We all have our favorite chocolate chip cookie recipe that is our go-to. Jenni’s is soft and chewy with a brown sugar flavor, while mine is salty, chewy, and crisp on the edges. I have this dough in my fridge most of the time, just ready to scoop out what we want at the moment. So good for those late night cravings or for your kids after school treat!
I’ve made these with lots of variations as far as add-ins. These are perfect with just bittersweet chocolate chips, but I also love to add dried cherries… trust me on this one. So. Freaking. Good.
Although this has the most amazing flavor, you really need to let the dough refrigerate for at least 24 hours. Sorry. But it makes a huge difference. We’ve found that three days has the best flavor.
RECIPE and super helpful TIPS below!
PS. the towel is from my sweet friend’s company Earthin’ Out!
Chocolate Chip Cookies
*Need to refrigerate at least 24 hours
– 2 c. minus 2 tbsp cake flour
– 1 2/3 c. bread flour
– 1 1/4 tsp baking soda
– 1 1/2 tsp baking powder
– 1 1/2 tsp kosher salt
– 2 1/2 sticks of unsalted butter, room temp
– 1 1/4 c. light brown sugar
– 1 c. plus 2 tbsp granulated sugar
– 2 eggs, room temp
– 2 tsp vanilla
– 1 c. bittersweet chocolate chips
– additional mix-ins if you want! The cookies pictured have crushed Heath bar pieces and chocolate chips.
– a pinch of fleur de sel or kosher salt for tops of cookies
– cream butter and sugar for 5 minutes
– combine all dry ingredients besides mix-ins while you wait
– add in eggs one at a time to the butter and sugar, mix well in between
– add vanilla
– slowly add flour mixture
– when there’s only a little bit of flour left, add in the toppings and mix until JUST combined. Do not overmix at this point
– press saran wrap on the dough in the bowl and refrigerate at least 24 hours for best flavor (more in tips)
– when ready to bake, set oven to 350. Using a large ice cream scoop, scoop out dough onto a parchment paper lined baking sheet
– bake 16-18 minutes or until edges are golden and the center looks light
– sprinkle immediately with a little kosher salt or fleur de sel
– let cool on the tray for about 5 minutes, then slide the parchment paper off to cool completely… or eat warm… you’re welcome.
* Though the dough tastes amazing RIGHT away, you need to refrigerate for at least 24 hours for the best flavor when you bake. Three days is best! Just trust me!!
* Only scoop out what you want to eat! We keep the bowl of dough in the fridge with saran wrap pressed down on top of the dough. Just scoop out and bake what you want to eat at the moment. No need to let the dough come to room temp first.
* If you bake all the cookies and don’t eat right away, freeze them immediately to keep fresh. These are amazing fresh out of the oven, but get stale VERY quickly.
* Bittersweet chocolate chips are best with this in my opinion. The cookie is already sweet- it doesn’t need sugary sweet chocolate in there too. I love 60% Ghirardelli.
* A good cookie starts with good ingredients. Use GOOD vanilla, good butter, etc. It only makes sense right? What you put in, you get out.
* A sprinkling of fleur de sel on top after the cookies finished baking really brings out the chocolate flavor.