The key to delicious chocolate chip cookies? IRISH BUTTER! This chocolate chip cookie recipe is tried and true! I always keep Irish butter on hand to make these perfect cookies anytime! If you have ever had flat and hard cookies (haven’t we all?) read below and get a few hints to make your next batch of cookies your best one yet!
The biggest game changer for me in my cookie game has been Irish butter! Because it has a higher butterfat content it is richer and creamier than your average butter. Once I tried it, I have never gone back to regular butter. They also sell this brand in a tub easy for spreading on toast and bagels. Another important butter tip is that the butter MUST BE ROOM TEMPERATURE! I CANNOT STRESS THIS ENOUGH! It changes how evenly incorporated the ingredients are if it is not at room temperature. I usually leave a few sticks of butter out on the counter just so its ready to go!
- Kitchenaid Mixer or Hand Mixer
- 2¼ cup Flour (not leveled)
- 1 tsp Baking Soda
- 1 tsp Salt
- 8 oz Irish Butter (at room temperature )
- 1 tsp Vanilla Extract
- 2 Eggs
- ¾ cup White Sugar
- 1 cup Brown Sugar
- 12 oz Chocolate Chips
- Combine flour, baking soda and salt in small bowl. Set Aside.
- In stand mixer cream together butter, sugars and vanilla. Mix until creamy.
- Add eggs one at a time. Mix until well combined.
- Slowly add flour mixture. Scrape sides down as you go.
- Fold chocolate chips into dough and chill at least 2 hours.
- Preheat oven to 350°.
- Scoop cookies into 1 1/2 inch balls and place on un-greased cookie sheet.
- Bake cookies for 8 minutes or until edges are LIGHTLY browned.
- Let rest on pan for at least 2-3 minutes then move to racks.
- Store cookies in air tight container.