The Ultimate Chocolate Chip Cookie Recipe
Hello friends, today we are making the ultimate cookie! A cross between a Chocolate Chip Cookie and a Chocolate Croissant. Buttery, velvety, nutty, decedent, CHOCOLATEY! Everything you could ever want in a cookie!
Recipe Video
Recipe Ingredients
- 6 ounces soft spreadable Butter
- ¾ cup Dark Brown Sugar
- ¾ cup Light Brown Sugar
- 1 Whole Egg
- 1 tablespoon 100% Pure Vanilla Extra (The Chef uses Tahitian Vanilla)
- 1 cup Bread Flour
- ¾ cup All-Purpose Flour
- 1/4 cup Cocoa Powder
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Vanilla Salt or Kosher Salt
- 1 ½ cups Chocolate Chips (The Chef used Ghirardelli 60% Cacao)
- 1 cup mixed Nuts chopped (The Chef used Macadamia and Walnuts)
Recipe Instructions
Preheat Oven to 325° F
- In the bowl of your mixer, add the SOFT butter and the sugars and mix well. Add the egg and vanilla and mix again for a few seconds.
- In a large bowl, sift the dry ingredients together, flours, cocoa powder, baking soda, baking powder and salt.
- Carefully and slowly add the dry ingredients to the butter mixture and mix well.
- Add the chocolate chips and the nuts and quickly blend for a few seconds.
- Using a #24 (2 inches) ice cream scoop and arrange them into a cookie sheet line with a parchment paper. Make sure not add more than 8 cookies per sheet pan.
- Bake for 15 minutes, let them rest on that cookie sheet for about 7 minutes and carefully transfer them into a cooling rack for about 1 hour.
- The Chef loves to warm them for 5 to 7 seconds in a microwave the next day, just to warm up the inside!
You can find the items below used in making this dish at our online store!
Private Notes
Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. Determined to become a chef, he began his formal apprenticeship at L'Oustau de Baumaniere in Provence, one of the world’s best restaurants with a 3-star Michelin rating.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.8 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.8 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
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Cookies delicious but do not spread like yours? Used only light brown sugar 3/4 cup and regular flour 1 3/4 cup.
I’ve made these a few times now. Always a winner. I like to bake, but I don’t want to eat lots of baked goods, so I give them to friends and family. Every time I’ve baked them people have loved them. Great recipe that will definitely stay in my “keep for future use” book.
Wow! I LOVE these. Don’t even like nuts, but I thought I’d try it Chef’s way, and added walnuts. Incredible!
Is spreadable butter butter that is just softened to a spreadable consistency or is it the butter in a tub??
Hi chef my name is Fred I have to tell you .you are the best chef in hole world.from the day I make butter and your delicious dishes I am in heaven.God bless you. Your are the best .
Best regards. Fred k
I love your recipes and best of all my husband and I love to watch your youtube channel! Truly so entertaining and inspired my husband to want to learn to cook. I’d love to hire you to come cook at a dinner party in our new home in Boca Raton when it’s finished. Not only would the food be amazing….the entertainment would be outstanding!
Honestly best cookie I’ve eaten. Simple! My only change, I had a few small packets of Maldon salt, which I sprinkled on the top before baking. Delicious cookie!
Thank you! The Maldon salt is a Great twist!!!
This is, by far, the best cookie recipe of all time. The taste and texture of this cookie are unmatched by any other cookie I have ever eaten or made. My husband found your YouTube channel several weeks ago and we are both enjoying trying new recipes from your videos and website each week. All the recipes we have tried have been so delicious and we look forward to continue trying the others. Several recipes have become ones we use regularly now, including this cookie recipe, Home Fries and Eggs, Clafoutis, hot chocolate, and Fettuccine Alfredo. We love watching and learning from your videos – you have such a gift for teaching and we love learning from you! We lead the student ministry at our church and look forward to introducing this cookie tomorrow evening as a new Sunday night tradition for them.
We are so glad we found your YouTube channel. Our lives have been greatly enriched by your teaching and recipes. I thank the Lord for how he has blessed us and our 4 children through your teaching and recipes on your YouTube channel and for the incredible gifts and talent he’s given you as a chef and teacher. Our kids love watching your videos with us and we are so thankful that they are clean and family friendly. Thank you, Chef Jean-Pierre!!
