Sally’s Baking Addiction Recipe for Chocolate Chip Cookies

There’s nothing quite like a warm, gooey chocolate chip cookie fresh from the oven—and Sally’s Baking Addiction recipe delivers perfection every time. Whether you’re a baking newbie or a seasoned pro, this foolproof recipe guarantees soft centers, crispy edges, and melty chocolate in every bite. Inspired by classic American cookies with a twist of Sally’s signature techniques, this recipe uses simple ingredients for maximum flavor. Plus, we’ll share pro tips, ingredient swaps, and answers to common cookie questions. Let’s bake!

Why You’ll Love This Recipe

• Perfect texture: Soft and chewy with crispy edges.
• Easy to customize: Swap mix-ins or adjust sweetness.
• Crowd-pleaser: Loved by kids and adults alike.
• Freezer-friendly: Dough stores well for impromptu baking.

Sally’s Baking Addiction Recipe for Chocolate Chip Cookies

Ingredients

• 2¼ cups (280g) all-purpose flour (spooned & leveled)
• 1 tsp baking soda
• 1½ tsp cornstarch (secret for chewiness!)
• ½ tsp salt
• ¾ cup (170g) unsalted butter, melted & slightly cooled
• ¾ cup (150g) packed light or dark brown sugar
• ½ cup (100g) granulated sugar
• 1 large egg + 1 egg yolk, room temperature
• 2 tsp pure vanilla extract
• 1¼ cups (225g) semi-sweet chocolate chips (or chunks)

Optional Substitutions

Ingredient	Substitute
Butter	Coconut oil (for dairy-free)
Brown sugar	Coconut sugar (less sweet)
Chocolate chips	Chopped dark chocolate or M&Ms

Step-by-Step Instructions

1. Whisk dry ingredients: In a bowl, mix flour, baking soda, cornstarch, and salt. Set aside.
2. Cream butter & sugars: Beat melted butter, brown sugar, and granulated sugar until creamy (1–2 mins).
3. Add wet ingredients: Mix in egg, egg yolk, and vanilla until combined.
4. Combine: Gradually add dry ingredients to wet, mixing just until no flour remains. Fold in chocolate chips.
5. Chill dough: Cover and refrigerate for 30 mins (or up to 3 days). This prevents spreading.
6. Preheat & scoop: Preheat oven to 325°F (163°C). Roll dough into 1.5-tbsp balls and space 2″ apart on baking sheets.
7. Bake: 12–13 mins until edges are lightly golden. Centers will look soft—they firm up as they cool!
8. Cool: Let cookies rest on the baking sheet for 5 mins, then transfer to a wire rack.

Time & Servings

• Prep: 15 mins (+ chilling)
• Cook: 12 mins per batch
• Total: 1 hour (with chilling)
• Servings: 24 cookies

Nutrition (per cookie)

Calories	Carbs	Fat	Protein
150	20g	7g	2g

Pro Tips for the Best Cookies

• Measure flour correctly: Spoon flour into a measuring cup, then level it off. Packing flour leads to dry cookies.
• Don’t skip cornstarch: It’s Sally’s secret for ultra-soft cookies.
• Chill the dough: This prevents flat, greasy cookies.
• Underbake slightly: Cookies continue cooking on the hot tray after removal.
• Freeze extras: Baked cookies keep for 3 months in the freezer.

FAQs

Why are my cookies flat?

Likely causes: Butter was too warm, dough wasn’t chilled, or baking soda was expired. Always chill dough and check ingredient freshness!

Can I use milk chocolate chips?

Absolutely! Swap semi-sweet for milk or dark chocolate based on preference. Reduce sugar slightly if using sweeter chocolate.

How do I make thicker cookies?

Roll dough into taller balls (not flat discs) and chill longer (up to 48 hours). Bake at a slightly higher temperature (350°F/177°C).

Now you’re ready to bake Sally’s famous chocolate chip cookies! Share your results in the comments—we’d love to hear how they turned out. Happy baking!