Chocolate Chip Cookies

Last night after sharing a bottle of Chardonnay with my husband over dinner, I immediately conjured a bit of energy to prepare the dough for my favorite chocolate chip cookies - Over time, I've discovered the secret to heavenly delicious cookies (of any sort) is to let the dough sit in the icebox for at least 2 hours up to 3 days. Obviously the longer the dough sits - the more scrumptious your cookies will taste. This particular recipe is my absolute favorite.

Chocolate Chip Cookies
makes 4 dozen

2 1/2 cup all purpose, unbleached flour
3/4 cup granulated sugar
3/4 cup dark brown sugar
1/2 cup butter (unsalted)
1 tsp. salt
1 tsp. baking soda
2 eggs (large)
3/4 tsp. vanilla extract
10 oz bittersweet chocolate (chopped)

Mix flour, salt and baking soda in separate bowl. In large mixing bowl, with high speed electrical mixer - mix butter and both sugars until light and creamy. (2 minutes)
Add eggs (1 at a time) followed by vanilla extract and chocolate chips.
With mixer on low speed, gradually add the flour until just blended.

Wrap dough in plastic and store in icebox (refrigerator) for at least 2 hours up to 3 days.

Bake at 350 degrees for 7 minutes then rotate the baking sheets top to bottom and front to back.
Continue to bake until cookies are golden brown, 7 to 9 minutes longer.

Let cookies cool for 2 minutes on baking sheets then transfer to a wire rack for additional cooling.

recipe: Sweet Cream and Sugar Cones


  1. Great tip. Usually I just let my dough sit for an hour, but I'll increase the time next time :)

  2. Oh yeah! You will immediately taste the difference :) Let me know how it goes when you try it out!