Hi my name is Alessia, I am Cosette’s guest on the blog today. I’m also her daughter. I had ideas on what to write,and I chose to write about chocolate chip cookies. The next day after school, she asked me if I wanted to be her guest in the blog and I said yes.
Why I Chose Chocolate Chip Cookies
I like chocolate chip cookies because they have chocolate bits in them and when you take a bite you taste chocolate and cookie with butter. You could make it for special events or for fun. I think it is fun to make them with kids. Follow the recipe below and have fun!
Alessia, age 7
Print Recipe
After many tries and attempts on making chocolate chip cookies adjusting temperature, refrigeration/no refrigeration, various flours...these hailed to be the BEST! Hope you enjoy!
| Course | Baked Good |
| Cuisine | Dessert |
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Servings | large cookies |
Ingredients
- 1 ½ cups unbleached all-purpose flour
- ½ cup spelt flour
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ¾ cup unsalted butter, melted
- 1 cup dark brown sugar, packed
- ½ cup granulated sugar
- 2 teaspoon vanilla extract
- 1 large egg
- 1 large egg yolk
- 1 ½ cups dark chocolate chips
- Jacobsen Guittard Chocolate Salt or other finishing flake salt
Ingredients
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Instructions
Preheat oven to 325 degrees and line 2 cookie sheets with silicone or parchment paper.
In a small bowl, combine flours, baking soda and salt. Whisk until combined.
In the bowl of a stand mixer, combine melted butter and sugars. Mix on medium speed for 2-3 minutes until creamed.
Add in egg + egg yolk + vanilla and continue to mix for another 2-3 minutes.
Turn mixer to low and slowly add in flour mixture.
Finally add in the chocolate chips.
Using a ¼ cup, scoop dough onto prepared cookie sheets. 5 cookies to a sheet, one in each corner and one in the center. Top with a pinch of finishing salt if you'd like.
Bake for 15-18 minutes, until edges are crispy and center is still soft. Remove and let cool on rack. Enjoy!
Recipe Notes
Recipe adapted from:
http://allrecipes.com/recipe/25037/best-big-fat-chewy-chocolate-chip-cookie/
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Reader Interactions
Comments
Nancy S says
Alessia ~ thank you for doing a wonderful job on the blog and the chocolate chip cookies. I am looking forward to trying this recipe, as it has some ingredients that I have never used while making cookies; spelt flour and Jacobsen Guittard Chocolate Salt. I hope mine turn out as good as yours. I am looking forward to more post by you. Keep writing, baking and cooking!
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Cosette's Kitchen says
Thank you! That was my first time using chocolate salt too. I tried my best to make them! I hope you like them! And have success making them with the new ingredients! And I want to be a chef when I grow up so hopefully I will!
AlessiaReply
Debbie says
Could you please tell me where you got the chocolate salt, I live in Australia and it is no where to be seen here. Thanks debbie
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Georgette says
Thank you so much for this awesome recipe, but most of all thank you for your beautiful smile !!! You look very professional 💕!!
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Cosette's Kitchen says
Thank you! I hope you try them and like them!I tried as hard as I can to make them! I made them all by myself and mommy told me what to do. I got to put them in the oven all by myself! It makes me happy when people comment like that!
xoxo AlessiaReply
Carole says
Just made these and they are PHENOMENAL. Definitely a recipe for the books. 🙂 Since it called for melted butter, I went ahead and browned mine on the stove top first...Totally worth it!
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Cosette's Kitchen says
Yay! So happy to hear this and yes, browning the butter is even better!!! Thanks for sharing!
xoxo,
CosetteReply
Amy says
These are amazing! Thanks so much for the recipe. I love spelt flour, that’s what made me choose this recipe and I was not disappointed! 🙂
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Cosette's Kitchen says
So happy to hear, they are soooooo delicious!!! Enjoy!
xoxo,
CosetteReply
Josanne Gettman says
Why spelt flour?
Cosette's Kitchen says
Hi there,
Spelt is a whole grain flour and gives the cookies a slightly nutty/earthy taste. You can absolutely substitute with all-purpose flour or some whole wheat flour if you'd prefer.xoxo,
CosetteReply
Cyd says
These were tasty but hard not chewy. I didn't use spelt flour and didn't melt the butter, just softened. Perhaps that was the reason why.
