I am going to keep this post short - Homemade Classic Chocolate Chip Cookies! Hands down my favorite dessert of all times and these remind me so much of the ones that my mom made for my brother and I all the time.
Depending on the size of the cookie that you make they are either super crispy with golden brown edges or they are the softest melt in your mouth gooey kind.
This time around I made extra large ones, baked them for a bit longer than usual; they came out super flat, in a good way - crispy, crunchy, and golden brown edges and bottom! Normally, I make them on the smaller size (yields about 48 cookies) and when they are smaller and baked shorter, they are so soft in the middle; it basically feels like you are eating melted chocolate.
I add in a hefty serving of dark chocolate chips in the mix to ensure that each bite has a few and when they are fresh out of the oven I sprinkle pink sea salt on top. Perfect sweet and salty combo.
These cookies are dairy free since I can't have butter, but I did use dark brown sugar and all purpose flour because it just makes the cookie, THE cookie. I haven't tried subs for any of the ingredients because I have always made them this way for over 10 years! This is actually the first time that I am sharing the recipe, with anyone!!
See the notes before baking and you won't mess these up! Enjoy!
Yields about 24 large cookies (seen above) or 48 small cookies
Prep time: 20 minutes
Bake time: depending on size see notes
- large cookies 16 + minutes
- small cookies 12 + minutes
1 cup (2 sticks) butter (softened) (I used Earth Balance (vegan)*
1/2 cup sugar
1 1/2 cup packed brown sugar (dark or light)
2 tbsp. vanilla extract
2 3/4 cups all purpose flour (King Arthur is what I used)
3/4 tsp. course sea salt
1 tsp baking soda
1 1/2 tsp. baking powder
2 1/2 cups chocolate chips (roughly one bag; I love Guittard Extra Dark chocolate chips)
*Make sure the butter is soft- leave it out for an hour or longer the better- I tried melted it over the stove in a pan and the cookies came out so greasy and flat! If the butter isn't soften, the cookies will be a little more dense / very soft baked in texture.
What you need to do:
1. Preheat the oven to 360 degrees. Line a baking sheet with parchment paper. Set Aside.
2. Cream together the butter, coconut sugar, and brown sugar until well mixed. I use an electronic hand mixer, but a blender will work!
3. Add the eggs and the vanilla and mix for another 2 minutes.
4. Slowly add the flour, baking soda, baking powder, and sea salt. Mix until well incorporated.
5. Fold in the chocolate chips by hand.
6. Using a spoon, scoop a heaping spoonful onto the baking sheet.
7. Bake at 360 degrees for 12-16 minutes (SEE NOTES)
8. Sprinkle sea salt immediately once they are hot out of the oven.
1. If you make the cookies on the smaller size, you should yield 48. Bake for roughly 12 minutes or until the edges are golden brown and the soft is "gooey"
2. If the cookies are large, you will end up with 24. Bake for roughly 16 or so minutes. The cookies will be flatter, super crispy, golden edges and brown on the bottom.
3. I haven't tried any subs since this is how I always make them. BUT regular butter will work.
4. Store them in an airtight container either in the fridge or on the counter and will last for up to a week!
5. Make sure the butter is soft- leave it out for an hour or longer the better- I tried melted it over the stove in a pan and the cookies came out so greasy and flat!