Recipe Time: Chocolate Chip Cookies


First things first! This recipe is from Go there and check it out. She breaks down exactly why this recipe works. She points out what is important and why. I cannot speak to her other recipes but I will tell you this one is amazing. These where how mine turned out…



So I’ve always wanted to make my own chocolate chip cookies because I love chocolate chip cookies. I love them too much. I love them so much I hate them. When I was very young there was a neighbor who made perfect chocolate chip cookies and that ruined me. After experiencing perfection I’ve been chasing that dragon ever since. I’ve attempted cookies a couple times but they never turn out right and I just get frustrated. The other day I was chatting with a friend online and I asked what his favorite recipe is right now and he sent me this. <— Seriously Click There!


This is Sally’s recipe:

2 and 1/4 cups (280g) all-purpose flour (spoon & leveled)
1 teaspoon baking soda
1 and 1/2 teaspoons cornstarch*
1/2 teaspoon salt
3/4 cup (1.5 sticks or 170g) unsalted butter, melted & slightly cooled*
3/4 cup (150g) packed light or dark brown sugar
1/2 cup (100g) granulated sugar
1 large egg + 1 egg yolk, at room temperature
2 teaspoons pure vanilla extract
1 and 1/4 cups (225g) semi-sweet chocolate chips or chocolate chunks

1.) Whisk the flour, baking soda, cornstarch, and salt together in a large bowl. Set aside.

2.) In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until no brown sugar lumps remain. Whisk in the egg, then the egg yolk. Finally, whisk in the vanilla extract. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft, yet thick. Fold in the chocolate chunks. They may not stick to the dough because of the melted butter, but do your best to combine them. Cover the dough and chill in the refrigerator for 2-3 hours or up to 3-4 days. Chilling is mandatory. I highly recommend chilling the cookie dough overnight for less spreading. (Some readers have asked if it’s possible to roll into balls and then chill, but I don’t recommend it. The cookie dough is quite sticky and loose to section into balls before chilling.)

3.) Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes.

4.) Preheat oven to 325°F (163°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.

5.) Roll the dough into balls, about 3 Tablespoons of dough each. The dough will be crumbly, but the warmth of your hands will help the balls stay together. Roll the cookie dough balls to be taller rather than wide, to ensure the cookies will bake up to be thick. See this post for more detail and a photo. Place 8 balls of dough onto each cookie sheet. Press a few more chocolate chips/chunks on top of the dough balls for looks, if desired.

6.) Bake the cookies for 12-13 minutes. The cookies will look very soft and underbaked. They will continue to bake on the cookie sheet. Allow to cool on the cookie sheet for 10 minutes before transferring to a wire rack to cool completely.
Cookies stay fresh covered at room temperature for up to 1 week.


I had all the ingredients so I decided to make them. My wife and I have an arrangement where, when I try a new recipe, we will talk about it afterward and try to figure out what works and what doesn’t. I will then take notes and try the recipe again, making adjustments where necessary. We will repeat the critiquing until the recipe is right for us. It usually takes about 3 tries before a new recipe is to our liking. This recipe… was prefect. First try. The only thing I did different on the second batch was to add a pinch of sea salt to the top of each cookie before baking them. That is our preference but I can understand if that isn’t your thing. These things are amazing. And they were just as good the next day.

I knew they were good when my oldest, who hates everything right now, took one bite and gave me a little smile and a head nod. It felt like that scene in Pulp Fiction where The Wolf takes a sip of coffee and gives Quentin Tarantino a little nod. If that isn’t the highest praise possible, I don’t know what is.