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- Dish type
- Biscuits and cookies
- Chocolate chip cookies
There are cookie mixes out there that make delicious (if a bit too sweet) chocolate chip cookies. It was in trying to replicate those cookies - soft and chewy in the centre, crisp around the edges - that I came up with this recipe.
13 people made this
IngredientsMakes: 2 dozen cookies
- 225g unsalted butter, softened
- 100g caster sugar
- 50g dark brown soft sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 280g plain flour
- 1/2 teaspoon baking powder
- 1 good pinch of salt
- 300g cooking chocolate, chopped (or chocolate chips)
MethodPrep:10min ›Cook:10min ›Ready in:20min
- Preheat oven to 180 C / Gas 6 and grease a baking tray (or line with baking parchment).
- In a bowl or the bowl of a food processor beat together the butter and sugars until creamy. Beat in eggs one by one, then add vanilla. Sift in flour sifted with baking powder and salt. Add chocolate and combine all without overmixing.
- Place teaspoonfuls of cookie mixture on prepared baking tray, about 5cm apart.
- Bake in preheated oven for 8 to 11 minutes or until cookies are lightly browned. Let cool 5 minutes on baking tray before gently placing in a metal tin to cool completely without hardening.
Reviews & ratingsAverage global rating:(11)
Reviews in English (2)
A little too cakey/spongey for my liking. Not bad, though.-22 Jun 2013
great recipe would recommend to anyone-10 Apr 2014
Copycat Great American Cookies Chocolate Chip Cookie Recipe
I have a confession. I’m a huge fan of Great American Cookies or AKA mall cookies. I know most people know them by their famous cookie cakes but their regular cookies are amazing too. Almost every time I go to the mall I swing by the Great American Cookie stand and grab a few cookies to take with me, it’s a total guilty pleasure. This copycat recipe is like taking the mall food court home with you!
This copycat great American Cookies chocolate chip cookie recipe is really close! The cookies are thin, chewy, and deliciously buttery and sweet. They practically melt in your mouth. I always get a ton of compliments whenever I make these delicious chocolate chip cookies.
I don’t know about you, but I’m a thin and chewy chocolate chip cookie lover versus a cake-like cookie lover. If you also prefer a soft chewy cookie then you’ll love these.
These cookies are great to make friends or family, bake sales, or for Christmas cookie exchanges since they’re both delicious and easy to make.
I'm Todd Wilbur, Chronic Food Hacker
For 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.
Exclusive signed copy. The original clone recipe king has done it again. For the last thirty years Todd Wilbur has been creating amazing culinary carbon copies of all your favorite brand-name foods using his special techniques.
In Todd Wilbur's Top Secret Recipes Unlocked, his 9th cookbook, the Clone Ranger brings you over 100 new kitchen clones! Todd reveals key ingredients and the secret-yet-simple steps for duplicating famous foods from Starbucks, McDonald's, Panera Bread, Subway, Burger King, Mrs. Fields, Taco Bell, Orange Julius, Boston Market, Popeyes, Sonic Drive-In, KFC, and many more.
Every recipe is created from scratch in Todd's top secret test kitchen, so you know you're getting the best original clone recipes on the planet!
