Original found Here
Reprint. The Ultimate Chocolate Chip Cookie.
Here’s the deal, besides being insanely delicious, these beauties are a showstopper of a cookie! Covering them in chocolate chips before you bake them ensures the maximum chocolate in every bite!
Bake chocolate chips into the cookie dough as well, but less than a traditional chocolate chip cookie because there are so many on the outside!
For this recipe I use a combination of:
- Mini chocolate chips
- Semi-sweet chocolate chips
- Milk chocolate chips
- When choosing your chips I like the combination of regular sized chips and minis. I think it makes for a prettier cookie. You could also throw a few chocolate chunks into the mix as well!
- Make sure that you press the chips tightly into the dough when you’re coating them. This will ensure they stick to the cookie when it’s baked and they won’t fall off.
- Leave the bottom of the cookie chip-free. This isn’t a MUST, but it helps prevent the chips from burning on the bottom as they bake. This recipe bakes at a higher temperature so the cookies remain thick, but can also lead to the sugars in the chocolate burning more quickly.
Ultimate Chocolate Chip Cookies
- Author: Shelly
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Total Time: 28 minutes
- Yield: 22 cookies 1x
- Category: Cookies
- Method: Oven
- Cuisine: Dessert
These Chocolate Chip Cookies are for the serious chocolate lover!
- 2 cups mini chocolate chips
- 2 cups milk chocolate chips
- 2 cups semi-sweet chocolate chips
- 1 cup cold salted butter, cubed
- 1/2 cup dark brown sugar
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 2 teaspoons vanilla
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 3 cups all purpose flour
- Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.
- In a medium bowl combine all of the chocolate chips. Stir to evenly mix. Set aside.
- In the bowl of your stand mixer fitted with the paddle attachment mix together the butter and all the sugars together for 30 seconds on low speed. Turn the mixer up to medium speed and mix for 4 minutes until combined and fluffy.
- Add in the eggs, vanilla, salt, and baking soda and mix for 1 minute until smooth, scraping the sides of the bowl as necessary.
- Turn the mixer to low and add in the flour, mixing until just combined.
- With mixer still on low, add in 1 1/2 cups of the chocolate chip mixture, mixing until incorporated.
- Using a large ( 1/4- cup) cookie scoop, portion the dough and roll it into a ball. Coat the ball with the chocolate chip mixture, leaving the bottom of the ball free from chocolate chips. Make sure the chips are pressed firmly and evenly into the dough. Place the dough balls onto the prepared baking sheet 3- inches apart. I baked 6 – 8 cookies at a time.
- Bake for 8-9 minutes, until the edges and tops are lightly golden.
- Allow the cookies to cool for 2-3 minutes on the baking sheet, and then transfer to a wire rack to cool completely. If there are open gaps on the cookie after baking without chips, you can press chocolate chips into them immediately on removing from the oven.
Store airtight for 3 days for best freshness.
You can make these smaller if you prefer, but you will need to adjust the baking time down as needed.