Model Bakery’s Ultimate Chocolate Chip Cookie Recipe

Chocolate Chip Cookies, from The Model Bakery Cookbook

My mom gave me The Model Bakery Cookbook a while ago and I’ve only just started to go through it, page by page, marking things I’d like to make. I was looking for a chocolate chip cookie recipe and when I saw Model’s photo of cookies stacked a foot high I knew I’d landed on a promising recipe.

The only thing I can’t stand in chocolate chip cookies is nuts. And this recipe calls for 1 cup of walnuts. Well, those got the ol’ 86 and I made them anyway. The result was terrific and these will be my go to from now on.

Chocolate Chip Cookies, as seen in The Model Bakery Cookbook

  • Servings: 16 large cookies
  • Print

2 cups unbleached all-purpose flour
3/4 tsp baking soda
1/2 tsp fine sea salt
3/4 cup plus 1 TBL unsalted butter, at room temperature
1 1/2 cups packed light brown sugar
2 large eggs, at room temperature
1 tsp pure vanilla extract
2 2/3 cups chocolate chips*
(if you like nuts, throw in 1 cup of walnuts)

  1. Position racks in the top third and center of the oven and preheat to 375 degrees. Line two half-sheet pans with parchment paper.
  2. Sift the flour, baking soda and salt together into a medium bowl. Beat the butter and brown sugar together in a large bowl with an electric mixer set on medium speed, occasionally scraping down the sides of the bowl, until light in color, about 90 seconds. (You can also cream the butter and sugar together in a large bowl with a wooden spoon until light in color, approx. 5 minutes.) Beat in the eggs, one at a time, then add the vanilla. Reduce the mixer speed to low. Add the flour mixture in thirds, mixing just until combined. Stir in the chocolate chips (and walnuts, if you want).
  3. Using about a 1/4 cup scoop capacity, drop scoops of the dough onto the lined pans, spacing them about 3 inches apart. You will only be able to fit three to four cookies on each pan.**
  4. Bake, switching the pans from top to bottom and front to back halfway through baking, until the cookies are lightly golden and set around the edges, 14-17 minutes.*** Let the cookies cool on the pans for 5 minutes, then transfer to wire cooling racks and let cool completely. Repeat with the remaining dough on cooled pans. The cookies can be stored in an airtight container at room temp for up to 5 days.

*We like to use Ghirardelli chocolate chips. If you really want to mix it up, go for 1 cup of the normal-sized chips and 1 cup of the oversized chips. 

**We use a TBL to scoop out cookies and we get about 12 on each pan. And about 30 cookies. 

***If you want a crispier cookie, bake the cookies for the allotted 14 minutes. If you want a chewier cookie, take them out after 10 minutes. Our favorite batch thus far has been the 10-minute cookie. 


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