The Ultimate Chocolate Chip Cookie

Close up of a batch of chocolate chip cookies on wire rack
Everyone loves chocolate chip cookies, and this recipe is amazing. Make a big batch so you can store some of the dough in the freezer (unless you don’t want guests around all the time—then don’t 😊). It’s got everything a cookie connoisseur could possibly ask for.
15 minutes 10 minutes 25 minutes
YIELD: Around 32 cookies
  • 1 cup Icelandic style skyr (vanilla)
  • ½ cup packed brown sugar
  • ½ cup white sugar
  • ½ cup unsalted butter (softened)
  • 2 teaspoons vanilla extract
  • 1 ¾ cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups semisweet chocolate chips
How to Make it
  1. Preheat the oven to 375°F (190°C). Grease cookie sheets.
  2. In a medium bowl stir together the brown sugar, white sugar, butter until light and fluffy. Add the skyr and the vanilla. Incorporate the flour, baking soda, and salt to the mixture and then add the chocolate chips. Use a full rounded teaspoon and place 2 inches apart onto the cookie sheets.
  3. Bake for 8 to 10 minutes in the preheated oven until the edges begin to brown. Cool for a minute before moving onto a plate to cool completely.

Björn's Tips

  • To freeze the cookies, line a baking sheet with parchment paper. Prepare the dough as usual, then portion out the cookies onto the baking sheet. Since we are freezing and not baking the cookies, you can crowd the cookies close together, but do not let them touch.
  • Freeze the portioned cookies on the baking sheet until solid, at least 6 hours or overnight. Once solid, gather the portioned cookies in a plastic freezer bag or other airtight container. Press out as much air as possible, label the bag, and store in the freezer for up to 3 months.