Chocolate Chip Cookies



  • 290g (214 cups) all-purpose flour
  • 8g (114 tsp) kosher salt
  • 6g (1 tsp) baking soda


  • 2 sticks (1 cup) very soft unsalted butter
  • 210g (1 scant cup) granulated sugar
  • 105g (12 cup) light brown sugar
  • 114 tsp vanilla extract
  • 2 tbsp almond milk
  • 1 large egg


  • ~2 cups dark chocolate chips


  • Whisk the dry ingredients together in a small mixing bowl
  • In a medium mixing bowl with a stiff spatula
    • Cream the butter and sugar with a stiff silicone spatula
    • Add in vanilla, milk, and egg and whisk together until light
    • Switch back to the spatula and mix in the dry ingredients
    • Mix in the chocolate chips
  • Refrigerate dough to make it easier to work with

Optional: Freeze dough balls

  • Portion the dough out into balls on a baking sheet and freeze until solid
  • Transfer into a freezer bag

Shape and Bake

  • Preheat oven to 375°F
  • Line a sheet pan with parchment paper
  • Using a 112 tbsp (#40) scoop, portion out 8 cookies per sheet in a 2-1-2-1-2 (3-2-3) pattern
  • Bake until the cookies spread out and the edges are golden (~12 minutes)


Browning the butter in a skillet adds another dimension, plus you don’t have to wait for the butter to come to room temperature. Extracting freshly picked Chocolate Mint into the butter while browning it is even better!

When refrigerating, simply covering the mixing bowl with plastic in contact with the dough is easiest. If you don’t have enough room, transfer the dough to 1 gallon plastic bag.

I’ve tried replacing a cup of the all-purpose flour with almond flour and it made the cookies spread out too much until they were basically flat wafers. Sometime I’ll do another experiment replacing only 14 cup and see how that goes.