The Chocolate Chip Cookie

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Last week, I posted a recipe made entirely with turbinado sugar. This recipe has turbinado but also white and brown sugars. I used a dark chocolate we bought last Christmas to dip candy but we never used. It made them really rich. This makes a firm textured, moist cookie that I had a hard time resisting. Usually during the shift at work when I take cookies, I eat one or two. I am embarrassed to admit that I think I ate five of these!

Recipe By:




1 cup butter
1/4 cup white sugar
1/4 cup turbinado sugar
1 3/4 cups light brown sugar, packed
2 eggs
2 teaspoons vanilla
3 1/2 cups all purpose flour (1 pound )
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1 pound chocolate, cut into ½ inch chunks
1/2 teaspoon good quality salt*, for sprinkling on top before baking


1. Cream butter and the sugars until very light and fluffy, about 5 minutes on medium high. Scrape down the side of the bowl.

2. Continue mixing while adding the eggs one at time. Make sure each egg is incorporated before adding the next.

3. Stir in vanilla. Scrape down the bowl.

4. Combine flour, soda and salt in another bowl. With the machine on low, slowly add flour mixture. Mix until just combined, taking care not to over mix.

5. Fold in chocolate.

6. Form into 2 tablespoon balls with a cookie scoop. Place balls on parchment-lined baking sheets. Sprinkle with a very fine dusting of good quality sea salt.

7. Bake at 360° for 12 minutes. They should be lightly golden on the outside but still look gooey on the inside.


* Fleur de Sel or Murray River Pink Salt are recommendations.


2 responses to “The Chocolate Chip Cookie”

  1. They look good!

  2. Making these for the missionaries tomorrow. Excited to try something new!

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