Chocolate Chip Cookies

I love chocolate and I love cookies so chocolate chip cookies are my absolute bliss. I eat more cookies than I care to admit or should eat. At this point in my life cookies are my go-to-easy-to-eat dessert, snack, and sometimes meal.

There are infinite types of cookies: chewy, crisp, warm and gooey, room temperature and crunchy, yadda, yadda. The basis of any chocolate chip cookie, however, are butter, brown sugar, vanilla and CHOCOLATE. This particular recipe make the most incredible, enormous, borderline under cooked gooey cookies I have ever had. The high baking temperature forms an incredible crust while the tad bit excessive size allows you to bite into melted chocolate and goo heaven. Better yet you get a slight bite of crystallized sugar that pretty much makes this perfection.

Note: If you have a soul, EAT THIS COOKIE WARM (after cooling of course). It loses a lot of its texture after a few hours. Also you can keep the unbaked cookie “patties” in the fridge for up to 1-2 weeks for portion controlled yuminess at anytime.

Chocolate Chip Cookies Recipe: (adapted from Top with Cinnamon)


10 tbsp (5 oz) butter (one and a quarter sticks) 
1 tbsp vanilla extract 

1 3/4 (230g) all purpose flour (can use half whole wheat flour) 
3/4 tsp baking powder 

3/4 tsp baking soda 

1/2 cup (100g) granulated sugar 
1/2 cup and 3 tbsp brown sugar 
1/2 tsp kosher salt 

1 egg 

7 oz (200g) bittersweet or semi-sweet chocolate chips (any chocolate will do as long as it’s not milk chocolate)


  1. Melt butter in a small saucepan on medium low. Keep heating until it foams up and smells nutty. It should take on a brownish color. Let cool for 10 minutes and stir in the vanilla extract.
  2. Combine flour(s), baking powder, baking soda, granulated sugar, brown sugar, and salt in a bow. Pour in the cooled butter and mix until there are no floury patched. Add the egg and chocolate and mix until just combined. The dough will be very dry–that is normal.
  3. Using either an ice cream scoop or 1/4 cup measuring cup, combine together and mold slightly flattened balls of cookie dough. Place on a lined baking sheet and put in the refrigerator for a minimum of 2 hours, recommended 24 hours. You can move the “patties” off the baking sheet into a bowl or plate after set to save space.
  4. Preheat the oven to 400 degrees F. Bake cookies 3 inches apart on a lined cookie sheet for 10 minutes until set and lightly browned on top. Let cool for at least 5 minutes before eating. Pairs perfectly with a glass of milk (or soymilk)
Chocolate Chip Cookies

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