Chocolate Chip Cookies

Recipe Card

Chocolate Chip Cookies

Magic happens when chocolate, butter, sugar, eggs, and flour combine to become the all-time classic, chocolate chip cookies. Check out this recipe on my leveled-up version on this incredible treat.

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Course Category
Dessert
Servings
Makes about 20-24 coookies.
Keywords
Baked Goods, Dessert, Cookies, Chocolate Chips, White Chocolate, Pecans, Coconut
Chef Tips on Recipe
  • Size and quantity of cookies will depend on cookie dough portion size.
  • As many chocolate brands can yield delicious cookies, I recommend using high-quality chocolate and ingredients for best flavor.
  • Refrigerate cookie dough at least 30 minutes before baking. Better results if cookie dough is refrigerated for 4 hours to overnight.
  • For oat flour, simply add some rolled oats of a food processor and process until the consistency resembles all purpose flour.
Dry Ingredients
2 Cups All Purpose Flour
¼ Cup Oat Flour
1 tsp. Baking Soda
½ tsp. Baking Powder
1 tsp. Salt
Wet Ingredients
1 Cup Butter, softened, unsalted
¾ Cup Sugar
¾ Cup Brown Sugar
1 large Whole Egg
2 tsp. Vanilla Extract
Chocolate Chip Cookie Additions
10 oz Chocolate Chips, 60%
6 oz White Chocolate Chips
4 oz Pecans, optional*
¾ Cup Shredded Coconut, optional*
Method of Preparation
  1. Measure and add all the dry ingredients in a medium size bowl.
  2. Using a whip, whisk the ingredients to thoroughly incorporate. Set aside and reserve.
  3. Place softened butter into a food processor with sugar and brown sugar.
  4. Cream the butter and sugar together for 3 minutes in the food processor. Scrape down the sides of the bowl occasionally.
  5. Next add one egg and pulse to incorporate the egg in the creamed butter and sugar.
  6. [Note: steps on creaming the butter, sugar, and egg incorporation can be done using a handheld mixer with whip attachments. In this case, increase the creaming time to 5 minutes]
  7. Then add another egg, vanilla, and pulse to incorporate into the creamed butter and sugar mixture.
  8. Place the creamed butter and sugar mixture into a large bowl, if using the food processor, and add the chocolate chips, white chocolate chips, pecans, and coconut.
  9. Using a plastic spatula, mix the ingredients by hand until combined.
  10. Next add the dry ingredients to the wet ingredients and continue mixing with plastic spatula until all ingredients are just combined. [Note: avoid overmixing]
  11. Refrigerate the cookie batter in the bowl, pre-portioned, or rolled into a log in wax or parchment paper for 30 minutes before baking.
  12. While cookie dough rests refrigerated, pre-heat oven to 350F. Portion cookie dough into 2 oz portions.
  13. Place portioned cookies on a parchment paper lined sheet tray, or cookie sheet, in rows with approx. 1 inch of space between each cookie dough portion.
  14. Place in the oven and bake for 13 to 14 minutes, depending on size of the cookie portion.
  15. At the halfway point of the baking process, rotate the sheet tray if using a standard conventional oven.
  16. Remove from the oven and allow cookie to cool for at least 5 minutes before eating/serving warm or allow cookies to completely cool.
  17. Enjoy!
Recipe by Chef Derek Anders Jr.
Food, spoken in a colorful accent
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