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–+ servings

The Only Chocolate Chip Cookies I Trust

Serves 24 standard cookies (or 12–14 big ones)

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

  • Preheat oven to 350°F.
  • Cream the wet ingredients: In a large bowl, mix the sugars, softened butter, eggs, and vanilla until smooth and fluffy.
  • 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.
  • Chocolate time: Fold in the chopped chocolate to finish mixing any remaining loose flour and evenly distribute.
  • 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.
  • 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.
  • 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.