Bring butter and eggs to room temperature. Preheat oven to 350°F.
Stir the flour, salt and baking soda together in a small bowl. Then sift to combine.
Place softened butter and both sugars into the bowl of a stand mixer fitted with paddle attachment. Slowly beat until combined. With mixer running on low, add eggs one at a time until combined. Add vanilla extract and mix well. Slowly add dry ingredients to the butter mixture with the stand mixer running on low until a thick dough forms. Add the chocolate chips and mix for 1 additional minute.
Scoop tablespoon sized rounds of dough onto a parchment-lined baking sheet, approximately 12 to each sheet. Sprinkle with sea salt flakes.
Transfer to oven and bake for 12-15 minutes, or until edges are browned and centres are still slightly soft.
Remove from oven and cool on baking sheet for a minute or two before transferring to a wire rack to cool completely.
Serve with a tall glass of cold milk! Mmmmmm...
Chocolate Chip Cookies
Ingredients
1 cup (2 sticks) butter, softened
1 cup brown sugar
½ cup granulated sugar
2 large eggs, room temperature
2 teaspoons pure vanilla extract
2¼ cups unbleached all-purpose flour
½ teaspoon baking soda
1 teaspoon kosher salt
2 cups premium chocolate chips, about 12 ounces
sprinkle of sea salt flakes
Directions
Bring butter and eggs to room temperature. Preheat oven to 350°F.
Stir the flour, salt and baking soda together in a small bowl. Then sift to combine.
Place softened butter and both sugars into the bowl of a stand mixer fitted with paddle attachment. Slowly beat until combined. With mixer running on low, add eggs one at a time until combined. Add vanilla extract and mix well. Slowly add dry ingredients to the butter mixture with the stand mixer running on low until a thick dough forms. Add the chocolate chips and mix for 1 additional minute.
Scoop tablespoon sized rounds of dough onto a parchment-lined baking sheet, approximately 12 to each sheet. Sprinkle with sea salt flakes.
Transfer to oven and bake for 12-15 minutes, or until edges are browned and centres are still slightly soft.
Remove from oven and cool on baking sheet for a minute or two before transferring to a wire rack to cool completely.
Serve with a tall glass of cold milk! Mmmmmm...
Chocolate Chip Cookies
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The perfect mix of buttery crumb and chocolate chips with a soft-centre and crispy edges…
What would a weekend at the cottage be without CHOCOLATE CHIP COOKIES?
In my mind, there’s nothing more enticing and enjoyable than the smell of freshly baked CHOCOLATE CHIP COOKIES. Next best thing is taking a bite out of one and then washing it down with a tall glass of cold milk! This recipe always helps me enjoy both!
I’ve tweaked and played with this recipe a number of times, adjusting the flour so they were a bit more cakey… meh. I tried making them with nuts but that was just too nutty. Instead, I’m going with a crisp-edged, soft-centred cookie jammed with chocolate chips. You’ll see, they’re quite fab!
Here’s the deal on our fabulous, often-requested CHOCOLATE CHIP COOKIES:
BASICS
For these cookies I always begin with farm-fresh organic eggs and butter. I also splurge and buy premium chocolate chips. Even the flour can make a difference, so if you can track down an organic unbleached all-purpose flour, now is the time to use it. Here’s an optional tweak we’ve tested but can’t decide on; what’s better, milk or dark chocolate chips? Both taste really good, so feel free to interchange or use both.
DOUGH GO
Sometimes I make the cookie dough for this recipe the night before I head up to cottage country. The yield on the recipe is 36 cookies, so I often divide it in two, wrap it up and travel knowing I can bake off two rounds of cookies in no time. The dough also freezes well in case you’re planning on enjoying them far into the future.
BAKE OFF
Although these cookies might look misshapen when you spoon dollops of the dough onto your baking sheets, don’t worry. They always melt into a circular shape as they bake. One suggestion: less is more. Using a tablespoon quantity of the dough will create a cookie of good size that bakes evenly.
SALTY SWEET
Friends came up for a visit a few weeks back and brought up a box of sea salt flakes to try. We ended up baking off this recipe and right before they went into the oven, I thought giving each cookie a little smidge of salt might be good and… total homemade CHOCOLATE CHIP COOKIE game changer! The salty sweet flavour of these cookies is wondrous and highly addictive.
WE’RE GOOD
Last thing is just a chocolate chip cookie reality check. Let’s face it, they’re a pretty popular treat. Always best to make more, then try not to look surprised when they disappear faster than Houdini! We agreed while testing this recipe that since the process is so simple, it’s a good idea to always have the dough at-the-ready because you never know when someone might have a craving and need a late night snack. Best to double the recipe!
These CHOCOLATE CHIP COOKIES are a Weekend at the Cottage classic!
Cook Mode Use cook mode to keep your screen on while cooking.
Ingredients
1 cup (2 sticks) butter, softened
1 cup brown sugar
½ cup granulated sugar
2 large eggs, room temperature
2 teaspoons pure vanilla extract
2¼ cups unbleached all-purpose flour
½ teaspoon baking soda
1 teaspoon kosher salt
2 cups premium chocolate chips, about 12 ounces
sprinkle of sea salt flakes
Directions
Bring butter and eggs to room temperature. Preheat oven to 350°F.
Stir the flour, salt and baking soda together in a small bowl. Then sift to combine.
Place softened butter and both sugars into the bowl of a stand mixer fitted with paddle attachment. Slowly beat until combined. With mixer running on low, add eggs one at a time until combined. Add vanilla extract and mix well. Slowly add dry ingredients to the butter mixture with the stand mixer running on low until a thick dough forms. Add the chocolate chips and mix for 1 additional minute.
Scoop tablespoon sized rounds of dough onto a parchment-lined baking sheet, approximately 12 to each sheet. Sprinkle with sea salt flakes.
Transfer to oven and bake for 12-15 minutes, or until edges are browned and centres are still slightly soft.
Remove from oven and cool on baking sheet for a minute or two before transferring to a wire rack to cool completely.
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