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Chocolate Chip Cookies


  • 8 tablespoons of salted butter
  • 1/2 cup white sugar (I like to use raw cane sugar with a coarser texture)
  • 1/4 cup packed light brown sugar
  • 1 teaspoon vanilla extract
  • 1 egg
  • 1 1/2 cups all purpose flour (more as needed – see video)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt (but I always add a little extra)
  • 3/4 cup chocolate chips (I use a combination of chocolate chips and chocolate chunks)


  1. Preheat the oven to 350 degrees.
  2. Soften butter until it is just barely melted. I recommend doing this in a saucepan and not in the microwave so that you can control the heat and the melt.
  3. Beat the butter with the sugars until creamy and pale yellow.
  4. Add the vanilla and the egg; beat on low speed until just incorporated, 10-15 seconds or so (your cookies will be stiff if you overbeat the mixture).
  5. Add the flour, baking soda, and salt.
  6. Use your hands to mix all of the ingredients together until crumbles form. 
  7. Press the crumbles together into a dough like you were making a biscuit dough. It should form one large ball that is easy to handle and isn't sticking to your hands like slime. 
  8. Add the chocolate chips and again incorporate with your hands.
  9. Roll the dough into 12 large balls and place on a cookie sheet.
  10. Bake for 9-minutes until the cookies look puffy and dry but could be mistaken for undercooked - take the cookies out even if they look like they’re not done yet. They'll continue to bake as they rest.
  11. Let them cool on the pan. I recommend cooling on the pan instead of on a cooling rack.
The chocolate chip cookies will stay soft for many days if kept in an airtight container.