Arby's Horsey Sauce
Baja Fresh Salsa Baja
Bisquick Original All-Purpose Baking Mix
Boston Market Butternut Squash
Boston Market Garlic Dill New Potatoes
Boston Market Sweet Potato Casserole
Burger King Onion Rings
Burger King Zesty Onion Ring Dipping Sauce
Carl's Jr. The Six Dollar Burger
Carnegie Deli Classic New York City Cheesecake
Chex Mix Bold Party Blend
Chick-fil-A Honey Roasted BBQ Sauce
Chick-fil-A Carrot & Raisin Salad
Chipotle Mexican Grill Chipotle Honey Vinaigrette
Chipotle Mexican Grill Barbacoa Burrito
Cliff & Buster Coconut Macaroons
Crunch 'N Munch Buttery Toffee Popcorn with Peanuts
Dairy Queen MooLatte
Del Taco Crispy Fish Taco
Duncan Hines Moist Deluxe Yellow Cake Mix
Dunkin' Donuts Coffee Coolatta
Einstein Bros. Bagels Santa Fe Egg Sandwich
El Pollo Loco Avocado Salsa
El Pollo Loco BBQ Baked Beans
El Pollo Loco Creamy Cilantro Dressing
Famous Amos Chocolate Chip Cookies
Fritos Hot Bean Dip
Hellman's/Best Foods Mayonnaise
Hidden Valley The Original Ranch Dressing
Jack in the Box Pumpkin Pie Shake
Jacquin's Peppermint Schnapps
Jason's Deli Creamy Liqueur Fruit Dipping Sauce
Jimmy Dean Breakfast Sausage--Regular
Jimmy Dean Breakfast Sausage--Maple
Jimmy Dean Breakfast Sausage--Hot
KFC Cajun Honey Wings
KFC Chicken Pot Pie
Kozy Shack Rice Pudding
Kraft Miracle Whip
Krispy Kreme Original Glazed Doughnuts
Lawry's Red Pepper Seasoned Salt (made with Tabasco)
Lipton Brisk Iced Tea
Lipton Diet Green Tea with Citrus
Lincoln Snacks Poppycock
Maid-Rite Loose Meat Sandwich
M&M/Mars Munch Bar
Mauna Loa Kona Coffee Glazed Macadamias
McDonald's Sweet Tea
McDonald's Vanilla Iced Coffee
McDonald's Cinnamon Melts
McDonald's Fruit & Walnut Salad
McDonald's Tangy Honey Mustard
McDonald's Lobster Sandwich
Mrs. Fields Cranberry White Chocolate Cookies
Mrs. Fields Pumpkin Harvest Cookies
No Pudge! Original Fat Free Fudge Brownie Mix
Nuts 4 Nuts Candied Nuts
Old Bay Seasoning
Orange Julius Banana Julius
Orange Julius Strawberry-Banana Classic Smoothie
Panera Bread Broccoli Cheddar Soup
Panera B read Cranberry Walnut Bagel
Panera Bread French Onion Soup
Panera Bread Spinach Artichoke Baked Egg Soufflé
Pepperidge Farm Soft Baked Snickerdoodle Cookies
Popeyes Buttermilk Biscuits
Popeyes Cajun Gravy
Popeyes Cajun Sparkle
Popeyes Red Beans and Rice --Improved
Ragu Pasta Sauce--Meat
Ragu Pasta Sauce--Tomato, Basil, and Italian Cheese
Rondele Garlic & Herbs Cheese Spread
Sabra Classic Hummus
Sonic Drive-In Peanut Butter Shake
Sonic Drive-In Peanut Butter Fudge Shake
Sonic Drive-In Strawberry Cheesecake Shake
Sonic Drive-In Sonic Burger
Sonic Drive-In Hickory Burger
Sonic Drive-In Jalapeno Burger
The Soup Nazi's Crab Bisque
The Soup Nazi's Cream of Sweet Potato Soup
The Soup Nazi's Indian Mulligatawny
The Soup Nazi's Mexican Chicken Chili
Spatini Spaghetti Sauce Mix
Starbucks Caramel Macchiato
Starbucks Frappuccino (Bottle Version)
Starbucks Gingerbread Latte
Starbucks Hot Chocolate
Starbucks Mocha Coconut Frappuccino
Starbucks Carrot Cake
Starbucks Classic Coffee Cake
Starbucks Cranberry Bliss Bar
Starbucks Lemon Loaf
Starbucks Maple Oat Nut Scone
Starbucks Peppermint Brownie
Starbucks Pumpkin Bread
Starbucks Pumpkin Cream Cheese Muffin
Starbucks Pumpkin Scone
Starbucks Vanilla Almond Biscotti
Stouffer's Macaroni & Cheese
Subway Bourbon Street Glaze
Subway Chipotle Southwest Sauce
Subway Sweet Onion Sauce
Taco Bell Baja Sauce
Taco Bell Chicken Quesadilla
Taco Bell Mild Border Sauce
Wendy's Garden Sensations Mandarin Chicken Salad
Wendy's Wild Mountain Bacon Cheeseburger
Weight Watchers Smart Ones Banana Muffins
Yonah Schimmel Low-Fat New York City Knish
Order an entree from America's largest seafood restaurant chain and you'll get a basket of some of the planet's tastiest garlic-cheese biscuits served up on the side. For many years this recipe has been the most-searched-for clone recipe on the Internet, according to Red Lobster. As a result, several versions are floating around, including one that was at one time printed right on the box of Bisquick baking mix.
