Chocolate chip cookies have always been my favorite snack. I’m not even that big of a sweets person – 9 times out of 10 I’d pick salt over sweet – but that’s exactly why I love this cookie recipe so much. The hint of salt gives these cookies that perfect balance and always makes people ask for the recipe.

I’ve tested a lot of chocolate chip cookie recipes. I don’t even make them the same way every time myself, (sometimes I want them chewier, or more chocolatey or with nuts), but this one is my overall favorite and it’s roughly derived from the recipe on the back of the Ghiradelli chocolate chips (my fave chips) and my friend’s mom’s recipe which we used to make in high school every single weekend.

My step kids are in town this week for their spring break and Charlie’s MOST favorite dessert is Chocolate Chip Cookies so I made a huge batch to surprise him.

The Best Chocolate Chip Cookies

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Servings: 4 dozen

Ingredients Method

Ingredients

  

• 3 cups flour unsifted
• 1 tsp baking soda
• 1 stick butter unsalted
• 1 stick Crisco butter flavored
• 3/4 cup sugar
• 3/4 cup brown sugar
• 2 tsp salt
• 2 tsp vanilla extract
• 2 eggs
• 1 bag chocolate chips I like Ghiradelli Semi-Sweet

Method

 

1. Preheat oven to 350. Stir flour with baking soda and set aside. Beat butter, Crisco and sugars at medium speed until creamy. Add vanilla and eggs, one at a time, mixing on low until incorporated.

   Gradually blend dry mixture into butter mixture. Stir in chocolate chips. Drop by large tablespoons onto cookie sheet. (I like to use Silpat). Bake for 9 – 10 minutes. 

   Once removed from oven, sprinkle with Maldon sea salt.

Pro Tip 1: If you like your cookies a little more crispy around the edges, preheat your oven to 375 degrees instead.

Pro Tip 2: Put a slice of sandwich bread in the bottom of your cookie jar. It helps keep your cookies soft!

I hope you love these cookies as much as I do!

XOXO – Em