These Extraordinary Chocolate Chip Cookies are definitely not your ordinary chocolate chip cookies. With more than four cups of chocolate chips, they have earned their name!
You might be thinking “another chocolate chip cookie recipe?” But you should know by now that chocolate chip cookies are kind of my life and I am always looking for and making new recipes.
When I saw the recipe for these Extraordinary Chocolate Chip Cookies it took me about a split second to know they would be bumped to the top of my “must-make” recipe list. I could tell immediately from the picture they were my idea of the perfect chocolate chip cookie. Buttery, crispy on the edges, chewy centers and loaded with chocolate chips . . . and I mean LOADED!
My dad would absolutely hate these cookies because he likes one, maybe two (three is pushing is), chocolate chips in his cookie. I have many times made chocolate chip cookies for family parties and purposely baked a few cookies with just one or two chocolate chips and set them aside for him.
Who only wants one or two chocolate chips in their chocolate chip cookie? . . . amateurs!
I know chilling time with cookie recipes can be annoying, but it’s only for an hour. I’ve chilled the dough every time I have made these so I can’t tell you how differently they bake up if you don’t. But I am planning on giving these a try without chilling the dough. I’ll report back as soon as I can.
These cookies remind me of my Copycat Levain Bakery Chocolate Chip Cookies (amazing!) because they are loaded with chocolate chips.
I am so in love with these cookie! These cookies are everything a chocolate chip cookie should be, and then some!
DO I HAVE TO MAKE THE COOKIES THAT BIG?
Well you don’t have to, but why wouldn’t you?! Ok, but seriously, the recipe calls for 4 oz of dough per cookie which makes for a big cookie. I’ve made these both smaller and bigger size and they are both work. If I had to choose, I’d go for the bigger size because go big or go home right? I did cook them for about 1 to 2 minutes less when I made them smaller (I used about 2.5 oz of dough instead of 4).
CAN I USE DIFFERENT CHOCOLATE CHIPS?
When I make chocolate chip cookies I almost always use half milk and half semisweet chocolate chips, no matter what the recipe calls for. Occasionally I will use all milk, but rarely do I use all semi sweet. BUT with this recipe I highly recommend using all semi sweet (like the recipe calls for ), or if you use a combination, use more semisweet. This recipe calls for 4 1/2 cups of chocolate chips which is a lot of chocolate chips. Using all milk chocolate chips will make this cookie extremely sweet. I like to use 3 cups semi sweet and 1 1/2 cups milk chocolate chips.
TIPS FOR MAKING EXTRAORDINARY CHOCOLATE CHIP COOKIES:
- The recipe calls for chilling the dough for an hour then scooping it. I prefer to scoop first, cover with saran wrap and then chill the dough balls (this is how I put it in the instructions). I think it’s so much easier to scoop the dough before it has chilled, but if you would rather scoop the dough balls after the dough has been chilled, then go for it!
- If you don’t have dark brown sugar in hand, you can use light brown sugar in a pinch. I do love the dark brown sugar in these cookies. It gives them a deeper, richer flavor.
- These cookies don’t flatten out a ton, so if you want a flatter cookie, then gently press down each cookie dough ball with the palm of your hand before baking. Also, after they come out of the oven, you can bang the pan on the counter a couple times to help flatten them more if you like. (I do this to my cookies.)
- I absolutely LOVE a warm chocolate chip cookie, but these cookies are even better when they’re not warm. (I can’t even believe I said that!) The longer they sit, the better they get! I do recommend freezing them if you haven’t eaten them within a couple days.
I think I have found my new go-to chocolate chip cookie recipe. At least for today anyway. Who knows, by tomorrow I may have found another new favorite, and that’s ok because life is too short to have just one favorite CC cookie!
I promise you guys you won’t regret making these. You might hate me because your new year’s goal of eating healthier just went south, but these cookies are so worth it!
I really hope you love them as much as we do!
Oh and FYI, one of these cookies topped with some vanilla ice cream and homemade chocolate sauce is freaking delicious!
These Extraordinary Chocolate Chip Cookies are definitely not your ordinary chocolate chip cookies. With more than four cups of chocolate chips, they are worthy of their name!
- 2 3/4 cups unbleached all-purpose flour
- 1 1/4 teaspoons kosher salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 1/4 cups (2 1/2 sticks) butter, room temperature (I use salted)
- 1 1/4 cups dark brown sugar
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 4 1/2 cups semisweet chocolate chips
- In a medium bowl, whisk together flour, salt, baking powder, and baking soda; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars on medium speed until pale and fluffy, about 4 minutes. Beat in eggs, one at a time; add vanilla. Reduce speed to low and add flour mixture and beat until just combined. Add chocolate chips and mix until evenly distributed throughout.
- Scoop dough into balls using a 2 1/4-inch ice cream scoop ( 4 oz). Place dough balls on a cookie sheet and cover with plastic wrap and refrigerate at least 1 hour or up to overnight.
- Preheat oven to 350 degrees. Place chilled cookie dough balls on lined baking sheets, spacing about 2 inches apart. Press down slightly with the palm of your hand if you want your cookies to not be flatter. Bake cookies, rotating cookie sheets halfway through, until golden around the edges, 15 to 17 minutes. Let cool on sheets 5 minutes, then transfer to a wire rack to cool completely.
Recipe Source: Martha Stewart’s Cookie Perfection (So many recipes in this book I can’t wait to try!)