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.
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.
Print
PinDescription
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
- 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)
You Might Also Like These Recipes:
THE COOKIES AND CUPS COOKBOOK: ALWAYS EAT DESSERT FIRST
The Cookies & Cups Cookbook is full of 125+ recipes that remind you to Always Eat Dessert First! My website has always been dedicated to the very best sweet treats with an occasional family friendly meal sprinkled in and my book is everything you have grown to love about my site and more.You can now order a copy of The Cookies & Cups Cookbook!
Amazon | Barnes&Noble | Books-A-Million | Indie Bound | Simon&Schuster | Amazon Kindle | Nook by B&N | iBooks | Google play
Sign up to get Cookies & Cups recipes delivered to your inbox!
Whoa. Five sticks IS a lot of butter…but 48 is a lot of cookies!! I love how chewy they look.
Um, yum! I think I found a treat to make as soon as October rolls around!
Thank you, they look delicious!!
These look amazing! But is there anyway of reducing the quantity?
You could absolutely cut the ingredients in half!
Wow, 5 sticks is alot!
I have a recipe that has 1 lb. butter but makes 72 cookies.
Here it is: This is my fave.
http://allrecipes.com/recipe/award-winning-soft-chocolate-chip-cookies
Dang, look at all that butter! LOVE this chewy cookie 🙂
I always love trying a new cookie recipe! These loos awesome and 5 sticks of butter never scares me off! Love it!
Girl. A half cup of dough per cookie? I can’t even wrap my head around that. Or my mouth. But I’d like to try.
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! 🙂
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 😉
You can never have too many cookie recipes!
I need to try this! The sea salt is what makes chocolate chip cookies in my opinion. I can not stop baking until I have tried them all these cookie recipes.
5 sticks of butter could NEVER be bad!! Only good! 🙂 These look fabulous!
1/2 cup of dough?! Whoa… BIGGUNS!
Pretty sure I could eat my weight in that batter…with or without the chocolate chips. And the sea salt – SOLD.
Mm-hmm. I spent my weekend testing 4 different chocolate chip cookie recipes, and these still look good.
I’ve been looking for different recipes to make for my kiddies’ teachers. I am definitely making these for them!!!
How have I never tried these cookies? Gorgeous!!
Oooh la la!
Ok, so I’ve heard of the famous (?) Nieman Marcus cookies.
Some say that’s an urban myth.
But, Ritz Carlton.
Ok, wow!
I must try!
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!
5 sticks of butter can’t be bad. gimme more butter! Looks great.
Good golly – these look GREAT!!!
These are so on my MUST BAKE list
Wow… That’s a lot of butter. But heck, if manage to get a cookie this good-looking, I definitely won’t mind!
5 sticks of butter?!?! Love it.
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.
I don’t think there is anything wrong with 5 sticks of butter and 5 cups of chocolate chips, you’re feeding a crowd! You can never have too many chocolate chip cookie recipes, they are a classic for a reason!
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!
Now I’ve never had Ritz Carlton cookies but that definitely won’t stop me from making this – loads of butter and chocolate chips? YES!!!
I work for the Ritz Carlton and LOVE those cookies. Will definitely be trying this recipe. 🙂
Literally salivating right now, between the pictures and the sea salt on top of the cookies, I need to make these stat!
These look perfect especially with that fleck of sea salt!
5 sticks of butter = guaranteed cookie nirvana. These look amazing! I’ve never heard of the Ritz Carlton cookie – pretty swanky! I can’t wait to try these. Good call on the fleck of sea salt. I love that sweet salty combo!
These cookies look outrageously good! Of course any recipe with 5 sticks of butter must be good, right? 😉
The cookie dough taste so floury hope the floury taste better after they are baked
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
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.
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!
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. 🙂
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.
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!!!
All kinds of variations on Choc Chip. I make a huge batch of the batter and then divide and vary Chios, nuts, etc.
I made a batch before chilling… This recipe fell flat with me.
Ha. I see what ya did there
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 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!
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 🙂
Bookmarked!!!!! I like the idea of having sea salt on cookies~ Will definitely try it~^^
Would it be an option to add nuts???
Sure, absolutely
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)
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! 🙂
★★★★★
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 …
Sea salt and lots of chocolate chips?! I’m in! These look so good!
Is 1 teaspoon of baking soda correct? It seems this volume of cookie dough would call for more? Looks fantastic!
Yep, that’s correct!
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!
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!
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.
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 are delicious, but mine always turn out flat and a bit greasy. Also I’m in high altitude.
★★★★