The best chocolate chip cookie recipes ever. They are crispy on the outside, soft in the middle, loaded with flavor and big chunks of chocolate – Easy, foolproof recipe. Made with ingredients that will actually reverse climate change.
We updated the traditional chocolate chip cookie recipe and made it easy and foolproof. These cookies are made from our master cookie recipe, which is not just easy, but also the best tasting sugar cookies ever. It’s easier because there is no creaming the butter, and no bringing the ingredients to room temperature, no mixer, no measuring cups. It’s foolproof because everything is measured by weight in grams, including the cookies. And it makes the best tasting cookies because every ingredient is the best tasting, and then knocked up a notch with browning or toasting.
Choosing better ingredients has a real impact. Making the best cookies starts with using the best ingredients. We have listed the brands for some of the ingredients because ingredients are everything. Superior brands give superior results. The butter is from organic dairies, the flour is from sustainably grown grains that support long-term agriculture, and the sugar is responsibly harvested to avoid unnecessary environmental damage.
This is the recipe you will want to use if you are making them for a bake sale or a cookie exchange. Exactly the same size, perfectly round. A recipe you can count on. Better yet, they are so easy you can have your kids make them.
Updated:
Estimated reading time: 5 minutes
Table of contents
Ingredients
Using the best ingredients creates the best cookies. I name the brands I use in the recipe, so there is no guessing. There is a detailed explanation for why I use each brand on the “quality brands” page.
- All-Purpose Flour – King Arthur Organic All-Purpose flour King Arthur responsibly sources the wheat for their flours, and it pays off in the taste and quality. They have a “never bleached” guarantee, which means their flours don’t have an off taste or unpredictable results that can be caused by bleaching. They also carefully calibrate the protein content, so the flour gives you the same results everytime.
- Sugar – Wholesome regenerative organic sugar produced from organic sugar cane fields that are green cut and are not burned or treated with herbicides or synthetic fertilizers. Burning sugar cane fields contributes to air pollution, climate change, and is also a major cause of the destruction of the rain forest.
- Milk, Cream, Butter – Horizon Organics – Milk, Cream and Butter that are produced organically, sustainably, and responsibly. You can taste the difference.
- Sunflower Oil – La Tourangelle Organic Regenerative Sunflower Oil is a great substitute for butter. The flavor works well in cookies, and the oil gives the cookies a fudgy center and crisp edges.
- Chocolate – Valrhona Chocolate is a high quality chocolate and the taste makes a really big difference. They produce chocolate that is grown sustainably, responsibly, ethically, and using regenerative practices. Most of Valrhona’s products are also gluten free and kosher.
- Salt – Diamond Kosher tastes cleaner and measures differently.
- Sorghum Syrup – We make our own brown sugar substitute by adding Golden Barrel Sorghum Syrup. More convenient than brown sugar and not made from sugar cane. It creates a taste like brown sugar but more like caramel than the molasses in brown sugar.
- Vanilla – Baker’s Imitation Vanilla Flavoring The flavor or real vanilla and imitation is indistinguishable when high heat is used. Double the usual amount of vanilla called for to improve the flavor.
No Affiliates Statement
We call this our “no affiliates” statement because we accept no advertising, have no affiliates and accept no payment. We are not paid to mention brands – we just love buying the best, sharing that information and saving the planet at the same time. The effort put into writing and photographing the blog is solely based on our dedication to the cause.
Sustainability
The ingredients in this recipe were chosen not only for how they taste, but for how they are grown and produced. My background in agriculture—working with soils, water systems, and sustainable farming practices—shaped the way I think about food long before I began writing recipes.
Over time, I’ve come to see that the best cooking starts long before the kitchen, in the decisions made in the field. This section highlights those choices, offering a closer look at the ingredients and the role they play in supporting a more thoughtful and sustainable food system. Working with growers, millers, and producers for decades taught me how flavors develop from farm to kitchen. These cookies highlight those small, meaningful ingredient choices.
We wanted to make a chocolate chip cookie recipe that not only tasted incredible, but also had a smaller carbon footprint. Surprisingly, we found that by choosing the best tasting brands of ingredients we also were using products that are produced responsibly. We had created a cookie that not only tasted better, but also had a smaller footprint. In fact, choosing the right ingredients could actually help reverse climate change. Growers are now producing products using a method that captures carbon and sequesters it in the soil. If enough growers were to use these methods, it could reverse the damage that climate change is doing. By using these products, we can increase the market for them and more growers will adopt these methods.
Method for making Cookies
This recipe uses an easy, foolproof method that requires only a few minutes of active time. Check out our Master Cookie Recipe for a more detailed explanation on how this works.
- Measure the dry ingredients by weight
- Measure the wet ingredients by weight
- Add the wet ingredients to the dry ingredients and stir together without overmixing.
