Picture golden-edged cookies with molten pools of chocolate, their centers soft as silk and freckled with flaky salt.
Imagine the warm, toasty aroma of butter and caramelized sugar drifting through your kitchen, the sort that makes everyone wander in, smiling.
These LA Chocolate Chip Cookies are my go-to comfort: crisp rims, chewy middles, and glossy ribbons of dark chocolate that feel bakery-special without the fuss.
They matter to me because they’re a reliable reset—simple ingredients, big payoff—perfect for busy weeknights or Sunday suppers, after-school treats or last-minute potlucks.
Once, after a long, rain-soaked day, this dough—mixed in minutes and chilled while we dried off—turned the evening around with trays of warm cookies and quiet, happy conversation.
They’re forgiving, fast, and crowd-pleasing, the kind of recipe you keep close for whenever you need a win.
Ready? Let’s cook!
Why You’ll Love It
- Delivers gooey centers with crisp, caramelized edges
- Uses pantry staples and simple, reliable techniques
- Mixes melted butter for fast, no-creaming prep
- Chills briefly for thicker, bakery-style texture
- Combines chips and chunks for dramatic chocolate puddles
Ingredients
- 1 cup unsalted butter, melted and cooled — use quality butter for best flavor
- 1 cup light brown sugar, packed — fresh, soft sugar dissolves better
- 1/2 cup granulated sugar — standard white cane sugar
- 2 large eggs, room temperature — warms for better emulsification
- 2 teaspoons vanilla extract — pure vanilla, not imitation
- 2 1/2 cups all-purpose flour — measure carefully to avoid dry dough
- 1 teaspoon baking soda — check it’s fresh for proper lift
- 1/2 teaspoon baking powder — supports gentle rise
- 3/4 teaspoon kosher salt — balances sweetness and chocolate
- 1 1/2 cups semisweet chocolate chips — 50–60% cacao melts nicely
- 1/2 cup dark chocolate chunks, chopped — bar chocolate creates melty pools
- 1/2 cup toasted walnuts, chopped (optional) — toast for deeper nutty flavor
- Flaky sea salt for topping (optional) — sprinkle hot cookies for contrast
Step-by-Step Method
Mix the Dry Ingredients
Whisk flour, baking soda, baking powder, and kosher salt in a mixing bowl. Break up any lumps and make sure everything is evenly combined. Set aside. This step guarantees even leavening and seasoning throughout the dough. Keep the bowl nearby so you can add it directly to the wet mixture without delay later.
Beat the Sugars with Butter
Beat melted, slightly cooled butter with brown sugar and granulated sugar until thick and glossy, about 2 minutes. Use medium speed. Aim for a cohesive, shiny mixture with no oily separation. Properly emulsified fat and sugar lay the foundation for chewy centers and crisp edges.
Add Eggs and Vanilla
Add eggs and vanilla to the sugar-butter mixture. Beat 1 to 2 minutes until smooth, slightly lightened, and satiny. Scrape down the bowl to incorporate any streaks. Don’t overmix. Aerating just enough helps lift the cookies while keeping the texture tender and rich.
Fold in the Dry Mix
Add the dry ingredients to the wet on low speed. Mix just until no dry streaks remain. Stop and scrape the bowl once to catch flour pockets. Avoid overmixing, which toughens cookies. The dough should be thick, cohesive, and slightly sticky, ready to take the mix-ins.
Stir in Chocolates and Nuts
Fold in semisweet chocolate chips, chopped dark chocolate, and walnuts if using. Distribute evenly so every scoop bakes with melty pockets and crunch. Mixing in chopped bar chocolate creates glossy pools. Work gently to avoid developing gluten and keep the dough supple.
Chill the Dough Briefly
Cover the bowl and refrigerate for 30 minutes. Let the dough hydrate and firm up for thicker cookies and deeper flavor. If chilling longer than an hour, rest the dough at room temperature 10 minutes before scooping. Keep dough cold between batches for consistent results.
