A Popular Chocolate Chip Cookie Recipe

This is a popular chocolate chip cookie, and considering the recipe is from The Great Book of Chocolate, that is not surprise.  These are very good cookies.

popular chocolate chip

What’s interesting about this recipe is that the cookies are baked at 300 degrees in the upper third of the oven. I wasn’t sure what to expect baking cookies near the top of the oven, but what I got were big, chewy, bumpy cookies with nicely rounded edges. They were definitely Grade A.

If you are familiar with the original recipe, you’ll notice I changed a few measurements. I used slightly fewer chips & nuts and adjusted the volume amount of flour to match the grams. If you weigh your flour this is a non-issue, but a lot of people use 4.5 oz/126 grams per cup so a measurement of 175 grams would actually be a good 1 1/3 cups of flour. Not that the original recipe is wrong, because some people use a standard of 5 oz/140 grams per cup.

Awesome Chocolate Chip Cookies


A Popular Chocolate Chip Cookie Recipe
Prep time
Cook time
Total time
Chewy, sweet, chocolate chip cookies adapted from The Great Book of Chocolate. When I make these I use the gram measurements rather than the volume. Like biscotti or other cookies that kind of dry out when cooked at a low temperature, these cookies are crisp throughout when baked for slightly longer. For a chewy cookie, just reduce the bake time.
Recipe type: Dessert
Cuisine: American
Serves: 16
  • 1/2 cup (100 grams) granulated sugar
  • 1/2 cup (120 grams) very firmly packed light brown sugar
  • 8 tablespoons (1 stick) (115 grams) unsalted butter, cold, cut up
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1 1/4 to 1 1/3 cups (175 grams) all-purpose flour
  • 1/4 teaspoon plus an extra pinch of salt (I used a scant 1/2 teaspoon)
  • 1 1/3 cups semisweet chocolate chips
  • 3/4 cups pecans, toasted and chopped
  1. Adjust the oven rack to the top third of the oven and preheat to 300F (150C).
  2. Cream cold, cut up butter and sugar with an electric mixer. When smooth, beat in the egg, vanilla, baking soda and salt.
  3. Scrape sides of bowl and make sure salt & soda are well distributed, then add the flour and stir by hand until it has almost disappeared. Add the chocolate chips and toasted nuts and stir until mixed in.
  4. Shape the dough into 2 inch balls and place about 3 to 4 inches apart on parchment lined cookie sheets. Press tops down slightly. Bake for 18-22 minutes or until cookies are a golden brown.
  5. Remove from the oven andlet cool on a wire rack.
For the flour I used the gram amount of 175 grams. The volume amount will vary based on type of flour, humidity and how your scoop.

Related posts:


  1. says

    Anna – I made these several months ago and thought they were good, but weird (baking temps and upper third rack).

  2. says

    Hi Judy,

    I’m not sure how I missed this one. I think all the popular bloggers have made it because it’s by DL. It felt strange baking near the top of the oven but I’d do it again for these cookies.

  3. says

    Ahhh, ccc’s! I made some yesterday that I’m going to post. Have never seen this recipe though and will have to try it!
    Whhattt? No oatmeal? 😉
    The cookies look awesome!

  4. Sarah says

    I’ve made this recipe twice and my hubby & I are obsessed with them!! The only change I’ve made is to sub 1/4 c. of applesauce for 1/4 c. of the butter. The result? Amazing. Crisp edges and outside – super creamy/chewy middle. Probably one of the only times I haven’t noticed less fat!

  5. says

    Whhaatt? Three ccc queens who havne’t seen this recipe or tried it??? The shame of it all. Thanks for the heads up, Anna. It will be next on my list of ccc’s to make.

  6. johnna knows good food says

    I’m going to try these…they taste great with a bowl of french vanilla ice cream;-)

  7. Katherine says

    These are yummy! Made them today with walnuts instead of pecans. Much better to stay in the warm house eating these cookies instead of bearing the Chicago cold!

  8. Jennifer says

    I’m thinking of making these tonight, but I also have another TBM (“to be made” kinda like my stack of TBR books!) recipe sitting around, one that has orange zest, pistachios and milk chocolate chips.
    I think my kids would like this recipe more though!

  9. Jennifer says

    I did make these last night and they came out good. I followed the gram weight measurements (I actually think it’s easier to weigh the flour and sugars rather than measure them out) and the measurements in your version were perfect.
    I do think mine could have used a tad more salt, next time I would up it to 1/2 a teaspoon.

  10. says

    Hi Jennifer,

    I actually used close to a half teaspoon because I tend to miss salt if it’s not there. The original recipe only called for 1/4 teaspoon.

  11. KatyBelle says

    I made these today. This is it! This is the cookie I’ve been looking for. I cut the choc. chips back a bit and didnt’ have enough pecans, but next time I will!
    So, so yummy!
    Thank you!!!

  12. Jackie says

    I have made these several times now and I love the simplicity of the recipe! My friends and family love the taste and texture of the cookie. The pecans are wonderful and magical in this cookie. 😀 Thank you so much for posting this recipe with your mods!

  13. says

    Made these today…Absolutely YUMMY..My 2 yr old literally shoved one in his mouth to try and steal my remaining cookie “that I was eating” I finished it just as he finished his and he threw a tantrum ….And the hubby ate 4 before he even said a word to me after work. I’d say these will be made a lot in our house!!! Thanks so much…

  14. says

    I finally got around to making these, and I’m sorry that it took me so long! I’m really impressed with the texture of this cookie. I will definitely make them again and again. I used dark brown sugar because that’s all I had on hand, but I’m not sorry. I think it was perfect with these cookies and the Ghiradelli chocolate chips that I used.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate This Recipe: