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