The problem with making biscuits using Bisquick is that if you follow the directions from the box you don't end up with a very fluffy or flakey finished product, since most of the fat in the recipe comes from the shortening that's included in the mix. On its own, room temperature shortening does a poor job creating the light, airy texture you want from good biscuits, and it contributes little in the way of flavor. So, we'll invite some cold butter along on the trip -- with grated Cheddar cheese and a little garlic powder. Now you'll be well on your way to delicious Cheddar Bay. Wherever that is.
Menu Description: "Our own special recipe made with fresh ground chuck, pork, mild onions, green peppers and more. Served with mashed potatoes, brown gravy and garlic toast."
Here's a great meatloaf recipe to add to your dinnertime repertoire. This luscious loaf combines ground chuck with ground pork along with bread crumbs, green onion, garlic, carrot and green pepper for one of the best classic American meatloaves. Use a perforated nesting meatloaf pan if you've got one so that the fat drains out into the pan below. If you don't have one of those a regular loaf pan will still work fine. But use a large one. This recipe makes a pretty big loaf.
In the early 90's Boston Chicken was rockin' it. The home meal replacement chain's stock was soaring and the lines were filled with hungry customers waiting to sink their teeth into a serving of the chain's delicious rotisserie chicken. So successful was the chain with chicken, that the company quickly decided it was time to introduce other entree selections, the first of which was a delicious barbecue sauce-covered ground sirloin meatloaf. But offering the other entrees presented the company with a dilemma: what to do about the name. The bigwigs decided it was time to change the name to Boston Market, to reflect a wider menu. That meant replacing signs on hundreds of units and retooling the marketing campaigns. That name change, plus rapid expansion of the chain and growth of other similar home-style meal concepts sent the company into a tailspin. By 1988, Boston Market's goose was cooked, and the company filed for bankruptcy. Soon McDonald's stepped in to purchase the company, with the idea of closing many of the stores for good, and slapping Golden Arches on the rest. But that plan was scrapped when, after selling many of the under-performing Boston Markets, the chain began to fly once again. Within a year of the acquisition Boston Market was profitable, and those meals with the home-cooked taste are still being served at over 700 Boston Market restaurants across the country.
How about some of those famous Boston Market side-dishes to go with your copycat meatloaf recipe? I've cloned all the best ones here.
One hot summer day in 1946 Dave Barham was inspired to dip a hot dog into his mother's cornbread batter, then deep fry it to a golden brown. Dave soon found a quaint Santa Monica, California location near the beach to sell his new creation with mustard on the side and a tall glass of ice-cold lemonade. Be sure you find the shorter turkey hot dogs, not "bun-length". In this case, size does matter. Snag some of the disposable wood chopsticks from a local Chinese or Japanese restaurant next time you're there and start dipping.
Now, how about a tall glass of Hot Dog On A Stick Lemonade?
Update 5/3/17: If your hot dogs are browning too fast, turn the temperature of the oil down to 350 degrees. And rather than using chopsticks, thick round skewer sticks (corn dog skewers) found in houseware stores and online will work much better.
What is it about Stouffer's Macaroni & Cheese that makes it the number one choice for true mac & cheese maniacs? It's probably the simple recipe that includes wholesome ingredients like skim milk and real Cheddar cheese, without any preservatives or unpronounceable chemicals. The basic Stouffer's Mac and Cheese ingredients are great for kitchen cloners who want an easy fix that doesn't require much shopping. I found the recipe to work best as an exact duplicate of the actual product: a frozen dish that you heat up later in the oven. This way you'll get slightly browned macaroni & cheese that looks like it posed for the nicely lit photo on the Stouffer's box. Since you'll only need about 3/4 cup of uncooked elbow macaroni for each recipe, you can make several 4-person servings with just one 16-ounce box of macaroni, and then keep them all in the freezer until the days when your troops have their mac & cheese attacks. Be sure to use freshly shredded Cheddar cheese here, since it melts much better than pre-shredded cheese (and it's cheaper). Use a whisk to stir the sauce often as it thickens, so that you get a smooth—not lumpy or grainy—finished product.
If you're still hungry, check out my copycat recipes for famous entrées here.
