Here is Bolt’s favorite recipe for chocolate chip cookies! They are delicious and stay chewy, which I once thought was an impossible feat. They are super simple to make and only take a little bit of preparation, mainly letting the butter, eggs and milk get to room temperature. Bake these to give as a gift, make for an event or just eat the whole batch yourself.
Makes 30 Cookies
- 8 tablespoons of unsalted butter (1 stick), room temperature*
- 1 cup of light brown sugar (packed down)
- ½ cup of granulated (white) sugar
- 2 large eggs, room temperature
- 2/3 cup neutral oil (grapeseed, sunflower, canola, or vegetable oil will all work)
- 1 tablespoon milk, room temperature
- 1 tablespoon vanilla extract
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 ½ cups chocolate chips or chopped chocolate**
- Flakey sea salt (optional)
- In a stand mixer (with a paddle attachment) or with an electric hand mixer cream the butter, brown sugar and granulated sugar until light and fluffy. This should take about 4 minutes.
- Add the eggs one at a time while mixing. Make sure the first one is incorporated before you add the second. Make sure to scrape down the sides and the bottom of the bowl as you go.
- Add the oil, milk and vanilla and mix until combined, about 1 more minute.
- In a medium bowl whisk the flour, baking powder, baking soda and salt. Add this to the butter/liquid mixture until just combined. Don’t over mix!
- With a wooden spoon or spatula (not an electric mixer) combine in the chocolate.
- Wrap in plastic wrap and let chill in the refrigerator for at least 30 minutes.
- When you are ready to bake preheat your oven to 350°F/177°C and cover your baking sheets with parchment paper (not wax paper!)
- Roll about 2 tablespoon balls of dough into balls and place on the baking sheet 2 inches apart on the baking sheets. If you are topping with flakey sea salt do this before you bake the cookies.
- Bake one sheet of cookies at a time for 11 minutes, they will be bordering golden brown when ready.
*If you only have salted butter that is fine, you can omit the salt in the dry ingredients (or only use half a tsp). It is important that the butter is room temperature though!
** The better chocolate you use, the better your cookies will be! Coarsely chopped dark chocolate bars are my favorite for this recipe but feel free to use whatever you like!