Chocolate Chip Cookies

You might be thinking, “Just another chocolate chip cookie recipe?” And that’s fine. Go ahead, don’t make these delicious cookies, with a great balance of crisp and chew. But you’ll be missing out.

Our trick is to use a blender to cream the butter and sugar and whip the eggs, which helps give the cookies the slightest meringue on the edge. You can achieve a similar effect by really whipping the butter, sugar, and eggs into a frenzy. Try to use fresh baking soda and baking powder, which helps the cookies achieve a little height. And enjoy.

Ingredients (makes 50 cookies)

  • 2 cups salted butter, softened
  • 1 cup ┬ásugar
  • 3 cups brown sugar
  • 4 eggs
  • 4 teaspoons vanilla
  • 5 1/2 cups all-purpose flour
  • 1 1/2 teaspoons sea salt
  • 2 teaspoons baking soda
  • 3 teaspoons baking powder
  • 4 1/2 cups semi-sweet chocolate chips


  1. Preheat oven to 350 degrees.
  2. Cream butter, sugar, and brown sugar until super fluffy – I like to cream it in a heavy duty blender. Add both eggs and vanilla and whip for an additional 2 minutes. If you’re using a blender, take it out of the blender at this point, and incorporate with dry ingredients in a large mixing bowl. Then add the chocolate chips.
  3. Use a medium cookie scoop [about 2 tablespoons of dough] and scoop batter onto a baking sheet lined with parchment paper.
  4. Bake for 10-12 minutes until the edges are nice and golden brown. Take out of the oven, and keep the cookies on the warm baking sheet for a couple extra minutes. Cool cookies, or just devour warm!