Chocolate Chip Cookies
If I’m going to eat something sweet, my favorite treat are these amazing Chocolate Chip Cookies. The secret is in the dough recipe, and you can bake them in several different ways to fit the occasion. If you want some amazingly delicious cookies I highly recommend baking them on cast iron. The perfect consistency is still soft on top, but slightly browned and crisp on the bottom. Remember they will cook a bit more and change as they cool, so you should pull them a bit early for chewy cookies. Always trust your senses if you smell them and they are starting to brown they are ready!
Chocolate Chip Cookies
The recipe below keeps well in the freezer, and it takes just as much effort to mix 1 batch as it does to make 3! Therefore, I always make a triple batch and then I make cookie logs to freeze. Divide each measurement by 3 to get the portions to make a single batch.
Equipment
- Cast Iron Baking Sheet
- Stand Mixer / Paddle Attachment
- Measuring Tools
Ingredients
- 1 1/2 cups Granulated Sugar
- 1 1/2 cups Brown Sugar
- 2 cups 4 sticks Butter
- 3 Eggs
- 1 Tbs Vanilla Extract
- 4 1/2 cups AP Flour 23.46 oz
- 1 1/2 tsp Baking Soda
- 1 1/2 tsp Salt
- 2 pkg Dark Chocolate Chips 20 – 24 oz
Instructions
- Preheat oven at 350F with the cast iron skillet / baking sheet
- Mix sugars, melted butter, eggs + vanilla in a large mixing bowl (or stand mixer)
- Then add the rest of the dry ingredients
- Add the chocolate chips at the end
- Pick a method and cook time from the notes
Notes
Bake at 350° F
- for a traditional batch of cookies, bake on 2 Half Sheet Pans for 8-10 Mins
- for a griddle batch of cookies, bake on a preheated Cast Iron Baking Sheet for 10-12 Mins
- for a Skookie, bake in 7.5″ Cast Iron Skillet for 14-15 Mins
- for leftover dough roll cookie logs and seal w/ wax paper + Aluminum foil, store in the freezer.