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“Adapted from Cookies & Cups”
48hrs 10mins

Ingredients Nutrition


  1. Cream butter and sugars together in stand mixer for about 2 minutes on medium speed, until fluffy and light.
  2. Add in eggs and vanilla and continue mixing until incorporated.
  3. Turn mixer to low and add in flour, baking powder and soda and coarse sea salt.
  4. Mix on low until evenly incorporated.
  5. Stir in all chocolate chips until evenly distributed.
  6. Cover dough with cling wrap and refrigerate overnight, or up to 48 hours.
  7. When ready to bake preheat oven to 350°.
  8. I used a 3 Tbsp cookie scoop and placed the dough 2 inches apart on baking sheet.
  9. Bake for 9-10 minutes until edges are golden brown.
  10. Remove from oven and let cool on baking sheet for 2-3 minutes before transferring to a wire rack to finish cooling.
  11. Do this carefully, as the cookies might not be completely set in the center.
  12. Note:
  13. These cookies might seem a bit underdone in the center when you take them out of the oven, but once they cool, they will be perfect! If you prefer a more "done" cookie, increase baking time 1-2 minutes.

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