RECIPE: The Infinity Cookie

This decadent, special-occasion-worthy cookie recipe comes from the pages of Memphis chef and chocolatier Phillip Ashley Rix’s new cookbook, For the Love of Chocolate: 80 At-Home Recipes from a Master Chocolatier’s Imagination.

“This is the chocolate chip cookie’s fancier cousin, the one you bring to a party when you’re really trying to show off,” says Chef Rix in the book. “In this variation, the dough is formed into oversized cookies and rolled in additional chocolate, then baked until just cooked through so they’re soft, chewy, and infinitely delicious.”

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The Infinity Cookie

These show-stopping cookies get a DOUBLE dose of chocolate chips.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Chilling time 30 minutes mins

Total Time 55 minutes mins

Course Dessert

Cuisine American

Servings 16

Calories 583 kcal

Ingredients

  

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• 1 cup (2 sticks) unsalted butter softened
• 1 cup granulated sugar
• 1 cup light brown sugar firmly packed
• 1 large egg
• 1/4 cup sour cream
• 1 tsp vanilla extract
• 3 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 cups milk chocolate chips
• 2 cups semisweet mini chips
• Flaked sea salt for sprinkling

Instructions

 

• In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter, granulated sugar, and brown sugar for about 2 minutes, until light and fluffy.
• Add the egg, sour cream, and vanilla, mixing well.
• In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
• Stir in the milk chocolate chips until evenly distributed throughout the dough. Chill the dough for at least 30 minutes.
• Preheat the oven to 375 degrees Fahrenheit. Line two baking sheets with parchment paper.
• Put the semisweet chips in a small bowl.
• Scoop the dough into domes using a 1/4 cup measuring cup or an ice cream scoop.
• Roll the tops of each cookie dome in the extra bowl of chocolate chips, making sure you coat them well, and place on the prepared baking sheet, leaving space between each cookie for spreading. Lightly sprinkle each cookie with flaked sea salt.
• Bake for 12 to 15 minutes, or until the edges are golden brown. The centers may still appear slightly undercooked, but they will firm up as they cool.
• Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

This recipe is excerpted with permission from For the Love of Chocolate: 80 At-Home Recipes from a Master Chocolatier's Imagination by Phillip Ashley Rix (Harper Celebrate, 2025).

Nutrition

Calories: 583kcalCarbohydrates: 74gProtein: 5gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.5gCholesterol: 45mgSodium: 147mgPotassium: 288mgFiber: 3gSugar: 50gVitamin A: 407IUVitamin C: 0.03mgCalcium: 73mgIron: 3mg

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