Preheat and Prepare Pans
Line baking sheets with parchment and preheat the oven to 350°F (175°C). Use light-colored pans to prevent overbrowning. Set racks in the center of the oven. Prepare a cookie scoop for uniform sizes. Organizing pans and tools now streamlines baking and makes sure even heat.
Scoop and Space Evenly
Scoop 2-tablespoon mounds and place them 2 inches apart on prepared sheets. Keep portions consistent for even baking. Return the bowl to the fridge as you work. If dough seems too firm, let it warm briefly. Flattening isn’t necessary; the cookies will spread properly.
Bake Until Just Set
Bake one sheet at a time for 10 to 12 minutes. Rotate the pan at 8 minutes for even browning. Pull when edges are set and centers are pale and puffy, still slightly underdone. Carryover heat finishes them. Sprinkle flaky sea salt immediately, if desired, for contrast.
Cool and Finish Properly
Cool cookies on the sheet for 5 minutes to set structure. Transfer to a wire rack to finish cooling and keep bottoms crisp. Repeat with remaining dough, keeping it chilled. Store cooled cookies airtight with a slice of bread to maintain softness and that ideal chew.
Ingredient Swaps
- Dairy-free: Replace butter with equal amount plant-based butter or 3/4 cup refined coconut oil; use dairy-free chocolate chips/bars.
- Egg-free: Substitute each egg with 3 tablespoons aquafaba or 1 tablespoon ground flax + 3 tablespoons water (rest 5 minutes).
- Gluten-free: Swap all-purpose flour for a 1:1 gluten-free baking blend with xanthan gum; chill dough 1 hour for better structure.
- Nut-free: Omit walnuts or use toasted pumpkin/sunflower seeds.
- Budget/Regional: Use all chips if bar chocolate is pricey; mix semisweet with milk or dark as available. Light brown sugar can be replaced with dark brown for deeper flavor.
You Must Know
- Doneness • If edges look set but centers still look pale and puffed with a slight wobble, pull the tray; carryover heat finishes the middle in 5–7 minutes on the sheet. This keeps centers gooey instead of dry.
- Troubleshoot • If cookies spread into thin puddles by minute 6–7, pop the tray in the fridge for 10 minutes and add 1–2 tablespoons flour to the next batch. Warm butter or under-measured flour causes excess spread.
- Swap • For nutty depth without nuts, brown the butter to a medium amber (milk solids golden, smells like toasted hazelnut), cool to 85–90°F before using. Replace evaporated moisture by adding 1 tablespoon milk. Prevents dry dough.
- Scale • For bakery-size (3-tablespoon scoop, ~55–60 g), space 3 inches and add 2-3 minutes to the bake; for minis (1 tablespoon, ~20 g), reduce by 2-3 minutes. Look for edges browned, centers just set.
- Flavor Boost • Chill the dough 12–24 hours for deeper toffee notes; if chilling over 1 hour, temper at room temp 10–15 minutes until scoop glides with slight resistance. Salt crystals on top should dissolve slightly from residual heat.
Serving Tips
- Serve warm with cold milk or a scoop of vanilla ice cream.
- Plate with fresh berries and a drizzle of warm caramel.
- Sandwich two cookies around softened coffee or dulce de leche ice cream.
- Crumble over Greek yogurt with honey and toasted walnuts for dessert parfaits.
- Pair with espresso or stout beer for a rich, grown-up treat.
Storage & Make-Ahead
Store baked cookies airtight at room temperature 3–4 days or in the fridge up to 1 week.
For make-ahead, refrigerate dough up to 24 hours; scoop while slightly firm.
Freeze scooped dough balls or baked cookies up to 3 months; bake dough from frozen, adding 1–2 minutes.
Keep with a bread slice for softness.
Reheating
Reheat gently: microwave 8–12 seconds for softness.
Oven at 300°F for 4–6 minutes on a parchment-lined sheet.
Stovetop skillet on lowest heat 1–2 minutes per side with lid.
Milk Bar-Style Craze
Sometimes I chase that Milk Bar-style thrill by leaning into bold mix-ins and dramatic textures—think puddles of melty chopped chocolate, a kiss of flaky salt, and edges that shatter into a chewy, glossy center.
