Notes

Recipe information calculated based on this recipe making 36 cookies – 2 Tablespoons of dough a piece).

Metric Measurements have been updated to be exact.

Do not over bake

When you remove the cookies from the oven they will still look doughy. This is the secret that makes these cookies so absolutely amazing! Please, I beg you, do not over bake!

Convection oven

Decrease baking temperature by 25 degrees if using a convection oven.

Ingredient Substitutions

Butter: unsalted butter, coconut oil, and vegan butter are all good substitutes. Or, use browned butter.
Granulated Sugar: organic cane sugar works well too.
Light Brown Sugar: Dark brown sugar works well, but imparts a stronger molasses taste.
Flour: I recommend using an unbleached, all-purpose flour to make these chocolate chip cookies. All-purpose gluten-free flour works very well too.
Sea Salt: I exclusively bake and cook with pure, fine sea salt. Sea salt is different than table salt (that is iodized), so if you use salt other than sea salt I recommend testing the recipe first with ½ tsp and then adjusting to your taste.
Chocolate Chips: As you can see from the photos, sometimes I use chocolate chunks, chopped chocolate, or chocolate chips. It doesn’t matter what you use, as long as you use 2 cups. Choose your favorite variety: milk, semisweet, dark, etc.

How to freeze chocolate chip cookie dough

Portion dough, roll into balls and freeze in a single layer in an airtight container for up to 2 months.

Store

Store these chocolate chip cookies in an airtight container at room temperature for up to 5 days, or in the freezer for up to 2 months.

Nutrition

Done dd