Soft, slightly chewy chocolate chip cookies sprinkled with a dash of sea salt to balance the bittersweet bliss.

chocolate chip cookies from scratch

Everyone has to have a chocolate chip cookie recipe. It’s just one of those things you can never go wrong with. Do horribly on an IB Economics test? Chocolate chip cookies.ย  Slug through the worst day ever? Chocolate chip cookies. Beat your best running time? Chocolate chip cookies. Need to celebrate a friend’s birthday? Chocolate chip cookies.

I’ve had my fair share of chocolate chip cookie failures- when I was in the third grade, I baked chocolate chip cookies that were so hard, one of my sister’s braces came off. Since then, I’d like to think I’ve progressed somewhat adequately, and thankfully, you’ll never have to endure what I did, because I’ve got an awesome recipe for you.

There are millions of recipes for this very cookie, each differing slightly from the next. You can imagine how difficult it must be to sift through a pile of flawless-looking photographs, deciphering which recipe is not only easy to make but delicious in taste as well, the cookie containing that signature taste- a soft, vanilla flavored dough hiding puddles of melted dark chocolate. I’ve made chocolate chip cookies that were good- great even. But these are above and beyond: The result is a soft, puffed cookie that is crisp around the edges, chewy in the center and oozing with bursts of melted chocolate. After a face smeared in crumbs and chocolate residue- and endless mouthfuls of bittersweet bliss, I knew it was necessary to post this recipe, if not for you, for my own satisfaction.

chocolate chip cookies from scratch

A couple things to remember:

1. Use packed brown sugar, as that results in a soft, slightly chewy dough.

2. Vanilla extract gives these cookies a beautiful aroma. Make sure you know the strength of your extract because Polish brands for instance, are far stronger than the American ones, so you only need to use a drop or two.

3. I used raw sugar because it’s a staple in my baking pantry (not only is it unrefined, it also has a slight molasses taste, its just better tasting sugar) – I substitute it for granulated and brown sugars in most desserts, but feel free to use granulated instead.

4. CHOP THE CHOCOLATE YOURSELF. It’s less processed, it doesn’t taste artificial like the store bought chips and chunks, and you get to pick which sort of chocolate you want to add in (I go with a somewhat bitter kind because the dough is pretty sweet). 150 g of chocolate may not be enough for the average chocoholic. Use 50 g more if you feel the need. You can also throw in nuts, dried fruit and other cookie add-ins (oats, coconuts, versatility- another one of their outstanding cookie character traits).

5. Sprinkle the tops with a dash of salt. Just do it.

So here it is, a soft, tender cookie teeming with chocolate, sprinkled with a dash sea salt to contrast the sweet and bitter blend. This is my favorite recipe- after making these, you’ll understand why.

My Favorite Chocolate Chip Cookies


  • 1/2 cup (115 g) unsalted butter, softened at room temperature
  • 1/4 cup (50 g) raw sugar (I use Demerara), substitute with granulated sugar if you'd like
  • 3/4 cup (150 g) packed light brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1 3/4 cup (220 g) all-purpose flour
  • 150-200 g chocolate of your choice, roughly chopped into bite-size chunks
  • 3/4 cup (100 g) chopped nuts (or any other add-ins), optional
  • sea salt for sprinkling


  1. Preheat the oven to 350 F or 180 C and line a baking tray with parchment paper.
  2. Cream together the butter and sugars for a few minutes or until ligher and fluffy.
  3. Beat in the vanilla extract and egg, until nice and smooth.
  4. Stir in the baking soda and salt.
  5. Then add the all-purpose flour in batches rather than all at once, just to combine.
  6. Finally, fold in the chocolate chunks and any other add-in until well-distributed through out the batter.
  7. Place 2 tbsp sized mounds of dough onto the prepared sheet, 2 inches apart.
  8. Sprinkle the tops with a pinch of sea salt before placing the tray in the oven for 9-11 minutes or until the chocolate has melted, the dough is slightly golden brown and less glossy than before.
  9. Cool for a couple minutes on a wire rack before serving.
* Freezing the cookies: You can also wrap the remaining dough in some cling film (in a log shape) and freeze until you're ready to bake. Simply slice the log up (1.5 cm thick) and place on a cookie sheet about an inch or two apart, then bake. You don't even need to thaw out the dough. The baked cookies keep well for about a week, though I doubt they'll last that long.
adapted from Not Without Salt
Ooey gooey cookies filled with puddles of melted chocolate. My favorite chocolate chip cookie.