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Perfect Chocolate Chip Cookie Osobucco by Alex Hitz

Perfect Chocolate Chip Cookies

Let’s be honest with ourselves; is there ever a wrong time to make cookies? Make sure they come out just right with my easy recipe!





Yield: about 16-24 cookies, depending on their size 


2 sticks, 16 tablespoons salted butter, softened 
1 cup sugar 
1 cup dark brown sugar, firmly packed 
2 eggs 
2 teaspoons vanilla extract 
1 ½ cups flour 
½ teaspoon baking soda 
2 ½ teaspoons salt 
1 (11 or 12 ounce) bag of bittersweet chocolate chips 
2 tablespoons grated orange zest 


In the bowl of an electric mixer fitted with the whisk attachment on medium speed, cream the butter, sugar, and brown sugar together until they are light and fluffy, about five minutes. 

Add the eggs one at a time, and then the vanilla. Scrape down the sides of the bowl. 

In a separate bowl, whisk together the flour, baking soda, and salt, and with the mixer on the lowest speed, add it ½ cup at a time to the creamed butter and sugar until the dry ingredients are exhausted and the dough is just combined. Stir in the chocolate chips and orange peel and then refrigerate the dough for at least one hour. 

Pre-heat the oven to 400°, and line a heavy baking sheet with parchment paper. 

Place whatever size scoops of cold dough you desire on the prepared baking sheet, and bake the cookies for 10 to 15 minutes depending on their size. Let the cookies cool for at least 15 minutes before serving.



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