Homemade Boudin Chocolate Chip Cookie
Bring the taste of San Francisco’s iconic Boudin Bakery into your kitchen with this easy copycat recipe. These cookies are soft, chewy, and loaded with rich chocolate chips — the perfect homemade treat to enjoy with coffee, share with friends, or savor warm from the oven.
Equipment
- Mixing bowls
- Hand or stand mixer
- Measuring cups & spoons
- Rubber spatula or wooden spoon
- Baking sheet
- Cookie scoop or spoon
- Wire cooling rack
Ingredients
- 110 g Butter
- ⅔ cup Brown sugar
- ⅓ cup White sugar
- 1 large Egg
- 1 tsp Vanilla extract
- 200 g All‑purpose flour
- 1 tsp Baking soda
- 200 g Chocolate chips
Instructions
- Cream the base – In a large mixing bowl, beat the softened butter with both sugars until light and fluffy.
- Add wet ingredients – Mix in the egg and vanilla extract until smooth and fully combined.
- Incorporate dry ingredients – Gently stir in the flour and baking soda, mixing only until no streaks of flour remain.
- Fold in chocolate – Add the chocolate chips and fold through the dough evenly.
- Shape the cookies – Scoop or roll the dough into balls and place them on a lined baking sheet, leaving space for spreading.
- Bake & cool – Bake at 190°C (375°F) for 7–10 minutes, until the edges are golden. Let cookies rest on the tray for a few minutes before transferring to a wire rack to cool completely.
