These are… what I like to call the okayest cookies in the world. There’s absolutely nothing fancy about them- they exist to scratch the chocolate chip cookie itch you get from time to time. Like a no bullshit chocolate chip cookie, to remind you of childhood before you knew what brown butter was. It’s also like… there’s probably 1,000,000 chocolate chip cookie recipes on the internet and at least 3/4 of them claim to be the very best ever, and half of those are basically the same as the one before it. So I’ll be the first to claim these are just fine. Just another cookie- which isn’t really setting them up to be something you want to make. But, I like them. They’re a recipe I have on hand in my archive and don’t have to turn to a book or the internet to find. They’ve got this lacy crisp outer layer and the center is soft and chewy. Which are the hallmarks of a pretty solid cookie if you ask me.
You’ll get 24- 2 oz cookies or 12- 4 oz cookies or 8- 6 oz cookies OR 6- 8 oz cookies.. OR 1 48 oz cookie from this recipe. Take your pick on how big of a cookie you need to scratch the itch and adjust the bake time accordingly. The dough also freezes well and can be kept frozen up to 3 months to be baked off as needed… because you never know when you’ll need an emergency cookie.
Ingredients:
227 grams butter, room temp
115 grams granulated sugar
227 grams dark brown sugar
100 grams egg (approx 2 large eggs)
1 teaspoon vanilla extract
355 grams all-purpose flour
1 1/4 teaspoon baking soda
1 1/4 teaspoon kosher salt
227 grams dark chocolate- chips or chopped, dealer’s choice
115 grams milk chocolate- chips or chopped!!!
Directions:
Start off by creaming together the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment until light and fluffy.
Stop the mixer to scrape down the sides and bottom of the bowl.
Add the eggs and vanilla one at a time on medium speed until combined. After the second egg is fully incorporated stop the mixer and scrape down the sides of the bowl once again.
Add 1/2 of the dry ingredients (ap flour, salt and baking soda). Mix until just combined and once again!!! Stop the mixer and scrape the sides of the bowl.
Add the second 1/2 of the dry ingredients and chocolates to the mixer. Mix until just combined. Be sure not to over mix unless you want tough cookies.
Using a 2 oz scoop (or whatever size cookie you want to make) portion your cookies on to a sheet tray and place the dough balls in the fridge for at least an hour- preferably overnight.
Preheat the oven to 355F.
Place your dough balls on the tray with 2 inches between each ball. If you made bigger cookies you’ll want to leave more space between the dough.
Bake for 12 minutes before rotating the tray in the oven to promote even baking. Bake from an additional 3-5 minutes depending on your oven. You’ll know the cookies are dome when the edges are golden brown and set!
Allow to cool at least 5 minutes before going to town on them.