Gourmet Chocolate Chip Cookies
Equipment
- 9x11 Baking Sheet
- Parchment Paper
Ingredients
Cookie Dough
- 1 cup Kerry Gold unsalted butter melted
- 1 ¼ cups Dixie Crystals brown sugar
- ½ cup Domino’s Golden White granulated sugar
- 2 Vital Farms brown eggs
- 2 teaspoons Watkins Vanilla Bean Paste
- 2 ½ cups Bob Mill’s Artisan Bread Flour
- ¾ teaspoon Arm & Hammer baking soda
- ½ teaspoon salt
- 2 cups Ghiridelli chocolate chips
Instructions
- Prep the pan: Line a 9 × 11‑inch baking sheet with parchment paper and set aside.
- Combine the wet ingredients: In a large mixing bowl, whisk the melted butter, brown sugar, and white sugar together until the mixture looks glossy and cohesive (about 1 minute). Let it cool for 2–3 minutes so it’s just warm, not hot. Beat in the eggs, one at a time, followed by the vanilla extract.
- Add the dry ingredients: In a separate bowl, whisk the flour, baking soda, and salt. Add this dry mixture to the wet ingredients in two additions, folding gently with a spatula until no streaks of flour remain. Stir in the chocolate chips.
- Chill the dough — 30 minutes: Cover the bowl (or wrap the dough) and refrigerate for 30 minutes. Chilling firms up the melted‑butter dough, controls spread, and deepens flavor.
- Preheat the oven: During the last 10 minutes of chilling, preheat the oven to 350 °F (175 °C).
- Portion and arrange: Scoop 2‑tablespoon portions of dough (about 1 oz each) and roll them into balls. Place 12 balls per sheet, spacing them 2 inches apart on the prepared pan.
- Bake: Bake for 12–14 minutes or until the edges are lightly golden and the centers look just set (they’ll finish baking on the sheet).
- Cool: Let the cookies rest on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- Repeat: Re‑line the cooled baking sheet and repeat with the remaining dough to yield 24 cookies total.
- Enjoy warm or store in an airtight container at room temperature for up to 4 days (or freeze for longer freshness).
Tried this recipe?Let us know how it was!