Ruth's Barely Baked Chocolate Chip Cookies Recipe

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option, while margarine can be more budget-friendly.

semi-sweet chocolate chips

🥗Healthier: dark chocolate chips

💰Cheaper: chocolate chunks

Dark chocolate has less sugar, and chocolate chunks can be less expensive.

walnuts

🥗Healthier: pecans

💰Cheaper: sunflower seeds

Pecans offer a similar flavor, while sunflower seeds are often less costly.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar is less refined, while white sugar is usually cheaper.

Preheat the oven to 375°F on convection setting.

Melt 4 sticks of unsalted butter mostly down and place in a large bowl.

Add 1 cup of white sugar and 2 and 1/2 cups of light brown sugar to the butter and mix until there are no clumps.

Add 1 and 1/2 teaspoons of vanilla extract and mix.

Add 3 eggs and mix until combined.

Add 1 and 1/2 teaspoons of kosher salt and 1 and 1/2 teaspoons of baking soda, then mix.

Gradually add 5 cups of all-purpose flour and mix by hand until incorporated.

Add semi-sweet chocolate chips to the dough and mix.

Scoop dough into balls using an ice cream scoop and place on a board.

Refrigerate the cookie balls for about 15 minutes to firm up.

Place cookie balls on a baking sheet, keeping them spaced apart.

Bake in the oven for 10 to 12 minutes until the edges are brown and the centers look slightly doughy.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens