The Perfect Chocolate Chip Cookie

Chocolate Chip Cookie

Everyone loves a chocolate chip cookie. The warm and gooey mixture of butter and sugar combined with the melted chocolate is truly irresistible. Pure, simple and easy, right? Wrong! Unbeknownst to most, the chocolate chip cookie is one of the most annoying cookies of all time. There are just so many variations - soft, crunchy, thick, thin, crispy, chewy, Crisco, butter, semi-sweet chocolate, milk chocolate, dark chocolate - it goes on and on. So to find a combination that suits everyone is a somewhat daunting task. This summer I set out to find the perfect chocolate chip cookie recipe. After many attempts, and a lot of taste tests,  I found one that is pretty close to perfect.

Perfect Chocolate Chip Cookies

  • 2 cups flour + 2 tbs. flour
  • ½ tsp. baking soda
  • ½ tsp. salt
  • 1 cup brown sugar
  • ½ cup sugar
  • 12 tablespoons unsalted butter - melted and cooled to just warm
  • 1 egg + 1 egg yolk
  • 1 ½ tsp. vanilla extract
  • 1 cups semi-sweet chocolate chips
  • 1 cups 60% cocoa chocolate chips

Adapted from Heather Homemade

Now,  before I tell you how to make these, let's talk about the chocolate chips. I have tried a lot of different combinations and brands but I think these are the best. Half Nestle Semi-Sweet and half Ghirardelli 60% bittersweet. The different sizes and flavors really make a difference in your cookie.You can obviously use whatever you want - all Nestle is fine. But if you want a kick-ass cookie, try mixing it up.

Chocolate Chips


  1. Preheat the oven to 325 degrees and prepare a cookie sheet lined with parchment.
  2. Combine flour, baking soda, and salt with a whisk and set aside.
  3. In the bowl of an electric mixer fitted with the paddle attachment, on medium speed,  beat melted butter and both sugars until well combined.
  4. Reduce speed to low and add egg, egg yolk and vanilla. Beat until well mixed, about 1 minute.
  5. Slowly add the dry ingredients and mix until just combined.
  6. Stir in chocolate chips.
  7. Roll ¼ cup of dough into a ball. Pull the ball in half and then rotate upwards 90-degrees so the craggy tops are facing upright. Join the halves together at the base to form back into a single ball (being very careful not to smooth the craggy top). See picture.
  8. Place dough balls onto baking sheets 2 ½ inches apart.
  9. Bake at 325 for 15-18 minutes, or until the edges are golden brown. The center of the cookies should look a little underdone.
  10. Let cookies cool on the baking sheets.
This is how we roll
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