This Sally’s Baking Addiction Chocolate Chip Cookies is created by baking queen Sally McKenney. This recipe has become a staple in countless kitchens—including mine—and for good reason. Sally doesn’t just share recipes; she shares insights, professional tips, and encouragement. She knows how to make every home baker feel confident about their craft—and these cookies are proof. From the rich flavor of brown sugar to the magic that happens after chilling the dough, every step is designed for cookie perfection.
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How to make Sally’s Baking Addiction Chocolate Chip Cookies
Sally’s Baking Addiction Chocolate Chip Cookies are a super popular homemade cookie recipe created by baker and food blogger Sally McKenney on her site Sally’s Baking Addiction. They’re basically one of her “signature” recipes—and people swear by them.
Ingredients
Dry Ingredients:
- 2 and 1/4 cups (280g) all-purpose flour
- 1 teaspoon baking soda
- 1 and 1/2 teaspoons cornstarch (this keeps the cookies soft and thick)
- 1/2 teaspoon salt
Wet Ingredients:
- 3/4 cup (170g) unsalted butter, melted and slightly cooled
- 3/4 cup (150g) packed light or dark brown sugar
- 1/2 cup (100g) granulated sugar
- 1 large egg + 1 egg yolk (room temperature)
- 2 teaspoons pure vanilla extract
Mix-ins:
- 1 and 1/4 cups (225g) semi-sweet chocolate chips
Instructions:
The step-by-step guide is easy to follow but requires attention to detail for the best results.
- In a medium-sized bowl, whisk together the flour, baking soda, cornstarch, and salt. Set this aside—these are your dry ingredients.
- In a large mixing bowl, whisk the melted butter, brown sugar, and granulated sugar until smooth. The mixture should be well-combined but not overly aerated.
- Add the egg, egg yolk, and vanilla extract. Whisk again until everything is fully incorporated.
- Gradually add the dry ingredients to the wet ingredients. Use a spatula or wooden spoon to mix everything until just combined. Be careful not to over-mix, as it can lead to dense cookies.
- Gently stir the chocolate chips or chunks into the dough. Every bite should have a bit of chocolate goodness!
- Cover the cookie dough tightly with plastic wrap or a lid and refrigerate it for at least 2 hours, or even overnight for the best flavor and texture. Chilling prevents the cookies from spreading too much during baking.
- When ready to bake, preheat the oven to 350°F (177°C) and line your baking sheets with parchment paper or silicone mats.
- Scoop about 1.5 tablespoons of dough per cookie and roll into balls. For thicker cookies, roll the dough balls taller rather than wider. This trick helps them bake up thick with soft, gooey centers.
- Place the cookie dough balls 3 inches apart on the baking sheet. Bake for 10-12 minutes or until the edges are lightly golden brown, but the centers still appear soft and slightly underbaked.
- Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This brief resting time lets the cookies set while keeping them soft and gooey.
Helpful Tips for the Perfect Cookies:
- Don’t Skip Chilling the Dough: This crucial step ensures the cookies don’t spread too much and also enhances the flavor as the dough rests.
- Measure Ingredients Carefully: Use a digital kitchen scale or the spoon-and-level method to measure your flour to avoid dense cookies. Too much flour is a common mistake, causing cookies to be dry.
- Use Room-Temperature Eggs: This helps the ingredients blend more smoothly and evenly.
- Customize Your Chocolate: You don’t have to stick to semi-sweet chips. Try dark chocolate chunks, milk chocolate, or even chopped chocolate bars for variety.
- Under-Bake for Soft Cookies: Sally’s recipe is designed to yield soft-centered cookies, so taking them out at the right moment (just lightly golden on the edges) is key. They’ll continue to bake slightly from residual heat once removed from the oven.
- Freeze Dough for Later: This dough freezes beautifully. Roll the dough into balls, place them on a lined baking sheet, and pop them in the freezer for 1 hour before transferring the frozen dough balls to a sealed container.
What to serve with
Chocolate chip cookies are delicious on their own, but pairing them with the right sides and accompaniments can take your dessert experience to the next level.
1. Milk (Classic Choice): You can’t go wrong with cookies and milk! Whether it’s cold whole milk, almond milk, or oat milk, the creamy consistency of milk balances the sweetness of the cookies and complements the gooey chocolate.
2. Coffee: Pairing cookies with a hot cup of coffee, such as a cappuccino, latte, or even cold brew, is ideal for adults who enjoy a bittersweet contrast to the cookies’ sweetness. Sprinkle some cinnamon into your coffee for an extra flavor twist.
3. Hot Chocolate: For a truly indulgent pairing, serve your cookies with a rich and creamy homemade hot chocolate, topped with whipped cream or marshmallows. This is a perfect choice for cold evenings or festive occasions.
4. Tea: Cookies with a warm cup of tea—like chai, Earl Grey, or herbal blends—make for a slightly lighter pairing. Mint tea provides a refreshing contrast, while rooibos tea complements the caramelized undertones from the brown sugar.
5. Milkshakes: Turn dessert into an event by pairing the cookies with vanilla, chocolate, or strawberry milkshakes. You can even crumble the cookies on top for added texture or dunk them into the milkshake!
