Ritz Carlton Chocolate Chip Cookies

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 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

 

Print

makes 48 cookies

Ingredients

• 1¼ 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)

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