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Chocolate Chip Cookies from Scratch

Chocolate Chip Cookies from Scratch

Truly the great all-American standby of desserts! This chocolate chip cookie recipe yields a dough that can be made in bulk, portioned out, and kept frozen in a Tupperware container or plastic baggie until needed. Which means you could bake just one or two cookies at a time (based on experience, however, we recommend upping your batch size)!

Recipe Yield:
24 cookies


  • 2 34 cups all-purpose flour
  • 12 tsp baking soda
  • 1 tsp kosher salt
  • 1 cup brown sugar
  • 3 Tbsp molasses
  • 34 cup sugar
  • 10 12 oz dark chocolate chips, or chop 57% Dark Chocolate Bars
  • 2 sticks butter, very soft
  • 3 eggs


  • Sift flour, baking soda, and salt together.
  • Whisk together brown sugar, molasses, and regular sugar.
  • Place butter in mixing bowl with paddle attachment and cream it until whipped to the consistency of mayonnaise.
  • Add the sugar mixture and mix for 2-3 more minutes until fluffy.
  • Add eggs and mix on low speed until just combined. Don’t over-mix eggs (even if the mix looks broken).
  • Add dry ingredients in two additions, mixing until just combined.
  • Add chocolate and mix until just combined.
  • Scoop dough onto a parchment-lined plastic sheet tray, slightly flattening cookies.
  • Wrap and freeze until needed.
  • If baking right away, refrigerate dough for at least 30 minutes.
  • When ready to bake, preheat oven to 350°F.
  • Place cookie rounds on parchment paper with ample space for spreading.
  • Bring dough to room temperature before baking.
  • Bake until golden brown, about 12-14 minutes.