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 possible chocolate chip cookie we could create. And, wow, have they become popular!
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!
Ingredients
2 ½ sticks (280g) unsalted butter, room temperature1 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
2 tsp vanilla
2 ¾ cups (400g) 70% Esmeraldas chocolate discs
Preparation
- Combine flour, baking soda, baking powder, salt in a bowl. Whisk to combine.
- Combine butter, sugars and vanilla in the bowl of a stand mixer. Mix, using the paddle attachment, until it becomes light and fluffy.
- Add eggs, incorporating one egg at a time. Continue mixing until light and fluffy again.
- Stop the mixer and add all the flour mixture. Mix on sloooow - just enough to incorporate.
- Add chocolate and mix briefly to combine.
- Weigh out dough into 100 g dough balls or use a cookie scoop for even cookies.
- Freeze cookie dough overnight.
- Bake at 350°F for +/- 15 minutes.
We’re excited to share this recipe with you and hope you’ll make it at home. Let us know if you do by tagging us on social @grocersdaughter.
