Yummy Lovin’ Chocolate Chip Cookies


My interest in baking began back in the fall of 1992. I was a sophomore at San Marin High School (go Mustangs!), dating a girl from my English class. She was the daughter of a minister. I was nervous.

One afternoon as the holidays neared, I went over to her house for some parent-approved cookie baking—just the kind of thing that a girlfriend’s mother loves. I had baked chocolate chip cookies before, always carefully following the recipe on the back of the chocolate chip package. So I was confused that my girlfriend and her mother were deviating from the time-tested wisdom of Toll House. Nothing dramatic mind you, just a bit more flour and a bit less time in the oven for softer cookies. The results were delicious, I’m sure the word “awesome” was used several times.

I brought some cookies to school the following week. I shared a few with my buddies and classmates. They gobbled them up and asked for more. I started taking orders. I made enough money over the course of two weeks to cover Christmas shopping that year. I’m pretty sure I was the only guy on the football team with a side business as a baker.

The girlfriend only lasted 3 months, but I’ve been in love with the cookies for over 20 years. It has been modified countless times over the years, but still draws from its ancestral roots: the Original Toll House recipe. That being said, I still call it my own.

These cookies are chocolate-heavy and very soft. Use the best ingredients you can find—it makes a real difference in the final product. I hope you enjoy.

About 18-20 cookies. This recipe is just begging to be doubled.


  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 ¾ teaspoon salt
  • 1 ¼ cups (2.5 sticks) unsalted butter at room temperature
  • ¾ cup granulated sugar
  • ¾ cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs at room temperature
  • 2 cups (12 oz. package) semi-sweet chocolate chips
  • 4 ounces semi-sweet or bitter-sweet chocolate (shredded on a box grater)*


  1. Combine flour, baking soda, and salt in a medium bowl. Set aside.
  2. Mix butter, granulated sugar, brown sugar, and vanilla extract in a large bowl or (if you have one) a stand mixer with the paddle attachment.
  3. Add eggs to butter/sugar mixture one at a time, beating well after each addition.
  4. Gradually beat in flour mixture. I usually add it in three parts.
  5. Mix in shredded chocolate.
  6. Stir in chocolate chips. At this point, the dough is very thick. Get in there with your (clean) hands to work in the chips.
  7. Portion the dough with a scoop (I use a 2 ¾ ounce blue scoop). Place the portioned scoops close together on a parchment-lined sheet pan.
  8. Pat the scoops down slightly, cover with plastic wrap and then slip the portioned dough into the refrigerator for at least two hours.
  9. Preheat oven to 375 F. Adjust rack to middle position.
  10. Remove six dough scoops from the refrigerator and place them on a sheet pan lined with parchment paper or Silpat.
  11. Bake for 12-15 minutes. They should look a bit undercooked. (cook for less time if you portioned smaller)
  12. Slide parchment paper and cookies directly onto cooling racks. The cookies are very soft and can fall apart quite easily when warm.
  13. Let the cookies cool for minimum 20 minutes before gorging yourself.

* This part, admittedly, sucks. But it is worth the effort.