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"the Chewy" Chocolate Chip Cookies

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“This has been a family and friend, and enemy, and everybody else's favorite for many years. It is a close adaptation from GE. If it is not broke, hey don't fix it. (Bread flour and the melted butter are the keys here, do not exchange). Also these cookies are not as good hot as they are when they have cooled”
40-48 cookies

Ingredients Nutrition


  1. Melt the butter in a 2-quart saucepan over low heat. Set aside to cool slightly.
  2. Sift together the flour, salt and baking soda.
  3. Pour the butter into your stand mixer's work bowl. Add the sugar and brown sugar and beat with the paddle attachment on medium speed for 2 minutes.
  4. In a separate bowl, whisk together the whole egg, the egg yolk, milk and vanilla extract in a measuring cup.
  5. Reduce the mixer speed and slowly add the egg mixture. Mix until thoroughly combined, about 30 seconds.
  6. Add the dry ingredients, stopping a couple of times to scrape down the sides of the bowl.
  7. Once the flour is worked in, drop the speed to "stir" and add the chocolate chips. Chill the dough for 1 hour.
  8. Preheat the oven to 375 degrees F.
  9. Scoop the dough into 1 in balls, and place onto parchment-lined half sheet pans.
  10. Bake for 9 minutes, (8-11 minutes, times may vary due to ovens and elevations), rotating the pans halfway through. Remove from the oven, let cool on pan for 2 minutes then move onto a cooling rack and wait at least 5 minutes before devouring, but overnight is better.
  11. ***Want to really add to this recipe, replace the chocolate chips, with white chocolate chips and add 1/2 cup of chopped macadamia nuts. yum!

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