Ah. What a beautiful science.

I’d like to dedicate this recipe to my puppy Celeste!

I’m quite picky whenever it comes to things like cookies or pastries. If it’s not mind-blowingly good, I probably won’t take a second bite. I’m horrible and snooty like that, and it’s one part of myself which is quite hard to change (tragedies). These were an absolute breeze to bake, firstly because the aesthetics of the whole method was ridiculously enticing, and secondly because you don’t need any schmancy kitchen equipment. Double whammy dear.


As you can see, these still have a bit of lift to them, but they did sink after a while as the ones shown were still warm from the oven’s belly.

Key points:

-Use crumbling, DARK brown sugar with a high percentage of molasses.

-Don’t use just baking powder; either use both powder and soda or just soda on its own. The ones here were made with just baking soda, but I think I’ll use a little of both the next time, for extra chewiness.

– If you have shortening and use it instead of butter, add extra salt to help give the flavour a boost.

– Watch those cookies. Any extra time and they’ll lose that golden density and chewiness. Once you observe a slight brown edge and almost-set middle, take them out. In this recipe, it takes about 15 minutes, for extra, extra large cookies. So if you’re looking for bite-sized ones, 8 minutes or so should do it. Then again, it all depends on the surrounding temperature and that of your oven. Did I mention this is a beautiful science.

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Monster-large, with a ridged top. I think a little undercooked in the centre is just fine, yes?


– 2 cups all purpose flour

– 1/2 teaspoon baking soda

– 3/4 teaspoon salt

– 3/4 cup (171g) melted, unsalted butter

– 1 cup packed, dark brown sugar

– 1/3 cup white sugar

– 1 1/2 tablespoons vanilla extract

– 1 large egg and 1 egg yolk

– 2 cups semisweet chocolate chips (or chopped up 70% cocoa chocolate bars)


  1. Preheat the oven to 165 degrees C (325 degrees F). Line three cookie sheets with parchment paper or grease them (if you don’t have three just use two first, then replace after the first batch).
  2. Whisk together the flour, baking soda and salt in a medium bowl.
  3. In another medium bowl, cream together the melted butter, brown sugar and white sugar until well blended, or just use a wooden spoon. Beat in the vanilla, egg, and egg yolk until light and creamy.
  4. Mix in the flour mixture until just combined. Stir in the chocolate chips using a wooden spoon. Drop cookie dough using a heaping tablespoon measure OR a quarter cup measurement at a time onto the cookie sheets. They should be about 3 inches apart. Yes. They’ll be huge. The batter will also be very soft and lightly sticky, especially if you live in the same damned sun-stricken place as me!
  5. Bake for 15 minutes, or until the edges are lightly toasted and have a medium brown hue. Cool on baking sheets on a wire rack completely before removing.

One thought on “Chewy chocolate chip cookies

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