Ultimate Chocolate Chips Cookies

Makes: 48       Prep Time: 10mins      Total Time: 48mins – chilling

“These cookies are crispy at the edges, chewy in the centre, and loaded with 2 kinds of chocolate. Feel free to add 2 cups of walnuts or pecans to the dough.”


  • 3 ½ cups of all-purpose flour (spooned and leveled)
  • 1 ¼ teaspoon baking powder
  • 1 ¼ teaspoon baking soda
  • 1 teaspoon sea salt
  • 1 ¼ cups fat, room temperature (use 1 cup butter, ¼ cup margarine)
  • 1 ½ cups packed light-brown sugar
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 ½ teaspoon pure vanilla extract
  • 1 cup semi-sweet chocolate chips
  • 8 ounces milk chocolate, chopped then weigh
  • 1 cup coconut


  1. In a bowl, whisk together flour, baking soda, baking powder, and salt.


  1. In a large bowl, using an electric mixer, beat butter and sugars on medium high until light and fluffy, 6 minutes. Reduce speed to a medium-low and beat in eggs, one at a time. Beat in the vanilla. Mix in flour mixture just until incorporated; fold in chocolate chips and chunks.


  1. Using and ice cream scoop or a large spoon, drop dough onto parchment lined baking sheet and refrigerate for 1 hour. Preheat oven to 350° with racks in upper and lower thirds. Arrange 12 unbaked cookies. 2 inches apart on each 2 parchment-lined baking sheets. Bake until edges are light golden brown, 12-15 minutes, rotating sheets halfway through! Transfer cookies to a wire rack and let cool.


  •  Freeze unbaked cookies on a baking sheet until firm; store in a resalable plastic bag in the freezer, up to 1 month, bake from frozen.




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