Here's How To Make BuzzFeed's Best Chocolate Chip Cookies

After six days of experimentation, we have finally arrived on the perfect formula for the chocolate chip cookie. How did we land on this, you ask? We crammed everything we learned through the trial and error of adjusting the variables in the classic Nestlé Toll House formula. What we ended up with was a chocolate chip cookie that is chewy yet crisp, full of deep chocolate flavor, and surprisingly easy to make. Essentially, we've learned that simple tweaks to an already delicious recipe to make it new again.

A Note From Our Writer:

Let me tell you, developing this recipe was a project. I took everything we learned during the experiments and crammed them into one recipe. I, of course, had to make some tweaks — and it wasn't as easy as just sticking with each winning variable — but it was well worth the effort, and the results are a cookie that is chewy, crisp, and super flavorful! (And if you make it, make sure to tag your photo #BFChocolateChipCookie so I can show my love!)

— Jesse Szewczyk

Here are the major tweaks we made to the original recipe:

•  Using half bread flour and half all-purpose flour makes the cookies super chewy — similar to bakery-style cookies.

• A combination of melted butter and canola oil gives the cookies a beautiful cracked texture and prevents them from getting cakey. (A slight reduction in the amount of baking soda also prevents them from getting too cakey.)

• Swapping out the chocolate chips for chopped chocolate helps the chocolate and dough meld together and gives the cookies a fudge-like center.

• A generous increase in both kosher salt and vanilla extract lends the cookies additional flavor and helps balance the sweetness of the dough. An entire tablespoon of vanilla extract may sound like a lot, but it helps the chocolate flavor shine.

• Rolling the dough in granulated sugar helps the cookies brown evenly and gives them a crispy exterior. You can skip this step if you want, but we think it adds a great texture.

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