Project Description


  • 135g sugar
  • 135g brown sugar 
  • 1 tsp vanilla extract 
  • 160g unsalted butter, softened 
  • 1 large egg 
  • 260g all-purpose flour, unbleached 
  • 1¼ tsp baking soda 
  • 160g chocolate chips


  1. Cream the sugars, vanilla, and butter until well blended. On a stand mixer, it will take about 3-4 minutes on medium-high speed.
  2. Add egg and mix until well incorporated.
  3. Lightly stir baking soda into the flour. Add both at low speed and mix only until blended. The dough will be very stiff.
  4. Add the chips to incorporate.
  5. Drop unto parchment-lined cookie sheet pans using a #40 scoop.  
  6. Bake in a preheated 365ºF (185º Celsius) for about 10-11 minutes or until slightly browned 

Makes about 30 cookies 

Punky’s Tips

  • I always use unsalted Europeanstyle butter. To check if it’s the right type of butter, look to see that it has 12 grams of fat per serving. Most butters only have 11 grams. The extra fat makes it Europeanstyle. 
  • The chocolate chips I use are Callebaut dark chocolate. Make sure you use a quality chocolate chip as it will make a difference in the cookies. 
  • Use an ice cream scoop for easy portioning. The larger the scoop number, the smaller the portion size. A number 40 gives a smaller size than a  number 20.