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Ingredients (9)

• 1 cup butter
• 1 cup packed brown sugar
• 0.5 cup white sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 2.5 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups semisweet chocolate chips

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Instructions (5 steps)

1. Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C).
2. Beat butter, brown sugar, and white sugar in a large bowl with an electric mixer on medium speed until smooth, about 2 minutes. Beat in vanilla and eggs, one at a time, until blended.
3. Combine flour, baking soda, and salt; stir into sugar mixture. Finally, fold in chocolate chips until evenly distributed.
4. Drop dough by rounded tablespoonfuls onto ungreased baking sheets, spacing about 2 inches apart.
5. Bake in the preheated oven until edges are golden, 8 to 10 minutes. Briefly cool on baking sheets, then transfer to wire racks to cool completely.

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Ingredients (11)

• 14 ounces assorted dark, milk, or white chocolate (not commercial chips), roughly chopped (2 1/2 cups; 395g)
• 12 1/2 ounces all-purpose flour (2 3/4 cups, spooned; 355g), such as Gold Medal
• 8 ounces unsalted butter (2 sticks; 225g), soft but cool, about 65°F (18°C)
• 7 1/4 ounces white sugar (1 cup; 205g)
• 8 ounces light brown sugar (1 cup, gently packed; 225g)
• 1/2 ounce vanilla extract (1 tablespoon; 15g)
• 2 teaspoons (8g) Diamond Crystal kosher salt, plus more for sprinkling; for table salt, use about half as much by volume or the same weight
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/8 teaspoon grated nutmeg
• 1 large egg (about 1 3/4 ounces; 50g), straight from the fridge

Show all 11 ingredients

Instructions (3 steps)

1. Make the Dough: Adjust oven rack to middle position and preheat to 350°F (180°C). Set aside a handful of chopped chocolate (about 2 ounces; 55g) and place the remainder in a medium bowl. Sift flour on top and toss together. Combine butter, white sugar, brown sugar, vanilla, salt, baking soda, baking powder, and nutmeg in the bowl of a stand mixer fitted with a paddle attachment. Mix on low to moisten, then increase to medium and beat until light and fluffy, about 5 minutes. With mixer running, add egg and continue beating only until smooth. Reduce speed to low, add flour/chocolate all at once, and mix to form a stiff dough.
2. Portion the Dough: Divide in 2-tablespoon portions (about 1 1/2 ounces or 40g each) and round each one into a smooth ball. (If you like, portioned dough can be refrigerated in a heavy-duty zipper-lock bag up to 1 week, or frozen 6 months. Stand at room temperature until quite soft, about 70°F or 21°C, and proceed as directed.)
3. To Bake: Arrange portions on a parchment-lined half sheet pan, leaving 2 inches between cookies to account for spread. Garnish each with reserved chocolate and a pinch of kosher salt. Bake until puffed and pale gold around the edges but steamy in the middle, about 15 minutes. For crunchy cookies, continue baking until golden, 3 to 5 minutes more. Cool directly on baking sheet until crumb is set, about 5 minutes. Enjoy warm or store in an airtight container up to 2 days at room temperature.

Ingredients (25)

• ½ cup (100g) granulated sugar
• ¾ cup (150g) light brown sugar, packed
• ½ cup (113g) unsalted butter, melted
• 1 large egg
• 1 large egg yolk
• 1 tsp (5g) kosher salt
• ½ tsp (~1g) baking soda
• 2 tsp (10mL) vanilla extract
• 1 cup plus 6 Tbsp (206g) all-purpose flour
• 3 oz (85g) milk chocolate, roughly chopped
• 3.5 oz (99g) 60-70% dark chocolate, roughly chopped *See Notes*
• ½ cup (15g) kettle cooked salted potato chips, crushed coarsely by hand *optional*
• Flaky salt, for finishing
• > Use a ~1 Tbsp sized cookie scoop to place 12 heaping cookies evenly spaced on a greased parchment lined baking sheet. Bake at 350°F (177°C) for 8-9 minutes or until golden brown on the edges but still slightly underdone in the center.
• > Use a ~3 Tbsp sized cookie scoop to place 6 cookies evenly spaced on a greased parchment lined baking sheet. Bake at 350°F (177°C) for 10-11 minutes or until golden brown on the edges but still slightly underdone in the center.
• > Use a ~⅓ cup sized ice cream scoop to place 3 cookies evenly spaced on a greased parchment lined baking sheet. Use the palm of your hand to slightly flatten the balls. Bake at 350°F (177°C) for 14-15 minutes or until golden brown on the edges but still slightly underdone in the center.
• Small-sized cookies: > You are able to make a lot of cookies from a smaller batch of dough, maximizing its output. This style is ideal for parties where you just have a ton of people.
• > You are able to make a lot of cookies from a smaller batch of dough, maximizing its output. This style is ideal for parties where you just have a ton of people.
• Medium-sized cookies: > This size is the best of both worlds: you get a larger cookie so they’re more substantial and you can benefit from a better maillard due to the extra surface area AND you’re still able to create some decent volume of cookies for holidays and parties.
• > This size is the best of both worlds: you get a larger cookie so they’re more substantial and you can benefit from a better maillard due to the extra surface area AND you’re still able to create some decent volume of cookies for holidays and parties.
• Large-sized cookies: > This is my personal favorite! They are way more substantial and really have that wow factor. They’re the most enjoyable to eat because you have a lot of fudginess and chewy center. Although they make less… people will 100% enjoy these the most. One cookie can feed up to two people and I like to give them as gifts!
• > This is my personal favorite! They are way more substantial and really have that wow factor. They’re the most enjoyable to eat because you have a lot of fudginess and chewy center. Although they make less… people will 100% enjoy these the most. One cookie can feed up to two people and I like to give them as gifts!
• > You are able to make a lot of cookies from a smaller batch of dough, maximizing its output. This style is ideal for parties where you just have a ton of people.
• > This size is the best of both worlds: you get a larger cookie so they’re more substantial and you can benefit from a better maillard due to the extra surface area AND you’re still able to create some decent volume of cookies for holidays and parties.
• > This is my personal favorite! They are way more substantial and really have that wow factor. They’re the most enjoyable to eat because you have a lot of fudginess and chewy center. Although they make less… people will 100% enjoy these the most. One cookie can feed up to two people and I like to give them as gifts!

