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A Popular Chocolate Chip Cookie Recipe

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.
Course Dessert
Cuisine American
Keyword Chocolate Chip, Popular
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 16
Author Cookie Madness


  • 1/2 cup granulated sugar 100 grams
  • 1/2 cup very firmly packed light brown sugar 120 grams
  • 8 tablespoons unsalted butter, cold, cut up (115 grams)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1 1/4 to 1 1/3 cups all-purpose flour 175 grams
  • 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


  • Adjust the oven rack to the top third of the oven and preheat to 300F (150C).
  • Cream cold, cut up butter and sugar with an electric mixer. When smooth, beat in the egg, vanilla, baking soda and salt.
  • 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.
  • 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.
  • 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.