| Ingredient | Amount | Notes |
|---|---|---|
| All-purpose flour | 2¼ cups | Spooned and leveled, not scooped |
| Baking soda | 1 teaspoon | Fresh is important |
| Salt | 1 teaspoon | Enhances flavor, balances sweetness |
| Unsalted butter | 1 cup (2 sticks) | Cold, cut into cubes (yes, cold) |
| Brown sugar | 1 cup packed | Light or dark—dark gives deeper flavor |
| Granulated sugar | ½ cup | Adds structure and sweetness |
| Eggs | 2 large | Room temperature |
| Vanilla extract | 2 teaspoons | Pure, not imitation |
| Chocolate | 2 cups | Chopped bars or high-quality chips |
The Chocolate Choice:
For pools of chocolate: Use a mix of chopped semi-sweet and dark chocolate bars
For classic chips: Use high-quality chocolate chips (Guittard, Ghirardelli)
For variety: Try a mix of milk, semi-sweet, and white chocolate
The Method: Simple Steps, Perfect Results
Step 1: Whisk Dry Ingredients
In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
Step 2: Brown the Butter (Optional but Life-Changing)
This step adds incredible depth. In a small saucepan, melt butter over medium heat. Continue cooking, swirling occasionally, until it turns golden brown and smells nutty, about 5-7 minutes. Pour into a large bowl and let cool for 10 minutes.
No time? Simply use melted butter (not browned). Still delicious.
Step 3: Mix Sugars and Butter
Add brown sugar and granulated sugar to the butter. Whisk until well combined—it will look like wet sand.
Step 4: Add Eggs and Vanilla
Add eggs one at a time, whisking well after each. Whisk in vanilla. The mixture should be smooth and slightly glossy.
Step 5: Add Dry Ingredients
Pour the flour mixture into the wet ingredients. Fold with a spatula just until no streaks of flour remain. Do not overmix.
Step 6: Add Chocolate
Fold in chopped chocolate or chips. Reserve a handful to press onto the tops of cookies before baking (for that bakery look).
Step 7: Chill (Optional but Recommended)
Cover dough and refrigerate for at least 30 minutes (up to 72 hours). Chilling deepens flavor and prevents spreading.
Step 8: Preheat and Prep
Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
Step 9: Scoop
Scoop dough into 2-tablespoon balls (about 1½ inches). Place on prepared sheets, spacing 2 inches apart. Press extra chocolate pieces onto tops if desired.
Step 10: Bake
Bake for 10-12 minutes, until edges are golden but centers still look slightly underdone. They will continue baking on the hot sheet.
Step 11: Cool
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Or eat warm—no judgment.
Pro-Tips for Cookie Perfection
1. Use Cold Butter
Cold butter cut into cubes creates pockets of steam as it melts, leading to cookies with better texture and structure.
2. Brown the Butter
That extra 5 minutes adds nutty, caramel depth that takes these cookies to another level.
3. Don't Overmix
Once flour is added, mix just until combined. Overmixing develops gluten and makes cookies tough.
4. Chill the Dough
Even 30 minutes makes a difference. Chilled dough spreads less and has deeper flavor.
5. Use a Cookie Scoop
Uniform size = uniform baking. A #40 scoop (about 2 tablespoons) is perfect.
6. Underbake Slightly
Cookies continue baking on the hot sheet. Pull them when centers look slightly underdone for perfect texture.
7. Sprinkle with Flaky Salt
Just before baking, a tiny sprinkle of flaky sea salt on top elevates everything.
Endless Variations
Double Chocolate Chip:
Replace ¼ cup flour with ¼ cup unsweetened cocoa powder.
Peanut Butter Chocolate Chip:
Reduce butter to ¾ cup. Add ½ cup creamy peanut butter with the sugars.
Oatmeal Chocolate Chip:
Reduce flour to 1¾ cups. Add 1 cup old-fashioned oats.
M&M Cookies:
Use 1½ cups chocolate chips and ½ cup M&Ms. Press extra M&Ms on top.
Toffee Chocolate Chip:
Add 1 cup chopped Heath bars or toffee bits.
Nutty Chocolate Chip:
Add 1 cup toasted, chopped walnuts or pecans.
Gluten-Free:
Use a 1:1 gluten-free flour blend. Chill dough longer (helps prevent spreading).
Vegan:
Use vegan butter, flax eggs (2 tablespoons flaxseed meal + 6 tablespoons water), and vegan chocolate.
What to Serve Alongside
Cold milk – The classic pairing
Hot coffee or espresso – Perfect for dipping
Vanilla ice cream – Make ice cream sandwiches
Fresh fruit – Berries balance the richness
More cookies – Because one is never enough
Storage and Freezing
Room Temperature:
Store in an airtight container for up to 5 days. A slice of bread in the container helps keep them soft.
Freezer (Baked Cookies):
Freeze in a single layer, then transfer to freezer bags. Freeze for up to 3 months. Thaw at room temperature.
Freezer (Cookie Dough):
Scoop dough into balls, freeze on a baking sheet, then transfer to freezer bags. Bake from frozen—just add 1-2 minutes to baking time.
Your Cookie Questions, Answered
Why did my cookies spread too much?
Either butter was too warm, dough wasn't chilled, or too much sugar. Chill dough longer next time.
Why are my cookies cakey?
Too much flour or overmixed dough. Measure flour correctly (spoon and level) and mix just until combined.
Can I use margarine instead of butter?
Butter gives the best flavor and texture. Margarine contains water and can lead to spreading.
Can I reduce the sugar?
You can, but texture and spread will be affected. For best results, stick to the recipe.
What's the best chocolate?
High-quality chocolate bars (chopped) create pools of chocolate. Ghirardelli, Guittard, or Valrhona are excellent choices.
Can I make these gluten-free?
Yes, use a 1:1 gluten-free flour blend. Chill dough thoroughly before baking.
