Classic Chocolate Chip Cookie
Cook Time
10-12 minutes
In This Recipe
Turbinado Cane Sugar, Organic Cane Sugar
Ingredients
- ¾ cup unsalted butter, melted and cooled slightly
- ¾ cup Sugar In The Raw®, pulsed briefly in a food processor (or crushed with a rolling pin)
- ¼ cup Organic Cane Sugar In The Raw
- 1 large egg + 1 egg yolk, room temperature
- 2 tsp vanilla extract
- 1¾ cups all-purpose flour
- ¾ tsp baking soda
- ¾ tsp kosher salt
- 1½ cups chocolate chips or chocolate chunks
- Optional: flaky sea salt for finishing
Preparation
- Step 1
Preheat oven to 350°F. Line baking sheets with parchment paper.
- Step 2
Mix sugars & butter in a large bowl, whisk melted butter with Sugar In The Raw® and Organic Cane sugar until glossy and smooth.
- Step 3
Add eggs & vanilla. Whisk in egg, egg yolk, and vanilla until fully emulsified.
- Step 4
In a separate bowl, whisk flour, baking soda, and salt. Fold into wet ingredients just until combined.
- Step 5
Fold in chocolate chips or chunks.
- Step 6
Chill dough 30–45 minutes for thicker, chewier cookies. (recommended)
- Step 7
Scoop 2 tbsp portions onto baking sheets, spacing well apart. Cook 10–12 minutes, until edges are set and centers look slightly underbaked.
- Step 8
Sprinkle lightly with flaky sea salt (optional). Cool on the pan for 5 minutes, then transfer to a rack.
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