The Best Chocolate Chip Cookies

I came across this recipe years ago, studied and mastered it.  These crispy on the outside, chewy on the inside cookies are instant hit no matter where I take them.  I tweaked the recipe a little bit to make it my own.

  • I only use unsalted Kerrygold butter which brings out so much aroma like no other
  • This step can be deemed as unnecessary if you have no interest in making perfectly round cookies: I weigh and shape each cookie dough by hands to make them into uniformed shape.  I have made these cookies as tiny as 0.5oz/piece and as big as 3oz/piece.  They all turned out well.
  • 15 minutes at 350°F is plenty if you are going for a more brown finish.  Otherwise 10 minutes will give you light golden and chewier cookies.

Trust me, make them. You will love them, and you are welcome!

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Sprinkling coarse salt before sending them off to the oven…
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Ta da!

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