The Perfect Chocolate Chip Cookie

That's right, I went there: The Perfect Chocolate Chip Cookie. This recipe is perfection. I love how it strays from typical increments and stays outside the box unlike store bought dough or other generic recipes. It's so specific and the secret weapon, for me, is the trifecta of sugars. You'll need to put your health resolutions aside for this one.

It's a household favorite for my family and a real crowd pleaser whenever we have guests. And in a world of online recipes, it makes my heart happy to know that this little recipe lived only on a stained notecard until now. It was passed along from a family to a coworker to me and I just can't help but want everyone to experience this bold cookie. Imagine all the things you love most about different types of chocolate chip cookies—mountainous, soft, chewy, sugary, gooey, crispy. It truly has everything. 


1/2 cup butter

2 tablespoons granulated sugar

2 tablespoons turbinado sugar (Sugar in the Raw)

3/4 cup packed brown sugar

1 large egg

1 teaspoon vanilla extract

3/4 teaspoon baking soda

1/4 teaspoon of fine sea salt

1/2 pound dark chocolate chips

1 3/4 cups all purpose flour


Heat oven to 360 degrees and line a baking sheet with parchment paper. In a large bowl, cream the butter and sugars together with electric mixer until light and fluffy. Add egg and vanilla and beat until incorporated. Mix in salt and baking soda and then the flour at low speed until combined. The dough should be crumbly. For an extra chocolately cookie, add two tablespoons of unsweetened cocoa powder. Pour in chocolate chips and mix by hand until evenly dispersed. Scoop 1 1/2 tablespoons of cookie dough about 2 inches apart and bake for 11 to 12 minutes. Let cookies rest for five minutes before enjoying!

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