Chocolate Chip Cookies

See more General / Recipes

Yes, you read that right: Chocolate Chip Cookies. And no, this is not a goofy shot recipe. (As an aside, are any of you old bartenders like me who remember when every shot was some sort of attempt to replicate the flavor of a dessert item? The Girl Scout Cookie Shot, the German Chocolate Cake Shot, the Snickerdoodle Shot, etc etc)

Anyway, here’s the deal. You all probably know me as someone who makes cocktails. Which is a sore subject right now because I haven’t been a guy who makes cocktails for like six weeks now, thanks to the Coronavirus. But my close friends couldn’t care less about my drinks, they know me as the chocolate chip cookie guy.

I’ve been making these for the past decade. I bring them to parties, I bring them to work, I bring them to events. They’re my favorite style of chocolate chip cookie: thin, crispy on the outside, and soft and chewy on the inside. Kind of like me, except for the thin part.

For years I had only shared this recipe with a couple of close friends. But today is my 24th anniversary of tending bar. Yes, my first night behind the bar was April 25th, 1996. I’m 48 years old now, so that means I’ve officially been tending bar for half my life. God, that’s crazy to think about.

Anyway. Cocktails are awesome but we certainly can’t drink cocktails every damn day. We’re all locked up in the house and many of us are doing a bunch of cooking and baking, so why not take a little break from drinks and throw together a tray of delicious warm cookies?

I hope you enjoy them.

Chocolate Chip Cookies Print Me

  • 1 stick butter (½ cup or 113 grams), room temperature
  • 75 g light brown sugar
  • 125 g white sugar
  • 1 egg
  • 1 tsp/5 ml vanilla extract
  • 175 g flour
  • ½ tsp/2.5 ml salt
  • ½ tsp/2.5 ml baking soda
  • 1 cup/160 g chocolate chips
  • ½ cup/80 g chopped nuts of your choice (optional)
  1. With a mixer, cream the butter and sugars together. Add the egg and vanilla extract and beat until everything is smooth and incorporated.
  2. In a separate bowl, whisk together the flour, salt, and baking soda until they're all incorporated, too. Then start slowly folding that mixture into the wet ingredients.
  3. Add the chocolate chips and nuts after that dough is done.
  4. I like to wrap them up in plastic wrap and then let the dough rest in the fridge overnight, but you don't have to. Either way, you want to make sure the dough is at room temperature before you pop them in the oven.
  5. I use a one-ounce scoop to measure out twelve perfect little dough balls on a sheet pan.
  6. Bake at 400 degrees Fahrenheit/205 degrees Celsius for ten minutes on the middle rack of your oven.
  7. I like to finish mine with some flaky sea salt.
  8. Makes about 20 cookies total.

Recipe printed courtesy of jeffreymorgenthaler.com

80 Replies to “Chocolate Chip Cookies”

  • Jan says:

    These sound wonderful. Thanks for the recipe!

  • David says:

    I love that this recipe makes 12! Although I never usually have trouble giving out the extras!

  • Lara Baker says:

    I’ve been “therapy baking” for weeks now, specifically trying out chocolate chip cookie recipes. I will add this one to my list entitled: Lockdown Bakes. Thanks for being real!
    Lara

  • SusanB says:

    Wow, such a gracious gestures. Thank you.

  • Jessica says:

    Sounds amazing – thanks so much for sharing! Echoing an earlier comment- love that this makes 12!

  • Matthew says:

    Thanks for sharing! I’m sure they will be just as amazing as any cocktail recipe you’ve shared. #keeptruckin #yourock

  • H jones says:

    How much/what is
    1 stick butter?

    Thanks.

  • Caroline says:

    Do you leave them to cool on the pan or transfer them to a cooling rack?

    • Honestly I feel like either one is fine. My sheet pan is aluminum and I have a Silpat, so they don’t cook much more after I take them out of the oven if I forget and just leave them on the sheet. But putting them on a rack once they’ve cooled a little is great too. So glad you’re making these, Caroline!!

  • Cesar says:

    Thanks for sharing. Do you use salted or unsalted butter?

  • Kevin H. says:

    Thanks for this! I didn’t read the comments about the yield being ~20, so I made 12 large cookies and the family is happy. Cheers, and hope to see you again at the re-formed Clyde Common or Pepe le Moko after this mess settles down.

  • Kevin H says:

    Also finished with some Jacobsen coffee salt flakes which used Stumptown coffee. Makes me miss Portland.

  • Karen says:

    Oh my gosh, these cookies–so good.

    Thank you, Jeffrey!

  • Mark says:

    Made these yesterday and assumed there would be a few leftover for today. Wrong! Great recipe and thank you for sharing.

  • Insanely good! Made about 20 here too.
    Thanks for all you do to keep me overweight and inebriated!

