Chocolate Chip Cookies are my jam.
I love them. I like them soft and chewy, thin and crispy or dense and chocolatey.
These just might be my favorite of all.
My darling friend Sandy shared the recipe with me a few weeks ago after I couldn’t stop eating them at her house. We gather at her house every other week to catch up. I call us the Bus Stop Moms because that is how our little group of 4 began- standing at the bus stop in the afternoons waiting for our kiddos to get home.
We’d stand and chat on the side of our neighborhood street as we waited for the bus in the heat and sunshine, under umbrellas in the rain and huddled under coats with cups of coffee in the cold. Those Mamas have become some of my dearest friends and when we moved into this neighborhood, they are exactly who I hoped and dreamed I would find. They are neighbors that have become cherished friends.
We still stand and chat in the afternoons at the bus stop and over time we’ve added Drinks on the Driveway on Friday afternoons if the weather is nice or catching up in Sandy’s kitchen over Prosecco, homemade guacamole and chocolate chip cookies. Her son calls us the Squad. I like that too. 🙂
Other Mamas join us, kids come in and out and up and down stairs and through it all, we catch up, encourage each other and enjoy the sisterhood of friendship.
Which leads me back to the cookies.
Super Awesome Chocolate Chip Cookies
These came from Sandy and she got the recipe from a lady named Susanne Turnbull. I’ve changed a few things from the original recipe so I’m sharing my version with you today.
Be forewarned – they go fast! 🙂
Super Awesome Chocolate Chip Cookies
Makes approximately 3 dozen large cookies
*Refrigerate for 24 hours before baking
2 cups minus 2 TBSP cake flour
1 ⅔ cups bread flour
1 ¼ tsp baking soda
1 ½ tsp baking powder
1 tsp coarse sea salt (OR if using salted butter, use just ¾ tsp salt instead)
2 sticks (1 cup) unsalted butter at room temperature
1 ¼ cups light brown sugar
1 cup plus 2 TBSP granulated sugar
2 large eggs
2 tsp vanilla extract
1 bag of semi-sweet chocolate chunks
1/2 bag of mini semi-sweet chocolate chips
sea salt (optional) (such as Trader Joe’s Fleur de Sel)
1. Sift flours, baking soda, baking powder and salt in a bowl. Set aside.
2. Using a mixer, cream butter and sugars together until very light about 5 minutes. Add eggs, one at a time, mixing well after each. Stir in vanilla. Reduce speed to low and add dry ingredients. Mix until just combined, 5 to 10 seconds. Stir in chocolate chips by hand.
3. Scoop extra large spoonfuls of dough into a ball and flatten slightly. Sprinkle lightly with a bit of sea salt. (optional) Refrigerate 24 hours. (Spray the tupperware and wax paper first with cooking spray. Put in a tupperware, separate the dough layers with waxed paper.)
4. When ready to bake, preheat oven to 325 degrees. Use convection setting if you have it. Line a baking sheet with parchment paper. Place dough balls on the sheet with room to spread out. Bake until golden brown but still soft to touch: 15 – 20 minutes. Keep an eye on them so they don’t overcook.
5. Transfer to a wire rack for to cool completely. Store in an air tight container.
*I don’t use the salt on top of the cookies but if you have a thing for sweet/salty combo, go for it. It is really tasty!
*I like to bake about a dozen at a time and keep the rest of the dough in the fridge. I will admit that we can go through a whole batch of these in a couple of days. They are so so so good and I have such weak willpower with chocolate chip cookies.
*I imagine the dough would freeze really well but frankly we’ve never made it to that point because we want to eat all the cookies! 🙂
I have a feeling that once you make these they’ll be your go-to chocolate chip cookie recipe from here on out. They really are that good.
PS: Have you checked out these new tutorials I did for Dritz?
Have a great weekend and Go Panthers!