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Jim Lahey’s chocolate chip cookies are exceptional.

March 9th, 2012 1 Comment


There are a million chocolate chip cookies recipes, but I love this one because there are 3 distinct levels of flavor in every bite.  First you get the butter in the cakey cookie, then the rich chocolate, and finally a tinge of kosher salt!  Jim Lahey’s recipe calls for kosher salt instead of table salt (which is what I would usually use so it would melt into the dough). It makes the cookie a little more exciting than simply sweet.

Jim Lahey, the award-winning baker and founder of the famous Sullivan Street Bakery in New York City, is the go-to guy for classic recipes (see his recipe for no-knead bread here when you scroll down.)  I won’t say that his recipes are THE BEST, but they’re pretty damn close.  My only complaint about this cookie is that it’s too cakey.  Next time I’ll add a little more butter to thin it out.

Of course, I didn’t follow his recipe exactly because I always like to make a “healthier” version :) So you’ll see his recipe below along with my substitutions.

Jim Lahey’s Classic Chocolate Chip Cookie

From Bon Appetit March 2012


  • 1 cup plus 2 tablespoons all-purpose flour (MR used wheat)
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon baking powder
  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
  • 3/4 cup (packed) light brown sugar
  • 1/4 cup sugar (MR used Turbinado)
  • 1 large egg, room temperature
  • 1/2 teaspoon vanilla extract
  • 1 cup semisweet or bittersweet chocolate chips (MR used Ghirardelli)


  1. Arrange racks in upper and lower thirds of oven; preheat to 425°. Line 2 baking sheets with parchment paper.
  2. Whisk flour, salt, and baking powder in a small bowl.
  3. Using an electric mixer on medium-high speed, beat butter and both sugars in a large bowl until well combined, 2–3 minutes.
  4. Add egg and vanilla; beat on medium-high speed until mixture is light and fluffy, 2–3 minutes.
  5. Add dry ingredients, reduce speed to low, and mix just to blend. Fold in chocolate chips.

Spoon heaping tablespoonfuls of dough onto prepared baking sheets, spacing 1 1/2″ apart. Bake, rotating pans halfway through, until edges are golden brown, 6–8 minutes. Transfer to wire racks and let cool. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature, or freeze cookies for up to 2 months.



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  • cb

    Very dissappointed. His pizza book recipe has different amounts of sugar and no vanilla. They are small and lacking flavor.