The Boastful Baker

because every cook praises her own broth

Seeking the Holy Grail…


Ultimate Chocolate Chip Cookies

Yes, I’ve been on a quest for The Holy Grail of chocolate chip cookie recipes. And I think I might have found it!

Published in Everyday Food magazine last fall, Martha Stewart and company dared to call these “Ultimate Chocolate Chip Cookies”. Ultimate is indeed a good word for these. They really weren’t falsely advertising the goodness of these cookies!

This is where I admit that I’ve wanted a chocolate chip cookie recipe that tastes like the cookies made from the stupid Pillsbury chocolate chip cookie dough that comes in a plastic tube. Despite my baking abilities and my good intentions to eat less processed food, I have to admit that I like the Pillsbury cookies as they are exactly and precisely how I want chocolate chip cookies to taste. I like them crisp around the edges yet soft, chewy and a touch under-baked. Sadly, Pillsbury always delivers on those qualities.

Fortunately this “Ultimate Chocolate Chip Cookies” recipe came along and I’ll never have to buy Pillsbury again. And neither should you.

Ultimate Chocolate Chip Cookies

The recipe make a lot of small cookies. When I saw how many cookies this recipe was going to produce, I wisely froze some of the scoops of dough for a future dessert emergency. I left them in the freezer for about 6 weeks and honestly the cookies tasted just as good then as they did when the dough was fresh.

You’ll notice that this calls for both milk and semi-sweet chocolate. I’m not a huge fan of milk chocolate but it works in this recipe. Use both kinds!

The recipe also mentions that you can add a couple of cups of walnuts or pecans to the recipe. I did add walnuts to part of the dough and they were a fantastic addition…if you’re the type to enjoy nuts in your cookies.

284.365 : Ultimate chocolate chip cookies?

Ultimate Chocolate Chip Cookies

Recipe very slightly adapted from Martha Stewart’s Everyday Food magazine

Makes approximately 75 small cookies


  • 3 1/2 cups unbleached all-purpose flour
  • 1 1/4 teaspoons baking soda
  • 1 1/4 teaspoons baking powder
  • 2 teaspoons coarse salt (I used kosher salt)
  • 1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
  • 1 1/2 cups packed light-brown sugar
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 1/2 teaspoons pure vanilla extract
  • 1 1/4 cups semi-sweet chocolate chips
  • 8 ounces milk chocolate, chopped


  1. Preheat oven to 350 degrees.
  2. In a large bowl, whisk together flour, baking soda, baking powder and salt.
  3. Using a stand mixer (or hand mixer if you don’t have a stand mixer), beat butter and sugars on medium-high until light and fluffy, 6 minutes.
  4. Reduce speed to low and beat in eggs, one at a time. Beat in vanilla. Mix in flour mixture just until incorporated.
  5. Fold in chocolate chips and chocolate chunks.
  6. Using a small cookie scoop or a tablespoon, drop dough onto a parchment-lined baking sheet with about 2 inches between each scoop of dough.
  7. Bake until edges are light golden brown, about 10 minutes if you like your cookies slightly under-baked like I do, rotating sheets halfway through.
  8. Transfer cookies to a wire rack and let cool.
  9. Bake remaining dough in same manner as directed above. Or if you’ve got more dough than you need, unbaked cookies can be frozen on a baking sheet until firm; store in a resealable plastic bag in the freezer. Bake from frozen in oven preheated to 350 degrees.


  1. I’m like you in that I’m trying to give up processed foods but there are certain things you just want the exact taste of.

  2. Ah yes. The holy Grail. I really like the recipe in Martha Stewarts Cookies. That’s a mighty fine cookie

  3. made these tonight and WOW are they salty… nothing like salt to replace all those preservatives in packaged cookies! This is a good replacement though – the combination of salt and two kinds of chocolate is AWESOME.

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