JR's Chocolate Chip Cookies

Remember those chocolate chip cookies that came in a roll that you'd slice and bake? Remember baking them in college until the fire alarm went off and you had a tray full of sugary beer coasters? Yeah, these are nothing like them, but I swear everyone on the planet knows what those other cookies are like.

These cookies are a combination of chewy and crunchy and are great either warm or ice cold, and in either case, make horrible beer coasters.


As with most things, you get back what you put in. The better the ingredients, the better the cookies


1 stick (~113g) unsalted butter

1 jumbo egg

210g Turbinado sugar (AKA Sugar in the Raw or That Brownish Sugar With the Huge Crystals)

1.5 tblsp pure vanilla extract
Those who use artificial vanilla will be escorted from the building.


200g flour (cake is better, all purpose works well).

1.5 tsp baking powder

0.5 tsp salt (a bit more if using Kosher)

1/3 - 1/2 of a fresh grated nutmeg

250g chocolate chips (about 1 bag, minus the few you eat.)


You'll need:


  1. Mix the dry ingredients.
    I like to measure things into a metal mesh colander sitting in a bowl, and then sift all the dry stuff through that. Not only does it aerate the flour, but you can pretend it's snowing and you are an angry god smiting those that doubt you with powdery vengeance.
    Set dry ingredients aside.
    And sneer at the dusty carnage you wrought.
  2. Cream the butter and sugar together in blender.
    This is a bit hard with turbinado sugar. In fact, it's more like "beat things until you don't see any obvious lumps of butter", but "cream" is the proper term.
  3. Add egg and mix
  4. Add vanilla and mix more.
  5. With mixer on low, slowly incorporate dry ingredients until blended smooth.
    (If using manual labor, please note that unrest may occur as batter becomes increasingly more difficult to stir. Remind them that they wanted to help and if they stop then Christmas is ruined. Note: this may be harder to pull off on Labor Day, but it's worth a shot.)
  6. Scrape down the mixing bowl and mixer, and incorporate remaining chocolate chips. Now is the time to use the wooden spoon, otherwise someone is getting a chocolate chipless cookie.
  7. Divvy up the dough using two teaspoons to measure and dump on the parchment.
    Each tray should hold a dozen cookies. Depending on the size of your spoons hand the self control of your workforce, you may have more or less than that.


  1. Bake cookies in oven for 12-16 minutes. (depending on how crunchy you like 'em and whether or not you have a convection oven. Remember to turn them half way through to prevent the fire alarm from going off.)
  2. Cool cookies on rack for 10 minutes while reminding workforce that taking things out of a 365°F oven means they're hot and that's what they get for trying to sneak one early. Cool water will help reduce the burn swelling.
  3. Enjoy and Share.

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