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Chocolate Chip Cookies

An oldie but a goodie, this chocolate chip drop cookie recipe is one for the 90s kids. You know what I mean, those cookies that bend almost in half before breaking. The ones that pull apart ever so slowly leaving a melted chocolate trail behind. These are those ones. You get it.



2 dozen cookies


About 30 minutes total (20 minutes active)


360gAP flour226g (2 sticks)butter, room temp150gchocolate chips100gcane sugar100gbrown sugar100gdextrose50gnonfat milk powder8gcream of tartar8gvanilla extract6gbaking soda6gsalt2eggs



Move racks to the middle of the oven. Pre-heat to 375°F/190°C.

Line 2 baking sheets with either silicone mats or parchment paper

Mix sugars together in separate container

Mix dry ingredients together in separate container

For best results, use room temperature butter. Butter expands and combines with sugar most effectively between 65 - 68°F/20°C.
226gbutter100gcane sugar100gbrown sugar100gdextrose
3Add eggs
Cold eggs work best. If you notice the batter beginning to separate, stop the mixer and put the bowl in the fridge for 2-3 minutes until the batter’s temperature is between 65°-68°F.
8gvanilla extract2eggs

Scrape down the bowl

Whip each egg separately into the butter mixture on high speed until incorporated and the edges of the batter consistently stick to the sides of the bowl.

Once the eggs are fully mixed into the batter, add the vanilla and whip into the mixture on medium high speed until just blended.

4Add dry mix
The goal is to reduce gluten formation and keep as much air in your dough as possible, so take it easy.
360gAP flour50gnonfat milk powder8gcream of tartar6gbaking soda6gsalt

Scape down the bowl

On the slowest speed, gently mix in the flour, salt, baking soda, cream of tartar, and milk powder into the batter until just combined.

5Add chocolate chips
150gchocolate chips

Scrape down the bowl

Remove bowl from the standing mixer and using a spatula, gently fold the chocolate chips into the batter.


Scoop dough onto a parchment lined or baking mat lined cookie sheet, leaving 2 inches between each scoop.

You should get 12 (2oz scoops) per cookie sheet.

Bake cookies at 375°F/190°C for 8-10 minutes or until slightly golden around the edges.


Remove cookies from the oven and allow to cool on the baking sheet for 2-3 minutes before transferring to a wire cooling rack.

These cookies can be kept in an airtight container for up to a week at room temperature or two months if frozen.