top of page

Finley’s To Die For Chocolate Chip Cookies


  • 1/2 Cup sugar

  • 3/4 Cup brown sugar (pack as much as possible into the cup)

  • 1 Teaspoon Kosher salt

  • 1/2 Cup salted butter (melted)

  • 1 egg (room temperature)

  • 1 Tablespoon vanilla extract (high-quality extract or vanilla bean paste)

  • 1 Cup & 1/4 Cups all-purpose flour

  • 1/2 Teaspoon baking soda

  • 8 oz semi-sweet chocolate (broken into chunks)



  1. In a large bowl, whisk together the white sugar, brown sugar, salt, and butter until light and fluffy.

  2. Whisk egg and vanilla into the batter thoroughly.

  3. In a separate, small bowl, sift the flour and baking soda.

  4. Gently fold dry ingredients into the wet batter with a spatula until just mixed. Do not overmix! Overmixing will cause the gluten in the flour to toughen which will result in cakier cookies.

  5. Gently fold in the chocolate chunks evenly

  6. Place a sheet of wax paper on the counter and place the dough on it. Roll the dough up and place it in a large zip loc bag. Place the dough in the freezer for 2 hours up to 6 months.

  7. Preheat the oven to 350 degrees.

  8. Cut slices of the dough onto a parchment paper lined baking sheet. Bake for 12 – 15 mins. Let cookies cool on a cookie rack for 5 mins.

  9. Enjoy!

bottom of page