chocolate chip cookies

chocolate chip cookie 1

over the years, I have tried many cookie recipes involving somewhat exotic steps: brown the butter, or melt the butter then steep the tea bags in the butter, or even use bread flour and cake flour and refrigerate the dough for over 24 hours, etc. some have resulted in failure made more painful by hours/days of effort; others have turned out surprisingly well.

but sometimes its not worth it to spin the roulette of fastidiously fancy baking. sometimes, you want a back-to-the-basics, surefire recipe.

last week, after somewhat foolishly agreeing to both bake enough sweets for 40 people and work overtime, I found myself in dire need of a fast and easy classic cookie recipe. as the clock ticked towards midnight, I whipped these together in record time and was asleep by 1am.

I am a notorious over-planner – I spend weeks on researching everything from vacation plans to every article I could possibly need for my papers. I stressed over the fact that I had not tested out the cookie recipe beforehand – they could be terrible! (or worse, decent, but disappointing.)

the cookies came through. they were chocolately and soft and chewy with a little kick of salt, my ideal kind of chocolate chip cookie. one greedy coworker even took five for his “friends”. (I am certain he ate all five – one for each of his thieving sausage fingers – gleefully on the bus ride home.)

but whatever, I’m not too mad. (though I’m not above publicly shaming him: shame on you! learn how to share!) I learned a wonderfully easy new cookie recipe that I am happy to share with you (in a way my coworker prevented me from sharing with others).

…okay. maybe I’m still a little salty.

chocolate chip cookies 2
makes 18-20 cookies

1/2 cup (113g) unsalted butter, room temperature
2 tbsp (25g) sugar
2 tbsp (25g) turbinado sugar
3/4 cup + 2 tbsp (165g) packed light/dark brown sugar
1 large egg
1 tsp vanilla extract
3/4 tsp baking soda
1/4 + 1/8 tsp fine salt
1 3/4 cup (220g) all-purpose flour
1/2 lb (225g) bittersweet chocolate (I used ghiradelli 70% chocolate disks)
flaky sea salt

ashley rodriguez. chocolate chip cookies revisited. not without salt. 27 june 2010. accessed 23 may 2015.

1 heat oven to 360ΒΊF. line baking sheet with parchment paper.
2 in bowl of stand mixer fitted with paddle attachment, cream butter and sugars together until light and fluffy (~5 minutes). scrape down sides, then add egg and vanilla, beating until incorporated.
3 scrape down sides, beat in fine salt and baking soda until combined, then add flour at low speed until just mixed. the dough will look a little crumbly. using a spatula, fold/stir in chocolate chunks.
4 scoop cookies into 1 1/2 tbsp mounds, spacing at least 1 inch apart on prepared baking sheet(s). sprinkle each with a few flakes of sea salt. bake for 11/12 minutes, until golden on the outside but still very gooey and soft on the inside. remove from oven and let rest on baking sheet for 5 minutes, then transfer to cooling rack.

10 thoughts on “chocolate chip cookies”

    1. hi rebecca! yes, you could use brown sugar or raw sugar – the turbinado is less processed and adds a little more texture, but flavor-wise, any brown sugar product would work. thanks for the liebster award by the way! i’ll get around the answering the questions in my next post πŸ™‚

      Liked by 1 person

  1. Haha – I am such an over-planner as well! That co-worker does sound pretty greedy – I laughed out loud at the thieving sausage fingers comment πŸ™‚ These cookies are gorgeous and I always love to see how other people make their chocolate chip cookies. I always read that it’s best to let dough chill in the fridge for awhile, but I never have much luck with that; my cookies always come out a little crumbly for some reason. I love that your recipe doesn’t chill them – I will need to try this one!


    1. haha sounds like over-planning is a pretty common trait in the food blogger community πŸ™‚ maybe that’s why we all have such lovely pictures of delicious meals. and yes, do try the recipe – it’s so easy and definitely my favorite chocolate cookie recipe i’ve ever made!


  2. Gah, isn’t it stressful going to make cookies! I always end up researching waaaay too much and feel paralysed. Everyone has a different way of making theirs. I’ve heard and seen only good things about Ashley’s choc chip cookies though…! It might be time to give them a go.


  3. Hi Stefanie,
    This is Tina from the Camino! Your blog looks wonderful and I’m anxious to try the chocolate chip cookies. It seems to have less sugar than my recipe. A good excuse to make cookies!


    1. Hi Christine! Yep, based on my high school science/amateur baking knowledge, I think this recipe has less sugar because it has a higher butter to flour ratio πŸ˜‰ They’re really quite delicious though – let me know how they turn out!


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