- Chill the mixture
- Weigh out cookies
- Bake
This recipe uses our Master Cookie Recipe. An easy, foolproof, updated way of making cookies.
Why this Works
Chocolate chip cookies are a classic. But the usual recipe often brings failure – tasteless cookies, dry cookies, flat cookies, hard cookies… And they have special requirements – bring the ingredients to room temperature, cream the butter and sugar until fluffy…
Made with melted butter instead of creamed butter, the dough comes together in minutes, producing cookies with crisp edges and a soft, tender center. A touch of oil keeps the interior moist, while measuring every ingredient in grams on a scale ensures accuracy, consistency, and a truly foolproof bake.
RECIPE
Equipment
- Silpat silicone baking mat 11⅝” x 16½”; Fits a 17” x 14” cookie sheet
- cooling rack 11¾” x 17”; Fits a 17” x 14” cookie sheet
CHOOSING BRANDS:
For certain products, the choice of brand will make a big difference in the outcome of the recipe and in your carbon footprint. So, for those products, we have listed the brand. We are not paid to mention a brand and have no affiliates.
Ingredients
- 300 grams King Arthur unbleached all-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Diamond Crystal kosher salt
- 100 grams Horizon butter browned and cooled
- 65 grams La Tourangelle regenerative sunflower oil
- 1 Tablespoon Sorghum syrup
- 300 grams Wholesome regenerative organic sugar
- 1 large egg
- 1 Tablespoon Baker’s imitation vanilla flavoring
- 300 grams Valrhona chocolate pieces rough chopped
- 100 grams walnuts toasted and rough chopped
Instructions
MEASURE THE INGREDIENTS BY WEIGHT – place a mixing bowl on the scale and zero the scale before adding each ingredient. Measuring by weight is the secret to perfect cookies every time.
- Gather all the ingredients and equipment together to make sure you have everything you need. No need to let the ingredients come to room temperature or measure ahead of time, since each ingredient is measured directly into the bowls.
- Place a medium sized bowl on the kitchen scale. Zero the scale and measure in the flour, baking soda, and salt. Set the bowl aside.
- Place a large mixing bowl on the kitchen scale. Zero the scale for each ingredient and measure in the melted butter, oil, sorghum syrup and sugar. Remove the bowl from the scale. Stir with a large spoon until completely mixed.
- Add the egg and vanilla. Stir until completely mixed.
- Add the flour mixture. Stir just until the flour is incorporated. Do not overwork the batter.
- Add the chopped chocolate and chopped nuts and stir just until mixed.
- Using a kitchen scale, measure out 60 grams of cookie dough for each cookie and roll into a ball. The cookies can be baked immediately, but they will have better flavor and texture and will spread less if they are refrigerated for at least four hours or overnight.
BAKE THE COOKIES
- When ready to bake, preheat the oven to 350° F for at least 20 minutes. Use an oven thermometer to check the temperature.
- Put the baking mat on the cookie sheet. Place the cookies on the mat, leaving a two inch space between each ball.
- Bake one sheet of cookies at a time, in the center of the oven. If your oven bakes unevenly, rotate the cookie sheet halfway through baking. Bake until cookies are just starting to brown, but still puffy, and the centers are still soft, about 10 to 15 minutes.
- Test for doneness by lifting a cookie with the thin metal spatula half way under the cookie to see if it is browned on the bottom and stays flat instead of bending or liquid in the middle. When they are done, remove the cookie sheet from the oven.
- Allow the cookies to cool for 1 minute on the baking sheet. Shape the cookies while they are cooling on the cookie sheet by using a round cookie cutter that is a little bigger than the cookies to make them perfectly round. Place the cookie cutter over each cookie and use a slow, careful swirling motion to push the edges into a round shape. Be careful not to cause the cookies to crack.
- Use the thin metal spatula to transfer them to a cooling rack to cool completely.Allow the cookie sheet to cool before putting another batch of cookies on it.
Nutrition
WHY THIS RECIPE IS A GAME CHANGER:
This recipe is a total game-changer — crafted with the finest [brand name] ingredients, simplified using a master recipe with pro-tested techniques from top chefs and bakers, and designed for deliciously sustainable cooking made easy.”
More Cookies from our Master Cookie Recipe
These recipes use our Master Cookie Recipe. An easy, foolproof, and updated way of making cookies.
True to The Master Pantry philosophy, this recipe combines the best seasonal ingredients and quality brands with homemade methods to maximize both flavor and sustainability. It was inspired by our travels and works well as a holiday recipe.
Photos by Tony Fitzgerald Photography
Recipes created by Lisa LeCoump — Food Photographer, Agricultural Expert, and Home Baker. Sharing master recipes, chef secrets, and sustainable baking for every kitchen. Featured on various publications.