too good chocolate chip cookies.

Updated 11/22: I have spent a ridiculous amount of time tweaking my recipe for the very perfect, decadent chocolate chip cookie.

I think I found it, during quarantine day 346. I obviously must share so everyone else comes out of this with the baking my feelings #quarantine15 as I will. And with that, friends, enjoy!

Ingredients

  • 2 1/4 cups  all-purpose flour

  • 1 teaspoon baking soda

  • 1 teaspoon sea salt

  • 2 sticks of IRISH butter, lightly melted

  • 3/4 cup raw sugar

  • 3/4 cup  coconut sugar

  • 1 teaspoon vanilla extract

    ***I use Trader Joe’s bourbon vanilla extract / it is deliciously nutty and has a little bit of a scent of bourbon which I find special, BUT if you do not have access to this - I use a 3/4 teaspoon of vanilla extract and 1/4 of almond extract and it gives it a similar lil nutty scent OR you can sub 1/1 vanilla bean paste, it just gives it more depth of flavor***

  • 2  large eggs

  • 2 cups (12-ounce package) of semi sweet chocolate pieces ( I LOVE Enjoy Life mega chunk chips - they are like BURSTS OF DELISH CHOCOLATE FAIRY DUST // Also faves: Guittard Semi-Sweet Baking Chips and Trader Joes Semi Sweet Baking Chips )

  • flaky sea salt for sprinkling on top

    Directions

  • Preheat your oven to 375° F.

  • Mix flour, baking soda and salt in small bowl.

  • Beat butter, granulated sugar, coconut sugar and vanilla extract in large mixer bowl until creamy.

  • Add eggs, one at a time, beating well after each addition.

  • Gradually fold in flour mixture.

  • Then fold in chunks of heaven.

  • Use a small ice cream scoop to drop delightful dough onto lined ( parchment paper or I use silicone mats ) cookie sheet.

  • HERE’S THE SECRET, LET THAT DOUGH SIT FOR AT LEAST 24 HOURS IN THE FRIDGE OR FREEZER. I know it’s agony, but the longer the dough sits the more flavor it takes on. Seriously, it matters. You can tell a difference in like 12 hours of the dough sitting longer. I try to do 36 to 48 hours!

  • Sprinkle on a pinch of sea salt before baking

  • Bake for about 11 minutes or until lightly golden brown on the edges and still gooey in the middle

  • Let cool on sheet for less than a minute so they are solid and set enough to transfer to a wire rack.

  • DEVOUR ALL OF THEM. OR SHARE, you choose.

Brooke Pappbaking, bake, bake more, homemaker, home baker, baker, quarantine, quarantine 2020, quarantine life, quarantine and chill