These are by far the best chocolate chip cookies I have ever had. I get constant approval from others when I make them, 12/10 rating, and the last party I brought them to I watched two guys actually stuff their pockets with four cookies to take home. I adapted this chocolate chip cookies recipe from JoyFoodSunshine.com. This is truly her recipe. I just made a couple changes and tailored it to fit our family’s taste.
Drew is a chocolate chip cookie connoisseur after all and the ratio of chocolate to cookie has to be perfect. These cookies are the perfect mix, and they’re so soft, yet just the right crunch on the outside. I promise you will love them. They are also the perfect thing to bring to a party or gathering. I also bake them as birthday gifts for friends.
Chocolate Chip Cookies Recipe Ingredients:
- 1 cup salted butter (I prefer Kerrygold)
- 1 cup granulated sugar (I like raw cane sugar or turbinado)
- 1 cup packed, light brown sugar
- 2 tsps vanilla extract
- 2 eggs (we cannot emphasize enough that these should be pasture raised, with that golden yolk)
- 3 cups all purpose flour (I use King Arthur brand)
- 1/2 tsp baking powder
- 1 tsp sea salt (I like Redmond’s)
- 3/4 cup semisweet chocolate chips (Ghirardelli is all I use)
Directions:
- Preheat oven to 375 degrees.
- Line two baking sheets with parchment paper.
- Mix together the dry ingredients including flour, baking soda, baking powder, and salt in a separate bowl.
- In a stand mixer or with a hand mixer, cream together the butter and both sugars.
- Beat in eggs and vanilla to the butter and sugar mixture until light and fluffy.
- Mix in your dry ingredients and combine well.
- Finally, add your chocolate chips.
Your baking time will greatly depend on the size of your cookie dough rounds. When I used a standard ice cream scoop, I made rather large cookies and this recipe made 18 cookies. My baking time also doubled. The smaller the dough rounds the shorter the baking time and this is the most crucial step for the perfect texture of your chocolate chip cookie.
If you roll them into about 2 tbsp size rounds then your baking time will be 8-10 minutes. You want to watch carefully and take the cookies out just when they begin to brown. They won’t look done but trust me.
Once ever so slightly browned and removed from the oven, allow them to sit on the baking tray for two minutes. After two minutes move them to a cooling rack. Wait at least ten minutes before enjoying in order for your cookie to not fall apart. But also who am I kidding? Who can resist a warm, gooey chocolate chip cookie straight from the oven!
