The classic American chocolate chip cookie, converted to grams — with the batch resized to whatever tray you own.
Cookies 13×18 in half-sheet tray · 190 °C / 375 °F · 10–12 min · about 24 cookies
Conversion honesty: Cookies scale by batch, not pan area. The factor resizes your batch; time per tray stays the same.
Ingredients grams first, cups for reference
All-purpose flour270 g (≈ 2 ¼ cups)
Butter, softened227 g (≈ 1 cup)
Granulated sugar150 g (≈ ¾ cup)
Brown sugar, packed160 g (≈ ¾ cup)
Eggs (large)2 large eggs (≈ 100 g)
Vanilla extract4 g (≈ 1 tsp)
Baking soda5 g (≈ 1 tsp)
Salt6 g (≈ 1 tsp)
Chocolate chips340 g (≈ 2 cups)
Method
Cream the softened butter with both sugars until light — about 3 minutes.
Beat in the eggs one at a time, then the vanilla.
Whisk the flour, baking soda and salt together, then fold into the butter mixture until just combined.
Fold in the chocolate chips.
Scoop balls onto the lined tray with room to spread, and bake 10–12 minutes until the edges are set and the centers still look slightly underdone.
Cool on the tray — they finish setting as they sit.
Worth knowing: Cookies scale by batch, not pan area: the factor resizes how many you make; time per tray stays the same. Chill the dough 30 minutes for thicker, chewier cookies.
House formula in the classic American style, gram-first.
Refit this recipe to your pan
Pick the pan you actually own — every gram, egg and minute above recalculates.