March 21, 2021

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A gorgeous chewy chocolate cookie with crisp edges, that beautiful crackle, deep toffee flavor, generous blobs of chocolate wafers throughout, and the perfect sprinkle of Maldon sea salt: My new all time favorite chocolate chip cookie!

I know, I said I had a different all time favorite in 2014… and yet another different one in 2017. But I guess my cookie tastes grow and change with me. Who knows what 2024 will bring! Also, I still make the Salted Chocolate Chunk Shortbread all the time (SO GOOD have you tried it yet??). There is always a stash in the freezer ready to save me and Ben when we have that specific craving, which happens more often than is good for us. But that shortbread and these drop cookies are two totally different categories to me, so I don’t feel like I’m giving those cookies the shaft by sharing these.

I got this recipe from one of the youth at church, and was kind of skeptical at first. I mean, Tasty recipes were fun to watch, but would this cookie actually taste good?

Yes. It did.

Alvin Zhou, the recipe author, made a fun video comparing three favorite cookie recipes: The 2-minute vs. 2-hour vs. 2-day cookie. I actually tried making the 2-day cookie, toffee and all, and even though those are “the ultimate” chocolate chip cookie, I have to be honest: I like this one (which happens to be the 2-hour one) even better! Seriously, these cookies are amazing. They’re everything you want from a nice bakery chocolate chip cookie: chewy with a toffee taste, nearly the size of your face, cracks running across the top with big oodly pools of chocolate looking you deep in the eyes… and that hint of salt splashed across the top. They have earned a permanent residence in our freezer drawer, so when I have a deep craving for one (like… right now), I can pop one in the toaster oven any time.

They’re easy to make and the video on the Tasty website gives you a good idea of the consistency you should have at each step. You don’t even need a mixer, so if you’ve been craving chocolate chip cookies, you definitely need to give these a try!

Notes about ingredients:
I’ve been miffed by comments online like, “This recipe was the worst! I substituted A for B and cut the sugar in half, and the whole thing was hard as a rock! Horrible! Don’t try this recipe!” But c’mon now, that’s not the recipe’s fault! Some substitutions work well, but many can change the final texture or taste significantly. So I wanted to make some notes about ingredients to help you get the best results!

A sprinkle of Maldon sea salt on top gives it a little crunch and the perfect hint of saltiness to balance all that sweet!

More tips for success:

Bakery Style Chewy Chocolate Chip Cookies
Adapted from Tasty’s Recipe
Makes 16-18 huge cookies



  1. In a large bowl, whish together the sugars, salt, and butter until a paste forms with no lumps.
  2. Whisk in the eggs and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture.
  3. Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies).
  4. Fold in the chocolate, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.
  5. Preheat oven to 350°F. Line a baking sheet with parchment paper.
  6. The normal instructions say to use a cookie scoop to scoop even rounds of cookie onto the parchment and bake for 12-15 minutes, or until the edges have started to barely brown. This is a safe thing to do, and I feel like it’s what I’m supposed to write as the instructions so you have no regrets.

    Alternative instructions JoEllen actually uses to make giant, darker cookies:
    If you have a food scale, weigh out 3 oz. of dough. Make a round ball, then flatten it slightly and push a round chocolate wafer down onto the top (this will make your cookie look as good as it tastes!). Place onto parchment-lined baking sheet, leaving at least 4 inches of space between cookies and 2 inches of space from the edges of the pan so that the cookies can spread evenly. I fit 6 big cookies onto a large baking sheet.

    Bake in preheated oven for 15-20 minutes (it was 18 minutes for me), or until most of the cookie has browned.
  7. After taking it out of the oven, let it rest for a few minutes to firm and crisp up before enjoying!
Push a chocolate wafer down onto each ball of dough before baking so each cookie bakes up with a beautiful chocolate disc that is calling for you to “Pick me! Pick me!”
(Selecting the perfect cookie to eat is a serious affair in our household :D).

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