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.
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Ritz Carlton Chocolate Chip Cookies
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 48 cookies
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
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 large eggs
- 1 tablespoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 6 cups all purpose 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 5 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 the cookie dough 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 ~ Recommend scooping and chilling the dough for at least an hour.
I also used an extra cup of chocolate chips (5 cups total)
I used an extra tablespoon of vanilla (2 tablespoons total)
I added flaked sea salt on top of the cookie, totally optional!
I portioned out the dough using a large cookie scoop (3 Tablespoons)
Nutrition
- Serving Size:
- Calories: 276
- Sugar: 22.7 g
- Sodium: 98.2 mg
- Fat: 15 g
- Carbohydrates: 33.5 g
- Protein: 3.6 g
- Cholesterol: 47.7 mg
What the heck?? If you are a seasoned cook/baker, you should know that cookies do NOT consist of batter but DOUGH!!! I don’t get it!!!???
They obviously know what they are saying – when you go to the store and buy premade it’s not called cookie batter – it’s called cookie dough.
These cookies turned out flat and GREASY… so disappointed, I refrigerated but not overnight. That has to be the only way they turn out like the photos.
Great recipe…Definitely rest the cookies in fridge for 24
Baked these this morning! Best chocolate chip I ever made. I followed the tip for refrigerating the dough overnight. Came out perfect! My new favorite!!!!
I going to make these but cut the recipe in half. I don’t think my Kitchen Aid mixing bowl is big enough for all these ingredients. How would I split the 5 eggs in half? Would I use 2 or 3 eggs? How do you think adding a bag of heath bar bits to this recipe would be? That’s what I’ve been doing with the recipe I’m been making for a while.
If cutting the recipe in 1/2 I would use 3 small eggs or 2 extra large eggs
Thiss recipe is the best! Thank you
I haven’t tried them yet but I will real soon. They sound delicious! The recipe must take a huge bowl. I don’t think all of the ingredients will fit in the bowl of my
Kitchen Aid mixer. Any suggestions?
I made these biscuits. Very very sweet and no crunch. I will definitely make a few changes to this recipe
Everyone loved them!