Cookie Recipe

The only kind of cookies we serve

Our Privacy Policy says we don’t use tracking cookies. We felt bad about the missing cookies, so here’s the real thing: a genuinely good chocolate chip cookie. No tracking, just butter.

Makes about 3 dozen · Prep 15 min · Bake 10 min

Ingredients

• 2¼ cups (280g) all-purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 1 cup (227g) unsalted butter, softened
• ¾ cup (150g) granulated sugar
• ¾ cup (165g) packed brown sugar
• 2 large eggs
• 2 tsp vanilla extract
• 2 cups (340g) semisweet chocolate chips
• Flaky sea salt, for finishing (optional, but do it)

Method

1. Heat the oven to 375°F (190°C) and line two baking sheets with parchment.
2. In a bowl, whisk together the flour, baking soda, and salt. Set aside.
3. Beat the butter, granulated sugar, and brown sugar until light and creamy, about 2 to 3 minutes. Beat in the eggs one at a time, then the vanilla.
4. Add the flour mixture in two additions, mixing just until no dry streaks remain. Fold in the chocolate chips.
5. Scoop rounded tablespoons onto the sheets, about 2 inches apart. Finish each with a pinch of flaky salt.
6. Bake 9 to 11 minutes, until the edges are golden but the centers still look a little underdone. They keep cooking on the sheet.
7. Cool on the sheet for 5 minutes, then move to a rack. Best slightly warm.

Tip: chill the dough for 30 minutes (or overnight) before baking for thicker cookies and deeper flavor. Patience is a load-time optimization for cookies.