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celebrity inspired cookie recipe details

Taylor Swift Chocolate Chip Cookies

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Prep Time 15 minutes
Cook Time 12 minutes
Resting Time 30 minutes
Total Time 57 minutes
Course Dessert
Cuisine American
Servings 24 cookies

Equipment

  • 2 sheet pan
  • 1 stand mixer or hand mixer
  • 2 Mixing bowl
  • 1 Whisk
  • 1 Rubber spatula
  • 1 set measuring cups
  • 1 set measuring spoons
  • 1 Cookie scoop or tablespoon
  • 1 Wire rack
  • 4 parchment sheet

Ingredients
  

  • 1 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 3/4 cup light brown sugar packed
  • 1 large egg room temperature
  • 1 large egg yolk room temperature
  • 2 teaspoon vanilla extract
  • 2 1/4 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon fine sea salt
  • 1 1/2 cup semisweet chocolate chips
  • 1/2 cup mini chocolate chips
  • 1/2 cup chopped dark chocolate chunks
  • 1/2 teaspoon ground cinnamon optional
  • 1/2 cup chopped toasted pecans optional
  • 1 tablespoon flaky sea salt for topping, optional

Instructions
 

  • Line sheet pans with parchment and chill them in the fridge while you make the dough.
  • Whisk flour, baking soda, baking powder, salt, and cinnamon (if using) in a bowl and set aside.
  • Beat softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 2 minutes.
  • Add egg, egg yolk, and vanilla and beat until smooth and slightly thickened, about 30 seconds.
  • Add dry ingredients to the mixer and mix on low just until a few dry streaks remain.
  • Fold in semisweet chips, mini chips, dark chocolate chunks, and pecans (if using) until evenly distributed.
  • Cover the bowl and chill the dough for 30 minutes to firm slightly and deepen flavor.
  • Heat oven to 350°F (175°C) while the dough chills.
  • Scoop 2-tablespoon portions of dough onto the cold parchment-lined pans, spacing 2 inches apart.
  • Bake one pan at a time for 10–12 minutes until edges are set and centers are puffed and slightly underdone.
  • Tap the pan firmly on the rack once to deflate and create ripples, then sprinkle with flaky salt if desired.
  • Cool on the pan for 5 minutes, then transfer cookies to a wire rack to cool completely.

Notes

For bakery-style puddles, use a mix of chip sizes and some chopped bar chocolate, which melts into glossy pools. If your kitchen is warm, keep the scooped dough in the fridge between batches to prevent spreading. Slight underbaking ensures soft centers that stay chewy the next day. To make ahead, scoop and freeze dough balls on a tray, then bake from frozen adding 1–2 minutes. If cookies spread too much, use a round cutter to “scoot” them into perfect circles right after baking. Store in an airtight container with a slice of bread to maintain softness, or rewarm for 3–4 minutes at 300°F to refresh.
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