Our chocolate chip cookie is pretty bomb. We use Trinity flour from Carolina Ground, which is a blend of whole wheat flours and rye. It’s filled with Condor Chocolates 70% chocolate chips and topped with crunchy salt. It’s a grown-up Tollhouse.
350 grams of Trinity flour from Carolina Ground
1 teaspoon of baking soda
1 teaspoon of salt
150 grams of granulated sugar
165 grams of brown sugar
2 eggs, room temperature
2 sticks of butter, room temperature
1 teaspoon of vanilla extract
340 grams or Condor Chocolate 70% chocolate chips
Maldon salt or any other crunchy, big sea salt for sprinkling
- Combine your dry ingredients (flour, baking soda, salt) together and set aside.
- Cream the butter and sugars together, and then add your eggs, one at a time, scraping down the batter between each addition of eggs.
- Add vanilla extract.
- Add your dry ingredients to the batter and mix until almost incorporated.
- Add chocolate chips and bring it all together by hand.
- Scoop the cookies into balls and place them onto a sheet tray. Put it in the freezer for 30 minutes.
- Bake the cookies at 375 degrees Fahrenheit for 12 to 16 minutes, rotating the tray half way through the baking process.
- Sprinkle your crunchy salt on the cookies as soon as they come out of the oven.
There are two things that will make a huge difference making these cookies. First, it’s worth getting a retail bag of the flour and chocolate. Our team can make a cookie, no doubt, but these are the reasons these cookies are over-the-top delicious! The ingredients are important. We don’t cut corners. We love what we do, and we work with companies who love what they do.
Second, make sure all your ingredients are at room temperature. It makes everything come together easily. If your eggs are right out of your fridge, place them in warm water for 10 minutes. Is the butter rock hard? Cut it into small pieces and work it into your mixer for a few, then proceed with the recipe.