I start with melted butter for sheen and chew, then mix chips with rough-cut dark chocolate so some pieces streak into molten strata. A quick chill tightens the dough, but I keep it scoopable, aiming for thick mounds that bloom in the oven.
I love a surprise crunch, so I’ll toast walnuts until fragrant and fold them in sparingly. Bake until the rims bronze and the centers still look a touch underdone. The moment they land, I rain on flaky salt. That contrast—sweet, bitter, creamy, crisp—delivers the craveable Milk Bar drama.
Final Thoughts
Ready to bake a batch? Give these LA-style cookies a try as written, or tweak them with your favorite mix-ins—extra dark chocolate, different nuts, or a sprinkle of flaky salt—to make them your own.
Frequently Asked Questions
How Do I Adjust for High-Altitude Baking With This Recipe?
Reduce sugar by 1–2 tablespoons, add 1–2 tablespoons flour, increase baking temperature to 365°F, and shorten bake by a minute. I’d also add a teaspoon extra water, chill well, and watch edges set, centers puffy.
Can I Make These Cookies Gluten-Free Without Gritty Texture?
Yes. I swap in a 1:1 gluten-free blend with xanthan, add 1 tablespoon milk, and rest dough 45–60 minutes. I toast flours’ edges golden; cookies bake tender, chewy, and lush—no grit, just puddled chocolate bliss.
What’s the Best Way to Freeze Portioned Dough Balls?
Freeze them on a parchment-lined sheet until solid, then stash in a zip-top bag. I label, squeeze out air, and bake from frozen, adding 2–3 minutes. The kitchen fills with buttery aroma, like instant nostalgia.
How Do I Prevent Cookies From Spreading Too Much?
Chill the dough 30–60 minutes, use cool, light-colored sheets, and bake at 350°F. I measure flour correctly, keep butter just cooled, space scoops 2 inches, and pull when edges set—centers puffed, glossy, still soft.
Which Chocolate Percentage Works Best for Balanced Sweetness?
I reach for 60–70% dark chocolate. It melts into glossy pools, taming sweetness while keeping lush cocoa depth. I mix semisweet chips with 70% chunks, so every bite hits buttery, caramel, and pleasantly bitter notes. You’ll taste balance.
LA Chocolate Chip Cookies
Equipment
- 2 Baking sheet
- 1 stand mixer or hand mixer
- 2 Mixing bowl
- 1 Whisk
- 1 Rubber spatula
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 Kitchen scale optional
- 1 Cookie scoop 2-tablespoon
- 1 Wire rack
- 1 Parchment paper roll
Ingredients
- 1 cup unsalted butter melted and cooled slightly
- 1 cup light brown sugar packed
- 1/2 cup granulated sugar
- 2 large eggs room temperature
- 2 teaspoon vanilla extract
- 2 1/2 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon kosher salt
- 1 1/2 cup semisweet chocolate chips
- 1/2 cup dark chocolate chunks chopped
- 1/2 cup toasted walnuts chopped (optional)
- flaky sea salt for topping (optional)
Instructions
- Line baking sheets with parchment paper and preheat the oven to 350°F (175°C).
- In a mixing bowl whisk together flour, baking soda, baking powder, and kosher salt.
- In the bowl of a mixer beat melted butter, brown sugar, and granulated sugar until thick and glossy, about 2 minutes.
- Add eggs and vanilla and beat until smooth and slightly lightened, 1 to 2 minutes.
- Fold the dry ingredients into the wet mixture on low speed just until no dry streaks remain.
- Stir in chocolate chips, dark chocolate chunks, and walnuts if using until evenly distributed.
- Cover the dough and rest in the refrigerator for 30 minutes to hydrate and firm.
- Scoop 2-tablespoon mounds of dough onto prepared sheets, spacing 2 inches apart.
- Bake one sheet at a time for 10 to 12 minutes until edges are set and centers are just pale and puffy.
- Sprinkle with flaky sea salt immediately after baking if desired.
- Cool on the sheet for 5 minutes, then transfer cookies to a wire rack to finish cooling.
Notes
