Recipe from Sherry Yard
Adapted by Martha Rose Shulman
- Total Time
- 40 minutes
- Rating
- 5(5,186)
- Notes
- Read community notes
Sherry Yard's iconic chocolate-chip cookies are just the right mix of chewy and crisp, with a bittersweet morsel of chocolate in each bite. They are the cookies anyone who asks you to make chocolate chip cookies are asking for -- the kind of chocolate cookie that demands to be dunked into a glass of ice-cold milk. —Martha Rose Shulman
Featured in: A Health Maven’s Sweet Secret
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Ingredients
Yield:About 4 dozen cookies
- 185grams all-purpose flour (1½ cups)
- 2grams baking soda (½ teaspoon)
- 115grams butter (4 ounces/1 stick)
- 100grams sugar (½ cup)
- 80grams light brown sugar (½ cup packed)
- 2grams salt (¼ teaspoon)
- 1egg
- 5grams vanilla (1 teaspoon)
- 225grams bittersweet chocolate (8 ounces), cut in 1-inch pieces (or use coins)
Ingredient Substitution Guide
Nutritional analysis per serving (48 servings)
70 calories; 3 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 10 grams carbohydrates; 0 grams dietary fiber; 6 grams sugars; 1 gram protein; 28 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Sift together flour and baking soda and set aside. In the bowl of a standing electric mixer fitted with the paddle attachment, cream butter until lemony yellow, about 2 minutes. Scrape down sides of bowl and paddle. Add sugar, brown sugar and salt. Continue creaming mixture on medium speed until it is smooth and lump free, about 1 minute. Stop mixer and scrape down sides of bowl and paddle.
Step
2
Add egg and vanilla and beat on low speed for 15 seconds, or until they are fully incorporated. Do not over-beat. Scrape down sides of bowl and paddle.
Step
3
On low speed, add sifted flour mixture. Beat slowly until all of the flour is incorporated. Scrape down sides of bowl. Add chocolate chunks and mix in.
Step
4
Heat oven to 350 degrees with the rack positioned in the lower third of the oven. Line 2 baking sheets with parchment. Spoon heaping teaspoons of dough 2 inches apart onto baking sheets. If not baking right away, remove small handfuls or spoonfuls of dough from mixer and plop them down on the middle of a sheet of parchment or wax paper, creating a log about 1½ inches wide and 12 inches long. Fold parchment over, creating a sausage. Chill for at least 1 hour, preferably overnight. Using a serrated knife, slice chilled dough into ⅓-inch-thick rounds and place them 2 inches apart, in staggered rows, on parchment-lined sheets and proceed. (Dough will keep nicely, tightly wrapped, in the refrigerator for 1 week, or in the freezer for up to 1 month. Thaw frozen dough at room temperature for 30 minutes before slicing.)
Step
5
Bake one sheet at a time for 12 to 15 minutes, until lightly browned, rotating the baking sheet front to back halfway through. Remove from heat and slide parchment off baking sheet and onto a work surface. Allow cookies to cool for at least 5 minutes before serving, or for at least 20 minutes before storing in an airtight container. They will keep for up to 3 days at room temperature.
Tip
- For even more chocolaty cookies, add another 1 to 2 ounces (30 to 60 grams) of chocolate. If you want flat, crispy cookies, when you go to turn the baking sheets halfway through the baking, tap them down on the back of the oven door before sliding them back in. This will cause the rising cookies to fall.
Ratings
5
out of 5
5,186
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Cooking Notes
Dumela
No way this "yields" 4 dozen (48) cookies. I was able to squeeze single dozen, good old fashioned 4 inch cookies from the recipe......
Person
This was delicious! I made some with my friend (we're 12) and it was soooooo eeeassssyyyy. I'm a pretty picky person and a terrible baker, so I was impressed. We didn't freeze it and we baked it for like 13 minutes. We used Nestle milk chocolate chips. I think if we froze it and baked it for less and used semi sweet or dark chocolate chunks, then it would be muuuucccchhhh better.
Anna
These were delicious! Mixed them by hand without an electric mixer and they came out totally fine.
Teresa
Great recipe...have made this twice now using semi-sweet (65%) and no white sugar. Our family tends to like desserts less sweet and it was still fine with just half a cup of packed brown sugar. They came out great but like the other reviewers said, there is no way this recipe yields 4 dozen.
Simmy Nimmy
I weighed the ingredients to the gram but used bittersweet chocolate chips because that is what I had on hand. I made them twice just so I could be sure. These cookies are perfect. This is the chocolate chip cookie you crave. Two tips: 1. Sprinkle flaky sea salt on top2. Put a glass in the freezer before sliding these in the oven and enjoy a frosted glass of milk
jf
"Dough will keep nicely, tightly wrapped, in the refrigerator for 1 week..." Yeah, like that'll last...
Lyn
These are definitely amazing, indeed THE quintessential chocolate chip cookie. I do recommend chopping the chocolate (I've used the Lindt 70% chocolate with great success). I thought the actual recommended amount of chocolate was sufficient. I've made this twice, the second time with 3/4 the recommended amount of sugar, which I preferred, but that's probably because I'm not a sugar fiend!
