If Grease 2 isn’t proof that you don’t mess with a classic then I don’t know what is. Just like my chocolate chip cookie recipe. Don’t fix what’s not broken, but you can polish it up and perfect it. Just a classic cookie recipe with some tricks to get that perfect balance of crispy and chewy. And some sea salt for pizzaz 😉

I personally love semi-sweet chocolate in my cookies. It gives the right amount of sweetness to balance with the cookie. But feel free to add milk, white or dark chocolate. Whatever tickles your fancy!

This recipe makes 24 large or 48 small cookies.

Ingredients:

• 1 cup salted butter (softened)
• 1/2 cup sugar
• 1 1/2 cups brown sugar
• 2 eggs
• 2 tsp vanilla extract
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 2 3/4 cups flour
• 2 1/2 cups semi-sweet chocolate (chips, chopped, mini chips – measured with the heart)

Get Cookin’

1. Preheat oven to 360°. Line baking sheets with parchment paper (using parchment paper is key).
2. In a stand mixer, or large bowl, cream butter, sugar and brown sugar until fluffy (2-3 minutes).
3. Add in eggs, mix until combined.
4. In a medium bowl, add baking soda, flour, baking powder and salt – mix until combined.
5. On medium/low speed, slowly add dry mixture to butter and sugar until the dough comes together, occasionally scraping down the sides.
6. Add in your chocolate! Stir until combined.
7. Using a large cookie scoop, scoop dough onto pans. In order to avoid cookies baking into each other, place about 6 cookies spaced out per pan.
8. Bake for 12-14 minutes.
9. Remove from the oven, leave on cookie sheet for about 2 minutes, then carefully lift cookies on parchment paper and transfer to a cool surface. This gives them the perfect crinkly crispyness!
10. Sprinkle with sea salt and try to let them cool before enjoying 😉 (we all know you wont!)