Rory’s Relatively Famous Chocolate Chip Cookies

Written By Angela McEllin

PREP 20 mins BAKE 12 to 17 mins

Ingredients

  • 2 sticks/16 Tablespoons (227g) unsalted butter, at room temperature

  • 1 cup (213g) light brown sugar, packed

  • ½ cup (100g) granulated sugar

  • 1 large egg, at room temperature

  • 1 large egg yolk, at room temperature

  • 1 Tablespoon pure vanilla extract

  • 2 cups (340g) Unbleached All-Purpose Flour (we use King Arthur)

  • 1 cup (100g) quick cooking or old-fashioned oats

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda

  • 1 teaspoon kosher salt or ¾ teaspoon regular table salt

  • 3 cups (510g) semisweet chocolate chips*

*You can swap the same weight of semisweet chocolate chips for a mix of white, milk, dark, peanut butter, butterscotch, chopped Andes Mints, mini M&M’s or Mini Reece’s Pieces.

Method

1. Preheat oven to 325°F. Line several baking sheets with parchment paper or spray with cooking spray.

2. Beat together the butter and sugars until smooth.

3. Beat in the egg, egg yolk and vanilla.

4. Sift and whisk together the flour, baking powder, baking soda and salt, and add in the oats and whisk to combine.

5. Add flour mix to the butter mixture in the bowl.

6. Mix until everything is thoroughly incorporated. Scrape the bottom and sides of the bowl and mix briefly

7. Stir in the chocolate chips.

8. Scoop** the dough onto the prepared baking sheets, leaving about 1 ½” and 2” between cookies. Or roll and cut as Rory demonstrates in this video if you want to see all the delicious chocolate chips!

9. Bake the cookies for 12-17 minutes, until they’re a light golden brown, with slightly darker edges. Their middles may still look a tiny bit shiny: that’s okay, they’ll continue to bake as they cool on the pan.

10. Remove the cookies from the oven, and as soon as they’re set enough to handle, transfer them to handle, transfer them to racks to cool.

**Decide what size cookies you want to make. A muffin scoop (1/4 cup) will make 18-20 large, palm sized cookies. A tablespoon cookie scoop (4 teaspoons) will make 50 medium (2 ¾ “ to 3”) cookies; and a teaspoon cookie scoop (2 teaspoons) will make 100 small (2” to 2 ½ ”) cookies.

Alternative Flavor Options

  • Fruit & Nuts

You can use any combination of fruit, nuts and baking chips as long as you keep the same volume as chocolate chips (3 cups.)

  • Flavorings & Extracts

You can replace the vanilla with any flavoring or extract. You can also add a teaspoon of extract to dried fruits to plump them up.

Angela McEllin
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