Recipe: Chocolate Chip Cookies

Chocolate Chip Cookies
(Recipe adapted from Alton Brown’s “The Chewy” Cookie Recipe)

makes approximately 2 dozen cookies


  • 1 cup salted sweet cream butter (I use Millerville Butter, but a close substitute is Crystal Farms Salted Sweet Cream Butter)
  • 2¼ cups flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • ¼ cup granulated sugar
  • 1¼ cup brown sugar (I use light brown sugar)
  • 1 egg
  • 1 egg yolk
  • 2 tablespoons 2% milk (you can use whole milk if you have it in the house)
  • 1 ½ teaspoons vanilla extract
  • 2 cups semisweet chocolate chips


  1. Melt the butter in a bowl in the microwave.
  2. In a large mixing bowl, blend together the melted butter and the white and brown sugar until combined. (This is where I can’t stop myself from sneaking a spoonful. Yes, it’s just butter and sugar. But it’s SO GOOD!)
  3. Next, add the whole egg, the egg yolk, milk and vanilla extract. Mix until thoroughly combined.
  4. Add the flour, salt, and baking soda into the mixture and stir until combined. (I know this is where lots of cooks will tell you to sift the dry ingredients together first and then add the sifted mixture in. I say boo to that! I’ve never done that in my life, and my cookies have always been amazing. I’m all about reducing steps and reducing extra dishes!!)
  5. Once the flour mixture is incorporated, add the chocolate chips and mix briefly to distribute them throughout the dough. Refrigerate the dough for 1 hour.
  6. Preheat the oven to 375 degrees.
  7. Scoop the dough into 1½-ounce portions onto a cookie sheet (either use a non-stick cookie sheet or use a cookie sheet lined with parchment paper).
  8. Bake for 12-14 minutes, depending on how your oven cooks. (I always make 1 test cookie to check exact length of time.) Remove the cookies when the edges are lightly browned. Since these are chewy cookies, they will look slightly doughy in the middle when you take them out.
  9. Remove from the oven, let rest for a minute or two, and then place the cookies onto a cooling rack (or into your mouth!). Leftover cookies can be stored in an Ziploc bag at room temperature.

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