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Cosette's Kitchen says
Hi Cyd,
Thanks for leaving a response. Sorry they were not quite as chewy as you had anticipated. Some of those changes could have definitely been the reason or variation in oven temperature could be another one. I hope you give them a try again.
xoxo,
CosetteReply
Yazmin Santa Ana says
Alessia, what a great blog post. I love that you chose chocolate chip cookies cuz I have struggled making them in the past. I can’t wait to try this recipe. Hope to see more posts from you soon.
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Cosette's Kitchen says
Thank you!I hope you like them!
AlessiaReply
Auntie Holly says
Alessia,
I could not be more proud of your fantastic writing! You are already a Pro, and we know Mommy is always looking for assistance. I promise I will make these cookies and let you know how it goes. I love you, sweet lady!
Xoxo 💕Reply
Cosette's Kitchen says
Thank you!I was so excited when she asked me.I did them all by myself and mommy told me what to do! I got to put it in the oven myself! It was so much fun and it made me happy that people liked it!
Love always,
AlessiaReply
Shirley B says
Alessia - Thank you for sharing this recipe. I’m sure my kids will really enjoy making & eating them. Great work little lady!
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Cosette's Kitchen says
Thank you. I hope you and your kids enjoy the cookies and have fun making them.
AlessiaReply
Sadia says
Hey alessia! These look tooooo yummy! I had a question...what if i dont have spelt flour...? I could buy some but im afraid it would go to waste because i dont think i would need it ever again in the future...have any advice for me? 😀 Thanks!
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Cosette's Kitchen says
Hi there. You can you regular flour instead of spelt if you don't have it. It might make the cookies a little crunchier. My mom said the spelt flour gives them a little more chew. Thank you, hope you enjoy.
AlessiaReply
Sadia says
Thank you so much! 🙂
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Sadia says
Hi me again! So I tried these (AP flour only) and they are truly 👌🏼Only problem I had was mine wouldn’t flatten but that’s a problem I’ve been having with any choco cookie dough I’ve been making in this oven...I think it might be the oven 😣if anyone knows what I should do plz let me know! Thanks for the recipe!
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Cosette's Kitchen says
Hi Sadia,
Darn! It may be an oven thing. I would purchase an oven thermometer and test your actual oven temperature to make sure it's heating properly. Amazon carries them pretty inexpensively.
https://www.amazon.com/gp/product/B005KDEIZ0/ref=as_li_qf_asin_il_tl?ie=UTF8&tag=cosetteskitch-20&creative=9325&linkCode=as2&creativeASIN=B005KDEIZ0&linkId=cfafa85e8d62a279d1a15b928159ce49
I saw a video not too long ago about how to adjust the knob for your oven if the temperature is off (that's if it's not a digital oven setting). That may be a place to start if you're noticing trouble with other baked goods. So sorry they flattened but glad they still tasted good!!!! Keep me posted.Xoxo
CosetteLorrie says
it could be that your butter was not soft enough and the cookies don't "melt" properly if the batter is too dry or you could try to flatten them a bit before you bake. my bet is get your butter super soft so it's the stage just before melted and you will have better results with all your baking. microwave 20 seconds, chop. microwave 20 seconds, chop... until you can stir but it's still creamy. 🙂
Brenda says
Hi Alyssa, thank u so much for the receipe, I will try them with my grandkids, those boys love making cookies. U look as if u do also. I am definitely going to use the spelt flour to make them crispy.
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Cristina says
Cannot find guittard chocolate salt. Where can I get it? Not even the Jacobsen Salt Company had it.
I want to make them exactly like the recipe. Thank youReply
Cosette's Kitchen says
Hi there,
Thanks for reaching out. You can use another flake salt if Jacobsen's isn't in your area. You can also order online. Here is a link. Hope you enjoy!https://jacobsensalt.com/collections/jacobsen-sea-salt/products/dessert-salt-set
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Cristina says
Thank you!:-)
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C Para says
Those look so good! I'm always in search of THE perfect chocolate chip cookie and these will have to be on my to try list.
They really look beautiful and so do you! Keep up the good work, you'll be a great chef.Reply
Cosette's Kitchen says
Thank you so much! Hope you enjoy!
