The Most Delicious Chocolate Chip Cookies

What’s more delicious than a chocolate chip cookie fresh out of the oven? Chocolate chip cookies have always had a special place in my heart. Growing up, my mom, sister, and I would make an afternoon of baking chocolate chip cookies, and of course, we’d always sneak a little cookie dough before the cookies went into the oven. It’s one of my favorite childhood memories, and I’m reminded of it every time I make a fresh batch of chocolate chip cookies.

Today’s recipe is based on a recipe from Brown Eyed Baker. She created a recipe that is similar to the legendary Chocolate Chip Cookies from Levain Bakery in New York City. I love being able to make these delicious cookies at home versus standing in a long line wrapped around the block!

My few tweaks to the recipe included switching out regular butter for goat butter, which is our go-to for baking as it has the same consistency as butter made from cow’s milk, a similar taste and bakes the same.

I also went with dark chocolate chips versus semi-sweet that are used in most chocolate chip recipes.

The Most Delicious Chocolate Chip Cookies

Ingredients —

• 3 1/3 cups all-purpose flour
• 1 tbsp. cornstarch
• 1 tsp baking powder
• Pinch of Salt
• 1 cup goat butter, at room temperature, cut into cubes
• 1/2 cup sugar
• 3/4 cup packed brown sugar
• 2 eggs
• 1/4 tsp vanilla
• 2 cups dark chocolate chips
• 1 cup walnuts, roughly chopped (optional)

Directions —

1. Combine flour, cornstarch, baking powder, and salt in a large bowl.
2. In the bowl of a stand mixer, add goat butter and sugars. Mix until well combined and creamy.
3. Add eggs and vanilla, and mix until fully incorporated.
4. With the mixer on low, gradually add dry ingredients and mix until just incorporated. The dough will be stiff.
5. Remove bowl from mixer and hand mix in chocolate chips and walnuts using a spatula.
6. Put the dough in the refrigerator for 30 minutes—Preheat the oven to 375F.
7. Line two baking sheets with parchment paper or Silpat.
8. After 30 minutes, use an ice cream scoop to scoop out mounds of dough onto the baking sheets.
9. Bake for 15-20 minutes or until cookies are light golden brown.

Note: It’s very important to put the dough in the refrigerator for 30 minutes. This will make a huge difference in how your cookies turn out!