National Chocolate Chip Day

You can’t think of chocolate chips without automatically thinking of chocolate chip cookies! Which is why in honor of National Chocolate Chip Day, we’ve gathered some of our favorite chocolate chip cookie recipes from our alum chefs for you to try at home! You can thank us later!

Chocolate Chip Cookies – Christina Tosi

Ingredients:

• 1/2 pound (2 sticks) unsalted butter, melted and still warm
• 3/4 cup packed light brown sugar
• 1/2 cup granulated sugar
• 1 3/4 cups all-purpose flour
• 2 tablespoons nonfat milk powder
• 1 1/4 teaspoons kosher salt
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 12 ounces semisweet chocolate chips

Directions:

1. Heat the oven to 375 degrees F.
2. With a wooden spoon or sturdy spatula, mix together the butter and both sugars in a large bowl, flexing your biceps, until homogenous, about 1 minute. Add the egg and vanilla and stir until combined, about 1 minute.
3. Mix in the flour, milk powder, salt, baking powder, and baking soda until just combined, about 30 seconds. (If your dough is exceptionally wet, it's a factor or too-hot melted butter. Throw it in the fridge for a few minutes to firm up before baking.)
4. Portion 2 3/4-ounce scoops of dough 2 to 3 inches apart onto a greased or lined baking sheet. Bake the cookie for 10 to 12 minutes, until golden brown. Cool completely on the pan. Store in an airtight container for a week.

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Quintessential Chocolate Chip Cookies – Sherry Yard

Ingredients:

• 185 grams all-purpose flour (1 1/2 cups)
• 2 grams baking soda (1/2 teaspoon)
• 115 grams butter (4 ounces/1 stick)
• 100 grams sugar (1/2 cup)
• 80 grams light brown sugar (1/2 cup packed)
• 2 grams salt (1/4 teaspoon)
• 1 egg
• 5 grams vanilla (1 teaspoon)
• 225 grams bittersweet chocolate (8 ounces), cut in 1-inch pieces (or use coins)

Directions:

1. Sift together flour and baking soda and set aside. In the bowl of a standing electric mixer fitted with the paddle attachment, cream butter until lemony yellow, about 2 minutes. Scrape down sides of bowl and paddle. Add sugar, brown sugar and salt. Continue creaming mixture on medium speed until it is smooth and lump free, about 1 minute. Stop mixer and scrape down sides of bowl and paddle.
2. Add egg and vanilla and beat on low speed for 15 seconds, or until they are fully incorporated. Do not over-beat. Scrape down sides of bowl and paddle.
3. On low speed, add sifted flour mixture. Beat slowly until all of the flour is incorporated. Scrape down sides of bowl. Add chocolate chunks and mix in.
4. Heat oven to 350 degrees with the rack positioned in the lower third of the oven. Line 2 baking sheets with parchment. Spoon heaping teaspoons of dough 2 inches apart onto baking sheets. If not baking right away, remove small handfuls or spoonfuls of dough from mixer and plop them down on the middle of a sheet of parchment or wax paper, creating a log about 1 1/2 inches wide and 12 inches long. Fold parchment over, creating a sausage. Chill for at least 1 hour, preferably overnight. Using a serrated knife, slice chilled dough into 1/3-inch-thick rounds and place them 2 inches apart, in staggered rows, on parchment-lined sheets and proceed. (Dough will keep nicely, tightly wrapped, in the refrigerator for 1 week, or in the freezer for up to 1 month. Thaw frozen dough at room temperature for 30 minutes before slicing.)
5. Bake one sheet at a time for 12 to 15 minutes, until lightly browned, rotating the baking sheet front to back halfway through. Remove from heat and slide parchment off baking sheet and onto a work surface. Allow cookies to cool for at least 5 minutes before serving, or for at least 20 minutes before storing in an airtight container. They will keep for up to 3 days at room temperature.

Tip: For even more chocolaty cookies, add another 1 to 2 ounces (30 to 60 grams) of chocolate. If you want flat, crispy cookies, when you go to turn the baking sheets halfway through the baking, tap them down on the back of the oven door before sliding them back in. This will cause the rising cookies to fall.

