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original (regular cookie) recipe from the NYT adapted to be

lactation cookies by Mandy Ridley ( @ridleycooks )


  • 2 cups (230g) cake flour

  • 11/2 cups (204g) bread flour 

(if you don't have these types you can use 3 1/2 cups all-purpose flour)

  • 1/4 cup (35g) debittered brewer's yeast

  • 11/4 teaspoon baking soda

  • 11/2 teaspoon baking powder

  • 11/2 teaspoon kosher salt

  • 21/2 sticks / 11/4 cups / 284g unsalted butter

  • 11/4 cup (283g) brown sugar

  • 1 cup + 2 tablespoons (225g) granulated sugar

  • 2 large eggs

  • 2 teaspoons vanilla

  • 1 1/2 cups / (454g) chocolate (dark is best)

  • good quality coarse salt


  1. Sift together flours, salt and baking soda and set aside. In the bowl of a standing electric mixer fitted with the paddle attachment, cream butter and sugar for about 3-5 minutes. Scrape down sides of bowl and paddle. 

  2. Add egg and vanilla and beat on low speed for 15 seconds, or until they are fully incorporated. Do not over-beat. Scrape down sides of bowl and paddle.

  3. On low speed, add sifted flour mixture in three parts. Beat slowly until all of the flour is incorporated. Scrape down sides of bowl. Add chocolate chunks and mix in.

  4. Scoop dough into heaping teaspoon sized balls and chill at least 1 hour, preferably overnight. (Dough will keep nicely, tightly wrapped, in the refrigerator for 1 week, or in the freezer for up to 1 month).

  5. Heat oven to 350 degrees with the rack positioned in the lower third of the oven. Line 2 baking sheets with parchment. Dough forms should be 2 inches apart onto baking sheets. 

  6. Bake one sheet at a time for 15 to 20 minutes, until lightly browned, rotating the baking sheet front to back halfway through. Remove from heat and slide parchment off baking sheet and onto a work surface. Allow cookies to cool for at least 5 minutes before serving, or for at least 20 minutes before storing in an airtight container. They will keep for up to 3 days at room temperature.

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