  • SC says:

    These sounds like my kind of cookies. I don’t like those doughy pillowy ones. Thank you for sharing and bonus that I can use my scale for them. So so much easier. Hello to PDX from LA.

  • Dalal Helena a says:

    April 25th:
    This date you started working at the bar, the date of this article and my birthdate. So 3’s a charm… definitely making this recipe.
    I’m now following you on IG thanks to David Lebovitz.
    Thanks for sharing.

  • Beth says:

    I’ve tried many cc cookie recipes .. these are truly special. Thank-you for sharing! I also sprinkled with sea salt when they came out the oven. Perfection!!

  • Merle says:

    I guess this lockdown was a blessing in disguise. I didn’t end up going back to California to visit my family over Easter and a wedding. And normally I schlepp back all sorts of foodstuffs back to Germany, like Toll House chocolate chip cookies (because I ran out months ago!), brown sugar, vanilla extract, etc. And because I don’t have a package of the Toll House choc chips anymore, I’ve been open to new recipes of chocolate chip cookies. I am so glad I came across yours! It beats all the others I’ve tried. And definitely no going back to the back of the package recipe. Thank you! The whole family loves it and agrees it’s the best by far. Liebe Grüße from southern Germany!

  • Stacey says:

    Always late to the party, I just found your recipe on Instagram this morning and made it immediately. Now I want to bless you and curse you for this recipe. These cookies are so, so good — and so easy! I no longer feel cookie-challenged. And a fellow Portlander! You are my new hero.

  • Emma says:

    I’m a newbie baker so I just want to add that these should prob NOT be baked on the bottom rack, I ate all the ones that didn’t burn in one sitting because they are that good and tossed the rest… it’s not like I needed to have 12+ chocolate chip cookies in the house anyways 🤣 Maybe specify the middle rack? And I only had a 3tbsp scoop and managed to get 14 cookies and the timing was perfect (except for the burnt bottoms lol) Dangerously delicious, thank you Sir!

  • siobhan says:

    Hello! I made these over the weekend and found them delicious — a more sophisticated version of the classic (but not TOO sophisticated). Thank you!

  • Logan says:

    Jeffrey, thank you! The second I tasted the dough I was nearly in tears because it very distinctly took me back to the cookies I’d make with my mom and the always full jar of them my grandma kept. The taste memory was exact and strong. Thank you! You’ve given not only a delicious recipe but conjured very beloved memories for me.

  • Kgirl says:

    I made these over the weekend and gave some to a discerning chocolate chip cookie fanatic and she loved them and asked for the recipe. I used a mix of bittersweet and milk chocolate chips. Perfection.

  • Kayleigh says:

    Thank you so much for this recipe. I made this last night and can’t stop eating these cookies! I actually used 1.5 teaspoon of crushed dried lavender flowers (in lieu of the vanilla extract) and really enjoy the floral flavor it lends the cookies. Thanks again and can’t wait to make another batch of these cookies

  • Tracy says:

    Any tips on how to keep my partner out of the dough overnight?

  • Laura says:

    This is a fantastic recipe. Thank you for sharing with us.

  • Christinestine says:

    These are the perfect cc cookies. I like the thin, crisp type and this recipe is the winner!!
    ps Many thanks for the extra pounds!

  • GinaP says:

    THESE ARE GREAT. Made them for the second time just now, this time adding walnuts and taking down the chocolate chips a bit, by a 1/4 cup. And of course doubling the vanilla extract, because I always do that. And of course finishing with Maldon salt. Having pandemic-purchased a stand mixer, I’d been looking for a chocolate cookie recipe and was weirdly uninspired by all I came across. Until I saw David Lebovitz talking these up on his site. So I took the plunge. And I gotta say again: THESE ARE GREAT.

    So thank you so much for disseminating your secret….

    Now wondering what’s your favorite Campari cocktail to make. (Assuming you have one!)

    P.S. appreciating the typeface you chose for your site!

    • Hey Gina! So glad you’re enjoying the cookies, and I think a stand mixer is an excellent pandemic purchase. As for my favorite Campari cocktail, I’d say that right now (since it’s almost summer) it would have to be the Blended Negroni. Give it a shot and let me know what you think!

  • Serena says:

    Oh, I’m gonna whip up a batch right now. Today really needs some cookies and I have been searching for a great choc chip recipe. I love that you adapted it from The Joy of Cooking. I’m always asking ppl what their go to Joy of Cooking recipe is 😂 Thank you!

  • Serena says:

    Ask me what happens when you read the recipe wrong and use 1 Cup of butter instead of 1 cube……chocolate chip florentines. I’m not mad. But I will try again 🙂

  • Marie says:

    I’m late to the party, but finally baked these today and they are AMAZING. To be honest, I was skeptical about the oven temp, thought it would be too high; but like any good homecook, I was dedicated to following the recipe faithfully the first time. They turned out gloriously chewy. Thank you!

