Chocolate Chip Cookies

Chocolate Chip Cookies

There are a lot of different recipes for chocolate chip cookies floating around the web, but this one is my current favorite. For best results, chill your cookie dough in the refrigerator overnight, and then bake. I recommend using a silicone baking mat to help the cookies brown evenly on the bottom and prevent them from sticking to the baking sheet. Be sure to let the cookies cool for a few minutes before transferring them to a cooling rack, otherwise they may be a bit too soft and could fall apart on the spatula.

For some great tips on how to customize this recipe to make these cookies just the way you like, read Serious Eats’  “The Food Lab: The Science of the Best Chocolate Chip Cookies” and NPR’s great article “The Science Behind Baking Your Ideal Chocolate Chip Cookie“.


  • ½ cup unsalted butter, softened
  • 1 cup brown sugar
  • 3 tablespoons sugar
  • 1 egg
  • 2 teaspoons vanilla extract
  • 1¾ cups flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1½ teaspoons instant espresso powder, slightly crushed
  • 8 ounces semisweet chocolate chips

Using a mixer, beat the butter with the sugars until creamy and fluffy. Beat in the egg and vanilla extract. Combine the dry ingredients and beat into the butter and sugar mixture. Stir in chocolate chips by hand. Drop by large spoonfuls onto a greased cookie sheet. Bake at 375 degrees for 8-10 minutes, or 10-12 minutes for a crispier cookie.

Makes about one dozen large cookies.