Over the past year there has been a great discussion over which chocolate chip cookie is the best. Is it the ingredients or the method making it spectacular?
I have used the same chocolate chip cookie recipe for years and years and have been happy with it. Until I saw this recipe for Chocolate Chip Overload Cookies over at Donna’s blog. Something about it caught my attention. Not to mention it was a great way to use up all my chocolate chips before moving.
I’m pretty sure this recipe beat my old standby. For a chocolate chip cookie, it was fantastic.
Do you see all the chocolate chips? It is true overload, and everyone loved it.
It’s my new go to recipe. I didn’t think I’d ever say that. I only grabbed a few shots of the cookie towards the end. I had no idea I would like it so much.
Look at all those chips.
These also freeze perfectly. Enjoy.
Chocolate Chip Overload Cookies
Adapted from My Tasty Treasures
2-1/4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 cup unsalted butter, room temperature
1 cup packed golden brown sugar
1/2 cup granulated sugar
2 large eggs, cold
1 Tablespoon vanilla extract
36 ounces semisweet chocolate chips
Preheat oven to 350 degrees. Line 2 sheet pans with parchment and set aside.
In a medium bowl, combine flour, baking soda, and salt. Set aside.
Cream butter and two sugars until mixed bu not fluffy. Add the eggs, one at a time and mix well. Add vanilla and stir to combine.
Add the dry ingredients and stir until almost absorbed, then add chocolate chips and mix until fully incorporated.
Scoop dough into one inch balls onto prepared sheets.
Bake 15 to 20 minutes, until edges are golden brown. Let the cookie finish baking on the sheets out of the oven for another
5 minutes. Remove to a wire rack to cool completely.
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