Best Ever Chocolate Chip Cookie


  • 2 1/2 cups (350 g) flour
  • 3/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 cup (225 g) unsalted butter
  • 1 cup (215 g) packed light brown sugar
  • 3/4 cup (150 g) granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups (225g) nuts
  • 14 ounces (400 g) bittersweet chocolate
  • Sea salt for sprinkling on top


  1. Take the eggs and butter out of fridge so that they will be at room temperature.
  2. Toast and chop the nuts
  3. Chop the chocolate
  4. Sift together the flour, soda and salt
  5. In a separate bowl or mixer beat together the butter, brown sugar, white sugar and vanilla
  6. Then add the eggs one at at a time to incorporate
  7. Add liquid mixture to dry mixture and incorporate
  8. Add nuts and the chocolate and incorporate
  9. Divide the dough into quarters and then roll each into a log about 9 inches (23cm) long and wrap in plastic wrap and put in fridge for 24 hours
  10. Once chilled slice dough into 3/4 inch (2cm) disks and place on pan 3″ apart and sprinkle with salt.
  11. Bake for 10 to 13 minutes at 350F degrees (175C) (For a chewier cookie scale back the time a bit)

This recipe is easily halved. You can bake the cookies without chilling though the chilling overnight adds to the flavour. You can freeze the logs and then just take them out a half hour or so before you need them. Makes a great “emergency” snack.


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