Reply
Antonia says
Made the cookies without the spelt flour and they still turned out great! I also sprinkled some sea salt over the top of them before baking. They were very chewy and soft! Great recipe and I would definitely would recommend it.
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Cosette's Kitchen says
That is wonderful, thanks for the feedback. Glad you enjoyed!
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zee says
can this recipe be make with gluten free and come out soft and crewy?
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Cosette's Kitchen says
Hi Zee,
I have not tried it gluten free but I know Bob's Red Mill makes a great 1:1 flour that should work great! Here is a link:
https://www.bobsredmill.com/gluten-free-1-to-1-baking-flour.htmlHope it works well for you!
Cosette
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Wassan says
I just baked a batch and they are awesome!!! Great recipe.
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Cosette's Kitchen says
🙌🙌🙌Yay! So glad you enjoyed, thank you for the comment. 💕
Cosette
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Merrill Atwood says
Ni hao Alyssa! I made these this weekend and they turned out awful! 🙂 Do you know why? Because I live now live Guangzhou, China. LOL. (I usually live in Portland). Here’s the story. I reached in my cupboard for brown sugar and found out my bag of brown sugar had gone bad. It had actually gone moldy. Something I’ve never seen before. So I walked across the street to a very small store and bought a new package of brown sugar. When I got home I opened the brown sugar only to discover the sugar was very, very dark. Did you know there are different types of brown sugar? The sugar also hard lots of small very hard pieces in it. I decided to continue anyways. I just had to have your chocolate chip cookies! Well, the cookies came out of the oven beautifully. Some of the best looking cookies I’ve ever made. They were dark - almost looked like ginger snaps. But they were gorgeous. And I could tell they had nice firm edges and soft chewy middles. But they looked like they had toffee bits in them. I gave them a bite. Yuck! They were not good. The “toffees” were actually melted pieces of hard brown sugar. And the extra dark brown sugar just didn’t work. But they looked so good. And I have a craving for your cookies that I still must satisfy. So I’m now searching the city for good brown sugar. I went to three stores yesterday. No luck. It can be a bit hard to find certain ingredients here in Guangzhou. But I am now on a mission. I’m going to search and search. And try again. Because your recipe looks amazing! I’ll send you a picture when I find good brown sugar. 🙂 Zai jian.
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Cosette's Kitchen says
Hi Merrill,
So sorry to hear of your troubles with the cookies. Getting ingredients overseas sometimes can be difficult. Seems like your problem was definitely the brown sugar, probably older hence the lumps. You can certainly use light brown sugar if that is easier to find. If you notice clumps in your brown sugar, you can microwave your portion with a damp paper towel on top for about 20 seconds. That will help soften it and get rid of those clumps. Let me know how it goes, thanks for sharing!
Cosette
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Esther B says
I also live overseas in an area where ingredients can be challenging to find. You can make your own brown sugar by mixing molasses into your white sugar. This also allows for you to get the darkness you desire. Hopefully that will help!
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Davey says
I have never heard of spelt flour what is it? Btw your daughter is quite beautiful you are blessed.
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Cosette's Kitchen says
Hi Davey,
Thanks so much for checking in and for the lovely compliment. Spelt flour is similar to a wheat flour, it has more fiber and nutrients than standard all-purpose. It gives the cookies a little more depth of flavor. But you are certainly able to substitute that portion with all-purpose. If you're looking for spelt flour, Bob's Red Mill carries it or look in your natural food section of the grocery store. Here is a link for another brand in case you want to order online:
http://amzn.to/2tHgghyGood luck and let me know if you give them a try. 🙂
Cosette
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Donna says
Loved these cookies. I have a favorite Betty Crocker recipe that I have been making for years that are both crispy and chewy. I liked these because they were just plain fun chewy....I made them without the dark choc chips and used the semi sweet also without the chocolate salt. They were still delicious. And Davey spelt is a flour that can be found in most grocery stores in the organic section Arrowood also makes it. Besides Red Mill. Thanks for sharing this great recipe. Next time I will try it with the dark chocolate
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Cosette's Kitchen says
Oh that is so nice to hear Donna! So glad you enjoyed them! The salt is just an extra little touch, any flake sea salt would work too. That bit of sweet and salty is so good. Thank you for the review and that they worked well for you. 💕
CosetteReply
Ann Hileman says
I just made these and I followed the recipe (I often don't!) except I used light brown sugar instead of dark because that is what I had. My cookies did not spread out like the photographs . After the first pan, I pressed the cookie balls down some, but they really didn't spread then either. I can't imagine the difference between light and dark brown sugar would affect that. Any ideas? Thank you!
