Chef Nate’s Chocolate Chip Cookies

Recipe from Chef Nate of LUREC (Loyola University Retreat & Ecology Campus)

·             Time 30 minutes, plus 6 hours freezing

·             Makes 12 Cookies (1 2/3 lbs.)


·             1 & 1/4 sticks (10 tbsp) Unsalted Butter, softened

·             1/2 cup Sugar

·             1/2 cup Brown Sugar

·             1 large Egg

·             1 tsp Vanilla

·             1 3/4 cups Flour

·             1/2 tsp Baking Soda

·             1/2 tsp Baking Powder

·             1/8 tsp Salt

·             2/3 cup Chocolate Chips


1.         Cream cold butter in mixer

2.         Add Sugar and Brown Sugar, and mix until fluffy and sugar is dissolved

3.         Add Vanilla and Eggs, and mix until fully combined

4.         Mix Salt, Baking Powder and Baking Soda together with the Flour, and add to the butter mixture

5.         Mix just until combined and add Chocolate Chips

6.         Do not over-mix or dough will be tight

7.         Scoop out 1/4-cup heaping portions, roll into balls and place on baking sheets lined with parchment paper. Cover with plastic wrap and freeze

8.         When ready to cook, take out of freezer

9.         Warm up until outside of cookies are cold

10.     Cook at 375 degrees F about 12-15 minutes, until cookies are puffed and golden at the edges, but ever so slightly not quite set in the middle

11.     Allow to cool on the baking sheet; they will continue to firm up as the cool.

12.     These cookies will keep in an airtight container for up to 3 days. The balls of dough will keep for up to a month in the freezer.