Photo: Gregor Halenda

Basic Recipe
Makes 4 dozen cookies


  • 1 3/4 cups all-purpose flour
  • 2/3 cup cake flour
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 cup dark brown sugar
  • 2 large eggs
  • 1 1/2 tsp. vanilla extract
  • 2 cups (about 12 ounces) bittersweet chocolate chips


    Active time: 30 minutes
    Total time: 40 minutes.

    Preheat oven to 375°. Line 2 baking sheets with parchment paper.

    In a medium bowl, sift flours, baking soda, and salt. Set aside.

    In a large bowl, beat butter and sugars together until light and fluffy. Add eggs one at a time and mix until smooth; stir in vanilla. Add flour mixture and stir until just combined. Fold in chocolate chips.

    On baking sheets, arrange tablespoon-size balls of dough, leaving 2" of space between each.

    Bake until light golden brown, 9 to 11 minutes. Let cool.

    Easy tweaks:
    - Add a quarter cup of cacao nibs to your batter to increase the chocolate flavor and give the cookies an appealing crunch.
    - Add a tablespoon of instant espresso powder to make mocha-flavored cookies.
  • chocolate chip cookies

    Photo: Gregor Halenda

    Easy Tweaks:
    - Underbake your cookies by two to three minutes to make them softer and chewier.
    - Roll balls of cookie dough in turbinado sugar, then bake. This will give them a pretty, crystalline texture.
    chocolate chip cookies

    Photo: Gregor Halenda

    Easy tweak:
    - Sprinkle a pinch of coarse sea salt on each cookie just before baking to achieve a salty/sweet balance.
    chocolate chip cookies

    Photo: Gregor Halenda

    Easy tweaks:
    - Skip the chips and use chocolate chunks for a super-indulgent, gooey cookie.
    - Add two tablespoons of finely minced crystallized ginger to your batter for a spicy zing.