Chocolate Chip Cookies Recipe- Wood Fired Bake in Brick Oven
Prep Time: 2 hours 20 minutes
Cook Time: 10-12 minutes
Total Time: 2 hours 30-40 minutes
Servings: 32 cookies
2 and 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup unsalted butter, softened to room temperature
1 cup brown sugar
1/2 cup granulated sugar
2 large eggs room temperature
2 teaspoons pure vanilla extract
1 12-ounce package (2 cups) semi-sweet chocolate chips or dark chocolate chips (optional)
In a large mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, cream together the butter, brown sugar, and granulated sugar for 1-2 minutes until well combined. Add in the eggs and vanilla extract one at a time and mix until fully combined.
Slowly mix in the flour mixture and continue mixing until just combined, then mix in the chocolate chips, making sure to scrape down the sides of the bowl as needed.
Place the cookie dough on plastic wrap and roll out tightly into a log and transfer to the freezer to chill for at least 1 hour or referigerator overnight.
Preheat your brick oven to 350°F. Line large baking sheets with parchment paper and set aside.
Remove the cookie dough from the refrigerator or freezer, slice the dough into 3/4 inch slices drop onto the prepared baking sheets. Make sure to leave a little room between each ball of cookie dough as they will spread a little while they bake.
Bake in separate batches at 350°F for 10-12 minutes or until the edges of the cookies are lightly golden brown and the top is set. Remove from your brick oven and cool on the baking sheet for 5 minutes, then transfer the cookies to a wire rack to finish cooling. Try not to eat them all in one sitting! ENJOY!
Cookies may be stored in an airtight container on the counter for up to 5 days.