Grocer's Daughter Chocolate Chip Cookie Recipe

May 23, 2021

Grocer's Daughter Chocolate Chip Cookie Recipe

Since Jody was a kid her favorite cookie has been a simple chocolate chip. So when we decided to add cookies to our offerings awhile back, we opted for only one recipe - the best chocolate chip cookie we could create. And, wow, have they become popular!

With the expansion of GDC this year, we're working on new cookie recipes and so our baking team decided to whip up a few variations to our base GDC chocolate chip recipe for you. Whether you opt for our recipe as is or try something a little different, we’re sure you’ll enjoy the result!

While a great recipe is important, we wholeheartedly believe that using the best ingredients is what takes our cookies to the next level, because cookies are only as good as their ingredients. We use local eggs and dairy and, of course, great chocolate. We love our chocolate discs for cookies because they create amazing layers of chocolate!

We’re excited to share this recipe with you and hope you’ll make it at home. Let us know if you do.

GDC Chocolate Chip Cookies

Ingredients 

2 ½ sticks (280g) unsalted butter, room temperature 

1 cup (225g) white sugar

1 cup (240g) brown sugar

3 ½ cups (445g) all purpose flour 

1 ¼ tsp baking powder 

1 ½ tsp baking soda

Pinch of salt 

2 eggs

2t vanilla 

2 ¾ cups (400g) 70% Esmeraldas chocolate discs

Instructions

  1. Combine flour, baking soda, baking powder, salt in a bowl. Whisk to combine. 
  2. Combine butter, sugars and vanilla in the bowl of a stand mixer. Mix, using the paddle attachment, until it becomes light and fluffy. 
  3. Add eggs, incorporating one egg at a time. Continue mixing until light and fluffy again. 
  4. Stop the mixer and add all the flour mixture. Mix on sloooow - just enough to incorporate.
  5. Add chocolate and mix briefly to combine. 
  6. Weigh out dough into 100 g dough balls or use a cookie scoop for even cookies. 
  7. Freeze cookie dough overnight.
  8. Bake at 350°F for +/- 15 minutes.

And here's a few fun variations from our team:

Jody’s Chocolate Sunbutter Cookies 

I challenged myself to use only the ingredients I had on hand in my pantry and ended up with our chocolate sunflower butter (reducing the butter by 1/2 stick), 64% dark chocolate Fortaleza chips and our milk chocolate drinking mix, which I discovered is great for cookies because it forms the perfect meltey bits throughout the cookies. Charlie and Arlo gave these two thumbs up and told me they rival our shop's chocolate chip cookies, which is no small thing coming from these discerning cookie monsters. 

Here are the ingredients that changed from the original recipe above: 

2 sticks butter

1/2 chocolate sunflower seed butter (made for us by Naturally Nutty)

1 1/4 cup 64% chocolate discs

1 1/4 cup milk chocolate drinking mix

1/2 cup sunflower seeds

Aubrey’s White Chocolate Pecan Cookies

I wanted a less tropical take on white chocolate macadamia cookies and choose to use white chocolate discs, toasted pecans and Mexican vanilla to make my cookies. My aunt and uncle were happy taste-testers and were pleasantly surprised just how much they fell in love with this cookie recipe! 

Instead of the dark chocolate, I used: 

1 ½ cups (200g) white chocolate discs

1 ½ cups (200g) toasted pecans 

Christina’s Chocolate Cherry Cookies 

I’ve been really loving the combination of dried tart cherries and chocolate lately, so I decided to use that as the inspiration for my cookie variation. I used our 43% dark milk chocolate, roasted cocoa nibs and dried cherries to create my cookies. The combination of the sweeter chocolate, tart cherries and bitter nibs was absolutely perfect. I also used whole wheat pastry flour instead of all purpose which adds a bit of a nutty flavor to the dough (and lets you feel like they’re a little healthier). I’m a diehard lover of a classic chocolate chip cookie, but these cookies just might be even better than the classic! 

Instead of the dark chocolate, I used: 

2 cups (200g) 43% dark milk chocolate discs 

1/2 cups (100g) roasted cocoa nibs 

1 cup (150g) dried tart cherries 

We hope you'll share your recipe variations with us. We'd love to hear about your favorite cookie recipes!

 




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