The Perfect Chocolate Chip Cookies
Farideh Sadeghin

We’ve found that rolling these cookies into bigger portions, then refrigerating them for at least 2 hours before slightly under-baking them at 350°, results in incredibly gooey, soft chocolate chip cookies. Test kitchen director Farideh Sadeghin developed this recipe based off the famous cookies at Levain Bakery in New York City.

The Perfect Chocolate Chip Cookies The Perfect Chocolate Chip Cookies
The only chocolate chip cookie recipe you’ll ever need.
Yield: makes 20
Time: 2 hours, 30 minutes


  • 4 14 cups flour
  • 2 tsp. baking soda
  • 1 tsp. kosher salt
  • 1 12 cups unsalted butter, softened
  • 1 14 cups granulated sugar
  • 1 14 cups packed light brown sugar
  • 3 eggs
  • 2 tsp. vanilla extract
  • 2 (12-ounce) bags semi-sweet chocolate chips


  1. Whisk together flour, baking soda, and salt in a bowl; set aside.
  2. In a large bowl, beat butter and sugars on medium speed of a hand mixer until fluffy, about 3 minutes. Add eggs one at a time, beating well after each addition until smooth; beat in vanilla. Add dry ingredients, and beat until just combined; stir in chocolate chips. Roll cookies into about 20 4-ounce balls and place on a parchment paper-lined baking sheet about 4-inches apart. Refrigerate for 2 hours.
  3. Heat oven to 350°. Bake cookies, rotating pans halfway through, about 15 minutes. Cool before serving.