I'd like to take you to the movies, but they don't allow you to bring your own snacks (;
I'd like to take you to the movies, but they don't allow you to bring your own snacks (;
The Only Chocolate Chip Cookie Recipe I Trust
Crispy edged, gooey centered, and the first recipe I ever developed
prep time: 15 min
cook time: 15 min
There are a million chocolate chip cookie recipes out there. But the only one I actually trust? The one I developed over a decade ago when I was a teenage overachiever with a sweet tooth and a dream.
This recipe has earned its place. It’s crispy edged, gooey centered, buttery, and generous with flavor. I’ve made it for bake sales, heartbreaks, birthdays, and brunches. I’ve doubled it for parties and frozen balls of dough for midnight cravings.
And now I’m giving it to you.
Double it. Freeze it. Bake it. Thank me later.
From the Kitchen
Freezer Tip: Freeze extra dough in scoops on a tray, then transfer to a bag for easy baking later. You can bake them straight from frozen, just add a minute or two to the bake time.
Chopped bars > chocolate chips. The pockets of melty chocolate are unmatched.
This is my go to. My day maker. The dessert that turned me into a recipe developer (can I call myself that yet?) in the first place. And now it’s yours. Just promise you’ll save some for yourself.
Why This Works:
Room-temperature salted butter creamed with both sugars, a quick freezer chill so the cookies hold their shape with gooey centers, and chopped chocolate bars for big melty pockets
The Only Chocolate Chip Cookies I Trust
Ingredients
Wet
- 1 cup light brown sugar
- 1 cup white sugar
- 2 sticks salted butter 1 cup, room temperature — this is important! If you use any hacks to heat your butter, add 5-10 minutes of freezer time
- 2 eggs
- 1 tsp vanilla extract
Dry
- 2½ cups all-purpose flour
- 2 tsp baking soda
Chocolate
- 4 bars semi-sweet chocolate chopped — chopped bars > chocolate chips, the pockets of melty chocolate are unmatched
Instructions
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Preheat oven to 350°F.
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Cream the wet ingredients: In a large bowl, mix the sugars, softened butter, eggs, and vanilla until smooth and fluffy.
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Add the dry ingredients: Stir in the flour and baking soda until *just* combined; it’s okay if there’s a bit of flour. Don’t overmix, we’re making cookies, not bread.
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Chocolate time: Fold in the chopped chocolate to finish mixing any remaining loose flour and evenly distribute.
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Chill the dough: Pop the dough in the freezer for at least 15 minutes (but a max of 30). This helps them hold their shape while baking and keeps the centers nice and gooey.
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Bake: Scoop and space your dough on a lined baking sheet. For regular cookies: bake 12 minutes. For big bakery style cookies (like mine): bake 15–17 minutes.
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Cool slightly… then devour: Let them sit for 2–3 minutes out of the oven (if you can wait). Then grab one while the chocolate is still molten.
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