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The Best Chocolate Chip Cookies Recipe

I have to admit that I have never liked chocolate…until two years ago when I took my Mister on a chocolate tasting tour in NYC during our mini honeymoon. I had assumed I would endure the tour, but we had a true chocolatier who was determined to turn me into  a chocolate lover.

Thanks to our guide I learned that I was actually more of a chocolate snob; the reason I had never liked chocolate in the past was due to only having had cheap milk chocolates from the grocery store as a kid and always finding them too sugary. I never tried any other chocolates, preferring my sweets in the form of a macaron, cookie or cupcake. However, once I learned about the delicious flavors in rich dark chocolate I was converted.

Since then I have had a slight {read: massive} dark chocolate addiction. Mixing dark chocolate with a classic cookie recipe to find the perfect mix of salty, sweet and rich has been my latest baking endeavor. Over the past few months I’ve been experimenting with different recipes and ingredients to come up with the BEST chocolate chip cookie recipe.

//Ingredients//

2 1/14 cup unsifted flour {Bolts Red Mill gluten-free}
1 tsp baking soda {Bolts Red Mill organic}
1 cup butter {Kerrygold Irish butter}
3/4 cup sugar {Sugar in the Raw}
3/4 cup brown sugar {Wholesome Sweeteners organic light brown sugar }
2 tsp vanilla extract {Morton & Bassett}
2 eggs {farmers market fresh}
1/4 tsp sea salt {heaping – the sea salt gives the salty/sweet taste to the recipe}
1 bag of chocolate chips {SunSpire Fair Trade 43% cocoa chips – I thought these would be too low a percentage but they surprisingly give a dark, rich chocolatey taste and melt perfectly}

Instructions//

Preheat the oven to 375 degrees

Stir flour with baking soda and sea salt in a large bowl.
In a separate mixing bowl beat the butter (room temperature/soft) with sugar and brown sugar until it’s a creamy mix.
Add the vanilla and eggs one at a time while still mixing.
After that is mixed together add the flour mixture slowly, blending together.
Slowly mix in the chocolate chips.

Once it is all mixed together scoop out medium spoonfuls and place on your cookie sheet. Spread them across evenly {this recipe makes about 18-20 cookies depending on your cookie preference size}

Bake for about 9-12 minutes depending on your oven. I like my cookies to be soft and chewy so I usually take them out at 10 minutes {they still bake from their own heat once removed}

Tips:
1. I’ve also used this recipe to make a cookie cake – spread the cookie mix evenly on your cookie sheet and bake at 375 degrees for about 25 minutes.
2. You can also make the mix the night before and store overnight in the refrigerator to allow all the flavors to really sink into each other, allowing the flavors to fully evolve and meld together.

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