Chocolate chip cookies from Dessert Person: Recipes and Guidance for Baking with Confidence (page 133) by Claire Saffitz

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

    See recipe for variations. Can substitute half and half cream or milk for heavy cream.

  • stephanie_rkbsca on May 19, 2026

    Delicious massive cookies with indulgent combination of chocolate.

  • kate_qda8y4 on May 14, 2026

    The brown butter makes these a 10/10! Chilling the dough is essential so do not skip! I’ve loved this recipe for years, it never disappoints.

  • zoelaz on April 27, 2026

    Baked these in 2 batches, one after chilling in the fridge for the 18 minutes called for in the recipe- got fully burnt. The second I froze and baked from frozen, and baked until golden brown not to time. Much better though a little greasy almost. I think it’s important to let the browned butter cool completely before continuing the recipe, despite it saying this is not necessary, and will try that next time

  • jack_hh25z3 on March 16, 2026

    Letting the dough rest overnight does make a difference

  • dmdmdmmm on February 18, 2026

    Cookies are my absolute kryptonite! But im glad this came out well and they were pretty great!!!

  • rachel_ywqstg on February 12, 2026

    My new go-to chocolate chip cookie recipe! Easy and satisfying, the instructions are clear about what texture to expect at every step. I do need to adjust the cook time based on if I am baking same day, chilled overnight, or frozen, but not hard to monitor until golden brown.

  • katie_jnnw03 on February 07, 2026

    Best chocolate chip cookie recipe

  • evelyn_xzt59j on January 25, 2026

    Dough must be chilled before baking to avoid over-spreading.

  • blairla on January 18, 2026

    I rarely used to bake chocolate chip cookies until I had a kid who decided they’re his favorite cookie. So now I bake them fairly frequently in hopes of finding one that’s “just right”. This ain’t it. They’re not bad, and they’re certainly easy to make. But spread is unpredictable, and taste is just okay. My personal opinion is they have too much chocolate. I find that spread improved the longer the dough balls spent in the freezer. So one day in freezer, weird spread. One week in freezer, slightly less weird spread. One month in freezer when I baked up the last of the batch, the spread was basically normal.

  • apalmer91 on January 12, 2026

    I can’t get the cookies to not spread profusely and the oven timing seems incorrect. They are delicious, though- maybe just not worth the effort?

  • stef on February 21, 2022

    Easy to make with no mixer. Definitely needs refrigeration. I got 29 cookies using a tablespoon scooper. Baking time 12 minutes and cookies were 3" wide. A nice crunchy edges and chewy middle. Won't go on list as favorite

  • hirsheys on December 23, 2021

    These were fine, but not great and certainly not better than the Tara O’Brady ones that are my favorite.

  • anya_sf on August 11, 2021

    I made 1/2 batch, yielding 10 cookies, using half 74% bittersweet chocolate disks and half chopped 60% bittersweet chocolate (not a fan of milk chocolate). This dough is unusually soft, so chilling is a must. I baked one batch after 5 hours of refrigeration and the 2nd after 48 hours; we couldn't discern any difference. The first batch baked 16 min and the second one 15 min and I slightly preferred the shorter baking time. The cookies were large and thin with chewy centers and crispy edges. Truly excellent! The only change I'd make would be to chop all the disks at least in half as the whole disks seemed too big. Great thing about these is I could finish a whole cookie without it feeling like too much, yet I didn't need a second.

  • dbp19 on March 06, 2021

    The bake time quoted in the book yields a crunchier cookie. Bake for 16-17 min for crunchy edges and a soft middle. I couldn't find chocolate disks, so I made do with what I had: a bittersweet chocolate baking bar chopped up + milk chocolate chips. Still the best chocolate chip cookies I've ever made.

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