Chocolate Chip Cookies

Who doesn’t love chocolate chip cookies? This recipe results in cookies exactly the way I like them, very crispy on the outside and soft on the inside. This is adapted from the famous Neiman Marcus recipe. I usually make half the recipe.

Ingredients

  • 4 sticks (32 tablespoons) unsalted butter

  • 2 cups (400 grams) granulated sugar

  • 2 cups packed (425 grams) light brown sugar

  • 4 large eggs, beaten

  • 2 teaspoons vanilla extract

  • 4 cups (480 grams) all-purpose flour

  • 2 teaspoons baking powder

  • 2 teaspoons baking soda

  • 1 teaspoon fine sea salt

  • 5 cups (400 grams) old-fashioned rolled oats

  • 24 ounces (680 grams) bittersweet chocolate chips

  • 8 ounces (227 grams) Hershey’s chocolate bars, broken into chunks

Instructions

  1. Preheat the oven to 375°F.

  2. In a large bowl, beat together the butter and both types of sugar with a stand or hand-held mixer until lightened in color and texture, about 3 minutes.

  3. Add eggs and vanilla and beat until combined.

  4. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

  5. Add the dry ingredients to the wet ingredients and stir together with a wooden spoon or silicone spatula.

  6. Add the oats and stir to combine. Dough will be very thick.

  7. Stir in the chocolate chips and Hershey bars.

  8. Using your hands or a couple of spoons, form the batter into loose, golf-ball-sized mounds. Place two inches apart on ungreased cookie sheets.

  9. Bake for eight to ten minutes, until tops are just golden and cookies are still soft.

  10. Transfer to a wire rack to cool.