Chocolate Chip Cookies

I love chocolate chip cookies. Honestly, who doesn’t?

Next time you get a hankering for a chocolate chip cookie, you could always go the easy route and use refrigerated cookie dough. I’ll admit; I do it sometimes. But, if you want an upgrade, these cookies are it. They take a little more work, but it is SO worth it.

I discovered this recipe during my second year of college. I have not looked back since. Over the past three years, I have made this recipe many, many times. At one point, I was making a batch a week for family and friends (okay, and for myself). Everyone always asks for the recipe.

If you want the original recipe, you can find it here. While it is great, I find some things about it overly fussy. For example, the original calls for “bittersweet chocolate disks or fèves.” These are about as fancy as they sound. While I was able to find some on Amazon, I could not find any at my grocery store. Instead, I picked up some plain ol’ Nestle dark chocolate chips, and they worked just fine. If I really want to get fancy, I grab a couple of Ghiradelli dark chocolate bars and chop them up. The combination of larger chunks with smaller shavings ensures you get your big melty chocolate pieces along with little bits of chocolate scattered throughout the cookie. Also, I am not a huge dark chocolate fan, so I use half dark chocolate and half semi-sweet.

The great thing about this recipe that there are many small adjustments you can make to make them your own. If you love dark chocolate, you can use all dark chocolate chips. You can make giant cookies, as the recipe instructs, or normal-sized ones. You can top the cookies with salt, or you can leave that part out.

No matter which chocolate type, cookie size, or salt content you choose, this recipe will produce cookies that are crispy on the outside, gooey on the inside, and just the right amount of chocolately every single time. Personally, I recommend eating them warm (fresh out of the oven, they are THE BEST), but they are just as chewy and yummy when cooled.

The one thing that I do not recommend tweaking about this recipe is the refrigeration period. The original recipe recommends at least 24 hours of refrigeration; I have found that chilling overnight does well enough. Still, the longer you chill, the better, and they can stay in the fridge up to 72 hours. I have tried baking them right away, and the results were sub-par. Just don’t do it!

Moose tried to sneak a couple of these too, but this time, I made sure he was not successful. Still, he loved the smell. I promise you will too!

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Chocolate Chip Cookies
Makes 18-20 giant cookies

• 1-1/4 c. (2-1/2 sticks) unsalted butter, softened
• 1 c. plus 2 tbsp. (227 g) granulated sugar
• 1-1/4 c. (283 g) light brown sugar
• 2 eggs
• 2 tsp. vanilla
• 2 c. minus 2 tbsp. (241 g) cake flour
• 1-2/3 c. (241 g) bread flour
• 1-1/4 tsp. baking soda
• 1-1/2 tsp. baking powder
• 1-1/2 tsp. coarse salt
• 10 oz. (283 g) dark chocolate chips
• 10 oz. (283 g) semi-sweet chocolate chips
• coarse salt, for sprinkling

1. In the bowl of a stand mixer fitted with a paddle attachment, cream butter and sugar about 4-5 minutes on medium speed, until fluffy and light in color.
2. Meanwhile, sift or whisk together flours, baking soda, baking powder, and salt. Set aside.
3. Add eggs to butter mixture one at a time, mixing after each addition. Add vanilla and mix.
4. Stir in chocolate chips. Add dry ingredients and mix on low until just combined, about 30 seconds.
5. Place in a bowl and cover with plastic wrap. Refrigerate at least overnight, up to 72 hours.
6. When ready to bake, preheat oven to 350˚. Prepare a baking sheet with parchment paper or a silicone baking mat. For larger cookies (recommended), scoop dough into 3-1/2 oz. balls, about the size of a large scoop of ice cream. For smaller cookies, scoop 1-1/2 oz. mounds, about the size of a golf ball.
7. Bake in preheated oven for 18-20 minutes (larger cookies) or 16-18 minutes (smaller cookies). The edges should be a light golden brown. Allow to cool for about 5 minutes before removing to a wire rack.

I hope you all enjoy these cookies as much as I do! Happy baking!

<3 Meg