This Chip Cookie Torrance is a hefty, bakery-style cookie that lives up to its name—a single cookie that’s more like a personal-sized treat, loaded with chocolate chips and a soft, chewy center with crisp edges. It’s the kind of cookie you make when you want maximum satisfaction without baking a whole batch. The recipe uses a simple technique of browning the butter for extra depth and chilling the dough to develop flavor, resulting in a cookie that’s truly special.
Ingredients
- 1/2 cup (1 stick / 113 g) unsalted butter
- 1/2 cup (100 g) packed light brown sugar
- 1/4 cup (50 g) granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 cup (125 g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (130 g) semisweet chocolate chips
- Flaky sea salt, for topping (optional)
Instructions
- In a small saucepan over medium heat, melt the butter. Continue cooking, swirling occasionally, until the butter turns a deep golden brown and smells nutty, about 5–7 minutes. Remove from heat and pour into a medium mixing bowl. Let cool for 10 minutes.
- To the browned butter, add both sugars and whisk until combined. Whisk in the egg yolk and vanilla extract until smooth.
- In a separate small bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the wet mixture and stir with a spatula until just combined. Fold in the chocolate chips.
- Cover the dough and refrigerate for at least 1 hour, or up to 3 days. Chilling is essential for flavor and to prevent spreading.
- When ready to bake, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Scoop the chilled dough onto the prepared baking sheet. Shape it into a tall, thick disk, about 3 inches (7.5 cm) in diameter and 1 inch (2.5 cm) high. Leave plenty of space around it—it will spread.
- Bake for 16–18 minutes, until the edges are golden brown and the center is just set but still soft. The internal temperature of the cookie should reach 160°F (71°C) for food safety, as it contains egg.
- Let the cookie cool on the baking sheet for 10 minutes. Sprinkle with flaky sea salt if desired. Serve warm or at room temperature.
Tips
- Browning the butter: Watch the butter carefully—it can go from browned to burnt quickly. The solids will turn a deep amber color and smell nutty. If you see black specks, it’s burnt; start over.
- Chill the dough: Don’t skip the chilling step. It solidifies the fat, which prevents the cookie from spreading too thin and allows the flavors to meld. If you’re in a hurry, at least chill for 30 minutes, but 1 hour is best.
- Substitutions: You can use salted butter, but reduce the added salt to 1/4 teaspoon. For a different flavor, try white chocolate chips or chopped nuts instead of semisweet chips.
- Common mistake: Overmixing the dough after adding flour can develop gluten, making the cookie tough. Mix just until no streaks of flour remain.
Serving Suggestions
This cookie is delicious on its own, but you can make it even more indulgent by serving it warm with a scoop of vanilla ice cream and a drizzle of caramel sauce. It also pairs wonderfully with a glass of cold milk or a cup of coffee. For a dessert platter, cut it into wedges and serve with fresh berries.
Variations
- Double Chocolate: Replace 2 tablespoons of the flour with 2 tablespoons of unsweetened cocoa powder and use white chocolate chips.
- Nutty Delight: Add 1/2 cup (60 g) of toasted, chopped pecans or walnuts along with the chocolate chips.
- Peanut Butter Swirl: Drop 2 tablespoons of peanut butter onto the dough before baking and swirl it with a knife.
- Oatmeal Chip: Substitute 1/2 cup (50 g) of the flour with 1/2 cup (50 g) old-fashioned oats for a chewier texture.
Storage and Reheating
Store any leftover cookie in an airtight container at room temperature for up to 3 days. To keep it soft, add a slice of bread to the container—it will absorb excess moisture. For longer storage, wrap the cookie tightly in plastic wrap and freeze for up to 3 months. To reheat, place it on a baking sheet in a 300°F (150°C) oven for 5–7 minutes, or microwave for 10–15 seconds until warm and gooey.
Frequently Asked Questions
Can I make this into multiple smaller cookies? Yes, you can divide the dough into 4 equal portions and bake for 10–12 minutes. Adjust the baking time and check for doneness earlier.
Why did my cookie spread too much? This usually happens if the dough wasn’t chilled long enough, or if the butter was too warm when mixed. Make sure to chill the dough for at least 1 hour and shape it into a thick disk before baking.
Can I use margarine or coconut oil instead of butter? Butter is best for flavor and texture. Margarine will work but may result in a slightly different texture. Coconut oil will make the cookie more cake-like and less chewy.
Is it safe to eat the dough raw? No, because it contains raw egg. The dough is meant to be baked. If you want to enjoy raw cookie dough, use a pasteurized egg yolk or an egg substitute.
How do I know when the cookie is done? The edges should be golden brown and the center should look slightly underdone—it will continue to set as it cools. For food safety, the internal temperature should reach 160°F (71°C).
Can I double the recipe? Absolutely. Simply double all ingredients and follow the same steps. You may need to bake in batches if making multiple cookies.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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