Easy Chocolate Chip Cookies From Scratch: Because You Deserve Better Than Slice-and-Bake

As far back as I can remember, Sunday evenings have always seemed to signal impending doom. Is that overdramatic? Maybe. I have always had a flair for drama. According to family lore, I used to watch myself in the mirror when I had temper tantrums. There was also my stunning portrayal of a backup dancer in my sixth grade production of Guys & Dolls. But I digress...

Sunday Scaries, Sunday Dreads, call it what you will, but even as a kid, around 7pm on Sunday nights I’d get that familiar feeling of anxiety, the cause of which I could never seem to pinpoint. And I know I’m not the only one.

Well, Dear Readers, I am happy to say that I have found a fail-proof remedy for the Sunday Scaries, and it only involves anti-anxiety medication SOMETIMES. The magic cure? Carbs. (Isn’t that always the case?)

It's times like these I wish smells could be conveyed over the internet

It's times like these I wish smells could be conveyed over the internet

I know I’m not the first person to say that there’s something deeply and intrinsically soothing about baking. You follow a clearly established formula and, generally speaking, end up with pretty consistent results. It’s kind of like math, except that I’m actually able to do it. The added benefit of baking is that, at the end of your process, you frequently end up with something delicious and possibly chocolatey. And this is why baking is BETTER than math.

These cookies (adapted from thekitchn, who in turn, adapted it from the classic Nestle Tollhouse recipe) were last week’s Sunday Scaries cure. They come out of the oven perfectly chewy and gooey, and they smell so good that it’s pretty impossible not to eat them off the cooling rack by the handful. Which is why I didn’t even bother trying not to.

Told you.

Told you.

In the interest of not sending Adam and myself into Sunday night sugar comas on a weekly basis, I usually bring about half of whatever I bake into the office the next day. This is the second part of what makes this Sunday baking habit so great. It gives you something to look forward to at work on Monday morning. Also, I thrive off of constant praise.

I can usually tell how good a recipe is by how quickly my coworkers empty out the tupperware of goodies I set up next to my desk. These cookies were completely gone before our 11am team meeting. Don’t any of you eat breakfast?

Chocolate Chip Cookies with Sea Salt

Makes 30-40 Cookies depending on size


  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar (I used light, mostly because it’s what I had on hand, but dark works too)
  • 1/2 cup (1 stick) salted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon table salt
  • 1 teaspoon baking soda
  • 2 1/4 cups all-purpose flour
  • 2 cups semi-sweet chocolate chips
  • Coarse sea salt, for finishing


  1. Preheat the oven to 375°. Spray your cookie sheet with nonstick spray or line with parchment/a silpat, because there’s nothing sadder than leaving half a cookie behind because it got stuck to the sheet.
  2. Mix together the two sugars. My preferred method is to do this in a sealed tupperware, mostly because you can shake it like a maraca and do a little dance, offsetting the calories you will be consuming in the near future. Once they’re mixed I transfer them to a large mixing bowl.
  3. Mix the butter into the sugar in small pieces. Feel free to consume any sugar/butter mixture that ends up on your hands as a result of vigorous mixing. No judgement here.
  4. Mix in the eggs one at a time.
  5. Add the vanilla, salt, and baking soda. Mix everything really thoroughly at this point and make sure it’s all incorporated before adding your flour.
  6. Add the flour, and mix it in until just fully incorporated. Over-mixing creates too much gluten, and as we know from that girl who sits two bikes over from us at SoulCycle, gluten is reeeeally bad.
  7. Open the bag of chocolate chips and extract one small handful for immediate snacking before adding the rest to your dough. Mix the chips in using a folding motion.
  8. Roll the dough into pingpong-sized balls and place on your greased/lined cookie sheet. Try not to eat any of the raw cookie dough, because according to Adam that’s gross.
  9. Bake the cookies for 10-12 minutes, until they’re slightly browned and puffed up. While they're still on the cookie sheet and hot, sprinkle with sea salt.
  10. Transfer the cookies to a rack to cool, or eat directly from the cookie sheet while trying not to burn your tongue on all the delicious molten chocolate