Chocolate Chip Cookies

This may be my favorite thing to talk about…Chocolate Chip Cookies! Anyone who knows me, knows my love for chocolate chip cookies! I am always playing around with recipes and tricks to get the perfect blend of crunchy, chewy, chocolatey perfection…sigh…

Here is one of the newer recipes that I have stumbled across from a dear friend. It did not disappoint! My only change was to double the amount of chocolate, and I did not add sea salt on top. For chocolate, I used what was suggested plus the same amount of semi-sweet chunks or jumbo chips.


  • 2 cups minus 2 tablespoons (8-1/2 ounces) cake flour
  • 1-⅔ cups (8-1/2 ounces) bread flour
  • 1-¼ teaspoons baking soda
  • 1-½ teaspoons baking powder
  • 1-½ teaspoons coarse salt
  • 2-½ sticks (1-1/4 cups) unsalted butter
  • 1-¼ cups (10 ounces) light brown sugar
  • 1 cup plus 2 tablespoons (8 ounces) granulated sugar
  • 2 large eggs
  • 2 teaspoons natural vanilla extract
  • 1-¼ pounds bittersweet chocolate chips, at least 60% cacao content 

Total Servings: About 36 cookies (made from 2 inch dough balls)

batter  batter-spoon


  1. Preheat oven at 350F
  2. Combine dry ingredients in a separate bowl- sift or stir. (In all honesty, I do not sift. Take the whisk and mix around for a bit.) In another bowl, cream softened butter and sugars, add vanilla, add eggs, and slowly mix in the dry ingredients. Add chocolate chips, but be sure to set aside a few handfuls for garnish! Stir until combined. Go ahead, eat some cookie dough. It’s delicious.
  3. At this point, I let my dough sit over night. (Well, what’s left of the dough.)
  4. Either immediately or the next day, depending on your level of patience, form into 2 inch balls and work in a few extra chips/chunks on the surface. These are from the garnish stash we talked about!
  5. Line a baking sheet with parchment paper, no need to spray, and begin arranging the cookie dough balls about 2-3 inches apart depending on their size.
  6. Bake at 350F for 9-11 minutes. I have found with my oven, 10 minutes is perfect. Your cookies should come out golden brown on the edges with a soft inflated center. They will settle and continue to firm on the hot cookie sheet.
  7. Once they are out, I let them sit for about 5 minutes before serving to get the crunchy edge. Melt. In. Your. Mouth.

cc-cookies-2  cc-cookies

Pro Tips:

  • Do not over mix! Stir by hand, with a hand beater, or in a stand mixer… but only until combined throughout.
  • Refrigerate the dough overnight in a covered container (a fitted lid is best). This allows the flavor profiles to sit and enhances that yummy brown sugar and vanilla flavor to the dough.
  • Adding more sugar does not make a sweeter cookie. I am the first to “estimate” my measurements. I prefer cooking with creativity, but baking needs to be close to exact. Make sure you don’t go overboard with tweaks or your cookies may not rise. A higher sugar content could mean a flatter cookie.
  • I do not have a kitchen scale… shocking, I know. The measuring cup version works just great! Be as precise as possible. I know some of the measurements are a bit odd.
  • Parchment paper! Easy clean up, and helps cookies keep their shape. No spray needed!
  • Favorite! Add chocolate chips/chunks to the outside of your cookie dough ball. They will bake down and sit on top to make for a more visually appealing cookie!

Eat one (or five) for me…



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    1. Great question! Typically, decreasing the butter or sugar slightly can help prevent them from spreading in high altitude. I would recommend reducing the sugar by 1/4 cup and the butter by 2 tbsp. If for some reason they are too dry, you can add an additional 2 tbsp. of butter to the original recipe. Enjoy!

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