Ingredients Substitutes
If you’re planning to make Sally’s Baking Addiction Chocolate Chip Cookies but find yourself short on certain ingredients or need to adjust the recipe due to dietary preferences or restrictions, don’t worry!
1. All-Purpose Flour
Substitute Options:
- Whole Wheat Flour: Replace up to HALF of the all-purpose flour with whole wheat flour (not the full amount, as it can make the cookies too dense). Use 1:1 for the portion you swap.
- Gluten-Free All-Purpose Flour Blend: For a gluten-free version, use a 1:1 gluten-free flour blend. Ensure the mix has xanthan gum or guar gum for structure.
- Oat Flour: For a softer, chewier texture, substitute half of the all-purpose flour with oat flour. Keep in mind the cookies will become slightly more delicate.
- Almond Flour: Use almond flour in place of up to 1/3 of the all-purpose flour for a nutty flavor and softer texture. Note: this won’t work as a complete substitution unless paired with another structural flour like oat or a gluten-free blend.
2. Unsalted Butter
Substitute Options:
- Salted Butter: Use salted butter in place of unsalted, but reduce the salt in the recipe by half to avoid overly salty cookies.
- Margarine: Margarine works as a 1:1 substitute but may slightly alter the flavor and texture. Use a high-quality brand for better results.
- Coconut Oil: Use melted coconut oil in a 1:1 ratio. This will add a mild coconut flavor and make the cookies dairy-free.
- Vegan Butter: A great 1:1 option for a vegan-friendly version. Go for a high-quality vegan butter to maintain the cookie’s rich, buttery flavor.
3. Brown Sugar
Substitute Options:
- Granulated Sugar + Molasses: Mix 1 cup of granulated sugar with 1 tablespoon of molasses for a perfect homemade substitute for brown sugar.
- Light Brown Sugar → Less molasses (about 1/2 tablespoon per cup).
- Dark Brown Sugar → More molasses (around 2 tablespoons per cup).
- Coconut Sugar: A natural alternative with a more caramel-like flavor. Use it as a 1:1 substitute for brown sugar.
- Honey, Maple Syrup, or Agave Nectar: Use 3/4 cup liquid sweetener for every 1 cup of brown sugar and reduce the other liquid ingredients slightly. Note: this will make the dough a bit wetter, so you may need to add an extra tablespoon of flour.
4. Granulated Sugar
Substitute Options:
- Coconut Sugar: Can be used as a 1:1 replacement. It will create a slightly less sweet cookie with caramel undertones.
- Raw Turbinado Sugar: Works as a 1:1 substitute for granulated sugar but may result in slightly crunchier cookies.
- Maple Sugar: This natural sugar can replace granulated sugar in a 1:1 ratio and adds a unique, earthy sweetness.
5. Eggs
Substitute Options (Per Egg):
- Flaxseed Meal or Chia Seeds (Vegan Option): Mix 1 tablespoon of ground flaxseed or chia seeds with 2.5 tablespoons of water. Let it sit for 5 minutes to thicken, then add it as you would an egg.
- Unsweetened Applesauce: Replace 1 egg with 1/4 cup of applesauce. This makes the cookies soft and moist but slightly denser.
Final Thoughts
Sally’s Baking Addiction Chocolate Chip Cookies are a blank canvas for dessert creativity, and Sally’s version is the perfect starting point.
More Cookies Recipes:
Ingredients
Dry Ingredients:
- 2 and 1/4 cups (280g) all-purpose flour
- 1 teaspoon baking soda
- 1 and 1/2 teaspoons cornstarch
- 1/2 teaspoon salt
Wet Ingredients:
- 3/4 cup (170g) unsalted butter
- 3/4 cup (150g) packed light
- 1/2 cup (100g) granulated sugar
- 1 large egg + 1 egg yolk
- 2 teaspoons pure vanilla extract
Mix-ins:
- 1 and 1/4 cups (225g) semi-sweet chocolate chips
Instructions
- In a medium-sized bowl, whisk together the flour, baking soda, cornstarch, and salt. Set this aside—these are your dry ingredients.
- In a large mixing bowl, whisk the melted butter, brown sugar, and granulated sugar until smooth. The mixture should be well-combined but not overly aerated.
- Add the egg, egg yolk, and vanilla extract. Whisk again until everything is fully incorporated.
- Gradually add the dry ingredients to the wet ingredients. Use a spatula or wooden spoon to mix everything until just combined. Be careful not to over-mix, as it can lead to dense cookies.
- Gently stir the chocolate chips or chunks into the dough. Every bite should have a bit of chocolate goodness!
- Cover the cookie dough tightly with plastic wrap or a lid and refrigerate it for at least 2 hours, or even overnight for the best flavor and texture. Chilling prevents the cookies from spreading too much during baking.
- When ready to bake, preheat the oven to 350°F (177°C) and line your baking sheets with parchment paper or silicone mats.
- Scoop about 1.5 tablespoons of dough per cookie and roll into balls. For thicker cookies, roll the dough balls taller rather than wider. This trick helps them bake up thick with soft, gooey centers.
- Place the cookie dough balls 3 inches apart on the baking sheet. Bake for 10-12 minutes or until the edges are lightly golden brown, but the centers still appear soft and slightly underbaked.
- Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This brief resting time lets the cookies set while keeping them soft and gooey.