  • Rosaura says:

    Hi! I’ve been reading your website for a while now and finally got the bravery to go ahead and give you a shout out from Austin Tx! Just wanted to say keep up the fantastic work!

  • PJ says:

    Thank you! Everyone who bit into one of these said, “These are the perfect texture!”
    I got 28 reasonably sized cookies from this recipe. Can’t imagine how large only 12 would be!

  • Anne says:

    These are UTTERLY delicious! And so is your Amaretto Sour recipe – so glad David Lebovitz led me to discover you! Can’t wait to try your cocktails in person someday when it’s safe.

  • Sam says:

    I have been cutting out sugar for the last several batches and couldn’t understand why it was pale and didn’t spread. Tried this recipe as is and it’s fan -freaking -tastic! Thank youu!!

    • Haha yeah these are pretty high in sugar but it’s a very necessary component. I combat the high sugar intake by devouring one when they come out of the oven and then putting the rest in the freezer (out of sight, out of mind) after they’ve cooled. 🙂

  • Bonnie says:

    Jeff, do you put the flaked salt on the cookies as soon as they come out of the oven so that it sticks to the cookie?

  • Janet O says:

    Learned about this recipe the other day when watching David Lebovitz and you on his IG Live. I just made these today and they are exactly what I like–chewy in the center but crispy on the edges. This my new go-to choc chip cookie recipe now and I just threw out the other two I’ve been using. Thanks for sharing this!

  • Kaci S. says:

    I’d love to eat 12 fresh baked cookies but I’m not that far down the quarantine rabbit hole yet. Since I’m solo at home, can the dough be frozen and still come out the same? Should I bring the frozen dough to room temp? Thanks for sharing your recipe! Homemade CCC are my fave dessert.

    • Kaci – Yes, I freeze the dough all the time. Just let it thaw completely before baking it. You can also bake the cookies ahead of time and then put them in the freezer. They’re so chewy they’re even really good frozen!

  • Rachel says:

    These cookies are SO delicious! Both I – a chocolate chip cookie maker of many (koff) decades experience – and my teenage son loved them! The texture is really good, and I find that to be one of the biggest issues with chocolate chip cookies, and the flavor is fantastic. Plus they were also a breeze to make. Thank you for sharing your recipe!

  • Dave E. says:

    Hi Jeffrey. In my much smaller circle of influence I too am the cookie / cocktail guy, so I love this post! I figured I’d share a few of my own hot tips that crossover:
    1. Try amplifying your vanilla with a 50/50 vanilla+angostura mix! It’s been my secret ingredient for a while now as just a touch really sets off good chocolate with a bit of additional complexity. It also give it a hint of that adult flavor without being perceivably identifiable; nobody has guessed it yet. Same overall flavoring volume, just 50/50.
    2. We have similar ingredient levels (mine have more flour and sugar for additional edge structure) but I’d suggest being careful about egg size. USDA large eggs have 50g per dozen *on average* but individual eggs can vary +/-20% which can really throw off a batch. I actually built my recipe to use multiples / ratios from the egg itself – which is basically how I build cocktails too.
    3. If you or others want to try yet another fine-tuned, long-honed recipe mine is here: http://devansdesign.com/personal/#/cookies/

    Love it!

  • David Selle says:

    I notice you only have metric measurements for some of your ingredients. Did you lift this recipe from Difford’s and forget to convert or something? 😉

    75 g light brown sugar
    125 g white sugar
    175 g flour

    Imma try this out soon. Your recipes generally Do Not Suck (Love me a Kingston Club) so I am hopeful the cookies won’t make the kids vomit.

    • Haha it was very intentional. Those measurements are not by volume for a very specific reason: measuring them by weight is much more accurate. Sure, I could have included US weights as well as metric, but your kitchen scale will do both, so why bother typing it twice?

  • David Selle says:

    Ok so your mixed metric and standard measurements seriously mess with my OCD but I managed to get a batch together. My wife is allergic to nuts so we replaced them with (mini) chocolate chips in the same amount. Then added some bourbon vanilla ice cream between two warm cookies for the best ice cream sandwich ever. I bet a PX sherry mudslide flavored ice cream would be amazing too.

    Did not suck. Pic here:

    https://twitter.com/dav3d/status/1299907357518905345

  • Nita Taub says:

    PERFECTION! THE ONLY COOKIE RECIPE I USE!

  • Colleen Freund says:

    Thank you for sharing your chocolate chip cookie recipe. We have enjoyed them many times these past few months. They’re delightful!

Leave a Reply

Your email address will not be published. Required fields are marked *