Chocolate Chip Cookies

Here is a classic a cookie that is almost universally loved, I mean who doesn’t love chocolate chip cookies?


Let’s get this started, here is what you’ll need.

So what’s with that ginormous tub of chocolate chips?  I get them at the club store, they are such a great deal there, it comes out to about 1/2 price for the nestle chips this way.  Heck even store brand chips are over $2.00 a bag here!

Now take that melted butter and both sugars an combine them in a bowl.  “MELTED BUTTER”?  Yup melted, it changes things up a bit, gives a little better texture, and really, would I steer you wrong?

I’m using my big Kitchenaid mixer, but a regular hand mixer will work just fine.

Now beat it up to combine.  This is sorta “creaming” but since the butter is melted, you won’t get a proper creamed mixture here, but that’s OK, it’ll work out.

Now add the vanilla, and egg, and egg yolk.  Why not just a second whole egg?  Well not to get too geeky on ya, but egg whites have a slight drying effect on baked goods, omitting the white on one egg, helps keep these nice and moist and chewy. How do you separate an egg?  Check out this video  Just discard the extra egg white or make a facial mask out of it, whatever works for you…

now beat this with an electric mixer on medium speed until it looks light in color and nice and silky.

Now take the flour, baking soda, and salt and whisk together in a small bowl, you don’t need to see me do this again do ya?

Add the flour mixture all at once to the butter, sugar, and egg mixture.  Mix on low speed with your mixer until combined, scraping down the bowl as needed.  If you are using a big stand mixer like me “jog” the motor a few times to avoid wearing all that flour, don’t ask me how I figured that out…

do not over beat. It should look like this

Now just mix in some chocolate chips, you could add some toasted pecans or walnuts here if you like, I would go for 3/4 cup.  I like to mix them in by hand, you don’t have to be like me though, you can use the mixer.

Now the dough must chill for at least one hour, this is very important.  Since we melted the butter the dough is quite soft and it will likely spread and produce a flat cookie.

I like to use my “disher”  which is like a small ice cream scoop, I use a vollrath #24 disher (red handle) or a #30(black handle).  I get these at restaurant supply and they are awesome, they work so much better than those small white plastic ones you get at the mega store or the dollar store.  Restaurant supply is my toy store, I spend way too much time there, I hope that I don’t creep them out.

I dish out the dough onto a parchment lined sheet and pop those lumps into the fridge to chill out.  Chill them for one hour, or even better overnight.  You will be amazed how much better the cookies taste after a night in the fridge, the flavor changes to a more caramelly (look I just made up a word) bundle of goodness.  Just make sure that if you leave the dough overnight that you wrap it tightly so it doesn’t taste like that leftover chinese food you have in there.

Preheat oven to 325 degrees.

Now that they are nice and cold arrange on an un-greased or parchment lined cookie sheet.  You will want to keep a space of around 2 inches to allow for them to spread.

I only baked six, because if I had baked 12, we would have eaten 12, and well, there goes my girlish figure.

here is what I did with the rest of the dough, once it is chilled it is firm enough to put in a freezer bag and freeze.  Now to keep rob out of the cookie dough lumps..

Now pop that cookie sheet into the preheated 325 degree oven.

Bake for 11-15 minutes or until they are light brown around the edges, puffed in the middle and no longer wet looking in the middle.  They will still seem slightly underdone, but they will finish on the pan, no really they will!

They will fall a bit when they cool, but don’t panic, that way you know you have done it right!

Here’s your lumpy, bumpy, crunchy, chewy bundles of goodness

Click here for printable recipe

  • 2 cups all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup melted butter (1 1/2 sticks)
  • 1 cup lightly packed brown sugar
  • 1/2 cup white granulated sugar
  • 1 tablespoon vanilla extract
  • 1 egg
  • 1 egg yolk
  • 2 cups of semi sweet chocolate chips (11-12oz bag)
  • 3/4 cup chopped walnuts or pecans (optional)



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8 Responses to Chocolate Chip Cookies

  1. Jess says:

    I am doing a white chocolate blueberry cookie that calls for pastry flour and all purpose flour. I could not find pastry flour in the store and actually I have never heard of it. I know of a few different types of flour but that was not one of them unless it can also be called something else. Wonder if you have ever used pastry flour and if I could just sub it with all purpose flour?

    • Baking Better says:

      You could substitute cake flour for the pastry flour, they are quite similar. The reason that pastry or cake flour are often added is that they both are lower in gluten than all purpose, this will result in a softer, more tender texture. Cake flour can be found anywhere, usually in a box on a high shelf above the regular flour in the grocery store. The brands that you will likely see are Swansdown and Soft as Silk, they are both great products.

  2. Thomas says:


    I ended up with flat cookies because I didn’t let the dough chill. I opted to cream the butter instead of melt it, so I figured it would be fine (since that’s what I did with a cookie recipe I got from my culinary class).

    Anyways, I’m looking at that recipe right now and it doesn’t mention chilling the dough. I’m wondering why exactly this recipe here produces flat cookies with unchilled dough and my other one doesn’t.

    The only reason I can think of is because the kitchen at my class is cooler than what I’m working with at home, and I also used a metal bowl at the class but not at home. Thanks.

  3. Brenda-Sue says:

    Is this the same recipe you put in that cookbook you typed up years and years ago as a gift for the family? I LOVED that recipe and have been meaning to ask for it.

    • Baking Better says:

      No, but this is a really good one. It’s possible that I still have that old recipe in my book, I’ll have to look for it

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