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Chocolate Chip Cookies

Everyone needs a go-to chocolate chip cookie recipe
Abel Uribe/Chicago Tribune; Shannon Kinsella/food styling

There's a reason your grandma's recipes are your favorite. They're classic and don't shy away from ingredients like butter and salt. This no-frills chocolate chip cookie recipe will make grandma proud. It's packed with love ... and chocolate. 

This recipe is by Leah Eskin and was originially published in the Chicago Tribune


  • 1 1/2 Cup dark-brown sugar
  • 2 sticks (1 cup) unsalted butter, cut up
  • 2 whole eggs
  • 1 egg white
  • 2 Teaspoons vanilla
  • 1 heaping teaspoon kosher salt
  • 1 Teaspoon baking soda
  • 2 1/4 Cups flour
  • 1 bag (10 ounces) bittersweet chocolate chips or disks


Measure brown sugar into a mixing bowl.

Settle butter in a medium saucepan. Set over medium heat. Butter will melt, foam and — after another 5 or so minutes — brown. When the bottom of the pan is speckled with brown bits, scrape butter and bits over the sugar in the bowl. Stir.

Stir in, one at a time, in order: eggs, egg white, vanilla, salt, baking soda, flour.

Let dough rest until no longer hot (to avoid melting chocolate). Stir in chips or disks. Using a 2-tablespoon scoop, scoop 32 balls of dough. Line them up, shoulder to shoulder, on a parchment-lined baking sheet. Freeze solid, about 2 hours. When frozen, store dough balls in a zip-close bag.

At cookie time, line a baking sheet with parchment. Choose the optimum number of cookie balls and settle them on the parchment, leaving 3 inches space between balls. Bake at 325 degrees on the center rack until shiny on top and just set, 14 to 16 minutes. Munch warm.