Why yes, I already have a chocolate chip cookie recipe on this blog. It’s good of you to remember.

That recipe isn’t too bad, but it’s buried in the darkest corner of the archives, and if you were to poke around a bit, you’d see that it’s the oldest post on the site – back before I figured out how to use my camera or say anything intelligent. Those archives are a scary place.

That, and I’ve come up with a new chocolate chip cookie recipe.

Softer. Thicker. Chewier. Tastier. Time for an update.

I have this lifelong friend (hi Megan!). Lifelong, as in, we’ve been friends since before either of us could walk. And Megan happens to be a culinary school graduate. She recently gave me a copy of one of her baking textbooks, and I promptly geeked out and pored over the cookie chapter, to figure out how to get my chocolate chip cookie dream to actually translate into real life.

Note: This isn’t a cookbook so much as a technical training textbook for pastry chefs. The recipes (excuse me, formulas) are all in weight instead of volume. And it can get . . . complex in places.

So while I can’t recommend it to the casual home baker, I will say that it’s a great resource for learning about the science and chemistry behind baking, as well as proper mixing and baking technique. This book is chock full of brainiac information. Chock full.

So. I went all brainiac. I compared the book’s chocolate chip cookie recipe with my go-to-recipe. I made notes. I pulled out the kitchen scale. I looked at volume/weight conversions and altitude conversions. And then I grabbed a pencil and spit out a recipe that I figured, by all calculations, would yield a perfectly soft, chewy cookie.


I’ve done all the science and math for you, and tested the recipe several times (*cough cough*). So all you have to do is go and try these out for yourself.

BUT! Before you dig in!

Notice, I’ve included the weight measurements for the flour and sugar, because I want those of you with a kitchen scale to use it for those ingredients. One cup of flour packed into the measuring cup will produce a much different cookie than one cup of fluffed-up flour.

If you don’t have a kitchen scale, measure your flour by fluffing and loosening it up with a scoop or spoon, gently sprinkling the fluffed-up flour into the measuring cup, and then leveling the top with the flat edge of a knife. Light and fluffy. This method will yield roughly 4.5 ounces per cup, which is just what you want.

Also, keep in mind I’m a high-altitude girl. Remember when I talked about altitude in this troubleshooting post? If you’re at sea-level or fairly low altitude, you may want to increase the baking soda to about 3/4 teaspoon (but remember that too much leavening will make your cookies spread more), and set your oven to 375 degrees. Try it out. If your cookies spread too much, increase the flour by a few tablespoons the next time around.

Also, pull these out of the oven before they go brown. A slight amount of light brown around some of the edges is enough. You don’t want them totally underbaked, but remember that brown = crispy.

I know, I’m totally micromanaging. But I really want to make these cookies turn out well for you guys. You deserve perfect cookies.

Chocolate Chip Cookies


1/2 cup butter, room temperature (no microwave)

1/4 cup vegetable shortening

118 cup (9 oz.) firmly packed brown sugar OR 118 cup (9 oz.) white sugar + 1 Tablespoon molasses

2 eggs, room temperature

1 teaspoon vanilla extract

1/4 teaspoon coconut extract

1 teaspoon salt

2¾ cups (13 oz.) flour, not packed

1/2 teaspoon baking soda

1½ cups high-quality chocolate chips


Preheat the oven to 375 degrees F. (For high altitude, preheat to 385 degrees.)

In a large mixing bowl, cream the butter, shortening, and sugar together. If you’re using white sugar and molasses, add the molasses after the sugar has been creamed with the fats. Beat well, until the mixture is light and fluffy.

Add the eggs, vanilla, coconut extract, and salt. Stir together until completely blended, but don’t overbeat.

In a smaller bowl, combine the flour and baking soda. Add this to the wet mixture, and stir gently just until incorporated. Gently fold in the chocolate chips.

Drop in 1½ inch balls onto a parchment-lined or mat-lined baking sheet, using a cookie scoop or large spoon. Bake for 8-9 minutes, or until some of the edges just start to go light brown. (If you have slightly larger cookies, increase the baking time a little, but watch them like a hawk.)

Remove from the oven and allow the cookies to sit on the baking sheet for about 2 minutes before removing them to a cooling rack. Allow them to cool completely before storing or packaging. Cookies stored in an airtight container will be even softer the next day, and will last about a week at room temperature.