Chopped chocolate chip cookies from BraveTart: Iconic American Desserts (page 34) by Stella Parks

View complete recipe

Ingredients

nutmeg
Buy Now
all-purpose flour
Buy Now
- King Arthur Baking - United States
- Hayden Flour Mills - United States
Show all ingredients...

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

Slapeti on May 18, 2026

My favorite chocolate chip cookie recipe. I used flaky sea salt to sprinkle on top rather than Kosher. I also refrigerated the dough for two days so was able to scoop nicely with a 2 tablespoon scoop. With cold dough, 14-15 minutes was perfect
Baking_Introvert on April 25, 2026

These cookies were a big hit with everyone who tried them. I used a mix of dark and milk chocolate. I don't like white chocolate. I did use kosher salt for the first set that went into the oven but switched to Maldon flake sea salt for the rest. I much prefer the bigger hit of salt from the Maldon. These were fairly easy and I like that there is no required refrigeration time. Will definitely be in the regular rotation.
eclairea on December 24, 2025

Used a mix of bittersweet, dark, and white chocolate. First batch turned out crispier than I like, so I underbaked the next batch by 2 mins, then finished with generous pinches of flaky sea salt instead of sprinkling kosher salt. This was the move for me, and they made excellent holiday cookies. My friends asked for the recipe!
averythingcooks on March 30, 2022

I used 2 cups of chocolate in the cookies (chopped white, milk & dark chocolate topped up with a few semisweet chips) and then chopped the last of my semisweet baking chocolate for the tops. I made roughly 1 oz cookies (as opposed to the 3/4 or 1 1/2 oz she calls for) and the baking time of 12 minutes seemed right - they certainly appeared underdone coming out. This used a lot of chocolate & makes a lot of cookies so it's a good thing we like them....but I'm not actually sure how soon I'll repeat this one.
IvyManning on January 04, 2021

The cooking time is off on these, they were very dry when baked to the time required. I also found the sweetness of the white chocolate way too overpowering. Like the salt sprinkle, though.
anya_sf on February 02, 2019

These cookies are quick to make; the dough does not need to be made ahead. I was cleaning out my pantry, so I used a combination of chopped chocolate bars (72% dark, semisweet, milk) and chips (60% dark, white), reserving a dark chip for the top of each cookie. I made the large cookies; yield and baking time were spot on. Although I did not flatten the cookies, they spread beautifully, developing crinkly tops. The texture was soft and chewy. I found the white chocolate to be too sweet for the quite-sweet dough, but otherwise enjoyed these, especially the sprinkle of salt. I would definitely make these again, but with just dark chocolate.
StoicLoofah on October 07, 2018

Delicious. In my oven, I didn't get the crinkly top that she did, but the texture at 15 minutes was still good.
coryelizabeth on June 23, 2018

Like others, I found that the published cooking time was too long. When I baked the cookies for the full amount of time, they turned out dry and crumbly; when I pulled them out a few minutes early, they were divine.
Frances17 on October 12, 2017

Under no circumstances use chips, but do use Maldon salt to sprinkle on top. 13 minutes with a heaping 1.5 tbs spoon.
Jenny on September 19, 2017

We absolutely loved these cookies - the salt was perfect on top. Highly recommend taking them out between 11 and 12 minutes or else they are far too hard - two days later we have a few left and they still are holding up - had I let them go to 15 minutes - here in the mountains they would be too hard to eat. Love them.
Jane on September 06, 2017

These were good but I'm not sure they replace 'The best homemade chocolate chip cookies in the entire world' by Debbie Koenig in my affections. The positives were that they did not need overnight refrigeration to develop the flavors (though I prefer the flavor of Debbie's cookies); the Diamond Crystal kosher salt sprinkled on top was good; I liked the big hits of chocolate from being chopped rather than using chips; and finally I liked that there was dark, milk and white chocolate. Just a minute difference in baking time can make a huge difference in the end result. I'd do a couple of tests first. I like my cookies fudgey rather than crisp so for that have them just turning golden around the edges and still softish in center.
jzanger on August 28, 2017

These are perfect, and the payoff for the small amount of time spent is impressive. No need to refrigerate overnight for deep flavor, but paying attention to the details written into the recipe results in an AWESOME chocolate chip cookie. If you have slightly less than the 14 oz of chocolate called for you won't have to worry about your cookies being chocolate-y enough. Do be sure to follow her instruction in regard to the brand of kosher salt she uses, which results in the perfect amount of salt. Also, the temp of the butter and the cold egg really do keep the dough manageably cool. Adding a chunk or two to the top of the dough ball before baking makes them pretty enough for a bakery.