Another chocolate chip cookie recipe…So, what’s new?!

Chocolate chip cookie
Chocolate chip cookie

As if this world needs one more chocolate chip cookie recipe?! They are all over the net, you can even forget about it and buy the dough ready made or packaged and it is still yummy. True! but making these cookies from scratch is like playing in a chemistry lab besides you know what is really in the cookies. I think baking is basically science. I had so many failed experiments with cakes, cookies and any baked dough. That was until I watched Alton Brown and realized this is really science. Since then it has become much easier!  I will share with you some tips that explains the science about baking those cookies, do not worry it will be some bullet points, nothing long or boring. You can also scroll down to the recipe right at the bottom but I really suggest to read the tips first. Enjoy!

Chocolate chip cookie baking tips

  • Butter
    • Do not melt the butter all the way to a watery situation.
    • Melt the butter half way and let it rest in the room temperature before using.
    • I use a preheated oven or microwave to melt the butter half way.
  • Flour
    • sift the flour…and sift again!
  • Baking
    • For cookies, bake at low temperature around 350 degrees F. If you like them  more tanned, raise temp to 360 degrees F. max.
    • Do not wait until it is too brown, it will be very crispy then
      • Just look at the small golden edges and few brown dots on the top.
      • The cookies will be soft when you get them out but they harden when set at room temp to cool down.
  • Brown sugar
    • I like to add brown sugar in chocolate chip cookies since it gives it a nutty flavor unlike the white sugar by itself.
  • Always add the pinch of salt
  • Mix sugar and butter very well before adding the flour. Add the flour slowly.
  • Texture
    • The raw dough has to be dry and not sticky to your fingers and yet soft. If too soft and sticky, add more flour.
    • If you like the cookies more on the soft side: use both baking soda and baking powder
    • If you like thicker cookies: add more flour and put the raw dough in the freezer for 30 minutes.


2 1/2 cups of sifted flour
2 butter sticks melted and sitting at room temperature
1 cup brown sugar
3/4 cup white sugar
2 teaspoons vanilla
2 eggs
1 teaspoon baking soda
1/2 teaspoon salt
chocolate chips as you desire (I put about 1 to 1.5 cups)

Sift the flour in a medium bowl.
Add the baking soda and salt and mix with the flour.
In your kitchen mixer or with your great power, beat the sugar, butter (not fully melted and at room temp.) and vanilla until they mix very very well.

Now add 1 egg at a time and beat well after each egg addition.IMG_1499

Now add the flour slowly while mixing.

Check the dough texture to make sure it is not too sticky and yet soft! If too melty and sticky, add more flour and mix.
Mix in the chocolate chips with a spoon and fold them slowly.
Shape them with your hands into random round shapes or balls on a cookie sheet (I use parchment paper over the cookie sheet). Make sure they are thick and high since they will melt down. Do not pat them down with your hands.

I also made once a whole cookie sheet, it was yummy too 🙂 I suggest to go with round balls for the first trial though.


Bake for about 10 minutes or until the edges are golden brown.
Cool down before eating.


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