Coco's Chocolate Chip Cookies
During the pandemic, I set out to perfect the classic Toll House chocolate chip cookie recipe, tweaking sugar ratios, experimenting with different types of sugar, adjusting the number of eggs, and refining the method until I landed on this—my go-to cookie recipe. These chewy, slightly crisp-edged, ultra-flavorful cookies have the perfect balance of sweetness, richness, and texture. The secret? A mix of brown and golden sugar, an extra yolk for chewiness, and just the right amount of salt to bring out the flavor.
For the best results, don’t skip the overnight chill—it makes all the difference. Enjoy! 🍪
2 sticks unsalted butter
1 ¼ cups packed brown sugar
¾ cup golden or granulated sugar
1 tbsp milk
1 whole egg
1 egg yolk
1 generous tbsp vanilla + 1 tsp of bourbon
1 tsp baking soda
1 ½ tsp kosher or sea salt
1 ¾ cup flour
1 bag of chocolate chips (love the semi-dark chips from Trader Joes)
Soften (don’t melt it!) butter and cream with mixer.
Gradually beat in brown sugar and mix thoroughly then add granulated sugar. Scrape the sides and cream together.
Add vanilla (a little extra is always worth it).
Beat in egg & egg yolk followed by 1 tbsp milk
In a second bowl, mix flour, salt and baking soda—I use a whisk to blend evenly. Gradually stir dry ingredients into the dough.
Stir in the chocolate chips.
For best results, chill dough overnight and bake the next day.
Preheat oven to 350º F (make sure baking rack is set in the middle)
Using cookie scoop or spoon, place dough balls (approx. 2” in size), about 4 inches apart, onto parchment-lined baking sheets.
Bake at 350º F for 10 mins. Every oven is a little different so definitely check them between 8-10 mins and remove before edges get too brown. Remove them from the oven just as the edges begin to color and the centers still appear underdone. Leave them on the baking sheet to cool for 5-10 minutes before attempting to remove.
