It’s National Chocolate Chip Cookie Day! I have made a lot of recipes that claim to be the best but these truly live up to their name!

This recipe is very simple – but you do want to build in some chill time for the dough so keep that in mind. There’s nothing out of the ordinary here; cream the butter and sugars, then add eggs and vanilla. I’ve made this recipe multiple times since first discovering it last year and one of the things I noticed is that these cookies really do taste better when you use a nice European butter. This is actually the first time I’ve noticed a difference in taste due to butter. Whisk together the dry ingredients and mix with the other ingredients.

The first few times I made this recipe, I used the chopped chocolate. It’s really good and I like the uniqueness of the chocolate chunks, but we’ve also found that semi-sweet chocolate chips work just as well so that’s what I’ve been using lately.

These make big cookies so you’ll scoop them out onto a sheet pan and then popping them in the fridge. I’ve also just put the whole bowl in the fridge and then scooped them out when I’m ready to bake them. I think both work fine, just as long as you let them chill for the appropriate time frame.

I’ve also gone back and forth of using flaky salt and whether I use it depends on my mood, but it adds a nice balance to the chocolate; especially if you use a darker chocolate (70%) instead of semi-sweet.

While this recipe requires a little patience, it’s well worth it. I’m not a huge cookie fan but these are delicious and one of my new faves!

Baking Ease	10
Time Spent	9
Taste	10
Visual	10

Recipe Used: Brian Lagerstrom