasures that they are.

    Hey, I just tried a hurricane yesterday because of one of your posts. Both my partner and I loved it!

    BTW, cookie recipe looks awesome. If I get the chance to test it, I will give an update.

    Tiffany

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  60. Em, you have always had awesome cc cookie recipes. Yummy yum!

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  61. I am so going to try this recipe this weekend. You need to send those pesky comments to us, we will tell those stale bloggers what is up!

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  62. i don't comment here often enough, but i'm sad to hear that people have been saying mean stuff about your blog. this is the only food blog that i read, and i find so much great inspiration here! my boyfriend demands your ale brownies with toffee-macadamia glaze on a pretty regular basis, and i made the kitchen sink bundt cake for his birthday this year to much acclaim. i've made a few more of your recipes, and your blog is basically the reason that my friends think i'm some kind of baking genius-- but i always give you credit and try to send them here! i'm excited to try these cookies; i too am always looking for a better chocolate chip cookie recipe.

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  63. Oh.My.Gosh. Devine, they look devine. Don't stop blogging, I love your stories!

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  64. If I were rich I'd pay for you to go to culinary school although I don't thing it is necessary that you do - you talent is exceptional.

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  65. Negative criticisms about your work and your passion can truly drag you down. However, you're not alone!

    Please continue to ignore those comments which don't help you in anyway to achieve your personal goals. Continue with your passion, eventually your work will speak for itself. You don't need to worry about those ignorant people out there.

    Thanks again for sharing and posting!

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  66. Em, I want to be like you when I grow up.

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  67. Brown butter - yum! Yeast? - intriguing. Thanks for not depriving the world of this recipe. I thought I had the recipe cc cookie but those cookies look incredible!

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  68. Hola beauty! I was browsing your recipes because I wanted some good lemony muffins (with lots of lemon flavour) but didn't find any and then I saw these cookies and read your post all the way through... I don't know what the story is about... but you shouldn't let anyone make you think about quitting blogging!!!!!
    I think I'll try your cookies, I don't want the world to collapse because I didn't try them ;D. I'll let you know about the result :D. Thanks!!

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  69. hi there
    somehow I missed this post and i'm glad i found it again..I see you changed it to 2 eggs from last time you posted these (yet to try them, but i've had the recipe with no website saved in my recipe program). I'm just curious why the extra egg now?

    thanks,
    ~Alex

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  70. I WILL try your ccc's! I love a challenge of "these are the best" when it involves chocolate chip cookies! ;) And for the record, I think you're pretty amazing and I wish you awesome success in all your recipe creating adventures! Love the idea of yeast as "we" tried that as a Levain copycat and it's our favorite version of their cookie. (Yours look nothing like theirs and I can't wait to try a new CCC!) Awesome, Emily!

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  71. You have a real talent, Em. These cookies look and sound absolutely yummilicious.

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  72. Anon, awwww thanks!!

    Ardie, that's a good question. I can't figure out why I didn't use another egg in the first recipe. It just seemed like it needed another egg.

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  73. Wow you weren't kidding. These are the best freaking cookies ever! I didn't have nuts or good chocolate laying around so I substituted semi-sweet morsels and it was great. Thank you so much for this recipe!!

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  74. If you say it they're the best I'm so tempted to try them! They're bookmarked!

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  75. How horrible! Some people just have nothing better to do than stand on shoulders to feel taller.

    I will HAVE to try these cookies when my husband comes home from mission. His fave cookies are chocolate chip and his fave recipe is the betty crocker ultimates sans nuts. These LOOK better. Everytime the boat gets underway, I bake several dozen assorted treats for the guys as a "thank you for all you do"...I'll add them in next time!

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  76. I made these cookies and they came out fantastic!! This will definitely be my go to chocolate chip cookie recipe. Thank you for the recipe and your blog!

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  77. I love YOUR recipes! And any that I have tried at home have been great and always turn out lovely (or as lovely as my oven will allow ;)

    The clip reminded me so much of why I started baking (and my crappy college grades)... it was really the only thing that made me feel worthwhile at the time.

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  78. I've make these twice. Both times, they seem to be a little greasy. Please don't misunderstand...not a morsel was wasted. They are delicious, I'm just wondering why mine are a little greasy. They seem to improve in flavor after I freeze the baked cookies (trying to prorate consumption!) and then remove them from the freezer. Do we need Alton Brown to explain the science behind my butter issue? Love your blog. Best of luck with your dream of culinary school.

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  79. Gale, I didn't think they seemed too greasy. I actually tested a recipe with more butter. I'm not sure why youre were greasy.

    Thanks for trying them out! I guess they're not the ultimate CCC. :(
    Stop by anytime and thank you!

