Competition Chocolate Chip Cookies

Growing up, I was a competitive dancer. Ballet, tap, jazz, lyrical, musical theatre, you name it, I did it. By the time I was in high school, I had a show or competition at least one, if not four, weekends a month. During the summer, my mom and I would travel with the other dancers from my studio to competitions across the country. I loved every minute of it, learned invaluable life lessons, and made so many wonderful memories.

One of the clearest memories for me was when Mr. Bob, who had two daughters at the studio, would bring his famous chocolate chip cookies to each competition. They were magical. You might not know this, but dancers are unbelievably superstitious. These cookies were good luck in concrete form.

A few *ahem* years later, I am now a teacher at the same dance studio where I grew up. My sassy little dancer girls have one of their first competitions tomorrow. Mr. Bob’s daughters have, of course, grown up and moved on. How can I let my little ones go on stage without some chocolaty good luck? I can’t.

Isn’t it funny the things that make you feel so nostalgic and so old?

Thick and Chewy Chocolate Chip Cookies
found on Good Things Catered
adapted from America’s Test Kitchen


2 c. plus 2 TBSP all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
12 TBSP (1 1/2 sticks) unsalted butter, melted & cooled until warm
1 c. brown sugar, packed
1/2 c. granulated sugar
1 large egg plus 1 yolk
2 tsp vanilla extract
1 1/2 c. semisweet chocolate chips


1. Adjust oven racks to upper and lower-middle positions. Heat oven to 325 degrees.

2. Line cookie sheets with parchment paper.

3. Whisk dry ingredients together; set aside.

4. With electric mixer or by hand, mix butter and sugars until thoroughly combined.

5. Beat in egg, yolk and vanilla until combined.

6. Add dry ingredients & beat at low speed just until combined. Stir in chips.

7. Roll scant 1/2 c. dough into ball. Holding dough ball in fingertips of both hands, pull into two equal halves. Rotate halves 90 degrees and, with jagged surfaces facing up, place formed dough onto cookie sheet, leaving ample room between each ball. (I used a standard scoop instead.)

8. Bake, reversing position of cookie sheets halfway through, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy, approximately 17 minutes.

9. Cool cookies on sheets until able to lift without breaking and place on wire rack to cool.

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  1. Anonymous
    April 27, 2008 / 11:38 pm

    What a great story! Your cookies look delicious!

  2. Kelsey
    April 28, 2008 / 7:12 pm

    Thanks, Melissa! I know the story was a bit long winded, but it is so dear to my heart! I just had to share!

  3. Sarah
    October 21, 2011 / 2:48 am

    I recognize this recipe! It's originally from Chef's Illustrated magazine. It's my go-to, and I get lots of compliments on them as well. 🙂 Cool story!

  4. Charlotte Moore
    February 6, 2012 / 3:01 pm

    I have just made these. My dough was too wet to form into a ball. I have them in the fridge now to firm up before I make the cookies. I think I am going to form the cookies and freeze the dough and cook when I am doing my special Valentines meal for my grandchildren.

  5. XI
    February 11, 2013 / 3:41 pm

    Hi there! how much (grams)is in a butter stick? (I dont live in the States, so just wanna make sure I have the right amount)

  6. Anonymous
    October 20, 2013 / 1:00 am

    I used to think that your chewy/soft recipe was the best chocolate chip recipe I had come across. Then today I was reading the comments on it after realizing I didn't have cornstarch, and you suggested this recipe to someone else who asked about omitting it. Bingo! This has officially usurped the other recipe for best CC recipe ever (and best raw cookie dough ever, omg). Thanks for sharing, it was a major hit! Of course, I trust anything from a fellow Kelsey!

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