KP’s “Super Secret” Chocolate Chip Cookie Recipe

So we all have that one chocolate chip cookie that absolutely changed the game and made every other cookie you’ve had up until that point seem completely lacking, right? This is that cookie for me!

The secret is in the butter….

This recipe is adapted from pinch of yum’s recipe and I use it as a base dough for a bunch of different cookie mix-ins! Tag me in your creations on Instagram!

• 8 Tbsp. of salted butter (1 stick)

• 1/2 cup white sugar

• 1/4 cup packed brown sugar (use light or dark; dark will give you a deeper caramel flavor!)

• 1 tsp. vanilla extract

• 1 egg

• 1 1/2 cups cake flour (tried it once and won’t go back to AP)

• 1/2 tsp. baking soda (floof powder)

• 1/4 tsp. of salt (I use the flaky stuff!)

• 3/4 cup chocolate chips (or just dump the bag into the dough until your heart tells you to stop)

1. Preheat your oven to 350 degrees Fahrenheit, pull out two dark, non-stick cookie sheets, and line your pans with parchment paper (parchment is a game-changer!) Melt your butter in the microwave for around 40 seconds or until it’s mostly melted.

2. In a large bowl, beat the butter, white sugar, and brown sugar with a stand mixer or hand mixer until the mixture is pale and fluffy. Beating the butter and sugar will take a few minutes so try and prep your other ingredients if you haven’t already! Add your vanilla and egg and beat for an additional 10 seconds - don’t over-beat your egg!

3. Add your flour, baking soda, and salt of choice (table salt, flaky salt, cracked sea salt, whatever floats your boat) and mix until your dough is crumbly. Once you see those crumbles, press the dough into a ball with your hands and incorporate the chocolate chips. I typically end up with around 1 cup of chocolate chips!

4. Scoop or form your dough into balls roughly 2 inches in diameter and place on your parchment-lined pans giving them at least 2 inches between each other. Bake for 14 minutes and pull them out of the oven. They will look pale and not fully cooked - trust me, they’re done!

5. Allow cookies to cool on the pan for around 10 minutes then transfer to a wire rack to completely cool. Store in an airtight container to preserve the soft, chewy, buttery goodness.

* Other mix-ins I’ve tried with tasty success:

• Make it vegan! Substitute the butter, egg, and chocolate chips for vegan alternatives. I tried it once and they tasted exactly the same as the original recipe!

• 1/2 cup of dried cherries + 1/2 cup of white chocolate chips w/ 1/2 tsp. vanilla extract + 1/2 tsp. almond extract

• 1/2 cup of dried cranberries + 1/2 cup of white chocolate chips w/ 1/2 tsp. vanilla extract + 1/2 tsp. almond extract

• 1/2 cup of chopped pecans + 1/2 cup of semisweet chocolate chips w/ 1/2 tsp. vanilla extract + 1/2 tsp. bourbon

• 1/2 cup dried cherries + 1/2 cup of semisweet chocolate chips

• 3/4 cup of chopped Reese’s Peanut Butter Cups