Cookies are basically the perfect dessert! Crunchy, gooey, chocolaty, salty, toasty, nutty and sweet! Everyone has their favorite variation. Our house is divided when it comes to the perfect cookie, some family members like them salty and gooey, “so gooey they fall through your fingers” others like them crisp and sweet, “crunchy enough that when you dip it in milk it soaks it up like a sponge”. Others still like them with raisins (yuk). I like them crisp, salty and with lots of dark chocolate! I really like this cookie recipe because it somehow pleases everyone, (with the exception of the crazy raisin lovers), it’s all of the above in one cookie.
I have made this recipe so many time I have it memorized, however I never seem to make it the same way twice. Sometimes I’ll use pecans and milk chocolate, cocoa nibs and dark chocolate chunks, white chocolate and hazelnuts, one time I added fresh vanilla from the bean on top of the vanilla it calls for it was amazing! The sky is the limit!
Here is a few of my sure fire cookie tips.
Make sure you don’t over cream the butter and sugar, adding lots of air like that can make your cookie fluffy and cake like, so unless that’s what you are going for cream the butter and sugar till the butter looks like pea sized chunk.
The bigger the cookie the more gooey the center. I like to make them bigger, when I do I turn the oven up to 375, it makes for a toasty outside and a gooey inside.
If you love a crisp and toasty cookie refrigerate the dough over night or 24 hours before baking. This allows the flour to really soak up the fat form the butter which makes the cookie have a toasty, rich, butter flavor.
Sprinkle cookies with salt! Salt really sets off the sweetness of cookies. Salt is a sweet enhancer, you can actually add less sugar to things if you add salt. For example if you are making a smoothie and it’s just not sweet enough but you don’t want to add any sugar try adding a pinch of salt, you might be surprised at how well it works. I never make a cookie without a sprinkle of salt on the top! It just makes it better!
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Chocolate Chip Cokkies
- 2 cups white sugar
- 2 cups brown sugar
- 1lb butter (cubed)
- 4 eggs
- 6 cups AP flour
- 4 cups chocolate chips
- 2 cups chopped walnuts
- 1 tablespoon vanilla
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- Flaked sea salt for sprinkling
In a stand mixer or large bowl cream butter, sugar, eggs and vanilla until butter is roughly the size of peas. Sift together flour, baking soda, baking powder and salt then add to mixer. Mix to form a dough. Add chocolate chips and walnuts, mix to combine. Spoon out dough (about 2 tablespoon sized balls) onto sheet pan bake at 350 or 375 (based on desired crispness) for 15 min. sprinkle with sea salt and let cool on sheet pan for 2 min. before removing them to a cooling rack. Enjoy!
What variations of this recipe would you make?