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Cosette's Kitchen says
Hi Ann,
I'm sorry they didn't spread like the photo. The light and brown sugar shouldn't have made much of a difference. Dark brown just has more molasses so tends to be a bit richer. Perhaps too much flour, I generally spoon my flour into my cup or fluff well then scoop and level. If there is too much by scooping and more of a packed cup it could make the cookies denser. Oven temperature can also play a factor or the type of cookie sheet, darker trays often don't allow spreading as much. So sorry, I hope they still taste good even without the full spread. Let me know if you try another time. Thanks for checking in.Reply
Fluffy says
The same thing happened to me and I used light brown sugar also. They didn’t Spread at all 🙁
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Cosette's Kitchen says
Darn! So sorry to hear that they didn't spread for you. As I let Ann know, making sure proportions are accurate, I like to spoon my flour and make sure it is nice and fluffy before. Too much flour could have affected the results. Hope you try them again with better success. 😣
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Lise says
I can not find the chocolate salt online; any idea where to get it.
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Cosette's Kitchen says
So sorry for the delay, looks like Williams Sonoma has in their dessert trio pack right now. If you can't find it, any good flake salt to top would be perfect!!
https://www.williams-sonoma.com/products/jacobsen-salt-co-salt-dessert-trio/Reply
Patrick says
Love the idea of chocolate salt...next visit to the spice store. I have a couple thing I do in my cookies you might experiment with. I use bread flour instead of AP for more chew and I brown my butter and reconstitute it for a rich nutty flavor.
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Cosette's Kitchen says
Mmmmmm...all sounds incredible! I have a brown butter cookie on the blog too. Sometimes I just take the extra step but brown butter is basically heaven, am I right? I'll have to try bread flour, I do use spelt flour quite a bit which I love. Thanks for the sweet tips.
CosetteReply
Julianna says
I tried this recipe today and had to make a few adjustments (didn't have spelt flour so I used whole wheat, didn't have dark brown sugar so I added some molasses, didn't have dark chocolate chips but I used a mix of milk & semi-sweet, added pecans). These turned out fantastic and I am so stoked! I often struggle with making a "perfect" chocolate chip cookie and these were hands down the best. Thank you so much for the recipe!!! <3
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Pamela says
I made these today. They are so good! This will be my go to chocolate chip recipe. I can’t stop eating them.
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Cosette's Kitchen says
Yay!!!! Makes me so happy to hear. Thanks for sharing your comment.
Xoxo,
CosetteReply
K.Khan says
Yayy!I made these cookies with my daughter too! They turned out great!Although I did made some substitutions
I used whole wheat flour in place of spelt flour ,coconut sugar in place of dark brown sugar,semi sweet choco chips in place of dark chocolate chips . Mine didn't spread like hers ,but were great !Reply
Cosette's Kitchen says
Yay! So happy to hear they turned out great with the substitutions! Thanks for sharing.
xoxo,
CosetteReply
Charles says
So I bake pretty regularly and just attempted this recipe. The cookies are balls of dough they did not spread. The only thing I can think of is that the creaming should occur with the white sugar and butter first then add brown second. However, that was not in the recipe. I followed the rest of the instructions to the letter and got cookie blobs. Please help!!
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Cosette's Kitchen says
So sorry you had trouble with the recipe. 😟The combination of sugars and creaming shouldn't have affected the outcome of the cookies, it has been tested many times over the years. Some common reasons for cookies not spreading could be:
Baking on dark sheet pans
Not allowing oven to properly pre-heat
Changes in the amount of fat used (butter)That being said, any number of things could affect baking, as you probably know as an avid baker. From ingredient brands to not measuring out ingredients exactly. I'm guilty of all these things and had things flop for those exact reasons.
I wish I could help pinpoint the exact reason they didn't work for you. I hope you give them a try another time with better results. Let me know if you have any other questions.
Xoxo,
CosetteReply
Lanita Sharae says
I may have over eaten my egg and used dark nonstick cookie sheet(that’s all I had available). They did not flatten out. But they were absolutely delicious. I’ll make them again and post another review.
