Chocolate Chip Cookies

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Recipe from Chef Gabriele Riva




Soft Unsalted Butter
Granulated Sugar
Moscovado Sugar
Whole Eggs
All Purpose Flour
Fine Sea Salt
Baking Soda
Milk Chocolate 40%
Dark Chocolate 70%

3/4 cup + 1 tbsp
1/2 cup
1/2 cup
1 cup + 2 tbsp
1/2 tsp
1 tsp
1 tsp

1/4 cup

1/2 cup

  1. Preheat the oven to 350F. In the bowl of an electric mixer fitted with the paddle attachment, combine soft butter with both sugars and beat on medium spread until a light and aerated fluffy texture.
  2. Reduce speed to low and add salt, vanilla and eggs.
  3. Beat until well mixed, about 1 minute. Reduce speed to low setting, add flour already sifted with the baking soda.
  4. Continue to mix until dough combines.
  5. Fold in the chocolate pieces.
  6. Drop tablespoons-size balls of dough on to a SilPain® mat about 2 inches apart.
  7. Bake until cookies are golden around the edges but still soft in the center. About 8 to 10 minutes.
  8. Remove from oven and let cool on baking sheet 1 or 2 minutes. Transfer to a wire rack and let cool completely.
  9. Store cookies in an airtight container at room temperature for up to 1 week.

    Note: If pressed for time, the chocolate chip dough can be rolled into a 1-1/2" log using parchment paper, refrigerated overnight and sliced the next day to bake (1/2" thickness).

Chocolate Chip Cookies

Tools & Equipment

  • SilPain® mat
  • Half sheet baking tray (13"x18")
  • Wire Rack for cooling
  • Spatula
  • Kitchen Aid Mixer (paddle attachment)
  • Flour sifter
  • Measuring cups
  • Measuring spoons
  • Chef's knife
  • Cutting board

moderate difficulty level

Chocolate Chip Cookies

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