I’m in love with this copy cat Ritz Carlton Chocolate Chip Cookies recipe! It makes tons of amazing, ooey gooey chocolate chip cookies. Yes, please!
I’m gonna tell you, I’ve made a lot of chocolate chip cookies in my day.
A. Lot.
A Lotta lot.
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 recipe makes a huge amount.
I’m talking 5 sticks of butter, people.
I KNOW!
And a TON of chocolate chips. Oh yeah!
Dive in…
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.
Here’s how they look when they baked…
And I went ahead and added some flaked sea salt on top because I’m a salty girl. You should totally try it.
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.
Ritz Carlton Chocolate Chip Cookies
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Prep Time: 15 minutes - Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 48 cookies 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
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I’m in love with this copy cat Ritz Carlton Chocolate Chip Cookies recipe! It makes tons of amazing, ooey gooey chocolate chip cookies. Yes, please!
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:
- Preheat oven to 350°
- Line a baking sheet with parchment paper. Set aside.
- Cream butter and sugars together until light and fluffy, about 2 minutes. Add eggs and vanilla and mix until incorporated.
- Stir the dry ingredients in (baking soda, salt and flour) until evenly combined and finally the chocolate chips.
- Scoop batter onto baking sheet on large mounds, 2-3 inches apart.
- Bake 10-12 minutes until edges are golden and centers are almost set.
- 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)
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Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?
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If I scoop into balls and freeze them, can you bake from frozen.?
Yes you can! Just add an extra minute or two to the bake time 🙂
I have a question: If I want to half the recipe, can I just use 3 eggs instead of two and a half? Would more egg change the taste?
It will work!
These are delicious, but mine always turn out flat and a bit greasy. Also I’m in high altitude.
★★★★
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!
★★★★
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.
These cookies are terrible, they are WAY too cakey. I did not like them at all. They should have been more chewy….
Thank you for the warning!
I tossed in some Heath Toffee bits and oh sweet nuggets! I am now the sought after treat bringer in my office. ?
What a great idea!
Is 1 teaspoon of baking soda correct? It seems this volume of cookie dough would call for more? Looks fantastic!
Yep, that’s correct!
Sea salt and lots of chocolate chips?! I’m in! These look so good!
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 …
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! 🙂
★★★★★
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)
Would it be an option to add nuts???
Sure, absolutely
Bookmarked!!!!! I like the idea of having sea salt on cookies~ Will definitely try it~^^
hi! These cookies looks really yummy, I am new in baking, I want to try half of these, can I just use 2eggs for half?
sure 🙂
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!
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!
I made a batch before chilling… This recipe fell flat with me.
Ha. I see what ya did there
All kinds of variations on Choc Chip. I make a huge batch of the batter and then divide and vary Chios, nuts, etc.
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!!!
Do you sprinkle on the salt after you pull them out of the oven or before you bake the cookies? Looks yummy.
I sprinkle it on after they come out of the oven.
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. 🙂
I’m excited about these cookies I made the cookie batter last night… How long should I let the cookie batter sit out before scooping them into balls to bake ?
I bake them immediately, but as long as the dough doesn’t come up all the way to room temp you’ll be fine!
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.
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