No. 34: InStyle Chocolate Chip Cookies

Food inspiration can strike at the strangest times. Like on the BART train.

I was on my commute home, thumbing through InStyle (my only magazine indulgence besides People at the nail salon), when I spotted a whole section on cookies. Crispy cookies, cakey cookies, chunky chewy cookies. Yum.

So I thought I'd try one straight out of the magazine.

The Ultimate "Chewy" Cookie

Warning. These are billed as chewy, but I got a different, crispy result.


2 cups all-purpose flour
3/4 teaspoon baking soda
1 teaspoon kosher salt
2/3 cup light brown sugar
1 cup granulated sugar
12 ounces bittersweet chocolate chopped into chips, or 2 cups store-bought chocolate chips
1 cup finely chopped walnuts or pecans
1 cup unsalted butter, at room temperature
2 teaspoons vanilla extract
2 large eggs
Sea salt flakes for sprinkling
Makes 45 cookies

To make

Preheat oven to 375 degrees and line two baking sheets with baking mats or parchment paper. Sift together baking soda, flour, salt and baking soda.

Working with a stand mixer or hand mixer in a large bowl, beat butter and sugars on medium speed for 3 minutes until well blended. Beat in vanilla. Add eggs one at a time, beating for one minute after each addition.

Reduce mixer speed to low and add dry ingredients in three batches, mixing only until each one is incorporated. Fold in chocolate chips and nuts.


Spoon dough in slightly rounded tablespoons onto baking sheets, leaving 2 inches between each. Sprinkle with sea salt.


Bake cookies 10-12 minutes, rotating sheets and switching the position from top to bottom midway. Cookies may be a bit soft in the middle when done, but should be brown at the edges and golden brown on top.

Let cookies cool one minute on sheets before carefully transferring to cooling racks.

The results

Surprisingly, these were listed as "chewy," but came out much more like crispy, thin cookies. I also decided to do a bit of an experiment to see which method I like better, baking mats or parchment paper.


Parchment Paper

Baking mats win ... I think? All depends on what you like.

I ate one of these right off the mat, then bundled up a bunch for our realtor. I hope he likes crispy edges with a soft center.

Tips from the pros

A few of my favorite tips from the InStyle article:

  • Rest your dough: Leaving the batter in the fridge for at least 24 hours allows the flavors to meld and the sugars to become more like molasses.
  • Cool sheets: Never place your batter on a warm cookie sheet. Instead, let it cool in between batches. A hot sheet causes the dough to melt before it goes in the oven, which leads to uneven baking.
  • Amp up the vanilla: Add an extra splash of vanilla for a deep-down delicious baked good.

Do you have any tips to share?

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Send me your thoughts, comments and ideas at

Amelia McCormick

Kansas girl transplanted to Asheville, North Carolina. Smiler, lover of great food and wine, facilitator, runner, storyteller, wife, optimist, and mother of sweet twins:)

Asheville, North Carolina