Intro

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Alone in the fridge there sat a roll of freshly made chocolate chip cookie dough. It meant to join us for the weekend as the husband and I were enjoying a quiet weekend away, otherwise known as our babymoon. For those of you unfamiliar with this odd term let me explain – it’s a last chance getaway before the life-altering, sleep depriving, miracle of a baby arrives. We still have several weeks before baby appears (early September) but this was our last unbooked weekend of the Summer – my husband is a wedding photographer which makes this season very busy.

My dear friend and cooking class partner, Julie, insisted on us taking a babymoon. We needed very little convincing. Husband and I spent the last few days steps away from the ocean, surrounded by books, food and the ability to do whatever we wanted, when we wanted. For me this meant plenty of long naps, a few brief walks – or shall I say “waddles” – and quiet moments just staring at the ocean.

We read, we talked, we watched movies and we enjoyed the silence.

Now we are home. Back to our reality that is void of silence, filled with the happy cheers of two very energetic young boys. And back to that cookie dough that is all well rested as I am.

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These cookies were baked just after the dough was made – they’re delicious. But if you let the dough rest a bit the flavors with become more pronounced- you will get a cookie with more toffee flavors and deep, rich color. They also don’t *puff* quite as much once they’ve rested.  I used chocolate chips for this because I didn’t have couverture on hand and needed a cookie…. NOW.

I have been meaning to re-post my chocolate chip cookies for some time. First of all because the pictures are horrible and secondly because I left out a few key tricks in the mixing directions. I did not do this intentionally – I would never do that to you but since that post I have made thousands more cookies and have learned a few things a long the way.

Dana from Dana Treat recently took a baking class from me where we made my favorite chocolate chip cookies. She went ahead and did my job for me by writing an incredible post honoring these chocolate-laden morsels. Her post on my cookies was so perfectly written and her cookies are flawless, so I’m just going to direct you to her also.

Thanks Dana for such a lovely post!

THE Chocolate Chip Cookie
2 sticks butter (8 oz)
1/4 cup white sugar (2 oz )
1/4 cup Turbinado sugar (2 oz )
1 3/4 cup light brown sugar, packed (12 oz )
2  eggs
2 tsp vanilla (1/4 oz)
3 1/2 cup All Purpose flour (1 lb. )
1 1/2 tsp Baking soda
3/4 tsp salt
1 lb. chocolate (use the best quality chocolate you can afford. With a serrated knife cut chocolate chunks roughly 1/2 inch)
1/2 teaspoon good quality salt, for sprinkling on top before baking
Cream the butter and the sugars until very light and fluffy, about 5 minutes on medium high. Scrape down the side of the bowl. Continue mixing while adding the eggs one at time. Make sure each egg is incorporated before adding the next. Add the vanilla. Scrape down the bowl with a spatula. Combine the flour, soda and salt in another bowl. With a whisk to combine. With the machine on low, slowly add the flour. Mix until just combined, taking care not to over mix. With a spatula fold in the chocolate.
If you so choose, and I do recommend that you do, sprinkle a very fine dusting of good quality sea salt. Fleur de Sel or Murray River Pink Salt are my recommendations.
Bake at 360* for 12 minutes. They should be lightly golden on the outside but still look gooey on the inside.

THE Chocolate Chip Cookie

2 sticks butter (8 oz)

1/4 cup white sugar (2 oz )

1/4 cup Turbinado sugar (2 oz )

1 3/4 cup light brown sugar, packed (12 oz )

2  eggs

2 tsp vanilla (1/4 oz)

3 1/2 cup All Purpose flour (1 lb. )

1 1/2 tsp Baking soda

3/4 tsp salt

1 lb. chocolate (use the best quality chocolate you can afford. With a serrated knife cut chocolate chunks roughly 1/2 inch)

1/2 teaspoon good quality salt, for sprinkling on top before baking

Cream the butter and the sugars until very light and fluffy, about 5-7 minutes on medium high. Scrape down the side of the bowl. Continue mixing while adding the eggs one at time. Make sure each egg is incorporated before adding the next. Add the vanilla. Scrape down the bowl with a spatula. Combine the flour, soda and salt in another bowl. With a whisk to combine. With the machine on low, slowly add the flour. Mix until just combined, taking care not to over mix. With a spatula fold in the chocolate.

If you so choose, and I do recommend that you do, sprinkle a very fine dusting of good quality sea salt. Fleur de Sel or Murray River Pink Salt are my recommendations.

Bake at 360* for 12 minutes. They should be lightly golden on the outside but still look gooey on the inside.

