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 your cookies freshly baked, bake some and keep the rest of the dough refrigerated for another day. I keep dough balls in the refrigerator for up to 5 days.
- You can also freeze dough balls, I use a freezer bag. To bake from frozen, simply add a few additional minutes of baking time. Another alternative is to defrost the dough balls in the refrigerator.
Chocolove Chocolate Chip Cookies
makes 24 cookies using a 2T scoop
- 12 tbsp unsalted butter (1 1/2 sticks) room temperature
- 3/4 cup brown sugar, packed
- 3/4 cup granulated sugar
- 1 tsp kosher salt
- 2 eggs large
- 2 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 11 oz. chocolate chips Chocolove or Guittard
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.