I enjoy baking as a way of stress relief and to put a smile on my loved ones’ faces. Experimenting with new recipes is also fun and incorporating extra chocolate chips and a bit more than usual vanilla are a sure way to see smiling faces!
Eating healthy is my usual way of eating, but enjoying a special, sweet treat like a chocolate chip cookie on occasion is not so bad and actually helps me to stay on track.
Chocolate chip cookies are very famous cookies here in the USA. There are many variations, but I love this recipe where you get at least 2 chocolate chips in eat bite! It’s almost like eating two cookies at once.
For this recipe, as in all of my recipes, I used the finest ingredients. All organic or grass fed. The butter I used was Ireland’s creamy butter, #kerrygold brand butter which is a grass fed cow’s milk butter. Talk about delicious!!! It’s so sweet and creamy that you can eat it by itself! The chocolate chips were also organic, providing a true chocolate taste. And the rest of the ingredients were also all organic. Why not? Why should my baking ingredients be any different than my cooking ingredients?
Now, I find this recipe to do best when left to rest in the fridge overnight. Let it rest and all come together. The next day when you are ready to bake just take the batter out of the fridge and allow to come to room temperature.
Preheat your oven to 350 degrees and using an ice cream scoop (for even sized cookies)
scoop out the dough and place 2 inches apart on your lined cookie sheet. Bake until golden brown edges form, allow to cool and eat them up, share and as always, Enjoy!
Super Duper Chocolate Chip Loaded Cookies
- 2 3/4 cups unbleached all-purpose flour
- 1 1/4 teaspoons kosher salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
- 1 1/4 cups dark-brown sugar
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 1/8 teaspoon pure vanilla extract
- 4 1/2 cups semi-sweet chocolate chips (about 3 bags)
Whisk together flour, salt, baking powder, and baking soda; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugars on medium speed until pale and fluffy, about 4 minutes. Beat in eggs, one at a time; add vanilla. Reduce speed to low. Gradually add the flour mixture and beat until just combined. Add chocolate chips and mix until evenly distributed throughout. Refrigerate the cookie dough covered, overnight.
Remove the dough mixture and allow to sit for about 30 minutes at room temperature.
Preheat oven to 350 degrees.