Show all 25 ingredients

Instructions (16 steps)

1. In a large bowl, whisk together the sugar, brown sugar, and melted butter until smooth. Whisk in the egg, followed by the egg yolk, until each is fully emulsified. Finally, whisk in the salt, baking soda, and vanilla extract.
2. Add the flour 1 half at a time and fold gently with a spatula just until combined. Do not overmix. Fold in the potato chips, milk chocolate, and dark chocolate. Cover with plastic wrap and refrigerate for 3–4 hours, ideally overnight, to rest and hydrate.
3. Baking options: choose your preferred sized below *see notes as well* Small-sized cookies: 20-24 cookies > Use a ~1 Tbsp sized cookie scoop to place 12 heaping cookies evenly spaced on a greased parchment lined baking sheet. Bake at 350°F (177°C) for 8-9 minutes or until golden brown on the edges but still slightly underdone in the center.Medium-sized cookies: 15-18 cookies > Use a ~3 Tbsp sized cookie scoop to place 6 cookies evenly spaced on a greased parchment lined baking sheet. Bake at 350°F (177°C) for 10-11 minutes or until golden brown on the edges but still slightly underdone in the center.Large-sized cookies: 8-9 cookies > Use a ~⅓ cup sized ice cream scoop to place 3 cookies evenly spaced on a greased parchment lined baking sheet. Use the palm of your hand to slightly flatten the balls. Bake at 350°F (177°C) for 14-15 minutes or until golden brown on the edges but still slightly underdone in the center.
4. Small-sized cookies: 20-24 cookies > Use a ~1 Tbsp sized cookie scoop to place 12 heaping cookies evenly spaced on a greased parchment lined baking sheet. Bake at 350°F (177°C) for 8-9 minutes or until golden brown on the edges but still slightly underdone in the center.
5. > Use a ~1 Tbsp sized cookie scoop to place 12 heaping cookies evenly spaced on a greased parchment lined baking sheet. Bake at 350°F (177°C) for 8-9 minutes or until golden brown on the edges but still slightly underdone in the center.
6. Medium-sized cookies: 15-18 cookies > Use a ~3 Tbsp sized cookie scoop to place 6 cookies evenly spaced on a greased parchment lined baking sheet. Bake at 350°F (177°C) for 10-11 minutes or until golden brown on the edges but still slightly underdone in the center.
7. > Use a ~3 Tbsp sized cookie scoop to place 6 cookies evenly spaced on a greased parchment lined baking sheet. Bake at 350°F (177°C) for 10-11 minutes or until golden brown on the edges but still slightly underdone in the center.
8. Large-sized cookies: 8-9 cookies > Use a ~⅓ cup sized ice cream scoop to place 3 cookies evenly spaced on a greased parchment lined baking sheet. Use the palm of your hand to slightly flatten the balls. Bake at 350°F (177°C) for 14-15 minutes or until golden brown on the edges but still slightly underdone in the center.
9. > Use a ~⅓ cup sized ice cream scoop to place 3 cookies evenly spaced on a greased parchment lined baking sheet. Use the palm of your hand to slightly flatten the balls. Bake at 350°F (177°C) for 14-15 minutes or until golden brown on the edges but still slightly underdone in the center.
10. Season to taste with flaky salt and let sit on the baking sheet for 5 minutes before transferring to a cooling rack. Serve warm or even at room temperature and enjoy! Store leftovers in an airtight container.
11. Small-sized cookies: 20-24 cookies > Use a ~1 Tbsp sized cookie scoop to place 12 heaping cookies evenly spaced on a greased parchment lined baking sheet. Bake at 350°F (177°C) for 8-9 minutes or until golden brown on the edges but still slightly underdone in the center.
12. > Use a ~1 Tbsp sized cookie scoop to place 12 heaping cookies evenly spaced on a greased parchment lined baking sheet. Bake at 350°F (177°C) for 8-9 minutes or until golden brown on the edges but still slightly underdone in the center.
13. Medium-sized cookies: 15-18 cookies > Use a ~3 Tbsp sized cookie scoop to place 6 cookies evenly spaced on a greased parchment lined baking sheet. Bake at 350°F (177°C) for 10-11 minutes or until golden brown on the edges but still slightly underdone in the center.
14. > Use a ~3 Tbsp sized cookie scoop to place 6 cookies evenly spaced on a greased parchment lined baking sheet. Bake at 350°F (177°C) for 10-11 minutes or until golden brown on the edges but still slightly underdone in the center.
15. Large-sized cookies: 8-9 cookies > Use a ~⅓ cup sized ice cream scoop to place 3 cookies evenly spaced on a greased parchment lined baking sheet. Use the palm of your hand to slightly flatten the balls. Bake at 350°F (177°C) for 14-15 minutes or until golden brown on the edges but still slightly underdone in the center.
16. > Use a ~⅓ cup sized ice cream scoop to place 3 cookies evenly spaced on a greased parchment lined baking sheet. Use the palm of your hand to slightly flatten the balls. Bake at 350°F (177°C) for 14-15 minutes or until golden brown on the edges but still slightly underdone in the center.

Show all 16 steps