The only chocolate chip cookie recipe you will ever need. I have experimented with a variety of recipes and every time I make a different batch, I am always told to stick with my original.
I’ll be honest I am a little reluctant to share my secret recipe with all of you, hence it won’t be a secret any more and I won’t be the cookie queen. But, I am willing to take my chances for all of you. Honestly, it’s almost too easy, but oh so delicious.
- 400 grams of flour (3 1/3 cups)
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup (16 tablespoons) kerry gold butter or European-style butter, room temperature
- 350 grams granulated sugar (1 3/4 cups)
- 2 eggs
- 1 teaspoon pure vanilla extract
- 300 grams chocolate or 2 cups (I use a variety of chocolate in mine, you can use any assortment you choose. I would suggest to have at least some dark chocolate, makes the cookies that much richer. – 140 grams dark chocolate morsels, 80 grams semi sweet chocolate chunks, 80 grams semi sweet mini chocolate chips)
- In a mixing bowl whisk together flour, salt and baking soda. Set aside.
- In a stand mixer, using the paddle attachment, cream the butter with the sugar on medium speed for about 3-5 minutes until light and fluffy.
- Add the eggs one at a time and mix between additions and scraping down the bowl.
- Add in the vanilla extract and mix.
- Stir in the chocolate with the flour mixture then add it into the butter mixture and stir or mix until combined. Mix only until incorporated together. (DO NOT OVER MIX)
- Divide into equal balls of dough and refrigerate for at least 12-24 hours.
- Once ready to bake preheat oven to 375 degrees.
- Place cookie dough pieces on baking sheet lined with parchment paper or silicone baking mat. Sprinkle salt on top. I like to use a courser salt, such as pink himalayan or sea salt, but table salt would work as well.
- Bake for 10-12 minutes depending on the size of your dough balls. Do not over bake. Remember they will continue to cook after you take them out of the oven. While cooling on the pan sprinkle more salt. Let cool about 5 minutes before removing the cookies.
- Enjoy!! We love our cookies warm right out of the oven. I simply cook ours in smaller batches. You can keep the dough in the refrigerator for up to 3-5 days or freeze for up to 6 months. Ours would never make it that long.
Fun Fact: I like to weigh out my ingredients because a cup of flour or sugar can vary greatly. A cup of flour can fall in a 50 gram range which makes a big difference on the outcome of your cookies. Not enough flour results in flat cookies and too much flour results in bland cookies. So many variances can happen when baking, that’s why I prefer to weigh my ingredients. Using a scale will result in more consistent baking.