Chocolate Chip Cookies

Hands down, the best chocolate chip cookie recipe from chef Sarabeth Levine.

By Elizabeth Semrai

This is Sarabeth Levine’s favorite cookie because “everyone loves a chocolate-chip cookie at any time of year.” You can even make them in advance and save them for the upcoming holidays. If you choose to freeze the dough as a whole — rather than form into balls — do so in a plastic container and when ready to use, defrost the night before. Levine says, though, “I’ve never done it — but you can do it.” Read her baking tips here.

An aside: Levine doesn’t condone eating the dough with the inclusion of raw eggs. “If they just have to, then one lick only,” she says.

1 cup (2 sticks) of unsalted butter
3 cups semi-sweet chocolate chips
3/4 cup fine granulated sugar
3/4 cup brown sugar
2 eggs
2 teaspoon vanilla extract
2 cups unbleached all-purpose flour
3/4 teaspoon baking soda
1/8 teaspoon salt

1. Cut butter into 1-inch pieces and place in an electric mixer with paddle attachment

2. Add the sugars and beat until just soft.

3. Add the eggs one at a time and mix until smooth. Add the vanilla extract.

4. In a bowl, mix the flour, baking soda, and salt by hand with a whisk.

5. Slowly add the dry ingredients to the butter and sugar mixture. Mix on low speed. Add the chocolate chips and mix until chips are almost incorporated into the cookie batter.

6. Remove the bowl from the mixer and using a spatula continue to mix the chips by hand until evenly distributed.

7. Using a standard-size cookie scoop, scoop the chocolate-chip mixture onto a half sheet tray or cookie-baking tray covered with parchment paper.

8. Bake at 350 degrees F for approximately 15 minutes. Cool and serve.

Yield: Makes about 30 cookies.


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