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Our Easy & Elevated Chocolate Chip Cookies are our favorite cookies to bake up whenever we have guests over or just for an afternoon treat! Easy like homemade chocolate chip cookies should be but with some elevated touches to take them to the next level. We’ve tried so many chocolate chip cookie recipes through the years, but we keep coming back to this version that we’ve adapted.
When we found Guittard’s Super Cookie Chips at the store, we knew we had to try them in our cookie recipe. These semi-sweet chocolate chips are bigger and flatter than typical chocolate chips, so they make larger pools of chocolate in the cookies. Adding in some Guittard Extra Dark Chocolate Chips give the cookies more of that dark chocolate flavor that we love and adds a nice contrast to the larger Super Cookie Chips. While not a deal breaker for the cookies, the Super Cookie Chips bring a little something extra to the table than your traditional chocolate chips.
Some bakers swear by using salted butter to make cookies, but we have always used unsalted butter in our recipes. Sprinkling flaked sea salt on the cookies after they get out of the oven is another way we’ve elevated the standard chocolate chip cookie. The flaked sea salt complements the sweetness of the cookie and the chocolate. Plus we love the way the white flakes look on top of the dark brown chocolate. To make sure the salt stick to the cookies, we recommend making sure to have a few chocolate chips on poking out of the top of the cookie dough before baking.
Easy & Elevated Chocolate Chip Cookies
ingredients
1 cup unsalted butter, softened
1 cup granulated sugar
1 cup light brown sugar, packed
2 tsp pure vanilla extract (we recommend Nielsen-Massey)
2 large eggs
3 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1 tsp sea salt
1 1/2 cups semi-sweet chocolate chips (we recommend Guittard Super Cookie Chips)
1/2 cup dark chocolate chips (we recommend Guittard Extra Dark Chocolate Chips)
flaked sea salt for topping (we recommend Maldon)
method
Step 1
Preheat oven to 375°. Line four cookie sheets with parchment paper. (If you don’t have four cookie sheets, see notes below).
Step 2
Mix dry ingredients (flour, baking soda, baking powder, and sea salt) in a large bowl.
Step 3
In the bowl of a stand mixer, cream together the butter and sugars. Add in the eggs and vanilla. Beat until light and fluffy, about 2 minutes.
Step 4
Add in the dry ingredients and mix until just combined. Remove bowl from the stand mixer and stir in the chocolate chips.
Step 5
Using a 1 1/2 Tbsp cookie scoop, gently roll one scoop into a ball with your hands then place on the baking sheet. Bake in the oven for 8-10 mins until the edges are starting to crisp, but the middle still looks gooey.
step 6
Remove from the oven and sprinkle with the sea salt flakes. Cool on the baking sheet for 2-3 mins and then move to a cooling rack to cool fully.
tips
If you don’t have enough cookie sheets, you can reuse them – chill in the fridge to bring them back down to room temperature before putting on the next batch of dough. Use a fresh sheet of parchment paper if using this method.
We recommend using both types of chocolate in the cookies, but feel free to use your favorite semi-sweet chocolate chips.
Cookies can be stored in an airtight container at room temperature for about a week.
Recipe adapted from Joy Food Sunshine.
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Easy and Elevated Chocolate Chip Cookies
Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 cup light brown sugar packed
- 2 tsp pure vanilla extract we recommend Nielsen-Massey
- 2 large eggs
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp sea salt
- 1 1/2 cups semi-sweet chocolate chips we recommend Guittard Super Cookie Chips
- 1/2 cup dark chocolate chips we recommend Guittard Extra Dark Chocolate Chips
- flaked sea salt for topping we recommend Maldon
Instructions
- Preheat oven to 375°. Line four cookie sheets with parchment paper. (If you don’t have four cookie sheets, see notes below).
- Mix dry ingredients (flour, baking soda, baking powder, and sea salt) in a large bowl.
- In the bowl of a stand mixer, cream together the butter and sugars. Add in the eggs and vanilla. Beat until light and fluffy, about 2 minutes.
- Add in the dry ingredients and mix until just combined. Remove bowl from the stand mixer and stir in the chocolate chips.
- Using a 1 1/2 Tbsp cookie scoop, gently roll one scoop into a ball with your hands then place on the baking sheet. Bake in the oven for 8-10 mins until the edges are starting to crisp, but the middle still looks gooey.
- Remove from the oven and sprinkle with the sea salt flakes. Cool on the baking sheet for 2-3 mins and then move to a cooling rack to cool fully.
