Ritz Carlton Chocolate Chip Cookies

The Ritz Carlton Chocolate Chip Cookie | www.cookiesandcups.com

Love this Copy Cat Ritz Carlton Chocolate Chip Cookies Recipe! Makes a great chocolate chip cookie!

I’m gonna tell you, I’ve made a lot of chocolate chip cookies in my day.

A. Lot.

A Lotta lot.

MY OTHER RECIPES

 

And here’s the thing…I adore my chocolate chip cookie recipe.  It took me a while to perfect that one, but I love it.

But you know, once you find the best-best…

you get bored.

 

SO that leads me to today.

Trying out yet another chocolate chip cookie.

And since I felt like being fancy I made The Ritz Carlton Chocolate Chip Cookie recipe.

Pip pip!

 

I did love these cookies.  They are a delicious, rich cookie.

Of course I made a few adaptations for my own taste, which I included at the end of the recipe, but check it out…

The Ritz Carlton Chocolate Chip Cookies | www.cookiesandcups.comThe recipe makes a huge amount.

I’m talking 5 sticks of butter, people.

I KNOW!

The Ritz Carlton Chocolate Chip Cookies | www.cookiesandcups.com

And a TON of chocolate chips.  Oh yeah!

IMG_4232Dive in…

IMG_4238

I used my large cookie scoop, which is 3 tablespoons.  The actual recipe says to use a whole half cup of dough for each cookie, but I wasn’t that brave.

 

Also, I will tell you I let the dough chill overnight because I’m obnoxious.  You don’t have to, but know the cookie might spread a bit more than mine did.IMG_4242

Here’s how they look when they baked…IMG_4246And I went ahead and added some flaked sea salt on top because I’m a salty girl.  You should totally try it.

The Ritz Carlton Chocolate Chip Cookies | www.cookiesandcups.com

So yeah, these are some good chocolate chip cookie.

How could 5 sticks of butter be bad?

 

Here the link to my most favorite chocolate chip cookie recipe.

 

Print

Ritz Carlton Chocolate Chip Cookies


Description

makes 48 cookies


Ingredients

  • 1 1/4 pounds unsalted butter (5 sticks), room temperature
  • 2 cups granulated sugar
  • 2 cups dark brown sugar
  • 5 eggs
  • 1 Tbsp vanilla
  • 1 tsp baking soda
  • 1 tsp kosher salt
  • 6 cups flour
  • 4 cups semi sweet chocolate chips

Instructions

  1. Preheat oven to 350°
  2. Line a baking sheet with parchment paper. Set aside.
  3. Cream butter and sugars together until light and fluffy, about 2 minutes. Add eggs and vanilla and mix until incorporated.
  4. Stir the dry ingredients in (baking soda, salt and flour) until evenly combined and finally the chocolate chips.
  5. Scoop batter onto baking sheet on large mounds, 2-3 inches apart.
  6. Bake 10-12 minutes until edges are golden and centers are almost set.
  7. Transfer to wire rack to cool completely.

Notes

Adaptions ~ I chilled my dough for 24 hours.
I also used an extra cup of chocolate chips (5 cups total)
I used an extra tablespoon of vanilla (2 Tbsp total)
I added flaked sea salt on top of the cookie.
I portioned out the dough using a large cookie scoop (3 Tablespoons)

 

67 Responses

  1. Ive actually never heard of this recipe??! Where have I been – cooks illustrated & their 2 popular recipes, alton brown the chewy, and so many cornstarch recipes, and the Neiman Marcus recipe, the Doubletree recipe, the NYT recipe, but never the Ritz! Learning something new every day!

    half cup of dough for each cookie — the most I have ever done was when I was making Christina Tosi/Momofuku Milkbar cookies and the NYT recipe – they call for 1/3 cup dough each. That’s ridiculous. I cannot imagine 1/2 cup!

    Pinned! 🙂

  2. I’ll be trying this out tomorrow, I just need to find kosher salt in Brazil, NOT an easy task ¬ But it looks so yummy! And half a kilo of butter doesn’t scare me 😉

  3. Crystal

    You have truly outdone yourself this time! I cannot wait to try these! The butter and the 1/2 cup cookie size is still twirling above my head, (cannot even imagine)…. anyways, thanks!

  4. These cookies look incredible!!!! I am always searching for the next “best” chocolate chip cookie recipe!!! I like to mix semi sweet, bitter sweet and milk chocolate chips together in my cookies. I find that the 3 types of chocolate chips give the cookies more depth. I’ll have to try this combination in this recipe.

    Thanks for sharing!!!

    chocolate give the cookies more depth. I’ll have to try them in this recipe.

  5. I haven’t heard of this one! I’ve done the New York Times, and the Doubletree, and the Levain copycat… which was probably close to 1/2 cup of dough (loved that one!). These look amazing! Will definitely have to give them a try. Thanks for sharing!

  6. LOVE this recipe, especially following your suggested adaptations! And I soooo agree with your comments. I too have been a devout fan of my fave “Positively-the-Absolutely-Best-
    Chocolate-Chip Cookies” by Maida Heatter for years now. Make that decades! 🙂 Nevertheless, I plan to make these for Halloween, Thanksgiving, an Christmas with the kind assitance of my BFF and helper. Thank you! xoxo ~ Michele

  7. Teresa

    Just mixed this up. My stand mixer met its match! I have never seen it work so hard! I had to remove the batter and mix the chips in by hand, can barely feel my arm now! The dough is now chillin so we’ll see how they turn out tomorrow.

  8. I’m so happy I came across this blog. This cookie recipe is the bomb! Very easy to make and really super delicious. Can’t wait to feed this to my family. 🙂 Thank you for making me feel like a pro in baking with this recipe. 🙂

  9. Angela Alexander

    OMG!!! I wonder if I can substitute Earth Balance for the butter, although it just a blend of different oils with a butter taste. Maybe it will affect the outcome of the recipe :/ I have Celiac’s and a milk allergy, so I have to literally modify EVERY recipe I find. I just want CRISPY/BUTTERY edges on my cookie and these look BOMB!!!

  10. Heather

    I just had the real Ritz cookies this week and I’m looking forward to trying this recipe. The hotel’s cookies tastes like they had a bit of cream cheese in them to make them cheesecake like but they were just called chocolate chip cookies. Looking forward to trying this!

  11. I made these today while we are stuck in the house with our very rare icy weather in Louisiana. My husband said they were the best cookies he’s ever had! I did chill the batch but only for about 3 hours and they came out great. I froze the other half to bake another day. Great recipe!

  12. Bill Hooplah

    I want to try this, but don’t want to waste all my ingredients on a bad cookie recipe. From 1 – 10 how tasty are these? (10 being the best)

  13. We just made these cookies to use for homemade cookie ice-cream sandwiches, and they were AMAZING! We were initially scared by the amount of batter that the recipe made, but it goes quickly when you make really large cookies! We also added a bag of M&Ms for a little bit of color. Seriously the BEST chocolate chip cookies we’ve tried, we’ll be using the recipe again in the future! 🙂

  14. David

    They look good …..has anyone tried cutting the sugar it calls for 2 cups of sugar and 2 cups of brown sugar …could I cut the sugar in half …

  15. Deb

    These look great, and I love large recipes! I also appreciate that you put down your little customizations right with the recipe, it’s really nice not to have to hunt back through the post to see them.

  16. Jen

    The flavor is great, but my first batch were quite flat (even after I’d refrigerated the dough). The recipe didn’t indicate using convection, but when I did, my result was night and day. Definitely a better result convection baking!

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