Clean recipe · sweetish.co
mom's chocolate chip cookies
Original recipe: sweetish.co
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Ingredients
- 1 pound / 4 sticks / 2 cups / 454g salted butter (room temperature* see bakers notes if you need to bring it to room temperature)
- 1 ½ cups / 300g granulated sugar
- 2 cups / 440g brown sugar (packed)
- 3 eggs (preferably pasture raised)
- 1 tablespoon vanilla
- 6 cups / 750g all purpose flour ((buy a high quality, organic all purpose flour if you can, spelt flour also works beautifully - but yields a more delicate cookie)
- 1 ½ teaspoons kosher salt
- 1 ½ teaspoons baking soda
- 23 ounces / 652g dark chocolate chips, or disks, or a mix of both ((friends in the states - this is two, 11.5 ounce bags of chocolate chips) (see resources for recommended brands) )
- colorful candies (for pressing into the tops of the cookies, optional (see resources for recommended candies))
- course flaky sea salt (optional, for sprinkling on top)
Instructions
- If you are baking these right away, preheat the oven to 350 F / 180 C and line a baking sheet with parchment paper. I recommend chilling the dough overnight - or at least for a few hours, before baking. The dough only gets better with time. See bakers notes for more tips.
- Measure out all ingredients. Put all dry ingredients (flour, salt, baking soda) together in a big bowl. Eggs + vanilla in another bowl. Butter + sugars in your electric mixing bowl. Chocolate chips measured and set aside.
- Using a standing electric mixer, beat together butter and sugars for about 8 minutes. The mixture should be light and fluffy. Scrape down the sides and bottom of the bowl. (bakers tip! Do not skimp on the beat time here - it’s super important that the butter + flour gets time to blend together!)
- Slowly add your eggs + vanilla. Whip together for another 5-7 minutes.
- Slowly add all dry ingredients - adding about 1 cup of the dry mixture at a time. bakers tip - I usually have my mixer on super low (the “stir” setting on a Kitchenaid)
- Scrape down the sides + bottom of the bowl after you add your dry ingredients, making sure it’s all mixed together.
- Once the flour mixture has all been incorporated, put your mixer on low and add chocolate chips + disks .
- Chill dough overnight, tightly wrapped. (I like to take my dough out of the mixing bowl, wrap it in parchment paper and keep it in a ziplock bag).
- Bake at 350 F / 180 C and line a baking sheet with parchment paper. If making cookie-pops, form dough balls and stick a popsicle stick all the way through the cookie ball - you want the stick going all the way through to the top of the dough ball - just make sure the stick isn’t sticking out. Does that make sense?
- bakers tip - make the dough balls about 50-80g in weight, or about 2-3 tablespoons. Press colorful candies and sprinkle some flaky sea salt on top of each dough ball. (This is optional!)
- If making cookie-pops (cookies on a stick) space the cookies on the baking sheet accordingly, you don’t want any sticks touching other dough balls.
- Bake for 12-15 minutes, or until edges of the cookies are golden brown.
- Make sure the cookies cool for at least 10 minutes before serving - probably a bit longer. If the cookies are too warm, they’ll fall right off the popsicle stick.
- Cookies keep tightly wrapped for about 5 days in the fridge tightly wrapped before getting wonky and keep for about 1 month (fully baked) in the freezer.