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My Favorite Chocolate Chip Cookies

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  • Author: Rebecca Neidhart
  • Total Time: 45 minutes
  • Yield: 18 large cookies 1x


This is my favorite chocolate chip cookies recipe. Chewy centers with just the right amount of crispy edges, and all of it with puddles of dark chocolate throughout.


  • 10 oz. (about 2 cups) chopped dark chocolate
  • 2 3/4 cups (355 g) all-purpose flour
  • 1 cup (2 sticks, 226 g) salted butter, soft but not warm
  • 1 cup (200 g) white sugar
  • 1 cup (225 g) brown sugar
  • 1 Tbsp. vanilla extract
  • 1 tsp. (5 g) salt
  • 1 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1 large egg, cold


Start by weighing or measuring out all of your ingredients and chopping your chocolate bar. Preheat the oven to 350F and set out one or two large baking sheets.

In the bowl of a stand mixer combine the butter, white and brown sugars, vanilla extract, salt, baking powder & soda. Beat it with the paddle attachment on low until it’s all mixed, then turn it up to medium and beat until light and fluffy, about 5 minutes. There will be a definitely difference in color and texture when it’s finished.

While the mixer is beating, toss about half of the chopped chocolate in the flour.

Once the butter is beaten, add the egg with the mixer still running. Beat just until barely combined.

Turn off the mixer and add all of the flour and chocolate ate once. Mix on low until combined completely into a stiff dough.

Portion the cookie dough out into 2 oz. portions and space 6 evenly on baking sheets.

Bake for about 10 minutes, or until the edges are a light golden brown. If you prefer your cookies a bit on the crispier side, let them bake for another 2 minutes.


  • I may sound like a broken record, but I highly recommend weighing your ingredients for consistent results. While it’s more natural for American bakers to reach for their measuring cups, scales are a good option to have in your kitchen for more confident baking. Here’s the scale I use–it’s under $30, and a very reliable scale.
  • Let the butter and sugar cream until it’s all really light and fluffy–it makes all the difference in the texture of your cookies since the sugars will be more dissolved and the mix will have lots of air whipped into it. Stop the mixer and scrape the edges of the bowl a couple of times while beating to make sure that everything is getting the works.
  • Chop a high quality chocolate bar rather than using chocolate chips. They may seem the same, but chips have fats other than cocoa butter and also tend to be slightly slightly waxier and sweeter than a bar of chocolate. I like Trader Joe’s 70% Pound Plus bar, but any good brand like Ghiradelli, Lindt, or Guittard will do a great job.
  • For the same sized cookies that bake evenly, use a portioning scoop. But don’t do it all at once, or you won’t have any to snitch while they’re baking. And that would be tragic.
  • Make sure to put a nice large chunk of chocolate on top of your cookie dough balls to get the large, melty puddles on top.
  • You can chill the cookie dough overnight, but allow it to come to room temperature before baking.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American