Best Chocolate Chip Cookies

  • 6.5 oz AP flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 2.5 oz regular sugar
  • 2.5 oz brown sugar
  • 4 oz butter
  • 1 tsp vanilla extract
  • 1 small egg (1.75 oz)  (if increasing recipe add one egg at a time and incorporate completely before adding the next)
  •  4 oz. semi sweet chocolate chips

For a crisper, less dense cookie, reduce the flour by 1 oz and increase the sugars by .5 ounce each. 
(Variation courtesy of Charlie Giller with the help of Tommy McCabe, Cole Cingolani, Dawson Mettler, and Camila Baron, Class of 2024)

​Preheat oven to 375F
Combine the following  dry ingredients and set aside:
  • 6.5 oz AP flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda

In mixer with beating attachment mix for at least five minutes until light and smooth:
  • 5 oz sugar 
  • 4 oz butter

When smooth, add:
  • 1/2 tsp vanilla extract
  • 1 egg (if increasing recipe add one egg at a time and incorporate completely before adding the next)
With mixer on slow
  •  add the dry ingredients that were set aside (flour salt, baking soda) 
  • When mixed add 4 oz. semi sweet chocolate chips and continue to mix just until incorporated
On sheet pan or cookie sheet lined with parchment scoop dough in desired size.
  • Refrigerate for fifteen minutes.
  • Bake ten minutes or until light brown