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  80. I love to bake all the time and I am constantley looking for new recipes. I have been making Chocolate Chip Cookies for over 25 years, and these are by far the best cookies ever. I didnt add yeast, but the browned butters truely makes this recipe incredible. When i made them I used a muffin pan and baking cups I filled them almost half way. They turned out to be the best tasting, moist thick cookies I have ever had. So i wanted to thank you for sharing this with all the readers. Everyone should try this recipe it is awesome - your cookies are truely the best I have ever had.

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  81. The cookies were unbelievable! I made both these and another UR contestants Baby Cakes for a neighborhood get together, and they were gone in 15 minutes. I've book marked a few other recipes, can't wait to try them, thanks Emily!

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  82. I made these today and they were yummy :) Mine weren't greasy at all. I thought maybe I'd be able to taste the yeast or the browned butter; I couldn't taste them, but as I say, cookies were yummy as advertised. Thanks for all your hard work testing and re-testing.

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  83. I just found your blog, and I am sooooo impressed! Everything looks AMAZING and I can't wait to try some of your recipes.

    As far as people doubting you, it's human nature to do so if you are insecure about your own life or jealous of the talents and fortunes of others. I think it's clear to anyone who has worked for something in their life that you are busting your ass for what you love, and that is truly commendable.

    In your 20s you may have accomplished more than most. Please, don't ever let anyone discourage you from that. I have never met you, but I can tell that you have a genuine hard and again am so impressed by your drive and uncanny ability to put yourself out there.

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  84. I had to weigh back in on these AGAIN! My husbands fave cookie is choc chip but he's very picky about them being "perfect." I had a recipe I was using that he loved but chanced these. That recipe is no longer in the repertoire. Since the last time I posted a comment, I've probably made close to a dozen batches of these and am making another now at his request. Thank you for such a great version of a classic!

    Sorry to hear about your grandmother. :(

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  85. I’m probably a little late to the conversation here, but I just wanted to let you know that I made these cookies yesterday and they are an excellent take on a chocolate chip cookie, probably one of the top recipes I’ve tried. I was curious about what the yeast would do to the flavor and texture of the cookie. I don’t know if it does much texture-wise (the cookies were nice and soft though) but it does add a subtle nutty flavor that is REALLY good.

    BTW...I’ve made the Cooks’ Illustrated CCC’s with the browned butter that some people claim you’ve copied, but I have to say I like your recipe better – nicer texture and flavor. I think the fact that you browned only some of the butter rather than all of it provides a better balance. Anyway, thanks for the recipe...keep ‘em coming!

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  86. Oh, these are super duper yummy!
    Is it just me, or does the browned butter add a caramel-like taste to the cookies?!?!?!

    Thanks for this AMAZING recipe!

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  87. I'm glad everyone is enjoying these! Thank you for the sweet comments.

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  88. Hi Sugar plum! I absolutely love your blog! I am seriously addicted. I even went to culinary school, and your recipes are better than mine by far. You are so inventive! It's wonderful. I can tell by unique characteristics in your recipes that they are yours and yours alone! I just wanted to say that some people just don't understand baking. There are similar techniques and ratios to every recipe, especially a classic like cc cookies. I had to go to school to learn what you have learned yourself. You are very talented, and I hope you keep sharing your talent. I know that I'm always excited to try your new recipes! Can't wait to try this one!

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  89. I just made these. I can definitely taste the browned butter. They didn't end up how I would've expected though... they spread quite a lot and came out much thinner than I'd anticipated, and I'm not sure why! Baking fail. I'm not sure how I feel about them yet; I'm withholding judgment until tomorrow (I almost always feel the worst about stuff I've made right after it's just come out of the oven!)

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  90. Chica, I stumbled upon your blog and I must say I simply love your blog. Keep doing what your doing which is pefecting the perfect cookie. And, for those haters out there, keep giving them something to talk about. At least they're thinking of you. :-)

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  91. Hi - just found your blog from googling "the best cookie i've ever tasted". I'm trying it out for a cookie exchange on Sunday. Last year went and brought my best chocolate-OATMEAL cookie you've ever tasted. Always rave reviews, and I think they're incredible. You asked for anyone with a better recipe, maybe here it is... Don't know, but I'll tell you my thoughts after I make your spectacular chocolate chip recipe. I believe you.

    Here's my recipe if you or anyone would like to give it a try...
    www.recipesforkeeps.com/2009/12/chocolateoatmealcookie/
    I'm new to bloggin, so be gentle. Hope you try it and send me your thoughts, feelings, opinions! Thanks for YOUR recipe! -Kellie

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  92. I tried the recipe out in 5 separate batches (on 2 different days). The selection of chocolate does make a difference in how good they become! It is the best Chocolate chip (chunk) cookie I've had yet. Great comments after I took these to a "cookie swap" party. The kosher salt I believe makes it along with the splendid texture right out of the oven, and when cool, the next day and after. -Kellie

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  93. Thank you so much for the great ccc recipe!! I made them last night and they were a hit at my house! However, I did experiment using the dark chocolate in some and milk chocolate in the others. My family always prefer milk chocolate so those were the favorite. I am eating one this morning, and it is almost better than when they were warm last night!

