Recipes & Cooking

Chocolate Chip Cookies

by The Culinistas

You can’t get more classic than this! A client favorite and frequently requested recipe that’s easy enough to get the kids involved. All that’s missing is a glass of milk.

Chocolate Chip Cookies

Makes 2 dozen cookies
Prep Time 15 minutes, plus chill time
Cook Time 15 minutes


2 cups all-purpose flour
3⁄4 tsp baking soda
1 tsp salt
1 cup unsalted butter, room temperature
11⁄2 cups coconut sugar
2 eggs, room temperature
4 cups semisweet chocolate chips

1.  In a large bowl, whisk flour, baking soda and salt.

2. In the bowl of a stand mixer with a whisk attachment, whip the butter until fluffy, 1 to 2 minutes. Cream the sugar into the butter by slowly adding it while the motor is running.

3. Add eggs one at a time, ensuring that each egg is fully incorporated before adding the other.

4. Turn off the motor, add the flour mixture and mix on low just until fully incorporated.

5. Using a rubber spatula, fold in the chocolate chips, then cover the bowl with plastic wrap and chill in the refrigerator for 1 hour.

6. Preheat oven to 300ºF.

7. Portion the dough into 1 TB cookies, roll & shape into small disks. Bake for 12 to 14
minutes. Allow the cookies to cool for 5 minutes on the baking sheet, and then transfer to a rack to finish cooling.

A special thanks to Sylvie Rosokoff for the beautiful photograph.