As I cook my way through our cookbook shelves, my seven-year-old daughter has taken on a very important role: tagging recipes. Unsurprisingly, her favorites are the sweets.
She often flips through Sally’s Baking 101, telling me exactly what she thinks we should make next. On a recent Friday Family Movie Night, she handed me the book – tabs and all – opened to Chewy Chocolate Chip Cookies. I didn’t even pretend to resist.
This recipe was simple, approachable, and the perfect way to keep teaching her how to bake. It has officially become our go-to chocolate chip cookie.
Why I Love This Recipe
The recipe is straightforward and thoughtfully written, with helpful tips that actually matter. Consistency is the real win here. Everyone has opinions about cookies, whether they should be chewy, crispy, crumbly, and so on. This one lands right in that sweet spot. Every batch has been reliably good, and these cookies have earned compliments every single time.
Most of all, I love that this recipe gave us time together in the kitchen. That alone makes it a keeper.
Recipe Credit
This recipe, Chewy Chocolate Chip Cookies, comes from Sally’s Baking 101 by Sally McKenney. This has become one of my favorite baking cookbooks, and you’ll likely come to see why.
I regularly follow her blog, Sally’s Baking Addiction, and truly can’t think of a recipe of hers that hasn’t turned out beautifully. She shares many of her recipes online, including this one, which you can find here.
Notes From My Kitchen
I tested one tray with a silicone baking mat and another with parchment paper. Both worked well, but the silicone mat edged out slightly with a more even bake.
I weighed each dough ball to 45 grams, as recommended. This was purely for consistency. I usually eyeball it and would have gone smaller. Bigger is definitely better for these cookies.
Don’t skip the chilling or the lumpy cylinder cookie shaping!
14–16 minutes was the sweet spot for bake time. I also rotated the cookie sheet halfway through each baking cycle. Look for just a bit of browning around the edges.
They held up perfectly for two days… until they were completely devoured.
What I Used
- Silicone Baking Mats – the ones I use are no longer available online, but these are very similar and consistently well reviewed.
- Kitchen Scale
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