Meg’s World Famous Chocolate Chip Cookies

Well this is obviously not my normal travel content, but in my “regular” life, when I’m not traveling, I am known for my chocolate chip cookies! And since I always get asked for my recipe, I thought I’d just find a home for it.

In 2020, I started baking (like everyone else lol), but when everyone else continued to get creative with other types of baking, I stuck with my trusty chocolate chip cookies. Everyone loved them so I decided I didn’t need to mess with anything else 🙂

They are definitely the soft, chewy, melt in your mouth style cookies, rather than crunchy or crispy. I have since had fun creating some silly branding for my cookies so when I give them as gifts it feels a bit more special! Enjoy!!!!

Ingredients:

  • 3 cups all-purpose flour
  • ½ teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 1 cup granulated sugar
  • 1 cup light brown sugar packed
  • 1 cup salted butter (softened)
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 2 cups chocolate chips (12 oz) –> for each batch, I do a mixture of four types of chocolate chips (mini chocolate chips, dark chocolate chips, semi sweet chocolate chips, dark chocolate chunks). My favorite brands are Enjoy Life & Ghiradelli.
  • Maldon’s flaky sea salt to your liking –> A key step in my opinion

Instructions 

  • Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius). Line baking sheets with parchment paper and set to the side.
  • In a medium bowl mix your dry ingredients: flour, baking soda, baking powder and salt. Set to the side.
  • In a large bowl, cream together butter and sugars until combined. You can use a mixer or I honestly just do it by hand.
  • Beat in eggs and vanilla until fully incorporated.
  • Add the dry ingredients to the large bowl, little by little, until combined.
  • Add chocolate chips and thoroughly mix.
  • Roll 2-3 Tablespoons (adjust to how large you like your cookies) of dough at a time into balls and place them evenly spaced on your prepared cookie sheets.
  • Bake in preheated oven for approximately 8-10 minutes. Take them out when they are just barely starting to turn brown on the edges. They will honestly look undercooked.
  • Let them sit on the baking pan for 5-10 minutes before removing to cooling rack. This is a key steps since they will be very, very soft coming out of the oven.

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