By sneaking around to the back of a HoneyBaked Ham store I witnessed the glazing process through an open door. The hams are delivered to each of the 300 HoneyBaked outlets already smoked, but without the glaze. It is only when the ham gets to your local HoneyBaked store that a special machine thin-slices the tender meat in a spiral fashion around the bone. Then, one at a time, each ham is then coated with the glaze—a blend that is similar to what might be used to make pumpkin pie. This sweet coating is then caramelized with a blowtorch by hand until the glaze bubbles and melts, turning golden brown. If needed, more of the coating is added, and the blowtorch is fired up until the glaze is just right. It's this careful process that turns the same size ham that costs 20 dollars in a supermarket into one that customers gladly shell out 3 to 4 times as much to share during the holiday season.
For this HoneyBaked Ham glaze copycat recipe, we will re-create the glaze that you can apply to a smoked/cooked bone-in ham of your choice. Look for a ham that is pre-sliced. Otherwise you'll have to slice it yourself with a sharp knife, then the glaze will be applied. To get the coating just right you must use a blowtorch. Get the kind that is used for creme brulee from almost any kitchen supply store. They're usually pretty cheap. And don't worry—I didn't leave out an ingredient. No honey is necessary to re-create this flavorful glaze.
It took chefs several years to develop what would eventually become KFC's most clucked about new product launch in the chain's 57-year history. With between 70 to 180 calories and four to nine grams of fat, depending on the piece, the new un-fried chicken is being called "KFC's second secret recipe," and "a defining moment in our brand's storied history" in a company press release. The secret recipe for the new grilled chicken is now stored on an encrypted computer flash drive next to the Colonel's handwritten original fried chicken recipe in an electronic safe at KFC company headquarters. Oprah Winfrey featured the chicken on her talk show and gave away so many coupons for free grilled chicken meals that some customers waited in lines for over an hour and half, and several stores ran out and had to offer rain checks. Company spokesperson Laurie Schalow told the Associated Press that KFC has never seen such a huge response to any promotion. "It's unprecedented in our more than 50 years," she said. "It beats anything we've ever done."
When I heard about all the commotion over this new secret recipe I immediately locked myself up in the underground lab with a 12-piece bucket of the new grilled chicken, plus a sample I obtained of the proprietary seasoning blend, and got right to work. After days of nibbling through what amounts to a small flock of hens, I'm happy to bring you this amazing cloned version of this fast food phenomenon so that you can now reproduce it in your own kitchen. Find the smallest chicken you can for this KFC grilled chicken copycat recipe, since KFC uses young hens. Or better yet save some dough by finding a small whole chicken and cut it up yourself. The secret preparation process requires that you marinate (brine) your chicken for a couple hours in a salt and MSG solution. This will make the chicken moist all of the way through and give it great flavor. After the chicken has brined, it's brushed with liquid smoke-flavored oil that will not only make the seasoning stick to the chicken, but will also ensure that the chicken doesn't stick to the pan. The liquid smoke in the oil gives the chicken a smoky flavor as if it had been cooked on an open flame barbecue grill.
The grilled chicken at KFC is probably cooked on ribbed metal plates in specially designed convection ovens to get those grill marks. I duplicated that process using an oven-safe grill pan, searing the chicken first on the stovetop to add the grill marks, then cooking the chicken through in the oven. If you don't have a grill pan or a grill plate, you can just sear the chicken in any large oven safe saute pan. If you have a convection function on your oven you should definitely use it, but the recipe will still work in a standard oven with the temperature set just a little bit higher. After baking the chicken for 20 minutes on each side, you're ready to dive into your own 8-piece bucket of delicious indoor grilled chicken that's as tasty as the fried stuff, but without all the fat.
Provided you have a few store cupboard ingredients and a little time you can enjoy the taste of authentic McDonald’s chocolate chip cookies without ever having to leave the house. The key to achieving the desired texture, above all else, is to avoid overbaking your cookies.
Remember that whilst they cool they will firm up quite a lot, even over-baked cookies are soft when they first come out of the oven. So be conservative with what you consider ‘done’. Watch the edges and the middle will take care of itself.
The smells coming from your kitchen as you bake this McDonald’s chocolate chip cookie recipe will be better than any dinner bell and have people running for the kitchen, so if you want to make more simply double (or even triple) the ingredients.
We hope you enjoy our recipe.