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Baked Cast-Iron Cookie with Smoked Bourbon Whip – Timothy Hollingsworth

Ingredients:

• 8 Ounce Marscapone
• 3 Tablespoon sugar
• 1/2 Cup heavy whipping cream
• 4 Tablespoon bourbon
• To Taste Orange, zest
• 1 Cup butter, softened
• 1/2 Cup sugar
• 1/2 Cup brown sugar
• 1 Teaspoon vanilla extract
• 2 egg
• 2 1/4 Cup flour
• 1 Teaspoon baking soda
• 2 Teaspoon kosher salt
• 2 Cup Chocolate Chips

Directions:

1. Start Traeger grill, set the temperature to smoke, close the lid and allow to preheat for 10-15 minutes.
2. For the whip: Smoke mascarpone in the Traeger on the smoke setting for 10 minutes. Whip all ingredients into stiffs peaks.
3. Set the Traeger grill to High and allow to allow to preheat, lid closed, for 10-15 minutes.
4. For the cookie: Cream butter, vanilla and sugars. Add eggs one at a time. Add dry ingredients. Fold in chocolate chips. Roll into large balls and put in cast iron pan.
5. Bake on High in the Traeger for 15 minutes. Serve with whip on top and Enjoy!

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Fat & Chewy Chocolate Chip Cookies – Duff Goldman

Ingredients:

• 2 ¼ cup all-purpose flour
• 1 teaspoon kosher salt
• 1 teaspoon baking soda
• 2 sticks butter, softened
• ¾ cup lightly packed light brown sugar
• ¾ cup granulated sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 2 cups semisweet chocolate chips

Directions:

1. Preheat oven to 375ºF.
2. In a medium bowl, mix together the flour, salt and baking soda. Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter with both sugars until light and fluffy. Mix in the eggs and vanilla.
4. Add the flour mixture and mix until well combined. Stir in the chocolate chips.
5. Eat a bunch of the cookie dough (kidding!).
6. Scoop what’s left of the cookie dough onto an ungreased baking sheet (I like to line mine with parchment paper for easy clean-up).
7. Bake the cookies for 8 to 12 minutes, depending on how gooey you want those centers to be.
8. Let cool for 5 minutes, then transfer the cookies to a wire rack. You’ll probably eat them all before they cool because they’re so good.

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Thin & Crispy Chocolate Chip Cookies – Duff Goldman ​

Ingredients:

• 1 cup plus 2 tablespoons all-purpose flour
• ¾ teaspoon Kosher salt
• ¼  teaspoon baking soda
• 1 ¾  sticks (½ cup plus 6 tablespoons) butter, softened (brown butter works really well here)
• 1 cup lightly packed light brown sugar
• ¾ cup granulated sugar
• 1 large egg plus 1 egg yolk
• 2 teaspoons pure vanilla extract
• ⅓ cup room-temperature water
• 2 cups semisweet chocolate chips

Directions:

1. In a medium bowl, mix together the flour, salt and baking soda. Set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter with both sugars until light and fluffy. Add the egg, egg yolk and vanilla, and beat well. Mix in 1/3 cup room-temperature water.
3. Mix in the flour mixture until well-combined then stir in the chocolate chips by hand.
4. Scoop the dough into balls slightly smaller than a golf ball onto a parchment-lined baking sheet (you’ll need a second sheet for baking). Since the dough is rather wet, use a 1.5-ounce kitchen or ice cream scoop if you have one. The cookies can be placed close together on this sheet because they’re just going to set up in the freezer for a while. Chill the cookies in the freezer for 30 minutes to 1 hour.
5. Preheat the oven to 325ºF. Line another baking sheet with parchment paper.
6. Take the cookies off the frozen baking sheet and place them at least 3 inches apart on the new sheet. Let them warm up just enough so you can squish them. Pressing with your palm or the flat bottom of a glass, gently flatten each cookie to about 1/4-inch thick. This is super thin, but there is a huge difference between 1/2-inch and 1/4-inch thick. These would be two VERY different cookies.
7. Bake for 20-25 minutes, or until kinda dark golden brown. Let cool on the baking sheet on a wire rack for 15 minutes. Enjoy that crispy goodness!

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Time to bring out the cookie monster in you and celebrate National Chocolate Chip Day! Time to start baking! ​