Chocolate Chip Cookies

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*This post may contain affiliate links. If you make a purchase from one of my links, I may receive a commission or credit at no additional cost to you.*

If you can believe it, they taste EVEN better than they look!  Sarah from Broma Bakery  is a literal genius and clearly her photography skills are on point!

If you can believe it, they taste EVEN better than they look! Sarah from Broma Bakery is a literal genius and clearly her photography skills are on point!

There are a few classic dishes that everyone should know how to make. One of the most important classics, by far, is a batch of chocolate chip cookies. I found myself being less and less satisfied with slice and bake cookies. There was just something about the texture that made them unappealing.

Thus, my search began. I must have tried ten different recipes over the course of months. Each one had a new ingredient that vowed to make it the best cookie of all time. Each had a variable baking temperature or method that again, promised perfection.

I became increasingly frustrated and was about ready to give up. Until…I found this absolute gem.

This recipe was everything I had been looking for. The size and texture of the cookies looked perfect, and the pictures alone made my mouth drool.

I figured I would give it a shot. At this point I considered myself a pretty capable cook, but my past cookie failures were reminding me that not all things are what they seem.

I invited my best friends over and decided to give this promising recipe a try.

Within a few minutes we had a dough mixed up that looked heavenly! I love me some cookie dough, but I had created good cookie dough before, so I was still skeptical.

The instructions said to use an ice cream scoop to dish up the cookie dough. Okay, now we were getting somewhere. And then, we needed to refrigerate them for 30 minutes (ish).

I love the fact that I can scoop giant heaps of cookie dough with an ice cream scoop. It is amazingly satisfying. I also have a freaking awesome ice cream scoop. Invest in one that you love because there is nothing more frustrating that trying to scoop cookie dough with a rinky dinky scooper. Grab one of my faves here!

While the task of waiting on the dough to chill was downright excruciating, I knew as soon as I pulled the chilled dough out of the fridge that we were in fact on to something.

P.S. If you are wanting to start keto but are a touch overwhelmed, I have a 14 day keto meal plan for you for free!

We baked the cookies at the exact time the recipe suggested. I usually like to adjust things when I cook, but this recipe left no room for adjustment, and in turn, no room for error. To make sure that everything turns out wonderfully, follow the recipe Sarah provides here! 

My Gracious. They came out of the oven as perfect drops of heaven. Oh. My. Gosh.

PRO TIP: Sarah suggests under cooking them a bit which I totally love. I strongly suggest watching them closely the first time you make them. When they are brown on the edges and raised in the middle I take them out of the oven and transfer them to a cooling rack almost immediately. This prevents the from continuing to cook on the hot cookie sheet and getting overdone. 

My husband who could care less about dessert, raved about these cookies. It takes a lot for him to be mildly impressed by a dessert, much less to actually love it!

I was convinced. I had found my recipe. I have not strayed one bit. Any time I am asked to bring a dessert somewhere, it is this. Anyone who doesn’t like a chocolate chip cookie is no friend of mine!

I would caution straying too far from the restrictions of the recipe. This girl clearly has it down, just trust her. Grab your Kitchen Aid and get to work! You will never use another cookie recipe again!

The BEST Chocolate Chip Cookies

Author: Sarah Broma Bakery

Serves 12 giant cookies  


  • 3 cups plus 2 tablespoons all purpose flour (I used King Arthur Unbleached AP Flour)

  • 1 teaspoon baking powder

  • 1/4 teaspoon baking soda

  • 1 1/2 teaspoons kosher salt

  • 1 cup unsalted butter, cold and cut into cubes

  • 3/4 cup + 4 teaspoons (6 ounces) light or dark brown sugar

  • 1/2 cup granulated sugar

  • 2 eggs, cold, lightly beaten in a separate bowl

  • 1 teaspoon vanilla extract

  • 2 cups dark chocolate chips (I used Ghirardelli dark chocolate baking chips)


  1. Line a large baking sheet with a silicon mat or parchment paper. Set aside.

  2. In a medium bowl, mix together the flour, baking soda, powder, and salt. Set aside.

  3. In a standing mixer fitted with a paddle attachment, beat the butter until it comes together in one lump, about 1 minute. Add in the sugars and beat for another 1-2 minutes, or until the sugar dissolves into the butter. Lower the speed to medium-low, and mix in the eggs and vanilla and beat until mixed (the batter will be lumpy). Gradually add in the flour mixture, beating until a little flour remains. Fold in the chocolate chips with a rubber spatula.

  4. Divide the dough into 12 even pieces. Shape the dough roughly into a ball, but do not roll it. Place on the prepared baking sheet, spacing 2 inches apart. Refrigerate for at least 30 minutes but up to 12 hours before baking.

  5. Preheat oven to 375°F. Bake cookies for 15-20 minutes, until light golden brown. When in doubt, take your cookies out early. The cookies will continue to cook as they cool. There's nothing that ruins them more than being overcooked. I can't stress this enough! Cool on a wire rack, then serve!

Recipe Notes

This recipe works best if:
-You undercook the cookie. It keeps baking as it cools, so be sure to take it out of the oven early.
-Use large chocolate chips. They create those beautiful melted chocolate puddles inside your cookie!

What are your classic recipes that you cannot live without?


Also, don't forget the free thing here to help you clean up your kitchen quicker after you bake the delicious things!

Products Mentioned

The best ice cream scooper

My favorite cooling racks that stack!