How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Pastry School Week 2 – The Perfect Chocolate Chip Cookie?

You need 10 ingredients. The key ingredients include: 6-3/8 ounces, weight Butter, At Room Temperature, 3-1/4 ounces, weight White Sugar, 7-1/2 ounces, weight Brown Sugar, 1 teaspoon Salt, and more.

Is Pastry School Week 2 – The Perfect Chocolate Chip Cookie suitable as baking & desserts?

Yes, Pastry School Week 2 – The Perfect Chocolate Chip Cookie falls under the Baking & Desserts category and is a great choice for this type of meal.

How do I store leftover Pastry School Week 2 – The Perfect Chocolate Chip Cookie?

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pastry School Week 2 – The Perfect Chocolate Chip C

Name: Pastry School Week 2 – The Perfect Chocolate Chip Cookie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6-3/8 ounces, weight Butter, At Room Temperature; 3-1/4 ounces, weight White Sugar; 7-1/2 ounces, weight Brown Sugar; 1 teaspoon Salt; 3 ounces, weight Eggs; 1 teaspoon Vanilla; 1 ounce, weight Water; 1/2 pounds, 2-5/8 ounces, weight Pastry Flour; 1/4 ounces, weight Baking Soda; 1/2 pounds, 2-5/8 ounces, weight Chocolate Chips

Bake this irresistible Pastry School Week 2 – The Perfect Chocolate Chip Cookie at home. Made with weight Butter, weight White Sugar, Salt and Eggs. Eas…

This Pastry School Week 2 – The Perfect Chocolate Chip Cookie relies on simple, everyday ingredients such as ounces, weight white sugar, ounces, weight brown sugar, salt and ounces, weight eggs. It comes together quickly and makes 4 servings, at about 2581 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

Whether you're rounding off a family dinner, bringing a treat to a gathering, or simply satisfying a sweet craving, this Pastry School Week 2 – The Perfect Chocolate Chip Cookie delivers. Serve it warm or at room temperature, and add a scoop of ice cream or a spoonful of whipped cream for an extra-special finish.

Updated Jun 30, 2026

Serves 4 Baking & Desserts

2581

kcal

Calories

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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Pastry School Week 2 – The Perfect Chocolate Chip Cookie

Tips for the best results

Variations & substitutions

My Personal Notes

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