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Best Chocolate Chip Cookies

Updated: Apr 18, 2020

I'm dusting off the oven as the weather cools down, and one of the best things to bake is, of course, chocolate chip cookies. I grew up making the Nestle Tollhouse chocolate chippers, and while those are delicious, these are even better. All egg yolk and a higher ratio of brown sugar make these a bit denser, richer, and chewier. Chocolate chunks, instead of chips, to me, up the ante a little more.


1 cup unsalted butter, room temp 2 1/4 cups all purpose flower

1 cup packed brown sugar 3/4 tsp baking soda

1/2 cup granulated sugar 3/4 tsp salt

4 egg yolks, room temp 10 oz bittersweet chocolate chunks

1 tsp pure vanilla extract

Line a baking sheet with a reusable baking mat.

Cream butter and both sugars til light and fluffy. Beat in egg yolks, 2 at a time. Add vanilla and mix.

Whisk flower, baking soda, and salt together in a separate bowl. Stir dry ingredient mix into butter mixture until fully combined. Stir in chocolate chunks.

Divide dough into two equal parts and roll into 2" diameter logs. Wrap the logs in reusable beeswax wraps. If you don't have, or haven't been able to make them yet yourself, wax paper works just fine and is compostable once rinsed.

At this point, you can either freeze the rolls for baking another day, or refrigerate them for a half hour. If you decide to freeze them, try to bake them within the week, or they'll start to taste like your freezer. If you decide to bake them now, preheat your oven to 375 F.

Chocolate Chip Cookies

Take the cookie dough rolls out of the fridge, unwrap them, and cut them into 1/2" coins. Lay the cookies about 3 inches apart on your baking mats (on the baking sheets), and pop into your preheated oven. Bake the cookies for about 12 minutes, or until they are set. If you are baking two sheets at the same time, swap the top and bottom halfway through the bake.

Remove from the oven, and try to wait for them to cool before eating one! Or two, or three...

Extra tips for eco-friendliness and frugality:

-Buy your chocolate chips in bulk (bring a jar), your baking soda in a cardboard box, and your sugar and flour in paper sacks

-Make a double batch and freeze some of the dough for easy baking so you won't be tempted to buy cookies when you run out

-Source as many of your ingredients as responsibly as possible, for example your eggs and butter from a local dairy, buy organic flour

-Save the egg whites from the eggs for an egg white omelet

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