about the recipe
Raise your hand if you're ready for a classic.
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This is a "save for later immediately" type of recipe.
I like to think that chocolate chip cookies are never the same twice. Like that saying about never stepping in the same river twice? The recipe stays the same, but the ins and outs are a little different.
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BUT they are always delicious!
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What I mean to say is, I can never seem to make this recipe the same way twice, but it never fails to be a crowd pleaser.
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Have fun with it, add your spin to it, and enjoy!


tips & tricks
Chocolate chips work just as well as chopped chocolate bars if that is what you have on hand.
Make sure to use softened butter and room temperatures eggs. If the temperature difference is too big between these two ingredients, the cookie dough could appear curdled and change the texture of the cookies.
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Be careful not to over mix - mixing develops the gluten, and mixing too much could overdevelop the gluten structures and create a dense and tough texture.
Store in an airtight container on the counter for ~2 weeks.

recipe

1
Preheat oven to 350°F. Prepare two cookie sheets with parchment paper.
2
In a medium bowl, cream together butter and sugars. Add in egg and vanilla and beat until combined. Mixture should be ribbon consistency.
3
Separately, whisk together flour, salt, baking powder, and baking soda.


4
Add to wet ingredients and fold gently, stopping before fully mixed together.
5
Coarsely chop the chocolate bars until most pieces are roughly pea sized. Reserve a handful of larger pieces, and scrape the remaining chocolate into the bowl. Continue folding the dough until just fully mixed and chocolate is distributed.
6
Using an ice cream scoop, scoop cookie dough onto prepared cookie sheets, spaced about 2 inches apart. Place a few of the reserved chocolate chunks on top of the scoops.
7
Bake for 15-18 mins, until golden brown and slightly soft to the touch. Let cool on the baking sheet for 5-10 mins, then transfer to a cooling rack.
