GUYS! Besides The Boy Who Bakes’ chocolate chip cookies, these are seriously one of my favorites, if not my favorite! They’re so good and come out perfect every time. Not cakey, not super thin… just right. And as Tara suggests, and also as suggested by all the chocolate chip cookie experts out there, you should really age your dough in the fridge for the best flavor. I usually never have the patience to wait overnight or 72 hours, so you’ll find me baking these right away. But when timed properly, I do listen to the experts and let them hang out in the fridge for 72 hours before baking some and freezing the rest to be baked at a later time.
Give the recipe a try and see how you like it. It might just become your new fave too! Don’t feel like baking the whole lot in one go? Freeze the rest, I do that all the time. It’s so nice to know you’ve got cookie dough in the freezer for on-demand baking any time.
Tara O’Brady’s Chocolate Chip Cookies
Don’t let this easy and straightforward recipe from Tara O’Brady fool you. It’s simple but yet so good! Might just become your new favorite go-to chocolate chip cookie recipe.
Makes 28 cookies
- Preheat an oven to 360°F | 180°C. Line two baking sheets or sheet pans with parchment paper.
- In a medium saucepan over the lowest heat possible, melt the butter. There should be no sizzle, crackling or pops; let the butter ooze into liquid, without boiling, so minimal moisture is lost. Stir regularly, until the butter is almost completely melted. (This is a good time to chop the chocolate.)
- In a bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
- Pour melted butter into a large bowl, and then whisk in the sugars. The mixture may look to seize, but will relax with a few seconds of stirring. Add the eggs, one at a time, whisking briskly after each addition, but only to combine. Stir in the vanilla. Use a wooden spoon or silicone spatula to stir in the dry ingredients. Once mostly blended, fold the chocolate into the dough until the remaining flour is incorporated and the dough no longer looks dusty. Bring any stray ingredients up from the bottom of the bowl. Do not over mix.
- If the dough seems warm or looks overly glossy, refrigerate for 5 minutes. Roll into balls using 3 tablespoons of dough for each. Arrange on the prepared pans, leaving 3 inches in between each. Sprinkle with sea salt, if using. Bake in the hot oven until the tops are cracked and lightly golden, yet still soft at the center, 10 to 12 minutes, rotating pan halfway through cooking. Leave the cookies on the sheet pan for 2 minutes, then transfer to a wire rack to cool. Continue shaping and baking cookies with the remaining dough, making sure to use a cold sheet pan for each batch.
- Cookies can be kept at room temperature in an airtight container for up to 1 week.
- Tara’s notes: I prefer baking batches one tray at a time, but two pans can be baked together, one on a rack in the upper third, and one in the lower. Rotate pans from top to bottom and front to back once while baking.
- To make ahead, shape the dough in scoops or logs, wrap tightly, then seal in bags, and keep in the freezer for up to 3 months. Frozen scoops can be baked without defrosting, while logs should be held in the fridge until soft enough to slice. Reduce oven temperature to 330°F/165°C and increase the baking time as needed.