On daily rotation here at Top of the Ridge Farm Bed & Breakfast are these mouth-watering and fragrant chocolate chip cookies, betting you won’t just stop at one.
You know the chewy-in-the-middle-but-crunchy-and-buttery-on-the-outside chocolate chip cookies that make you salivate on a daily basis? These are IT! Guaranteed!
This recipe can easily be done by hand but you can use a stand mixer if you prefer. Before baking, these beauties can be easily stored in the fridge for up to a week or in the freezer for a couple of months. It’s important to chill the dough for at least 30 minutes before baking (also depending on how cold your kitchen is).
- 1 cup (240 gr) unsalted butter
- 1¼ cups (225 gr) light brown sugar
- ¾ cup (180 gr) granulated sugar
- 2½ cups (375 gr) all-purpose flour
- 1½ teaspoons salt
- 1 teaspoon baking soda
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups (360 gr) bittersweet chocolate chips or chocolate chunks*
- Melt the butter and let it cool slightly.
- In a medium bowl, sift the flour, salt, and baking soda and set aside.
- In a large bowl, combine the melted butter and the sugars whisking for about 1 minute.
- Incorporate one egg at the time until fully mixed in, scraping the bowl as you do so, then add the vanilla.
- Add the dry ingredients to the egg-sugar mixture and stir with the spatula to fully combine. Scrape the bottom of the bowl to ensure all ingredients have been incorporated.
- Finally, add the chocolate chips to the soft dough.
- Chill the dough for at least 30 minutes or longer (up to 7 days).
- Preheat oven to 370F (190C).
- You can choose the size of the cookies but I like to make generous ones (about 1/4 cup/100 gr each). Scoop out the amount you prefer and place on a parchment-lined baking sheet. Make sure to leave some space between the cookies to account for spreading.
- Bake these babies for about 15-18 minutes (if smaller than the ones suggested, check around the 10-12 minute mark), or until the edges are a bit dark and set and the cookie is golden but soft. Don’t over-bake!
- Let cool on the sheet for 5-10 minutes, then transfer to a wire rack to cool completely.
*you can also try white chocolate, milk chocolate, or even caramel chips. Let your creativity dictate what you add!