Hi, I’m Laura and having studied an MSc in Nutrition, becoming a professional chef and appearing on major publications with my recipes I decided to create a website of my own. This website is where I share unique recipes, tips and cooking inspiration that will allow your culinary skills flourish. You can contact me here. For more information, you can find more about me.
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Hi, I’m Laura and I love fashion, cooking, my kids, but lets not forget the flavors in life. I’m a food enthusiast living in the United States, a wife and a mom to my two beautiful kids.
Copycat Doubletree Hotel Chocolate Chip Cookies
Chocolate Chip Cookies may be the most perfect food on the planet.
Since I was a little girl, it has been my quest to try out every single chocolate chip cookie recipe out there and then get in the kitchen and create my own chocolate chip cookie recipes. As many of you know, as a teenager, I would request cookie cookbooks as my presents and would study them for hours at a time. My Mom wished that I felt as much passion about Algebra as I did about cookies! I would finish my chores at lightning speed just so I could get out the big yellow plastic bowl and create another cookie recipe.
Since it is National Chocolate Chip Cookie Day, I must debut a brand new cookie recipe. This one is a keeper! Here is a recipe for the Famous Doubletree Hotel Chocolate Chip Cookies. Oh my word, if you haven’t tried these you better get busy in the kitchen making some cookies! As a kid, I would try to convince my Dad to book a Doubletree Hotel just so I could eat their cookies. Tad obsessed? Maybe. You are going to LOVE these chocolate chip cookies!
What makes these Copycat Doubletree Hotel Chocolate Chip Cookies so special?
First of all, you start with melted butter. That is a great start already! Since the butter is melted, once the sugars are added, they melt into a smooth velvety mixture. This isn’t an oatmeal cookie but there is a surprise. You ground up 1/2 cup of rolled oats in a food processor until a fine powder and you add it into the cookie. It adds such a nice, chewy texture. A touch of lemon juice adds the perfect amount of acidity when paired with baking soda creates tiny little air bubbles to give the cookie some rise and volume.
These Doubletree copycat chocolate chip cookies are uniquely amazing already but we add one more extra special step that sets them apart. Mini chocolate chips! The beauty of using mini chocolate chips is that you get a little chocolate in every single bite. A little walnuts give it a little crunch and cuts the sweetness of the cookie.
You have to make me a deal. Okay? The key to this cookie dough is that it must have time to chill in the refrigerator. Chilling is a very important step as it solidifies the dough and marries the ingredients together. It also keeps the cookies from spreading too much. The ideal chilling time is overnight….if you can wait that long. I prefer to chill my cookie dough for 24-48 hours. I promise the cookies just keep getting better and better! The minimum chill time for this recipe is 1-2 hours.
Once the dough is chilled, bake until golden brown. Then start eating straight out of the oven. These Copycat Doubletree Hotel Chocolate Chip Cookies will melt in your mouth and may be your new favorite chocolate chip cookie recipe!
Frequently Asked Questions:
Do I have to chop half the chocolate chunks?
Yes, you do. If you truly want them to be like Panera chocolate chip cookies, then take the extra 1 minute and just do it ) Having this mix of chopped and whole chunks allows for the chocolate to be evenly dispersed.
Can I use chocolate chips instead of chunks?
So here’s the thing. If you’re truly looking to replicate Panera cookies, you need the chunks. I tested this recipe with chocolate chips and they weren’t the same because most brands of chocolate chips don’t melt down as well as chunks (and therefore the cookies are not as thin). If you use chocolate chips, it will still result in a good chocolate chip cookie but it may not turn out the same as the traditional Panera cookie. That said, if you do use chocolate chips, make sure you are still chopping half of them so that the dough has an even dispersion of chocolate.
How big will these be?
If you follow the instructions and use a 3-tablespoon sized scoop, your cookies should end up being around 3.5 inches. This can vary depending on your altitude and climate, but that’s how big mine spread in Tennessee.
This is not a diet recipe and these nutritional facts are just estimates. But the Panera website lists their Chocolate Chipper Cookie at 380 calories. If you make 12 of these cookies, they’ll come in around 260 calories/each.
Any ideas to gift chocolate chip cookies?
Of course I do! Gift cookies in single cookie boxes with printable cookie wraps and tags (as seen below, coming soon!), gift in cellophane bags with a printable cookie tag or wrap them in plastic wrap and slip in my chocolate chip cookie bags.
