18 MAY 2026 — AROUND THE TABLE

Shea's Favorite Chocolate Chip Cookie

Shea's Favorite Chocolate Chip Cookie

In this edition of Around the Table, Shea shares her favorite Chocolate Chip Cookies (and she’s a bit of a connoisseur!). These are the kind with crisp edges, soft centers, and plenty of melted chocolate in every bite. Made with a mix of semi-sweet and dark chocolate, they strike that perfect balance of familiar and extra special, finished with a sprinkle of flaky sea salt on top.

The dough comes together with simple pantry staples before getting loaded with chopped chocolate for those rich, melty pockets throughout. Baked until golden and just right around the edges, they’re the kind of cookies that disappear almost as quickly as they cool. See the recipe below and watch the full webisode here.
Yields: 20-22 cookies|Prep Time: 25 minutes|Cook Time: 12 minutes|Total Time: 2 hours 25 minutes

Ingredients

  • <span data-contrast="none">1 cup (226 grams) unsalted butter, slightly softened </span><span data-ccp-props="{&quot;134233117&quot;:false,&quot;134233118&quot;:false,&quot;201341983&quot;:0,&quot;335551550&quot;:1,&quot;335551620&quot;:1,&quot;335559737&quot;:0,&quot;335559738&quot;:0,&quot;335559739&quot;:160,&quot;335559740&quot;:279}">
  • </span><span data-contrast="none">1 cup (213 grams) firmly packed light brown sugar </span><span data-ccp-props="{&quot;134233117&quot;:false,&quot;134233118&quot;:false,&quot;335559737&quot;:0,&quot;335559738&quot;:0,&quot;335559739&quot;:0}">
  • </span><span data-contrast="none">3/4 cup (149 grams) granulated sugar </span><span data-ccp-props="{&quot;134233117&quot;:false,&quot;134233118&quot;:false,&quot;335559737&quot;:0,&quot;335559738&quot;:0,&quot;335559739&quot;:0}">
  • </span><span data-contrast="none">1 tablespoon (14 grams) vanilla extract </span><span data-ccp-props="{&quot;134233117&quot;:false,&quot;134233118&quot;:false,&quot;335559737&quot;:0,&quot;335559738&quot;:0,&quot;335559739&quot;:0}">
  • </span><span data-contrast="none">2 eggs, cold </span><span data-ccp-props="{&quot;134233117&quot;:false,&quot;134233118&quot;:false,&quot;335559737&quot;:0,&quot;335559738&quot;:0,&quot;335559739&quot;:0}">
  • </span><span data-contrast="none">3 1/4 cups (423 grams) all-purpose flour, fluffed, scooped, and leveled </span><span data-ccp-props="{&quot;134233117&quot;:false,&quot;134233118&quot;:false,&quot;335559737&quot;:0,&quot;335559738&quot;:0,&quot;335559739&quot;:0}">
  • </span><span data-contrast="none">2 teaspoons baking powder </span><span data-ccp-props="{&quot;134233117&quot;:false,&quot;134233118&quot;:false,&quot;335559737&quot;:0,&quot;335559738&quot;:0,&quot;335559739&quot;:0}">
  • </span><span data-contrast="none">1 teaspoon baking soda </span><span data-ccp-props="{&quot;134233117&quot;:false,&quot;134233118&quot;:false,&quot;335559737&quot;:0,&quot;335559738&quot;:0,&quot;335559739&quot;:0}">
  • </span><span data-contrast="none">1 1/2 teaspoons kosher salt </span><span data-ccp-props="{&quot;134233117&quot;:false,&quot;134233118&quot;:false,&quot;335559737&quot;:0,&quot;335559738&quot;:0,&quot;335559739&quot;:0}">
  • </span><span data-contrast="none">1 1/4 cups (213 grams) chopped 70% dark chocolate </span><span data-ccp-props="{&quot;134233117&quot;:false,&quot;134233118&quot;:false,&quot;335559737&quot;:0,&quot;335559738&quot;:0,&quot;335559739&quot;:0}">
  • </span><span data-contrast="none">1 1/2 cups (255 grams) semisweet chocolate chips </span><span data-ccp-props="{&quot;134233117&quot;:false,&quot;134233118&quot;:false,&quot;335559737&quot;:0,&quot;335559738&quot;:0,&quot;335559739&quot;:0}">
  • </span><span data-contrast="none">Flaky salt, for serving</span><span data-ccp-props="{&quot;134233117&quot;:false,&quot;134233118&quot;:false,&quot;335559737&quot;:0,&quot;335559738&quot;:0,&quot;335559739&quot;:0}"> </span>

Method

Step 01

Preheat the oven to 375 degrees. In a stand mixer fitted with a paddle attachment, cream the butter, brown sugar, and granulated sugar for 5 minutes, scraping the sides of the bowl and the paddle about halfway through.

Step 02

Add the vanilla and then the eggs one at a time, beating for 30 seconds on medium speed between each addition. Thoroughly scrape the the sides of the bowl and the paddle, mixing for another 10 to 15 seconds to incorporate any dense bits of butter and sugar.

Step 03

To a medium bowl, add the flour, baking powder, baking soda, and salt and whisk to combine. Add the flour mixture, chopped chocolate, and chocolate chips to the stand mixer. Pulse the mixer a few times to begin incorporating the flour. Slowly increase the speed to medium and mix for 30 seconds to 1 minute until no floury spots remain.

Step 04

Using a large ¼-cup (60-gram) cookie scoop, scoop the dough into balls and place 2 inches apart on a parchment-lined baking sheet. Bake for 10 to 12 minutes, or until golden at the edges. Sprinkle with flaky salt and enjoy.

TIP: Store dough balls in the freezer for up to 3 months. Preheat the oven to 350 degrees and bake the frozen cookie dough for 14 to 15 minutes.