 

Chocolate Chip Cookies with Sea Salt

2 sticks butter (8 oz)

1/4 cup white sugar (2 oz )

1/4 cup Turbinado sugar (2 oz )

1 3/4 cup light brown sugar, packed (12 oz )

2  eggs

2 tsp vanilla (1/4 oz)

3 1/2 cup All Purpose flour (1 lb. )

1 1/2 tsp Baking soda

3/4 tsp salt

1 lb. chocolate (use the best quality chocolate you can afford. With a serrated knife cut chocolate chunks roughly 1/2 inch)

1/2 teaspoon good quality salt, for sprinkling on top before baking

Cream the butter and the sugars until very light and fluffy, about 5-7 minutes on medium high. Scrape down the side of the bowl. Continue mixing while adding the eggs one at time. Make sure each egg is incorporated before adding the next. Add the vanilla. Scrape down the bowl with a spatula. Combine the flour, soda and salt in another bowl. With a whisk to combine. With the machine on low, slowly add the flour. Mix until just combined, taking care not to over mix. With a spatula fold in the chocolate.

If you so choose, and I do recommend that you do, sprinkle a very fine dusting of good quality sea salt. Fleur de Sel or Murray River Pink Salt are my recommendations.

Bake at 360* for 12 minutes. They should be lightly golden on the outside but still look gooey on the inside.

54 Responses to “Chocolate Chip Cookies Revisited”

  1. Lara Alexander

    Oh my! So many things I like: babies, cookies,wedding photographers, vacations! Make extra dough this summer and freeze for after you have the baby: you need more extra calories for breastfeeding than you do for pregnancy, and if you are anything like me, you will be happy to eat cookies everyday! I am regularly called into the kitchen at 10pm to bake cookies for the breastmilk gods who must be fed.

    Reply
  2. The Housewife

    Congratulations! I’m having a baby too around the same time as you are and the husband n I did run off for a baby moon. I loved every moment of it! The cookies look so amazing… bookmarked to try out to satisfy my cookie cravings! :)

    Reply
  3. The Blue-Eyed Bakers

    What a lovely friend to send you away on a babymoon…! And we’re thrilled at another chocolate chip cookie post…your first one (er last one) yielded some rather yummy cookies but can’t wait to see what changes have been made and the delicious results are…

    Reply
  4. Jenious

    Your babymoon sounds like a lovely time. Congrats! And, these cookies are dreamy. Heading over to Dana Treat…

    Reply
  5. Nicole Pliska

    I have a really, super delicious improvement on the classic choc. chip cookie. I follow the recipe on the back of the nesle’s choc. chip morsels bag. Instead of the A. P. Flour, I use 1 cup Soy flour and 1 1/4 cups whole wheat flour. Continue with the rest of recipe. I baked them for exactly 13 mins. pull them out and let cool on pan 2 mins and wire rack the rest of the time. Try it with any flavor chips of your choice. Give it a try, they R to decadent :)

    Reply
  6. sk

    Ooooh, I’m so glad you posted about this today! NOW I remember where I got that awesome cookie recipe! It has become our household’s favorite, thank you so much. I actually just posted today about it on my blog– we’ve been making it with smoked butter and/or smoked flour, and it’s pretty dang good!

    Reply
  7. Ross

    That looks like the single best chocolate chip cookie I have ever seen. I’ll have to add it to “the list”.

    Reply
  8. mindy t

    these really are THE BEST cookies ever. I like to add chunks of caramel in too and for some reason the taste reminds me of smores.

    Reply
  9. Dana

    I’m glad I did you proud. I’ve gotten some lovely emails and comments from people who have tried them – all glowing reviews. Thanks for developing perfection!

    Reply
  10. Eliza

    YUM! I made these with white whole wheat flour and plain old Hershey’s chips. They’d probably be amazing with AP flour!

    Reply
  11. NRS

    These look great. I love sea salt! If using chips in a pinch, which would you recommend? semi-sweet or bittersweet? any particular brand and type you would recommend would work best in this recipe?

    Reply
  12. NRS

    Made these today. And they really are the BEST ever! My quest for the perfect chocolate chip cookie recipe has now come to an end. I used a size 40 scoop and ghirardelli bittersweet chocolate chips. Thanks!

    Reply
  13. Laura

    This recipe looks great. Can you tell me whether you are using cold butter and softening it through creaming, or whether you are using room temperature butter. Thanks!

    Reply
    • Ashley Rodriguez

      Laura – Most often I use soft butter but in the not-so rare case I forget to take butter out of the fridge then I cream for a good 10 minutes. Great question.

      Reply
  14. suzy

    Hello! Baked these last night – thanks for such a great recipe! I really love the texture, but i found it a little too sweet. Should I be cutting back on the light brown sugar or do I need to adjust the ratio of all three sugars?
    thanks!

    Reply
  15. Wendy

    I made these (and blogged about it!) just today. Thank you so much, Ashley – it’s become my favorite choc chip cookie recipe.

    Reply
  16. Sharon

    Ashley–before you revamped the site, there was a post on ‘the last cc cookie recipe you’ll need’ and I agreed as they were the best by far I’ve ever had/made. Is this the same recipe? I didn’t see that post anywhere.

    Reply
  17. hawaiianvanilla

    I got this website from my buddy who shared with me about this
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    Reply

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