My Favorite Traditional Chocolate Chip Cookie
Prep time: 5 mins
Cook time: 17 mins
Total time: 22 mins
  • 2¼ cup all purpose flour *see notes for gluten free*
  • ¾ cup plus 2 tablespoons butter, melted
  • 2 eggs
  • 1 egg yolk
  • 1¼ cup brown sugar
  • ½ cup granulated sugar (I used evaporated cane sugar)
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 6-8 oz chopped dark chocolate roughly chopped into chunks (70% cacao or higher)
  • flakey salt for sprinkling
  1. Preheat your oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper.
  2. In a large bowl add your sugars. Whisk together to combine. Add the melted butter and whisk until thoroughly incorporated. While whisking add in your eggs, egg yolk, vanilla extract. Whisk until completely incorporated then add the baking soda and salt. Keep whisking until everything is thoroughly mixed. Add half your flour and stir with a wooden spoon until incorporated then add the remaining amount of flour and mix until combined. Add your chopped chocolate and fold it into the cookie dough with your wooden spoon until evenly distributed.
  3. With an 2 oz. disher scoop (you can also use a regular cookie scoop it will just make smaller cookies), scoop 5 cookies per baking sheet (or more if using a smaller scoop). This should use all of the batter, if there is any remaining you can freeze it for up to 3 months.
  4. Place your cookies in the oven and bake for 15-17 minutes if using a large cookie scoop or 12-15 minutes if using a smaller cookie scoop. The cookies should look golden brown and craggly (not a word but you know what I mean) when they're done.
  5. Let them cool for 2 minutes on the baking sheet then carefully transfer them to a wire rack to finish cooling just enough till they are cool on the outside but the chocolate is still melty. Trust me they are best when they have had some time to cool. They will be chewier and nicer overall.
You can make these cookies gluten free by subbing all purpose gluten free flour, just drop it to 2 cups of flour instead of 21/4 cup. The outcome won't be exactly the same but it will still make some decent cookies.

Also the yield of these cookies is highly dependent on the size of your cookie scoop.
Recipe by Slim Palate at