Alice’s Chocolate Chip Cookies

Alice's Chocolate Chip Cookies

I’m on a search for the perfect chocolate chip cookie recipe. I found this recipe on a blog post titled “The Best EVER chocolate chip cookie recipe.” Sounds promising, right? Unfortunately, it’s not exactly what I’m looking for. However, this really is a great cookie recipe. The best I’ve ever made. It’s chewy, buttery, rich, and has just enough salt to be slightly addicting. I found myself taking a bite, thinking, this is a good cookie. Then a second later, thinking, wow this is a great cookie. The only thing keeping it from being perfect is the texture. It’s a little on the thin and crispy side. The taste is right-on, however, and if thinner cookies are your thing – this just might be for you. I, however, am still searching for its thicker, chewier counterpart. If anybody has any suggestions or recipes to try, leave a comment and let me know.

Alice's Chocolate Chip Cookies


1 cup (2 sticks) salted butter, softened
1/2 cup sugar
1 1/2 cup brown sugar
2 eggs
2 tsp. vanilla extract
3 cups (12 oz) all-purpose flour *If at all possible, please weigh the flour
1 tsp. smallish-medium coarse sea salt *please do not use table salt, the sea salt gives the cookies a nice flavor and hints of texture.
1 tsp. baking soda
1 1/2 tsp. baking powder
2 cups/16 oz of semi-sweet chocolate chips


Preheat oven to 360 degrees. Cream butter, sugar, and brown sugar until it is nice and fluffy (approx. 5 minutes on medium speed on a K-5). Add both eggs and vanilla and beat for an additional 2 minutes. Add baking soda, baking powder, salt, and flour until cookie batter is fully incorporated. Finally add chocolate chips until well distributed. The cookie batter should be somewhat thick. Drop about 2 tablespoons of dough or use a medium cookie scoop and plop the batter onto a baking sheet lined with parchment paper. Bake for 12-14 minutes until the edges are nice and golden brown. Remove from heat and allow the cookies to stay on the cookie sheet for an additional 2 minutes. Pick up the parchment paper with the cookies still on top and transfer to a cool non-porous surface. Allow the cookies to cool on the paper for at least 3 minutes before serving.

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  1. Hi Megan,
    Glad you liked the cookies -Your cookies look great!

    I thought I would answer your question you left on my blog here regarding the thickness of the baked cookies. The cookies will be thinner than a traditional bakery style cookie. The chocolate chips is what helps "bulk" up the cookie. If you are looking for a more thicker cookie, you can play around with adjusting the baking soda by an additional 1/2 tsp, add more chocolate chips, and even toss some nuts in there. Hope this helps!


  2. I am always on the search for the perfect chocolate chip cookie…I think I will be searching forever! Although I do like experimenting with all the different recipes! 🙂

  3. Alice – Thanks for the feedback! I might try the extra baking soda tip. These cookies tasted so good, it's definitely worthwhile to play around with them a little bit.

  4. I love chocolate chip cookies! More than I should, actually. This could be dangerous…

  5. YUM! Those cookies look like they came out perfectly!

  6. I can never pass up the perfect chocolate chip cookie!

  7. These look yummy. As for the thickness issue, I'm no expert, but I'd suggest some combination of (1) adding slightly more flour, (2) adding a touch of baking powder, and (3) maybe chilling the dough before baking. I'm still searching for The One (CC Cookie) too.

  8. Xiaolu – Great suggestions! Unfortunately the cookie dough was already chilled (I mixed them up the night before I baked them), but I think you might be right about the extra flour and baking powder.

  9. is there anything better than chocolate chip cookies? (the answer is no!)

  10. I may have the chocolate chip cookie for you. I've been told on several occasions by several people this is the best chocolate chip cookie they've had. The secret is the pudding mix. They're the perfect thickness and soft and chewie. Here's the link to them:

    Let me know if you try them out what you think of them 🙂

  11. Heidi – Thanks for the link to your recipe! I'll definitely be trying them. I make cookie bars with pudding mix in them (bugs bunny bars), and you're right, it makes them so soft and chewy! I'll let you know once I have a chance to try yours!

  12. Hey Megan – just saw your intro on the MLFB list, and I'm skimming old posts. I've been told in the past that butter in a cookie makes it thinner, shortening makes it more cake-like. So if you're not averse to using shortening, you could also experiment with substituting some shortening for some butter. We use Smart Balance from a tub for shortening these days, for recipes that really need shortening. (Pop it out of the tub, cut it into quarters, plop it back in – each is equiv to a stick of butter. Actually, you can just quarter it while still in the tub, but it can be tricky to get the first quarter out sometimes.)

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