Chocolate Chip Cookies

Makes 5 dozen


The origin of my chocolate chip cookie recipe starts in my early 20s in San Francisco baking with my friend and drag icon Juanita More! and our pal Cole Church. Their passion for food and baking was a huge inspiration to me. They always invited me into their kitchens, and served up endless inspiration. Since then, I've baked these cookies countless times, tweaking the recipe along the way to make it my own. I've shared this recipe with so many friends, many of which are moms who end up with very happy kids! Any time a fresh batch is gone, someone's always asking me to make more. Am I bragging? Probably! But I just want you to believe in these cookies as much as I do.


WHAT YOU'LL NEED


1 ½ cups cold unsalted butter

1 ¼ cups granulated sugar

1 ¼ cups packed brown sugar

1 ½ tablespoons good vanilla

2 eggs

4 cups all-purpose flour*

2 teaspoons baking soda

¾ teaspoon salt

24 oz semisweet chocolate chips (I have been known to try dark – I also love to chop up a bar of chocolate into chunks)

1/2 cup chopped walnuts or your favorite nut, completely optional


WHAT YOU'LL DO


Cube your butter and add to the bowl of your stand mixer (or use a hand mixer or a wooden spoon) with 1 1/4 cup sugar, 1 1/4 cup brown sugar, 1 1/2 tablespoons vanilla, and both eggs. Mix, but don’t over beat. You will have some clumps of butter, and that’s okay. We want that. The goal here is to keep the butter as cold and firm as possible throughout the entire recipe. 


Add 4 cups flour, 2 teaspoons baking soda, 3/4 teaspoon salt, and mix with a wooden spoon. There’s still gonna be some flour you can’t get to mix in, but that’s okay for now; we will get it when we make our dough balls, I promise you. The heat from your hands when you make the balls will do the trick!


Add chocolate chips (and nuts, if adding). Mix chocolate into dough with wooden spoon, distributing as evenly as you can but don’t go crazy.


Grab a tray. Form balls from ALL your dough at one time. This is where you will pick up all the flour that was left behind before. I go for dough about 1 ½ inches around. Line them up on a sheet tray. There should be about 5 dozen, give or take however many you eat along the way!  


I like an extremely thick and chewy cookie. The higher the cookie, the closer to goddess. This is why we are now going to freeze your dough balls for AT LEAST 30 minutes. Freezing makes the butter firm again, which slows it from melting in the oven which prevents it from spreading too fast while baking. This is the magic of this recipe. If you skip it, you are not making this recipe! 


Preheat your oven to 350º.


Take as many balls as will fit on your baking sheet with 2 inch spacing and place them directly from the freezer onto the baking sheet and into the oven. Feel free to put sea salt on top of each dough ball before you bake. 


Bake cookies in batches for about 15 minutes. Keep an eye on the first batch and adjust timing based on your oven.


Freeze the balls you don’t want to bake today and bake them later on! I always have dough balls in my freezer, which honestly makes me the best mom in the world. Balls go directly from freezer to oven with no delay. 


When you store your baked cookies in a bag or a box, you wanna add a slice of bread to keep your cookies soft and chewy. The bread absorbs the air instead of the cookies.


You can absolutely halve this recipe, if you must.


*Gluten free All-Purpose 1:1 flour can be used.


Make it step-by-step with me below!


LET'S DO THIS ONE STEP AT A TIME:

Your all-star team!

Grab your stand mixer (or use a hand mixer or a wooden spoon.)

Hey! Hi! Hello!

1. Cube 1 ½ cups cold unsalted butter and add to the bowl.

2. Add 1 ¼ cups granulated sugar.

3. Add 1 ¼ cups packed brown sugar.

4. Add 1 ½ tablespoons good vanilla.

5. Add 2 eggs.

6. Mix, but don’t over beat. You will have some clumps of butter, and that’s okay. The goal here is to keep the butter as cold and firm as possible throughout the entire recipe. 

This is about right.

7. Add 4 cups all-purpose flour. Yes, 4 cups!

8. Add 2 teaspoons baking soda.

9. Add ¾ teaspoon kosher salt.

10. Mix with a wooden spoon. There’s still gonna be some flour you can’t get to mix in, but that’s okay for now; we will get it when we make our dough balls, I promise you. The heat from your hands when you make the balls will do the trick!

11. Add 24 oz semisweet chocolate chips. I have been known to try dark chocolate as well and I also love to chop up bars of chocolate into chunks!

12. Add OPTIONAL nuts.

13. Mix chocolate into dough with wooden spoon, distributing as evenly as you can but don’t go crazy.

You will be able to make up for any unevenly distributed chocolate when you form your dough balls.

Grab a tray. One that will fit nicely in your freezer.

14. Form balls from ALL your dough at one time. This is where you will pick up all the flour that was left behind before.

I go for dough about 1 ½ inches around.

15. Line them up on a sheet tray. There should be about 5 dozen, give or take however many you eat along the way!  


I like an extremely thick and chewy cookie. The higher the cookie, the closer to goddess. This is why we are now going to freeze your dough balls for AT LEAST 30 minutes. Freezing makes the butter firm again, which slows it from melting in the oven, which prevents it from spreading too fast while baking. This is the magic of this recipe. If you skip it, you are doing a disservice to this recipe! 


16. Meanwhile, preheat your oven to 350º.

17. Take as many balls as will fit on your baking sheet with 2 inch spacing and place them directly from the freezer, onto the baking sheet, and into the oven. Feel free to put sea salt on top of each dough ball before you bake. 


18. Bake cookies in batches for about 15 minutes. Keep an eye on the first batch and adjust timing based on your oven.

Look at these gorgeous babies!!!

19. Freeze the balls you don’t want to bake today and bake them later on! I always have dough balls in my freezer, which honestly makes me the best mom in the world. Balls go directly from freezer to oven with no delay. Balls also go directly from freezer to my mouth!

SO thick and chewy.

A dream!