Chocolate Chip Cookies
Variations
234kcal2.5g protein11.3g fat30.6g carbs~$0.40/ serving*Estimates computed from the ingredient list; cost uses average US supermarket prices. Not a substitute for packaging measurements or your receipt.
Contains gluten, dairy, egg · sometimes contains soy — check the label · only in an optional ingredient: tree nut
Restrictions
Containsgluten · dairy · eggIt is in an ingredient you cannot leave out.
Sometimes contains — check the labelsoy (chocolate chips)Some brands have it, some do not. The recipe cannot tell, so this is the one you check yourself.
Only if you add ittree nut (almonds)Leave that ingredient out and the dish does not have it.
Diets
VegetarianPescatarianNo porkNo alcohol · check
Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.
Ingredients
Servings:
| 115 g |  butter (unsalted, softened to 65°F) |
| 100 g |  brown sugar (packed) |
| 50 g |  sugar (granulated) |
| 1 unit |  egg (room temperature) |
| 1 ½ tsp |  vanilla (extract) |
| 160 g |  flour (all-purpose, spooned and leveled) |
| ½ tsp |  baking soda |
| ½ tsp | salt |
| 150 g |  chocolate chips (semisweet) |
Optional
Not counted above. The dish works without them.
| 50 g |  almonds (toasted, chopped) |
| 1 pinch | salt (flaky, for finishing) |
Steps
- Mix4 minmedium speed, butter at cool room temperaturebutter + brown sugar + granulated sugar, until visibly paler and increased in volume — the sugar crystals are cutting air pockets into the fat, and those pockets are the only leavening that matters before the soda kicks in. Butter warmer than about 68°F is too slack to hold them and the cookies spread flat.
- Mix1 minmedium speed+ egg + vanilla, beating until the mixture looks glossy and unified rather than curdled — a cold egg breaks the emulsion and the fat weeps out during baking
- Fold2 minlow speed or by hand, just combined+ flour + baking soda + salt, stopping the moment no dry streaks remain. Every extra turn develops gluten, and gluten in a cookie reads as tough and cracker-like rather than tender.
- Fold1 minby hand+ chocolate chips + almonds, distributing without further working the dough
- Rest30 mincovered, refrigeratedthe dough, so the flour fully hydrates and the butter re-firms — cold fat melts later in the oven, which means the cookie sets its edges before the center collapses. Longer is better: up to 72 hours deepens the flavor as enzymes break starch into sugars.
- Bake11 min350°F, upper-middle rack, parchmentscoop 40 g mounds two inches apart and bake until the edges are set and browned but the centers still look underdone and puffed — they finish cooking on the hot sheet, and a cookie baked until the center looks done is already dry by the time it cools
- Rest10 minon the sheet, then a rackthe cookies, undisturbed, while the molten sugar sets into structure — moved too early they tear apart