Alex Guarnaschelli’s Chocolate Chip Cookies

The Daily Meal is spending football season getting favorite game-day and tailgating recipes from chef supporters
Staff Writer
Alex Guarnaschelli’s Chocolate Chip Cookies

Alex Guarnaschelli

The Daily Meal is spending football season getting favorite game-day and tailgating recipes from chef supporters of Taste of the NFL. This week, Chef Alex Guarnaschelli  of Butter Restaurant reminds us not to overlook dessert when tailgating. Tailgating is about enjoying all kinds of decadent food while watching the game. And when it comes to dessert, homemade chocolate chip cookies are probably at the top of everyone’s list of indulgent desserts. This week Alex shares her favorite recipe for these homemade treats. And if you want to go the extra mile, you can sandwich your favorite ice cream in between.


To celebrate Super Bowl 50, we’ve partnered with Taste of the NFL and their chef partners all season long. Now in its 25th year, the official NFL charity, Taste of the NFL helps to raise awareness and funds via the season-long Kick Hunger Challenge. To date Taste of the NFL has raised and donated in excess of $24 million to food banks and nonprofit organizations in the 32 NFL cities, resulting in more than 192 million meals for Americans in need. 100% of the proceeds generated goes directly back to local communities. Get in the game. Help Kick Hunger. For more information or to donate to your favorite team/city visit:

To engage via social media:

TNFL on Instagram and Twitter: @TasteoftheNFL

TNFL on Facebook:

Hashtag: #KickHungerChallenge

Alex on Instagram: @guarnaschelli  

Alex on Twitter: @guarnaschelli

Alex on Facebook:



  • 1  Cup  plus two tablespoons all-purpose flour
  • 1/2  Teaspoon  baking soda
  • stick unsalted butter
  • 1/2  Cup  granulated sugar
  • 1/2  Cup  light brown sugar, tightly packed
  • egg
  • 1/2  Teaspoon  kosher salt
  • 1 1/2  Teaspoon  vanilla
  • 1 1/2  Cup  dark chocolate, coarsely chopped


Preheat the oven to 375 degrees F.

Make the batter: Combine the flour and baking soda. Set aside. In the bowl of a mixer fitted with the paddle attachment, “cream” the butter with the sugars until smooth, 8-10 minutes until light and fluffy. Do not rush this step. Add the egg, salt, and vanilla and beat until blended. Remove the bowl from the machine and stir in the flour mixture and chocolate.

Bake the cookies: Drop spoonfuls of dough onto a nonstick baking sheet, leaving space between each, as they will “spread” as they cook. Bake until light brown on the tops and edges, 8-10 minutes. Remove and allow the cookies to “firm up” a little, 5-10 minutes, before serving.

Chocolate Chip Cookie Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Chip Cookie Cooking Tip

Think beyond cakes and pies – fruits like peaches, pineapple, and figs are excellent grilled – brush with melted butter or wine and sprinkle with sugar and spices for a dessert that you can feel good about.