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Cosette's Kitchen says
Eeeek, but glad they still were delicious for you!!! Keep me posted!
xoxo,
CosetteReply
Suzanne says
This looks so good! What a fun activity to do with kids too! How does spelt flour affect recipe?
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Vanessa says
Thanks for sharing! Does its keep long?
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Cosette's Kitchen says
The cookies are great fresh of course and good in an airlock container for 2-3 days for best consumption. You can also freeze the cookie dough and bake off later. Scoop, lay on cookie sheet - freeze and when frozen, pop into a airtight ziplock bag. Take out one or two at a time to bake off, may need to add an additional 2-3 minutes baking time to frozen dough.
xoxo,
CosetteReply
Vanessa says
Thanks for sharing! Do they keep long?
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Cosette's Kitchen says
Absolutely!!!! The spelt flour gives them a little more chew and wholegrain. You can absolutely sub all purpose if you don't have it, or even bread flour.
Xoxox
CosetteReply
Liz says
I'm a couple of years late to the party--but you are so right, these are perfection! I love crispy/chewy cookies and these do not disappoint. They cook up well after being in the freezer too. I didn't have spelt flour, but that's now added to the shopping list. Thank you!
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Cosette's Kitchen says
Yay! So glad to hear you enjoyed them! Thanks for sharing!!
xoxo,
CosetteReply
Lauren says
I, too, am a few years late to the party but so glad I found your blog on Pinterest! These truly are THE BEST chocolate chip cookies and now my go-to recipe. My entire family, especially my 6 nephews + 1 niece (ages 1 to 7 yrs) LOVE them. I haven't been able to find spelt flour at my local grocery store but use whole wheat instead and it works just as well. Thank you for sharing this yumminess with all of us, Alessia! Great job!
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Cosette's Kitchen says
Awwww, so glad to hear this!!! Enjoy and glad the WW flour works!!!
xoxo,
CosetteReply
Kim says
I have searched for years for the Best Chocolate Chip Cookie and THIS IS IT!! I can't find spelt flour where I live so I use all plain. But this is wonderful! Thank you so much!
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Cosette's Kitchen says
Awwww, so happy to hear this! Thank you so much for sharing!!!
xoxo,
CosetteReply
Emily Bigas says
These are great!!! So easy and love that there aren't any "special" ingredients or no overnight chill required . Yummy!! Thanks 🙂
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Cosette's Kitchen says
Oh yay, so glad you enjoyed them. Yes, the are quick, simple and delicious!!
xoxo,
CosetteReply
Cindy says
These are the best chocolate chip cookies! They are so chewy and delicious. I could have eaten the whole bowl of cookie dough. It was amazing, so I knew the cookies were going to be great. They were so easy to make, and the spelt flour really added to the flavor. These will definitely be my new go to for chocolate chip cookies! Can’t wait to make them again....
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Cosette's Kitchen says
Awwww, thank you so much for the lovely review! So glad you enjoyed them!!!
xoxo,
CosetteReply
Norma J Oneal says
Just came across this delicious sounding recipe, and the pictures of your beautiful daughter Alessia. Thank you for sharing.
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Cosette's Kitchen says
Thank you so much and so glad!
xoxo,
CosetteReply
Kaci says
This is my first ever batch of chocolate chip cookies from scratch. I had to make a few changes due to not having some of the ingredients. Only used all purpose flour, semi sweet chocolate chips, no chocolate salt, and light brown sugar. These cookies turned out delicious!! I read through so many different recipes and had a backup in case this wasn’t good. No backup needed! These will be my go to for now on! Thank you for sharing your recipe!!
KaciReply
Cosette's Kitchen says
Awwww, that makes me so happy! So glad you enjoyed!!
xoxo,
CosetteReply
Mrs.Devante says
I have been on the search for a good cookie recipe for over a yr now. I have tried them all and this one is by far my favorite one! So easy and I replaced the butter with plant based butter sticks with a 78% veg oil content and they spread so nicely and crip edges! The spelt flour was a nice addition. All gone! Thank you for this recipe!
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Cosette's Kitchen says
Oh fantastic! So glad to hear this, thank you for taking the time to leave a comment, it means a lot to me!
xoxo,
CosetteReply
