Emeril Lagasse’s “Big Chocolate-Chip Cookies”

Recipe from Emeril Lagasse’s book There’s a Chef in My Soup! The recipe can also be found on Emerils.com


  • 2 1/4 cups flour (spoon and leveled)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt (I use kosher salt)
  • 1 cup (2 sticks) unsalted butter (I use salted butter). Make sure to use softened butter, not melted. If you use salted butter, make sure the salt added to the recipe is kosher salt, not regular table salt.
  • 3/4 cup granulated sugar
  • 3/4 cup light brown sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1/2 cup semisweet chocolate chips
  • 1/2 cup milk chocolate chips
  • 1/2 cup white chocolate chips


  1. Preheat oven to 350-F (I use convection setting).
  2. Place the butter, salt, granulated sugar, and light brown sugar in the bowl of an electric mixer and cream the ingredients on high speed. Scrape down the sides of the bowl with a rubber spatula.
  3. Add the vanilla and egg and mix on medium speed.
  4. Place a sieve over the mixing bowl (or use a separate bowl) and sift in the flour, baking powder, and baking soda.
  5. Mix on low speed just until the batter is combined. It will be stiff–don’t over do it!
  6. Turn off the mixer and, using a large spoon or plastic spatula, fold in the chocolate chips (I use a stand blender and just turn it on high speed for a few seconds to incorporate the chips).
  7. Using a tablespoon, scoop about 2 spoonfuls of the dough into a ball and place on a baking sheet (or weigh them at about 53  grams).
  8. Repeat with remaining dough, keeping the scoops about 2 inches apart. You should get about 9 cookies on each sheet.
  9. Bake until golden brown, about 16-18 minutes. Makes 21 cookies.