Best Chocolate Chip Cookies

Meghan made these excellent chocolate chip cookies when we were in Culver City for Thanksgiving 2018. I made them for our neighbor, Sharon on the heels of a red-eye and I quickly learned the importance of mixing the dry ingredients before adding the sugar, egg mixture. ;)

This Is Us 2018

2 sticks (1 cup) unsalted butter (melted over medium heat. Whisk butter and remove from heat as soon as butter begins to brown. Set aside and let cool for a few minutes) --> this is key!


Sugar Mixture:
1-1/4 cup packed dark brown sugar
1/4 cup granulated sugar
1 large egg plus 1 egg yolk
2 teaspoons vanilla extract
1 cup semi-sweet chocolate chips or chunks

Dry Ingredients:
2- 1/4 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon sea salt (plus more for sprinkling on top)


Beat the butter and sugars until thoroughly blended, about 2 minutes. Beat in the egg yolk, yolk and vanilla until combined. -->add the dry ingredients slowly and beat on low-speed just until combined. Add the chocolate chips.

If you can, chill the dough for 1 hour.

Preheat Oven to 350 degrees.

Make your dough balls and sprinkle w/sea salt flakes. Bake at 350 for 7-10 minutes. You want the cookies to look under baked in the center, but lightly browned around the outside.

**If you want crispy on the outside, and soft and chewy on the inside, then refrigerate dough balls for 24-48 hours before baking, and make sure to bring to room temp before putting in the oven.

Oatmeal (Prep)

Breakfast Idea from a patient In glass tupperware layer: 1/4 c. rolled oats (not instant) blueberries drizzle with honey cinnamon 1/4 c. rolled oats other berries (raspberries) drizzle with honey cinnamon 1/2 c. unsweetened vanilla almond milk or coconut milk Cover and keep in fridge. Make a week's worth and bring out each morning. Uncovered and cook in microwave for 1 minute 10 seconds.