LM Myers
My favorite CCC recipe. I adapted it to desert conditions and would bake these in Kuwait when visiting my sweetie there. I do add 2 oz more chocolate. When in the US, I use either Valhrona discs or Guittard. Semi-sweet (65%) seems best, although I have used dark (72%) to fine results. European butter is nice in this. The baking rotation and refrigeration of the dough are crucial. I never cook them all in one batch, but roll into a log and slice and bake as-needed. Which they often are.
Santiago Giraldo
When cooking at high altitude, add a bit more flour by the spoonful until dough is right, and an additional egg. I also lowered the temperature to 325 degrees.
Randall
4 dozen? I got 24 total
Lilly
These are wonderful! The flavor is complex, not to sweet, and definitely chocolatey enough. I actually use about 3/4 the amount of chocolate, and when you chop it up it makes these great little slivers of chocolate that incorporate into the dough and add to the chocolate goodness. Also, I haven't made the dough into a log, just baked them right after I made the dough, and I don't bother with turning the pan, but my oven has a really even heat.
Melanie
I used Ghiradelli semisweet chips & European butter. Added a second tsp of vanilla plus one tsp cinnamon -- good cookies. Yielded 34 cookies 2"-2.5" inches across.
Shelf Stalker
Mixed ingredients by hand. Used less sugar- 1/2 c. light brown sugar (not packed) & 1/4 c. coconut palm sugar. Added 1 scant c. chopped pecans. These cookies are great to eat when still warm & chocolate slightly melted.
Erin
Didn't think I would ever need another chocolate chip cookie recipe, but this one really takes the cake! This is my first time with chocolate bars instead of chips- I chopped and used two 4 oz. chocolate bars (70% and 85%) and boy, oh boy are they divine. Rolling and refrigerating makes a huge difference!
My only criticism is the small size of the recipe-I would recommend doubling the batch if you want more than 10-12 "regular" sized cookies.
Luther
These are great cookies. 4 dozen is way to ambitious for the amount of dough, but I was able to get 3 dozen. Terrific flavor. Usually I have no problem finding an 8 oz bar of bittersweet chocolate but the cookies gods threw a curve and had to use bittersweet morsels. No additions or substitutions otherwise. Will definitely use this from now on. Removing cookies with parchment paper from baking sheet as they come out of the oven is a must. Thanks for the recipe.
dee
Everyone raves about these cookies and does not want any other version.....a little extra chocolate never hurts. but not much
Excellent
Made exactly as written but for two changes - only 70g white sugar, and bittersweet chocolate chips instead of chunks. Came out beautifully.
monika
amazing. crispy outside, squishy dough inside. fantastic
karen
I did the wrap, refrigerate, bake next morning method. I used high quality chocolate wafers. All my life (61 years), I thought I was a thick and chewy chocolate chip cookie person. These thin, crispy cookies are amazing and I can’t wait to make them again. A high chocolate to cookie ratio!
Veronica
These are absolutely delicious but the recipe yields 17 2.5” cookies.
EGL
Double recipe. Sub w 1 cup of buckwheat flour. Amazing texture.
Ems
Start with cold butter. Brown about half to 2/3rds of the butter and add to remaining cold butter.Add to vanilla, eggs, sugar (light and dark), salt. Mix for 30 seconds. Let rest for 30 minutes. Repeat about 3 times. Then add dry ingredients.
JC
Mix 1.5 dozen/ makes 18 cookies
Jimmy
Don’t make this recipe based on the measurements. 185 grams of all purpose King Arthur flour came out to 2 cups. When I added it to the butter/sugar/egg it turned into something that looked more like a pie crust. Had to totally scratch the whole thing. Such a waste. Also, the amount of chocolate asked for is insane. A 3.5 oz bar was more than enough.
Brian
This recipe calls for vanilla. Can I use vanilla extract? Is that the same thing?
Farnaz
What an excellent recipe, did as others said to reduce white sugar to 75g (caster sugar), also reduced chocolate chips to 100g, used a large egg, baked for 10mins and sprinkled salt - amazing!
Mary
I love trying recipes that claim they are "the best chocolate chip cookie" or "quintessential chocolate chip cookie" hoping that I'll happen upon something special. When it comes down to it, the Toll House cookie recipe is really the best. Not worth messing with a good thing.
Christina
I weighed the ingredients, chilled the dough in loose ball shapes for about 30-40 minutes, and then baked for 13 minutes (convection) and the cookies came out the absolutely perfect texture. It's a really good recipe, but the flavor seemed a little flat to me. I used high quality semi-sweet chocolate and vanilla. Maybe a little sprinkle of finishing salt would have helped. Definitely doesn't make 4 dozen. I ended up with 16 cookies that were approx. 3 inch diameter.
SW
What am I doing wrong? Made these exactly according to the recipe and they turned out like dry hard biscuits.
BD
I agree - I measured carefully, chilled them as suggested, and they were so dry I couldn't slice them. The huge chunks of chocolate didn't help with that process. I underbaked them and they were still excessively crispy and very dry. I've made thousands of cookies and hope to make thousands more - but never this one again!
Veronica
Holy smokes these are good
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