Who needs another chocolate chip cookie recipe? I’ve been happy with my go-to recipe for almost a decade. Now and then I’ll make Toll House for the kids or splurge on the decadent one from the New York Times. But recently, my daughter tried the recipe on the back of the Chocolove box (52% cocoa chips) – thick and chewy, crisp on the outside, and no need to chill the dough before baking! Our new favorite.
Amy’s Kitchen Coach Tips:
- If you like fresh baked cookies, stash some dough balls in a freezer bag (and freeze). Bake from frozen with a few additional minutes in the oven or defrost in the refrigerator.
- Sit down and really enjoy your cookies. Be mindful and allow yourself to feel satisfied. With satisfaction comes enough.
- 12 tablespoons unsalted butter (1 1/2 sticks), at room temperature
- 3/4 cup brown sugar, packed
- 3/4 cup granulated sugar
- 1 teaspoon salt
- 2 eggs
- 2 teaspoons vanilla
- 2 1/2 cups flour
- 1 teaspoon baking soda
- one 11-ounce box Chocolove chips
- Cream butter, sugars, and salt. Mix in eggs and vanilla.
- In a small bowl, whisk together flour and baking soda. Add to butter-sugar-egg mixture and mix to combine. Add chocolate chips and mix to combine.
- Preheat oven to 375 degrees F. Using a 2-tablespoon scoop, portion dough onto Silpat or parchment paper lined cookie sheet pan, 8 to a pan. Bake for 9 minutes until tops are just starting to brown. Remove from oven and let stand for a couple minutes before transferring to a cooling rack.