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This is a shout out to Marine. She is into brown sugar everything. Don’t over cook them, unless you like crunchy cookies.  This recipe makes fifty 4-inch cookies. If the cookies harden before you have a chance to remove them from the baking sheet, put the sheet back in the oven for a few seconds to soften the dough for easier removal. They are thinner and crisp.

What You Need

  • 1 pound (4 sticks) organic unsalted butter, room temperature, plus more for baking sheets
  • 3 cups packed organic light-brown sugar
  • 1 cup organic granulated sugar
  • 4 organic large eggs
  • 2 teaspoons organic pure vanilla extract
  • 3 1/2 cups organic all-purpose flour
  • 1 1/2 teaspoons sea salt
  • 2 teaspoons organic baking soda
  • 1 1/2 cups organic chocolate chips

What To Do

  1. Preheat oven to 375 degrees. Line two baking sheets with Silpat baking mats or parchment; set aside. Cream butter until smooth; add sugars, and beat until smooth. Beat in eggs and vanilla. Into a large bowl, sift together dry ingredients. Slowly beat dry ingredients into wet mixture. Fold in chocolate chips.
  2. Drop 2 to 3 tablespoons dough per cookie onto prepared baking sheets; space dough at least 2 inches apart to allow for spreading. Bake until golden, 8 to 10 minutes. Remove cookies from baking sheets, and allow to cool on baking racks.

I want a cookie.

-Cara

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