best cookie recipe

As I explain in this episode, I did a lot of research some years ago to work out the perfect recipe for crisp but chewy chocolate chip cookies. I have to say that the KINDEST and most LIFE CHANGING thing you can do for your cookie dough is to let it REST in the fridge. Trust me, it really changes things. You could add nuts to this. Once I even infused my browned butter with rosemary. You don’t have to brown the butter – you could just beat all 250grams in with the sugar. But I do recommend this technique which is called beurre noisette in French. It gives your cookies a nutty, toasted flavour and greater depths of caramel. Try to use a light coloured pan so that you can properly ascertain exactly when the butter turns from yellow to that golden brown. It happens very quickly and you can usually smell exactly when the scent turns from butter to hazelnuts.


250 grams butter (half to make browned butter, half softened and chopped into cubes)

1.5 cups brown demerara sugar

1/2 cup white sugar

2 eggs

1 tablespoon vanilla extract

2.5 cups plain flour

1 teaspoon bicarbonate soda / baking soda

1 teaspoon sea salt (and extra to top if desired)

300 grams chocolate chopped (I used A LOT in the video but you could probably get by with 150 grams)

1 teaspoon cinnamon


  1. Halve your butter so that 125 grams in room temperature and cut into cubes and the other 125 grams is gently browned on a very low flame until it turns slightly golden brown, as shown in the video.
  2. In a big bowl, beat your brown sugar, white sugar, the softened butter and the browned butter (and remember to scrape in all the hazelnut-flavoured sediments).
  3. Add the eggs, beating one at a time.
  4. Add the vanilla extract.
  5. In a separate bowl, mix your flour, sea salt, cinnamon and bicarb soda.
  6. Add this dry mix to your big main bowl with the wet mix, along with the chopped chocolate, and gently fold, being careful not to overmix.
  7. Shape your cookie dough into a long log. (Yes, taste a little, you deserve it!) Tuck up your dough tight in baking paper and leave him to rest and dream sweet cookie dreams in the fridge for at least 12 hours.
  8. Preheat your oven to 180 degrees C or 356 F, line a large pan with baking paper, and slice off THICK discs of your refrigerated cookie log. Don’t be afraid to make them too thick but space them with lots of room between each one in case they spread. If cooking in batches, keep the remaining log or sliced cookie discs waiting in the fridge.
  9. I like to top mine with sea salt and then pop into the oven for about 8-15 minutes, depending on how thick you’ve made them. A little tip… if part way through cooking, you find they’re burning on the bottom, it could be because your oven tray is heating them up too much. Don’t worry, you can still save them! Carefully slide the baking paper with the half-cooked cookies onto one of the oven racks instead so they get a bit of air and aren’t sitting on a hot surface. Ask someone to help you because it’s quite tricky to do if they’re still a bit fragile and half-cooked. In fact, sometimes, I like to cool them like this (see photo below) to get air circulating and crisp them up a little without actually moving them individually when they’re still hot and tender and fragile. GOOD LUCK!


  1. PLEASE keep your YouTube videos coming! I adore them!!! I had an Italian grandmother named Florence and your videos remind me so much of her way of living.

  2. Kylie!

    I got so excited when I noticed your new video and then I noticed it was about Chocolate Chip cookies! Triple the Excitement!!!

    I used to make chocolate chip cookies but haven’t made some in about a decade.

    Kylie in my last message I mentioned Andre Rieu, violinist & with his wife created the Johann Strauss Orchestra and encouraged you to watch his concert from 2003 filmed in Cortona and not Cortina, I apologize for that mistake. Don’t let the year scare you away from watching as all his shows are timeless and I just love how the Italian people just sing along without him prompting them to, it is just natural. Also, this past weekend he uploaded to YouTube his 2019 Maastricht Summer Concert! Fantastic show!!!
    I know you will love both.

    Hope your Sister and Parents are doing well during this stressful time.



  3. Kylie, I stumbled upon your YouTube channel last night and am so grateful I did! Your recent videos are so breathtaking and provide a welcomed distraction from the global coronavirus chaos. I just prepared this cookie dough, and made a HUGE mistake… I added the chocolate in far too early, resulting in the hot butter melting the chips! Luckily I had some extra white chocolate on hand to add in, being careful to let the mixture cool a little before adding them. My dough log is now sitting in the fridge, waiting for 5pm tomorrow, when I can log off my remote work and put a tray in the oven! Thank you so much for sharing your lovely recipes and life with us.

    • Patrick Rodrigues

      These cookies are so good, a really nice recipe to make 25 to 30 cookies around 2 inches in diameter. We love the video’s, tried most of them and all eith excellent results. Keep the camera rolling, you have a great impact on us all. PR

  4. Mary E Sargent

    Just made these! They’re AMAZING. The toasted butter trick is a game changer. Thanks for sharing this recipe!

  5. I baked the lemon & ricotta cake last week and it was delicious… Looking forward to trying with the cookies, thanks for these amazing recipes!

  6. This is now my favorite cookie recipe, they are perfect!

  7. Pamela astete

    Thanks …thanks for your lovelies videos …and delicious recipes …really make me happy…please , share more…see the people is very sad in this days…but the beautiful places from ltaly…it’s so peaceful…love from Chile.

  8. Colleen Tonkin

    Watching you make your Chocolate Chip cookies challenged me to play around with my recipe. Also, I live at 4500ft. elevation so I have had to REALLY experiment. No one ever turns down any of my experiments even when I think they fell short of my “perfect” expectations. LOL!
    Thank you for your dreamy, sensitive, and informative videos!!

  9. I cannot wait to try both these cookies and your Lemon Ricotta Cake. I love your Polish Pottery cutting board!
    I have the same one and other pieces in that pattern.

  10. Charlotte

    Hi Kylie,

    Made some Minestrone Soup earlier today and later when I saw your recipe and the Polpettes which looks delicious, I’ve decided to make the Polpettes tomorrow and add to the soup. Can’t wait to taste them.

    Planning to make the Lemon Ricotta cake and share with my daughter and granddaughters. They are 2 and 3 and they love helping in the kitchen even if a little extra flour gets sprinkled here and there.

    Thank you for sharing your recipes and family memories.

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