Recipe: Chocolate Chip Cookies

I’ve had a few go-to chocolate chip cookie recipes, but none of then were truly reliable. When the pandemic gave me the opportunity to perfect a cookie recipe, I started with search Serious Eats, and settled on a “quick and easy” recipe that seemed to have good scientific foundations. I wanted a cookie that spreads well, maintains a rounded edge, stays chewy, and tastes great.

The note about the temperature of the margarine/butter is key! I stick a probe thermometer into my margarine until it reads 65°F before starting to mix anything.

Makes 24 3.5-inch cookies.



  1. Adjust oven rack to middle position and preheat to 350°F (180°C).
  2. Combine flour and chocolate chips, set aside.
  3. Combine butter, both sugars, vanilla, salt, baking soda, baking powder, and espresso powder in the bowl of a stand mixer.
  4. Mix on low to moisten, then increase to meadium and beat until light and fluffy, about 4 minutes.
  5. With mixer running, add egg and beat only until smooth.
  6. Reduce speed to low and add flour/chocolate mixture all at once. Mix to form a stiff dough.
  7. Portion with #24 disher onto parchment-lined baking sheet, 12 cookies per batch.
  8. Bake until puffed and pale gold around the edges, about 15 minutes. (For crunchy cookies, bake 3-5 minutes longer.)
  9. Cool directly on baking sheet until set, about 5 minutes. Enjoy warm, or move cookies to cooling rack.