Go Back
+ servings
Print Recipe
chocolate chip cookies on a baking sheet

Johnny Iuzzini's Killer Chocolate Chip Cookies

Johnny Iuzzini's killer chocolate chip cookies with a few unique ingredients are truly one of the best! Crispy edges, puddles of chocolate and a little sea salt.
Course Cookies
Keyword johnny iuzzini’s chocolate chip cookies
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 3 dozen depending on cookie size
Author Monique Volz of Ambitious Kitchen


  • 1/2 pound (2 sticks) cold unsalted butter, diced
  • 1 cup granulated sugar
  • 1 cup (packed) light brown sugar (I used dark brown sugar)
  • 3/4 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 large egg
  • 2 large egg yolks
  • 2 cups all-purpose flour
  • 1 cup cake flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1 1/2 teaspoons kosher salt (I used 1/4 teaspoon regular salt)
  • 14 ounces bittersweet chocolate (70% cacao), coarsely chopped
  • Maldon sea salt, for garnish (I used coarse sea salt)


  1. Preheat oven to 350 degrees F. Line 2 baking sheets with silicone baking mats or parchment paper.
  2. Put the butter, granulated sugar, and brown sugar into a standing mixer bowl and toss with your fingers until the butter is coated. 
  3. Attach the bowl and paddle to the mixer and beat the butter and sugar on medium-low speed until a thick paste forms with no visible butter lumps. Add the vanilla and almond extracts and mix well. 
  4. With the motor on low speed, add the egg and egg yolks, one at a time, mixing well between additions. Stop the mixer and scrape down the bowl with a rubber spatula.
  5. Meanwhile, in a separate bowl, sift together the flours, baking powder, baking soda, and cinnamon; sprinkle the kosher salt over the top. 
  6. With the mixer on low speed, slowly add the dry ingredients to the butter mixture, stopping frequently to scrape down the bowl. Mix until just combined; remove the bowl from the mixer and fold the chocolate into the dough by hand.
  7. Using a small 1/2 ounce ice cream scoop, (I used a small cookie scoop), scoop level balls of dough and arrange them around 2 inches apart on the lined cookie sheets. 

  8. *Use the bottom of a glass to flatten the dough balls slightly (note: I skipped this part and left them as dough balls, no flattening)

  9. Sprinkle a little Maldon salt over each cookie. Bake for 12-13 minutes, rotating the pans once, until just set and bottoms are beginning to brown. Note: I left my cookies in for 12 minutes and they were perfect.
  10. Cool for 10 minutes on the pans before transferring to a rack to cool completely.
  11. Store the cookies in an airtight container for up to 3 days. Makes 3-4 dozen cookies, depending on size of your dough balls.

Recipe Notes

Recipe reprinted with permission from Johnny Iuzzini.