It’s my childhood friend Maggie’s 26th Birthday. I am a broke but woke lady, so I decided to make her cookies as her birthday gift. I’ve tested this chocolate chip cookie recipe throughout my years. I’ve made Sally’s Baking Addiction cookies, Jacques Torres’ cookies, and the Buzzfeed chocolate chip cookies by Lindsay Hunt, and I settled on a combo that is most heavily inspired by the Buzzfeed recipe… mostly because I love her way of using melted butter to get rid of the need for a stand mixer. It makes the cleanup process so much easier, and makes the recipe a ton more accessible to everyone. You could make these cookies in your dorm room for fricks sake, and I LOVE IT.
My recipe uses bread flour, a ton of vanilla extract, and a 63% bittersweet chocolate chip: resulting in the best damn cookies you’ll ever have in your life. I feel very strong about this.
These cookies are crunchy on the outside, chewy and soft on the inside, and all around tasty AF. If you’re not into the FANCY SPRINKLES (they do change the texture of the cookie a bit) feel free to omit them.
Guess what friends?! I’ve decided to start making my recipes into full-blown YouTube vids so you can follow along as I make the recipe and get to know me a little bit more. I want you to understand who I am and sometimes I feel like it’s hard to fully express myself through writing and pictures. I’m an extremely visual person, always have been (WONDER WHY I GOT INTO FOOD?! lol), so video is a medium that I have always preferred. The moving picture, what a magical creation (said in an old timey voice).
Please let me know what you think of my videos, I’m going to try to release a new one every Wednesday (wish me luck haha), but the only way I can get better at these videos is if I hear from all of you. So be sure to subscribe to my page and throw my videos a thumbs up if you do indeed like them. What the hell, leave a comment so we can get even more specific!
makes 16 cookies
1 1/2 cups bread flour
1 cup AP flour
1/2 tsp baking powder
1 tsp baking soda
1 tbsp vanilla extract
2 tsps kosher salt
1, 11.5-oz. bag of semisweet chocolate chips
2 sticks unsalted butter, melted and cooled
3/4 c granulated sugar
1 1/4 c light brown sugar
2 large eggs
Preheat the oven to 375°F.
In a medium bowl, melt the butter, stirring out any extra clumps, set aside so the butter can cool back to room temperature.
In a separate bowl, whisk together the dry ingredients (flours, baking powder, baking soda, salt).
Add both sugars to the cooled butter, quickly whisk the sugars for about 1-2 minutes. you’ll want to form what looks like a paste.
Add in each egg, one at a time, stirring in between to fully incorporate into the sugar mixture.
Whisk in the vanilla extract.
Add in half of the dry ingredients to the wet ingredients, using a spatula to incorporate.
Add the chocolate chips to the remaining flour mixture, and coat the chips in flour. This helps the chocolate chips evenly distribute throughout the cookies without sinking to the bottom.
Add the remaining flour and chocolate chips to the batter, mix until just incorporate.
Cover with plastic wrap and set in the refrigerator for 10 minutes to let everything set. You can chill the dough overnight if you’d like, it may be harder to scoop out so let the dough come to room temp before you scoop it.
Place sprinkles in a small bowl. Using a 2.5-oz. scooper, scoop the cookies, roll them in your hands, and drop them into the sprinkle mixture, coating the top of the cookie.
Place on a parchment lined baking sheet. Bake in the oven for 10 minutes, rotating the pan halfway through the cooking process to ensure even baking. Every oven has a different temp, so if the cookies are looking golden brown on the outside but raw on the inside, lower the temp by 15 degrees.
Place on a wire rack to cool, be careful as the inside will be delicate as it needs time to set.
Enjoy these cookies on their own, with a glass of milk, or an ice cream sandwich… what the hell, eat one of these bad boys for breakfast.
Store the cookies in an airtight container for 3-5 days. If you want them to last even longer, pop the container in the freezer and thaw the cookies by placing them in the microwave for 15-30 seconds.