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cooking/recipes/example/example-recipe-2/example-recipe-2.md
Olomana (multica agent) b7c526a784 PWS-13: Make recipe markdown fully control the tabs 
Every top-level :::name block is now a tab, shown in file order, so
authors can add custom tabs and reorder them in the markdown. Titles
come from the name or a :::name[Title] label.

The recipe card is an ordinary :::card tab. Its body lists what it
prints (::ingredients, or a block written just for the card), replacing
::card, the fallback to full sections, and its fixed tab position.

All recipes are migrated, with pages and card images unchanged.

Co-Authored-By: Claude Opus 5.5 <noreply@anthropic.com>
Co-authored-by: multica-agent <github@multica.ai>
2026-11-07 00:34:10 -08:00

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title slug date lastUpdated category tags cookTime prepTime servings author description featured display displayPhoto
Perfect Chocolate Chip Cookies chocolate-chip-cookies 2026-02-08 2026-02-08 desserts
cookies
chocolate
baking
dessert
american
12 15 24 pws Classic chewy chocolate chip cookies with crispy edges and gooey centers, loaded with chocolate chips. true false ./assets/not-found.svg

The ultimate chocolate chip cookie recipe that delivers crispy edges, chewy centers, and loads of melty chocolate chips in every bite. This recipe has been tested and perfected to create bakery-style cookies at home.

:::photos Image Coming Soon

Chocolate Chip Cookies :::

:::ingredients

  • 2 1/4 cups (280g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 1 cup (2 sticks / 226g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) granulated sugar
  • 3/4 cup (165g) packed light brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 cups (340g) semi-sweet chocolate chips
  • 1 cup (170g) milk chocolate chips (optional, for extra chocolate)
  • Flaky sea salt for topping (optional) :::

:::instructions

  1. Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
  3. In a large bowl or stand mixer, beat softened butter with both sugars on medium speed for 2-3 minutes until light and fluffy.
  4. Beat in eggs one at a time, then add vanilla extract. Mix until well combined, scraping down the sides of the bowl.
  5. With mixer on low speed, gradually add the flour mixture. Mix just until no flour streaks remain (don't overmix).
  6. Use a spatula or wooden spoon to fold in chocolate chips until evenly distributed.
  7. Cover bowl with plastic wrap and refrigerate for at least 30 minutes (or up to 72 hours for even better flavor). Cold dough = thicker cookies!
  8. Use a cookie scoop or tablespoon to form balls (about 2 tablespoons each). Place 2 inches apart on prepared baking sheets.
  9. If using, sprinkle a tiny pinch of flaky sea salt on top of each dough ball.
  10. Bake for 10-12 minutes until edges are golden brown but centers still look slightly underdone.
  11. Let cookies cool on the baking sheet for 5 minutes (they'll continue to set), then transfer to a wire rack.
  12. Serve warm or at room temperature. Best enjoyed with cold milk! :::

:::notes

Tips for Success

  • Room temperature ingredients: Softened butter and eggs create the best texture
  • Don't skip chilling: Cold dough prevents spreading and creates thicker cookies

Variations

  • Brown butter cookies: Brown the butter for a nutty, caramel flavor
  • Thick and bakery-style: Increase flour to 2 1/2 cups and chill overnight :::

:::card[Recipe Card] ::ingredients ::instructions :::

:::references

  • Reference Recipe HERE :::