Chocolate Chip Cookie

March 10th, 2010 | Category: Food, Photo Blog

Chocolate Chip Cookie

This is the best chocolate chip cookie I’ve ever baked. Here’s a similar recipe from my archives. This time around, I’ve used twice the amount of baking soda (makes the cookies slightly darker), refrigerated the dough for 36 hours (allows the flour to completely absorb the eggs – a tip I’ve learned from this article) and sprinkled chocolate pieces on top right after I took them out of the oven.


  1. 1 - Sarah on March 10th, 2010

    Oh. My. Have you ever made anything that looked bad? I can practically smell the cookie from here. Quit the day job and bake for me!

  2. 2 - RUTH on March 10th, 2010

    it looks so gooooooooooooooooooooood!!!!!!!!!!!

  3. 3 - Marti on March 11th, 2010

    Doubling the baking soda also might affect the taste. I find it tastes sort of soapy. Did you notice any change in taste?

  4. 4 - joey on March 11th, 2010

    That definitely looks like chocolate chip cookie perfection! How I wish I was your neighbor…I would do your chores for some of those cookies!

  5. 5 - Cenk on March 11th, 2010

    Marti – My old recipe doesn’t have too much baking soda to start with, so doubling it amounts to 1+1/2 tsp of baking soda, which isn’t too much (I have seen recipes with 2 tsp.). It didn’t really affect the taste. These are the best I’ve tasted so far.

    joey – You don’t need to do any chores! I would have shared them gladly.

  6. 6 - Liz on March 11th, 2010

    Excellent article, thank you for sharing. And from the picture, it looks like it works as described.

  7. 7 - Bread and Beta on March 11th, 2010

    Thank you for sharing this article. I’m interested to see the effects of letting the dough sit for 24+ hours. Your photo makes makes me want to eat chocolate chip cookies. A whole day seems like an impossibly long time to wait!

  8. 8 - M. on March 11th, 2010

    looks sooooo delicious

  9. 9 - Anh on March 12th, 2010

    I need to try your recipe soon! The cookies look incredibly delicious!

  10. 10 - Erika on March 12th, 2010

    Ok, I have to ask, I have made cookies since I was little and chocolate chips a zillion times. But I didn’t know adding extra baking soda makes them darker, only taste bitter weird if you get a little too much baking soda. How are you avoiding that?

  11. 11 - Cenk on March 12th, 2010

    Erika – As I told Marti, my old recipe doesn’t have too much baking soda to begin with, so doubling it was not a problem.

  12. 12 - Stephanie Manley on March 15th, 2010

    I have had those chocolate chip cookies before, they are simply devine. I think it will be difficult to top that chocolate chip cookie recipe.

  13. 13 - Selma on February 13th, 2015

    I baked these cookies using the recipe in the App. The dough turned into a rock after 24 hrs. Then I compared the recipe in the App with the recipe in the website and realized that there was a difference in the amounts of brown and granulated sugars. The picture of the dough in the website looked softer and more pliable to scoop 2 Tbs per cookie than the recipe that I used from the App. Please advise if the amount of brown sugar caused the problem. Look forward to your response. Thanks!
    Btw, I made the plum galette last summer and it was divine. I could share the photo of it, but don’t know how to upload it.

  14. 14 - Cenk on February 16th, 2015

    Selma – They’re different recipes. The one in the app is the updated version. The dough turns into a rock no matter which sugar you use; it is quite normal. Just let the dough sit at room temperature for 15-30 minutes before you scoop. Thanks for the compliment! You can share the photos on my Facebook group or on Instagram.

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