Doughbies Chocolate Chip

Ingredients

THE ORIGINAL DOUGHBIES RECIPE

This recipe produces roughly 2 dozen cookies.

INGREDIENTS YOU’LL NEED

1/2 pound (two sticks) of salted butter

(For vegans use Myokos Butter)

1 cup of white granulated sugar

1 cup of dark brown sugar

2 large eggs

(For vegans use Bob's Red Mill Egg Replacer and use the equivalent of 2 whole eggs, as instructed on packaging)

1 ½ teaspoons of vanilla extract

2 ⅔ cups of all purpose flour

1 teaspoon of pink himalayan sea salt

1 teaspoon of baking soda

1 teaspoon of baking powder

1 package of semi-sweet chocolate chunks (Trader Joe’s is my mom’s favorite)

(For vegans use 1 package of Enjoy Life chocolate chunks)

Sprinkle of Maldon sea salt (for each cookie)

Directions

BAKING INSTRUCTIONS

Preheat the oven to 350 degrees (after removing the dough from the fridge - see step #7).

(If using a convection oven, bake at 345 degrees.)

Cream together the following ingredients using a stand mixer (or mix by hand in a large bowl) :

1/2 pound (two sticks) of salted butter

Note: The butter should be cold, out of the fridge, not room temp.

1 cup of white granulated sugar

1 cup of dark brown sugar

Add the following ingredients to the butter mixture and mix together:

2 eggs

(For vegans mix the equivalent of 2 whole eggs of Bob's Red Mill Egg Replacer according to package)

1 ½ teaspoons of vanilla extract

In a separate medium-sized bowl combine the following dry ingredients:

2 ⅔ cups of flour

1 teaspoon of pink himalayan sea salt

1 teaspoon of baking soda

1 teaspoon of baking powder

Slowly add the dry ingredients to the butter mixture and mix until all dry ingredients are incorporated.

Slowly add 1 package of chocolate chunks to the mixture and mix to combine.

Cover the bowl tightly and refrigerate for 24 hours (but no more than 36 hours).

Remove from the fridge and scoop onto an ungreased baking sheet while the dough is still cold.

(This recipe makes roughly 2 dozen based on a size 40 metal scoop.)

Once scooped, sprinkle each cookie with Maldon sea salt.

Bake at 350 degrees for around 10 minutes. The cookies should be browned on the edges, but still appear soft in the middle.

(If using a convection oven, bake at 345 degrees.)

(For vegans you may want to under bake a little because the vegan version tends to get very crispy.)

After removing from the oven, allow cookies to sit on the cookie sheet for 1 minute before transferring to the cooling rack.

Share with friends and family! Enjoy.