If you have made my Daddy’s cookies from this blog, you know how good they are. So, I am about to make a BIG statement: I cannot say these are better but I can say that they rival Daddy’s cookies and are equal to them. These gems come from Restoring Radiance blog and are truly irresistible! I think any chocolate chip is better when it also has Reese’s peanut butter chips so I modify these to reflect my tastes, but feel free to go with all semi-sweet chocolate chips or mix 2 kinds of chocolate chips. You do you Boo! But you need to make these, pronto!
Ingredients
- 1 cup butter, unsalted @ room temperature (required)
- 1 cup white sugar
- 1/2 cup brown sugar (light or dark both work)
- 2 eggs, room temperature (required)
- 2 teaspoons vanilla extract
- 2.5 cups all purpose flour
- 1 teaspoon sea salt
- 1 teaspoon baking soda
- 1 cup semi sweet chocolate chips***
- optional: 1 cup Reese’s peanut butter chips***
Instructions
- In a large mixing bowl, beat butter and sugar with a mixer until smooth. Add in eggs and vanilla and mix until combined. Add in flour, salt, and baking soda. Mix again until well incorporated. Sprinkle in chocolate chips and Reese’s chips if desired.
- Batter should be thick and sticky. Form dough into 12-14 big balls. These are intended to be BIG cookies and they cook better that way. Refrigerate for at least an hour or up to several days (if in an airtight container).
- When ready to cook, preheat the oven to 375 degrees F. Put chilled dough directly onto baking sheet. Bake for 8-10 minutes. Remove from oven and sprinkle lightly with sea salt. Allow cookies to cool on baking sheet. Cool thoroughly before storing. I prefer to freeze them and eat them straight out of the freezer. If you freeze the dough before cooking, you can put them frozen into the oven but cook for 15-17 minutes.
Notes
For each recipe, you need 2 cups of chips. If you want ONLY chocolate chips, add 2 cups chocolate chips. If you want both, add 1 cup of each per recipe.