Chocolate Chip Cookies


When I'm at home, staying over at a friend's, or on vacation, I fully believe in straight-up celebrating the classics. And when you're talking classics, nothing is better than a chocolate chip cookie fresh out of the oven. This is my go-to recipe. This cookie is great because you can make it by hand in one bowl, with a wooden spoon, just like the old gals used to do.


Yield: 1.5 dozen cookies


1/2 pound (2 sticks) unsalted butter, melted and still warm

3/4 cup packed light brown sugar

1/2 cup granulated sugar

1 3/4 cups all purpose flour

2 tablespoons nonfat milk powder

1 1/4 teaspoons kosher salt

1/2 teaspoon baking powder

1/4 teaspoon baking soda

12 ounces semisweet chocolate chips


1. Heat the oven to 375 degrees F.

2. With a wooden spoon or sturdy spatula, mix together the butter and both sugars in a large bowl, flexing your biceps, until homogenous, about 1 minute. Add the egg and vanilla and stir until combined, about 1 minute.

3. Mix in the flour, milk powder, salt, baking powder, and baking soda until just combined, about 30 seconds. (If your dough is exceptionally wet, it's a factor or too-hot melted butter. Throw it in the fridge for a few minutes to firm up before baking.)

4. Portion 2 3/4-ounce scoops of dough 2 to 3 inches apart onto a greased or lined baking sheet. Bake the cookie for 10 to 12 minutes, until golden brown. Cool completely on the pan. Store in an airtight container for a week.


Feeling adventurous? Throw some flaky sea salt over each cookie before baking.