It’s no secret I’m addicted to chocolate chip cookies and these Chocolate Chip Cookies are some of my favorite! They turn out perfectly every time and are loaded with chocolate chips and grated chocolate bar.
Hey there, we just bot back from spending a week on the beach and I’m trying to get caught up from being gone. The week always goes by way too fast, so we decided we need to make it a two-week trip. . . maybe one of these years that will happen. We’ve been going to Newport Beach for the last 15+ years. There have been summers when other trips have happened instead of Newport and we miss it every summer we haven’t gone.
Highs of our trip:
- Lounging on the beach every day
- Beautiful weather
- Donuts every day
- Long walks and runs on the boardwalk
- Hanging out with our friends
Lows of our trip:
- Our car breaking down the day we got there
- Hitting a traffic jam on the way home due to an accident adding an extra 2 1/2 hours to the drive😭
- Having to come home to reality
It was so nice to get away for a week and not think about how crazy the world is right now. Yes, it was a little bit of a different beach trip having to wear masks and worrying about social distancing, but still so much fun!
I took these frozen chocolate chip cookie dough balls and baked cookies almost every night we were there, so I’ve had cookies on my brain which made me want to share a chocolate chip cookie recipe today. I actually shared this recipe about eight years ago (yikes!) and thought it was time to give it a facelift and bring it back into the spotlight because they’re so good!
I know there are tons of chocolate chip cookies recipes out there and I’m sure you already have your “go-to” recipe, but sometimes might want to try something new. Luckily for you, I am always trying new recipes and seem to be on a never-ending quest for “the perfect chocolate chip cookie recipe.” I have to say, this recipe is definitely in the running for one of my favorites.
These cookies are exactly what I love in a chocolate chip cookie . . . .slightly crispy on the edges and soft and chewy in the middle. They really are delicious — and don’t even get me started on how amazing the dough is. I got the recipe from my awesome friend Lara who we happened to be at the beach with. She is a fabulous cook and I love that she shares her recipes. . . yay for friends who share their recipes!
I added the grated chocolate bar because I figure you can never have too much chocolate!
WHAT KIND OF CHOCOLATE CHIPS SHOULD I USE?
Everyone has their preference for what kind of chocolate chips to use in cookies, so go ahead and use what you love. For this recipe, and almost all chocolate chip cookie recipes I make, I use a combination of milk chocolate chips (Guittard or Ghiradelli) and semi-sweet. Also, like I mentioned above, I add grated Hershey Bar into these cookies. It’s strictly optional, but I highly recommend it.
DOES THIS COOKIE DOUGH NEED TO CHILL?
No you don’t, which is the great thing about this recipe. I know a lot of cookie recipes call for chilling time for the dough, which sometimes makes people a little crazy because they want their cookies “now.” These can be baked right away, no need to chill.
If you make these I’d love to hear back from you!
- 1 cup butter
- 1 cup brown sugar
- 3/4 cup white sugar
- 2 eggs
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 3/4 teaspoon baking soda
- 3 cups flour
- 2 cups chocolate chips
- 1 Milk Chocolate Hershey Bar*
- Preheat oven to 350 degrees.
- In the bowl of a stand mixer cream together butter and sugars. Add eggs and vanilla and beat until nice and creamy.
- Add salt, baking soda and flour and continue mixing for 2 to 3 minutes.
- Stir in chocolate chips and grated chocolate bar (if using).
- Using a cookie scoop, drop by spoonfuls onto ungreased cookie sheets. Bake for 10-12 minutes. Cool on cookie sheets for a couple of minutes. Transfer to a cooling rack.
- You can use either the 4.4 oz or 7 oz Hershey’s Bar, depending on how much extra chocolate you want to add in. I almost always use the 7 oz bar.
- This recipe calls for 1/2 teaspoon salt, but I like a little more salt in my cookies so I usually increase the amount to 1 teaspoon.
Originally posted June 5, 2012