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Heavenly Chocolate Chip Cookies

Heavenly Chocolate Chip Cookies

Prep Time: 40-50 minutes
Cook Time: 8-13 minutes
Total Time: 50-60 Minutes
Yields: 6+

  • 1 1/2 cup Ginger Evans All-Purpose Flour
  • 1/2 cup Coburn Farms Salted Butter, room temp
  • 1 egg Grade A, Eggs, Large
  • 2 1/4 cup Ginger Evans Semi-Sweet Chocolate Chips
  • 1 tsp Marcum Vanilla Extract
  • 1 tsp Ginger Evans Baking Soda
  • 1/2 cup Ginger Evans Brown Sugar
  • 6 tbs Ginger Evans Granulated Sugar
  • 1/2 tsp Marcum Salt
  1. Preheat oven to 350°F and line 2 baking sheets with parchment paper
  2. In a medium mixing bowl, sift the flour, baking soda, and salt together
  3. Using an electric mixer, on medium speed beat together the room temperature butter and sugars until product is smooth
  4. While still on low speed add the egg, and vanilla and mix for 1 minute
  5. Gradually add the flour mixture and mix in until just incorporated. Do not keep mixing – do not overmix.
  6. With a wooden spoon or plastic spatula stir in chocolate chips
  7. Chill dough for at least 30 minutes in fridge or freezer so product keeps shape.
  8. Use a small ice cream scoop to portion out cookies. Bake cookies for 8-13 minutes depending on size.
  9. Let the cookies cool for 5 minutes on the baking sheets, then transfer the cookies to wire racks to cool completely.