Tips: Copycat Sweet Martha’s Cookies
Here are a few notes to get your copycat Sweet Martha’s cookies just right:
- Load them with chocolate chips
- Refrigerate the cookie dough overnight (or up to 3 days)
- Make them small (about half the size of a regular chocolate chip cookie)
- Use a Silpat or parchment paper when baking
- Under-bake them ever so slightly
- Serve them warm with a glass of milk
Please note: This is not the Sweet Martha’s Cookie Jar recipe. This is an adaption of the New York Times chocolate chip cookie recipe that tastes a lot like Sweet Martha’s cookies.
Did you know that Sweet Martha’s cookies are available in the freezer section at select grocery stores in Minnesota?
Copycat Levain Bakery Chocolate Chip Cookies
If you dig chocolate chip cookies and live in or visit NYC, you know the city's best - or maybe THE best - from Levain Bakery. The cookies are jumbo in size and spectacular in taste. Though Levain makes and sells a variety of flavors, we think it is fair to say that the chocolate chip with walnuts is the most popular on the menu. And because it is so popular (yes, this is the cookie for which one waits in line for hours or travels miles through rain and snow, etc.) many want nothing more than to make their own version at home.
Here is just a snapshot at what makes these cookies so Levain-like and so darn good. We use cold butter and eggs to help the cookies spread less than your average. We call for cake flour as well as all-purpose (and I throw in some cornstarch for good measure) which adds incredible tenderness to the cookies. There is no vanilla, but there is copious amounts of chocolate chips and walnuts, which contribute to the cookies' structure and height. The combo of these factors, plus the large balls of dough that make up each cookie (a whopping 6 ounces!) results in a truly over-the-top treat.
Though the original recipe is known to few, many have tried to replicate this special cookie and we are happy to say these cookies come extremely close. Whether you think of these as Levain Copycats or not, you will most definitely be making them over and over again because they are just that good.
- 3 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter, softened
- 2 cups brown sugar
- 6 tablespoons white sugar
- 2 eggs
- 4 teaspoons vanilla extract
- 1 (12 ounce) bag chocolate chips
Preheat an oven to 300 degrees F (150 degrees C).
Gently mix the flour, baking powder, baking soda, and salt with a fork in a bowl. Beat the butter, brown sugar, and white sugar with an electric mixer in a large bowl until smooth. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Mix in the flour mixture until just incorporated. Fold in the chocolate chips mixing just enough to evenly combine.
Divide the dough into 24 3-tablespoon-sized balls. Flatten the balls to about 1/4-inch thick onto a baking sheet.
Bake in the preheated oven until the edges are golden, 15 to 17 minutes. Allow the cookies to cool on the baking sheet until the centers begin to set, about 20 minutes.
Copycat Gideon's Bakehouse Chocolate Chip Cookies
- 1 cup cold butter
- 1 cup light brown sugar
- 1/2 cup white sugar
- 2 eggs
- 1 1/2 cups cake flour
- 1 1/2 cups bread flour
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- 1 teaspoon salt
- 6 cups chocolate chips, divided
- sea salt flakes (for sprinkling)
Preheat your oven to 400 degrees.
Cube the butter into small cubes. In a stand mixer fitted with a paddle attachment, cream the butter and sugars for approximately 5 minutes. Add the eggs one at a time, beating after each addition.
Place a sieve over a large bowl. Pour the cake and bread flours into the sieve and sift. Add the sifted flours to the batter in the standing mixer bowl. Add the cornstarch, baking soda, and salt and mix until just combined. Do not over mix.
Using a wooden spoon and your hands, incorporate the chocolate chips into the dough. Cover the bowl with plastic wrap. Chill in the refrigerator for 30 minutes to overnight.
Next, pour 4 cups of chocolate chips in a large bowl. Set aside. Remove the chilled cookie dough from the refrigerator. Using your hands shape the batter into large dough balls. Cover the entire surface of the dough ball with chocolate chips, careful to keep its spherical shape.
Place six dough balls on an ungreased cookie sheet. Bake for 9 minutes or until golden brown. Allow the cookies to rest on the cookie sheet before transferring them to a cooling rack. Sprinkle each chocolate chip cookie with sea salt flakes, to taste. Enjoy!