Simply Good Kitchen Chocolate Chip Cookies


  • 1 1/2 cups Butter, unsalted
  • 4 1/2 cups All-purpose flour
  • 1 Teaspoon Kosher salt (Diamond Crystal)
  • 1 Teaspoon Baking soda
  • 2 Cups Brown sugar (light or dark)
  • 1 Cup Granulated sugar
  • 2 Large Eggs
  • 2 Large Egg yolks
  • 1 Tablespoon Vanilla bean paste or extract
  • 2 1/2 Cups Chocolate chips or chunks, semisweet or bitter sweet


Preheat oven to 375 degrees F.  Adjust oven rack to middle position.

  1. Melt butter, do not boil.
  2. Mix flour, salt, and baking soda together in a medium bowl.  Set aside.
  3. With electric mixer, stand or hand-held, mix butter and sugars until thoroughly blended.  Mix in whole eggs, egg yolks, and vanilla.  Add dry ingredients and mix until completely combined.  Stir in chips.
  4. Divide dough into 36 equal portions,  Form into balls.  Place on tray and refrigerate for 30 minute before baking;  this allows the butter to firm up.
  5. Spray a muffin pan with non-stick spray.
  6. Place a dough ball in each of the prepared muffin cups.
  7. Bake for 16 minutes, until cookies are light golden brown.  Remove from over.  Immediately use some sort of press – for example the top of a can – and press each cookie flat while still in the round muffin cup.  Invert muffin pan and tap cookies out.  Serve or store in airtight containers.

TIP:  Gluten-free Flour Alternative

  • 5 parts Rice flour
  • 1 part Tapioca starch
  • 2 parts Potato starch
  • 1 part Corn starch
  • Xanthan gum (1 teaspoon for every 2 cups gluten-free flour). Mix ingredients well.

Follow directions above, substituting gluten-free flour for all-purpose flour.


Portioned dough can be refrigerated up to 10 days or frozen for up to 6 months.  Frozen dough reque