I know......why is the whoopie pie lady sharing a recipe for chocolate chip cookies? Well, whoopie pie recipes will not be shared any time soon, and if I wasn't selling whoopie pies, I'd be selling cookies - my 2nd favorite thing to bake!

For me, the perfect chocolate chip cookie is all about balance: soft and chewy in the center, lightly crisp around the edges, and packed with rich, buttery flavor. Inspired by Alton Brown’s classic “The Chewy” recipe, this version has been carefully adapted to create my ideal cookie. Bread flour gives these cookies their signature chewy texture, while browned butter and high-quality vanilla add a deep, caramelized flavor that truly sets them apart.

One of my favorite things about this recipe is how versatile it is. Bake them tall for thick, bakery-style cookies, or gently flatten the dough before baking for a thinner, more classic result. Dress them up with high-quality chocolate chunks, a sprinkle of flaky sea salt (like Maldon), or your favorite mix-ins to make them completely your own.

These cookies have become a favorite among my family and friends, and they’re even the cookies we use for our M&M Chipwich. I hope you love them as much as we do!

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The BEST Chocolate Chip Cookies

Yield about 1.5 dozen

Time: 40 mins active; 60 mins inactive

Ingredients:
8 ounces salted butter (2 sticks)

8 ounces bread flour (by weight, not volume)
4 ounces all-purpose flour (by weight, not volume)
1 ½ teaspoons kosher salt (If using table salt, reduce to 1 teaspoon)
1 teaspoon baking soda
2 ounces granulated sugar (white)
8 ounces light brown sugar
1 large egg
1 large egg yolk
2 tablespoons whole milk
2 teaspoons good vanilla extract (I use Nielsen Massey)
6 ounces milk chocolate chips (like Ghirardelli milk chocolate, or chop up a good quality chocolate bar)

6 ounces dark chocolate chips (like Ghirardelli 72%, or chop up a good quality chocolate bar)

Instructions:

1. In a large sauté pan, melt the butter over medium heat. Stir occasionally until the milk solids turn golden brown and the butter smells nutty and fragrant. Immediately transfer the browned butter to a large heat-safe bowl or the bowl of a stand mixer. Set aside to cool slightly. How to video

2. In a medium bowl, sift together the bread flour, all-purpose flour, salt, and baking soda. If any larger pieces of kosher salt remain in the sifter, add them back into the dry ingredients.

3. Add the brown sugar and granulated sugar to the cooled browned butter. Using a stand mixer fitted with the paddle attachment, mix on low speed for 30 seconds, then increase to medium speed and beat for 2 minutes until smooth and slightly fluffy. (You can also use a hand mixer.)

4. In a separate bowl, whisk together the egg, egg yolk, milk, and vanilla extract until fully combined.

5. With the mixer on low speed, slowly pour the egg mixture into the butter and sugar mixture. Mix until just combined, about 30 seconds.

6. Gradually add the dry ingredients to the wet ingredients with the mixer on low speed, scraping down the sides and bottom of the bowl with a rubber spatula as needed.

7. Once the flour mixture is almost fully incorporated, add the chocolate chips and mix on low speed until just combined. Do not overmix.

8. Use a rubber spatula to give the dough a final mix by hand, making sure everything at the bottom of the bowl is evenly incorporated.

9. Using a 2-tablespoon cookie scoop (about the size of a standard ice cream scoop), portion the dough onto a baking sheet or tray. The dough balls can be close together at this stage, as long as they are not touching.

10. Refrigerate the dough uncovered for at least 1 hour, or up to overnight for even deeper flavor.

11. When ready to bake, preheat the oven to 375°F. Line two baking sheets with parchment paper. (Avoid using nonstick spray, which can affect how the cookies spread.)

12. Arrange the chilled dough balls on the prepared baking sheets, leaving at least 2 inches between each cookie.

13. Bake for 10–12 minutes, or until the edges are lightly golden brown. The centers may look slightly underbaked, but they will continue to set as the cookies cool. Begin checking at the 10-minute mark, as oven temperatures can vary.

14. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
    
    

Some variations:

Substitute chocolate chips for….

Peanut Butter Chip – 8oz peanut butter chips and 6oz milk chocolate chips

White Chocolate Macadamia – 8oz white chocolate chips and 1 cup chopped unsalted macadamia nuts

Mint Chocolate Chip – 6oz milk chocolate chips and 6oz Andes mint baking chips

Holiday Festive – add 1 tsp of cinnamon to dry ingredients. At the end, add 1 cup dried cranberries, 6oz white chocolate chips, ½ cup toasted slivered toasted almonds or pistachios. (to toast nuts, place in pan on stove and set heat to medium. Stir until golden brown. Allow to cool before adding to dough. Do not leave them unattended on the stove as they burn easily)

Salted Chocolate Chip – make dough as written and sprinkle flaked sea salt on the top just as they come out of the oven.