Lauren’s Chocolate Chip Cookies
You’ve actually never eaten a cookie before. This recipe will change your life. Thanks to my Allowlist co-host and Snack Queen, Lauren Tierney, I’ve been changing lives for the last few months with this recipe.
Warning: will cause weight gain… will be worth it.
And a special note: these cookies are maybe even more delicious when used to sandwich vanilla ice cream. Giving credit where credit is due: My understanding is that Lauren got this recipe after her favorite bakery in San Fran, CA closed, a place called Doughbies. It was a devastating day, and then the owner released the secret recipe and all was right with the world again.
Supposedly, this recipe produces roughly 2 dozen cookies.
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What You’ll Need
1/2 pound (two sticks) of salted butter, cold and cubed
1 cup of white granulated sugar
1 cup of dark brown sugar
2 large eggs
1 ½ teaspoons of vanilla
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 (I like Enjoy Life’s big chunkies)
I also love to split my recipe up and do 1/2 standard chocolate chip and the other 1/2 smashed Oreo! So if you want to change things up, have at least 6 Oreos on hand to smash up.
Sprinkle of Maldon sea salt (for each cookie)
How To Make
Pre-heat oven to 350°F (Ideally, after dough has refrigerated for >12 hrs)
Using a mixer, cream together the following ingredients in a large bowl):
Butter, white granulated sugar, dark brown sugar. (Note: The butter should be cold, out of the fridge, not room temp. To help your mixer handle this, cut butter into small cubes in advance.)
Next, mix in eggs, and vanilla,
In a separate mixing bowl, combine the following dry ingredients: Flour, Himalayan sea salt, baking soda, baking powder
Now, Slowly add the dry ingredients to the butter mixture and mix until all dry ingredients are incorporated. Then, 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.
Once scooped, sprinkle each cookie with Maldon sea salt.
Bake at 350°F for around 10 minutes. The cookies should be browned on the edges, but still appear soft in the middle.
Remove from oven and let cool for 10 minutes before enjoying.
Enjoy!
