Gaby Dalkin is pretty serious about her cookies. The maven of no-fuss family recipes and the voice behind What’s Gaby Cooking has shared some pretty fantastic sweets with us before, among them her crisp and chewy (yes, it’s possible) Molasses Cookies that had us swooning for weeks. She loves cookies so much, in fact, that she used the image of her favorite chocolate chip cookie recipe to embellish the spatula she designed to support No Kid Hungry.
To help support our never-ending enthusiasm for her cookie recipes (as if we needed any assistance in that regard!) and to inspire a last-minute bump in the race to see which of the celebrity spatulas sell out first (in which she is ahead), Gaby has contributed her recipe for Every Darn Day Chocolate Chip Cookies from her newest cookbook, Eat What You Want, (though the original recipe title goes one small step farther than “darn” ). Sprinkled with flaky sea salt, studded with two types of chocolate, luxuriously chewy—these hefty cookies hit all the right notes and they’re destined for stardom.
Gaby is already chief in the fan club of her new recipe. “I’ve made hundreds of cookies over the course of my life,” she says. “And while many (many) of them were pretty amazing, this one wins in every way. The ratios are all spot-on, the chocolate is plentiful, and the cookies are chewy and dense.”
To achieve the latter, Gaby taps the pan on the counter after baking the cookies—a tip she “learned in pastry school one million years ago and it’s still the best way to get out all the air bubbles from the dough, making for even denser, chewier cookies.”
Every Darn Day Chocolate Chip Cookies
- 1 cup (225 g/2 sticks) unsalted butter, at room temperature
- 1½ cups (330 g) packed brown sugar
- ½ cup (100 g) granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2½ cups (315 g) all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup (175 g) semisweet chocolate chips
- 1 cup (175 g) semisweet chocolate disks
- Maldon salt for sprinkling
Combine the butter and sugars in a stand mixer and mix until smooth and pale yellow, about 3 minutes. Add the eggs and vanilla and continue to mix, making sure to scrape down the sides of the bowl with a spatula.
Add the flour, kosher salt, baking soda, and baking powder and mix on low speed until everything is just combined. Stir in the chocolate chips and disks by hand. Cover the dough with plastic wrap and refrigerate for 2 to 72 hours. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
Scoop out 2 tablespoons of the dough and roll into a ball. Place the dough onto the prepared pan, 12 cookies per sheet, and sprinkle each with a pinch of Maldon salt. Bake for 10 to 12 minutes until the edges are just slightly golden brown and the center is still a bit soft.
Remove the baking sheet from the oven and carefully slam the sheet onto a flat surface to release any air in the cookies. Then, let the cookies rest for about 5 minutes before transferring them from the baking sheet onto a cooling rack. Repeat this process with the remaining dough. Enjoy responsibly.
Store in an airtight container the fridge for 2 weeks, or in the freezer forever. But let’s be honest, they never last that long. Makes roughly 3 dozen cookies.