My Ultimate Chocolate Chip Cookie Recipe
Recipe type: Dessert, cookies
Yield: 24 3-3.5 inch cookies
  • 2 sticks (1 cup / 225g) unsalted butter
  • 1 vanilla bean
  • one medium ice cube (weighing 0.8 oz/ 24 grams)
  • 3 cups (390 g) all purpose flour
  • 1.5 tsp (9g) baking soda
  • 1 tsp (6g) coarse kosher salt
  • 2 large eggs (weighing about 115g)
  • 2 tsp (9g) vanilla extract
  • ¼ cup (45g) granulated sugar
  • ¼ cup (53g) raw ("turbinado") sugar
  • 1¾ cup (370 g) dark brown sugar, packed
  • 12 oz. (340g) chocolate chips (or your favorite chocolate, roughly chopped)
  • flaky vanilla salt (*see note)
  1. Preheat the oven to 350°F if baking right away.
  2. Scrape the "caviar" out of the vanilla bean and place it into a medium skillet with the butter, along with the leftover vanilla bean pod. Warm them together over low heat until the butter is melted. Once the butter is melted, increase the heat to medium to start browning it. Whisk constantly as the butter starts to bubble and foam. Once you see brown bits on the bottom of the pan and the butter smells nutty and delicious, immediately remove from the heat and continue to whisk for another thirty seconds. (This should take about 5-10 minutes.) Here's a great tutorial for browning butter.
  3. Pour the vanilla butter into a small bowl and add your ice cube. Whisk until the ice cube has fully melted. Set aside.
  4. Whisk together the flour, baking soda and salt in a large bowl and set aside.
  5. In the bowl of your stand mixer, beat together the eggs, vanilla and granulated sugar until well mixed and the sugar has dissolved, about 3-5 minutes.
  6. Remove and discard the vanilla bean from your butter. Add the raw sugar, brown sugar and butter to the egg mixture and beat until combined and smooth.
  7. Add the flour mixture and mix on low until just incorporated, but not longer.
  8. Stir in the chocolate by hand with a sturdy spatula.
  9. IF YOU'RE GOING TO REFRIGERATE THE DOUGH: Using a large cookie scoop (about 3 tbsp), scoop mounds of dough onto a parchment-lined baking sheet. (Each scoop should weigh about 60 grams.) Press on the tops of each cookie mound to flatten them a little bit. Cover the baking sheet with plastic wrap and place in the fridge for anywhere from 30 minutes to 3 days.
  10. About 20 minutes before you want to start baking, heat your oven to 350°F and remove the cookie dough from the refrigerator so it can start to come to room temperature. (Even if your oven is already warmed up, you should let the dough sit out for 15-20 minutes before baking so it warms up.) Place 6 mounds of cookie dough at a time on a parchment-lined baking sheet and sprinkle the tops with your flaky vanilla salt. Bake for 9-11 minutes until just starting to brown on the edges and the top is crackly but still looks underbaked in the middle. Let them rest on their cookie sheet for 3 minutes before moving them to a wire cooling rack.
  11. IF YOU'RE GOING TO BAKE THEM RIGHT AWAY: Use your large cookie scoop (about 3 tbsp) to place 6 mounds of dough on a parchment-lined baking sheet. Flatten the tops of the mounds a little bit with your hand. Sprinkle your flaky vanilla salt onto the little shelf you created. Bake for 9-11 minutes until just starting to brown on the edges and the top is crackly but still looks underbaked in the middle. Let them rest on their cookie sheet for 3 minutes before moving them to a wire cooling rack. Repeat until you've used all of your dough.
  12. Store in an airtight container at room temperature. They should stay good for 2-3 days, if they last that long.
You can purchase flaky vanilla salt online or in specialty food shops, but it's really easy to make your own. All you need is regular flaky salt and some vanilla beans. In a glass jar or similar container, combine your flaky salt with the "caviar" scraped from some vanilla beans. Mix vigorously with a fork until the vanilla bean goodness is thoroughly coating the salt. I use 2-3 beans for about ⅓ cup of salt. Feel free to add more beans if your salt doesn't seem coated enough. I also like to store the leftover bits of my vanilla bean pod in there as well to further infuse the salt. Easy!

*Recipe adapted and inspired by Not Without Salt, Serious Eats, Take a Megabite and Fix Feast Flair

*If you'd like to make a BOURBON version of this cookie, follow the instructions from my brown butter bourbon and pear cocktail to make brown butter-infused bourbon, and then use the leftover butter for this recipe. Just remelt the butter to a liquid state before adding to the recipe (and there's no need to add an ice cube since the bourbon added some water content back into the butter). Start with step 4 of the recipe and proceed from there.
Recipe by Cake Over Steak at