Should the brown sugars be packed?
Good question. It would be better if the recipe was in grams. Can be too variable for baking using cup measures
This ultimate chocolate chip cookie is stunning, thank you for your recipes that taught me how to make ultimate chocolate chip cookie
I’m confused… video: 325 -350 for 10 minutes
written recipe: 350 for 15 minutes
It should be 325F for 10 minutes 😊
Good day Chef! I thought I was the only one who got excited while they cooked. Thank you for everything you do. I can say I have made multiple recipes from the channel and even modified a few for us. So good, so good. This cookie recipe was a roaring success from our family in SW Florida. I to forget thing while making recipes so it is nice to see we are in good company my friend. Please stay amazing! Love your energy. Thank you from my family to all of yours.
Thank you for the kind words! It is comments like yours that keep us motivated! 😊
I’ve made these twice now and they are amazing: crispy outside and soft inside. I did have a question though: I made a batch without the cocoa powder and they came out like toffee. They tasted good but they were very thin and crispy. Is there something I should add for texture to replace the cocoa powder?
It is an interesting question however, we do not know what could have changed the texture. The small amount of cocoa powder should not have affected it at all.
Happy New Year Chef Jean Pierre, It’s said the way to man’s heart is through his stomach. I’m hoping these chocolate cookies work😍 I watch you often and catch myself laughing out loud. You are adorable.
It is true, I promise!!! 😊😊😊
Fantastic recipe I’ve made multiple cookie recipes but this one is my family’s favorite thank you chef! They vanished in hours!
Awesome to hear! I can’t keep up with my family’s demands either! 😂
Made these cookies, just switched out the bread flour for regular … amazing! Thank you chef!!! Hello from Mexico!
Thank you Aislinn, love Mexico!
My first approach at baking. I had never used a mixer before. Cookies are in the oven now. Following the work instructions to a tee.
I am sure they will be perfect! Thank you Sam!
One of the best Chocolate Cookie recipes! This is my. new favorite!
Thank you Marie! They are delicious!
Daughter says they are the greatest!
I love that, thank you Tawana!
Oh geez! Absolutely perfect. Made a HUGE batch for us, neighbors and my coworkers and everyone is raving about them. Wanting me to make more. Took a few hours but so worth it.
Thank you Richard! I love those cookies!
Outstanding cookies. l used pecans. Very tasty!
Thank you so much Chef for the recipe and instructions! I can’t even call myself a novice when it comes to cooking/baking but your video made it easy to follow and fun! I made these delicious cookies for my family and neighbors! Can’t wait to try another recipe!!!
These were delicious but mine didn’t spread out like yours did. I have to push them down before baking. Is this correct??
Should not have “push them down” 🙂
Excellent recipe ! Mixed it up and used 2 orange dark chocolate bars, and then a raspberry and 92% dark bars..you can’t really screw it up works everytime..
Thank you Houston! So true!
Dear Chef Jean Pierre
Love your Channel, can you please put the grams or ounces in your ingredients not just Cups?
Live the chann3l but Please please please put in the grams or ounces and not just Cups for measuring. ?
Thank you for the recipe. Now I want to make my own vanilla salt. In the video you mention using 325 F as your oven temperature but you have 350 F on this page. Is 15 minutes the correct time? I personally usually never go that long. Your cookies looked so moist and delicious so I assume 325 F must be the right temp if 15 minutes is the correct time.
Just finished making a batch, think I found my new favourite cookie!! So good! Can’t wait to share them with my family over the holidays.
Thank you Christine, and Happy Holidays!
I follow recipe to the letter!But they came out dry? Very dry..they did not spread out? Help what did I do wrong? I mean I was anal following your directions…I spent two hrs making and they turned out badly dry?
Just made these, they are fantastic. First time I’ve made chocolate biscuits that haven’t burnt on the bottom. Going to make them for Christmas day. Thank you for the recipe, have a Merry Christmas.
Thank you Kiwi-Ray and Merry Christmas!
Delicious! Crispy yet gooey. Not a huge nut fan so I replaced it with more chocolate! Yummy!!!
Thank you, Harold! Can never have too much chocolate!