Make our best selling cookies at home with this amazing recipe. We use a custom 70% dark chocolate blend at the bakery, but you can use whatever good quality chocolate you have on hand. Whole grain flour shines in cookies, and our Whole Grain Red Fife Flour is perfect here. 

Best Ever Chocolate Chip Cookies
~ Adapted from Tara O'Brady's recipe here

1 cup (227g) unsalted butter
3 1/4 cups (458g) Flourist Whole Grain Red Fife Flour
1 1/4 tsp baking powder
1 tsp baking soda
1 1/2 tsp salt
1 1/2 cups (227g) packed light brown sugar
1/2 cup (108g) granulated sugar
2 eggs
2 tsp vanilla extract
12 ounces Valrhona Dark Chocolate
Maldon Sea Salt, for sprinkling (optional)

Preheat oven to 360º. Line two baking pans with parchment paper.

In a medium saucepan, on the lowest heat possible, melt the butter. Let it melt slowly into liquid, with no sizzling, or caramelization. Stir regularly. Chop the chocolate while the butter melts.

In a bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.

Pour the melted butter into a large bowl and whisk in the sugars. Mix well. Add in the eggs, one at a time, mixing to combine after each one. Stir in the Vanilla. Use a wooden spoon or spatula to mix in the dry ingredients. Once mostly blended add in the chocolate and stir until the remaining flour is incorporated. Try not to over mix. 

Shape the dough into balls, using about 3 tbsp of dough for each cookie, and place on the parchment lined baking pans, about 3" apart. Sprinkle with the flaky sea salt. Bake until the tops of cookies are cracked but the centre is still gooey, about 10-12 minutes, rotating the pan half-way through. Cool on the pan for 2 minutes and then transfer to a wire rack.