    Thanks again for the great recipe. I am sure it will be used often in the years to come!

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  94. Hey Im waiting for my cookies to chill at the moment :P I can tell they are going to be amazing brown butter mmm ... and i replaced the nuts with heath pieces because im allergic. Ill let you know how they turn out. Thanks for this recipe <3 Im sending them to my BFF but im going to keep half for me . lol

    Jenna :)

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  95. I made these today and they are wonderful:) I love the texture and the hint of browned butter. I posted about them on my blog, and left a link back to you. :) I love your blog, and as a fellow blogger from the Ozarks, gotta give you support!

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  96. I made these today and blogged about them. They are absolutely the perfect cookie. I am so happy to have found this recipe. You are the best!

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  97. Christina, so glad you liked them!

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  98. I am a new reader to your blog (which I love so far, yum!) and this recipe looks SOOO good! Always love new cookie recipes.

    Errr, looking at the comments though, I am surprised at the 'copy' accusation. I mean, wouldn't EVERY cookie be based off of another recipe? *shrugs*

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  99. hi, im new. and i love love love your blog!!you have soooo many chocolate chip cookies recipe & im dying to try them!thanks for sharing them, really appreciate it!;)

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  100. I made your cookies and they were wonderful!! I made a small batch and added some cinnamon, and it tasted really good! I love your blog!

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  101. Oh. My. God. I just made these today, and I'm pretty sure I ate half the batch already! Yikes. My mom & brother both said they are the best cookies they've ever had!! ( I of course gave you credit!!!) These are pure genius, Emily. My boyfriend's response: "You made these?" Haha!

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  102. I'm glad everyone is liking these cookies! Thanks for trying the recipe.

    Mallory, hahah that's hilarious! Hopefully your boyfriend didn't offend you too much. :) I'm glad you liked them! I have a recipe that's better than this, but it still needs work. Someday I'll get it right though.

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  103. Love your blog! My dough is in the fridge now (I added some white chocolate chips too). Can't wait to see how they turn out!

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  104. I was soo excited to try these. I have a good eats recipe book that explains how to make what they call "the chewy" and I have been wanting to find a recipe that is just a little more unique. I love brown butter anything so this won! However I made them today and I changed the amount of brown sugar and I think I over mixed them trying to get all the clumps out because my cookies were beautiful and then flatten into ugly, yet still tasty, cookies.

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  105. Best Chocolate Chip Cookies I have ever made

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  106. Hi Emily!
    I am from Rio and have a little chocolate chip cookie business here.
    I use the Toll House recipe. A friend who owns an organic bistro, asked me to develop an organic version of my cookie to sell to her restaurant. The problem is that I will not be able to use baking soda because the cookie must be all natural. Do you thin I can use only yeast?
    How does one make a cookie “grow” without baking soda?!
    Thanks a million,
    Diana

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  107. The yeast is not doing anything. On the other hand try making these without the baking soda--they would not rise at all. The advantage of skipping the baking soda would be that the cookies would be low sodium. There may be a way to leaven cookies without baking soda, but this recipe is not close. As Steph said and Emily agreed, "the addition of yeast sounds pretty cool". It sounds cool and that is about all.

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  108. Hey! Thanks for posting the recipe. I tried out the recipe the other day
    My cookies came out soft and chewy. They were very good...but,for some reason didn't look exactly like yours...didn't have the crispy outside appearance.... maybe because I baked them on parchment instead of a buttered cookie sheet. I blogged about your recipe and said they weren't "the best " cause I've tried a zillion chocolate chip cookie recipes out,so I have high standards haha but while I was making the dough,I ate a bunch of cookie dough, and after the cookies were baked,I dove right in and I think my judgement was off because of being full from all the dough. When I tried one the next day,I realized that they really were super good! I might make another batch today,because I only made a half batch last time..and I need to use up a packet of yeast...and I want more cookies. Here's my blog about your cookie recipe http://cookiecakechaos.blogspot.com/2012/10/browned-buter-chocolate-chip-cookies.html?m=0

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  109. I've been baking these chocolate chip cookies for over a year now ... everyone loves them and even my super competitive mom admits they are the best she has ever tasted :-). Here's my secret ingredient that I like to add sometimes: ground ginger. It adds an amazing burst of flavor!

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  110. These cookies are amazing, I love how the yeast keeps them soft and the browned butter adds that extra yummy-ness. My "secret" ingredient that I like to add sometimes is a bit of ground ginger.

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  111. These are THE ABSOLUTE BEST Chocolate Chip Cookie I have ever tasted!!! I can't thank you enough for a FANTASTIC Recipe. My search for the perfect chocolate chip cookie is now over.

    :D

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