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!

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

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