Classic chocolate chip cookies from Cookie Love (page 21) by Mindy Segal and Kate Leahy

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute dark brown sugar for light muscovado sugar.

  • tiffany_huazfl on May 25, 2026

    Dough smells like ice cream I like to bake in 2oz balls

  • tarae1204 on February 12, 2021

    Ok...wow...I didn’t expect to find a smack dab stand out new favorite chocolate chip cookie recipe but I think I just did. Recipe calls for combo of flake sea salt (used Maldon) and kosher (used Penzeys kosher) in the cookie. Dark brown sugar and cane sugar (rather than white), no light brown. I used semisweet chocolate chips not having the finer discs called for. Bake directly on pan, not parchment. And yes I banged the pan 3/4 of the way through baking which is not written in the recipe but did enhance the results to my taste. After, I ground some more salt over them, just a light dusting. Good salt level, chewy edge, nice center, rich butterscotch and chocolate chips in every bite. Just wonderful balance of flavor and satisfying texture. I will have to compare this recipe to my other favorite in Ad Hoc At Home.

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